How to Make Perfect Pulled Pork + Tons of Barbeque Tips

You would have to pay thousands of dollars to learn in person, the things I stuffed into this hour long video. Yes, this video is LONG, so I added a table of contents below for your convenience. It also highlights all the different topics covered in this video. It's not just How to Make Pulled Pork. There's so much more! Also below are recipes, links to related videos and links to products/tools.

If you notice any glitches or goofs in the video, it's because I'm not a professional videographer, actor or producer. I record mostly on my own and I do all my own editing. I'm not trying to make movie quality videos. I just want you to feel like you're right here, we're cooking together and having a good time.

Please watch the entire video, save it, share it and come back to it for future reference. I hope you enjoy!

CONTENTS OF THIS VIDEO

00:00 - Preview
00:12 - Intro
04:12 - The Meat
04:43 - Injection Prep
06:38 - Injecting the Pork
09:44 - Char Griller Grand Champ XD Offset Smoker
10:21 - Preparing the Rub
12:17 - Applying the Rub
17:34 - Prepping the Smoker & Fire Management
19:22 - Lava Lock Baffle Plate
20:00 - Preheating the Wood for Clean Smoke
22:47 - Monitoring Temp with ThermoWorks RFX
25:55 - Starting the Cook and the Plan
27:09 - Cooking Temperature and Temp Fluctuations
29:00 - Fire Management and Smoke Quality
33:49 - 6 Hour Mark and Stage 2
35:35 - The Stall and How to Overcome
38:07 - Cooking Options for Stage 2, Charcoal Basket
39:50 - Wrapping the Pork
41:17 - Using the Char-Griller Charcoal Basket
42:28 - Lighting the Kingsford Charcoal
44:20 - Monitoring Temp from Multiple Devices with RFX
45:27 - Controlling Charcoal Temp by Adjusting Air Vents
46:24 - Coleslaw Recipe
49:13 - Barbeque Sauce Recipe, adapted from Chef Billy Parisi
54:40 - Hitting the Target Cooking Temp, Resting the Meat
55:30 - South Carolina Mustard BBQ Sauce, adapted from Chef Billy Parisi
57:46 - Pulling the Pork
1:03:57 - Pulled Pork Sandwich
1:06:20 - Long Term Storage of Cooked Pulled Pork
1:07:00 - Thank You Message and Info


PULLED PORK COOKING PROCESS:
For Boston Butt/Bone-in Pork Shoulder 7 to 10 Pounds
Smoke (unwrapped) 6 hours at average 225 degrees.
Wrap and continue cooking at average 250 degrees until internal temp of 200

PULLED PORK INJECTION RECIPIE:
This injection is enough to use for two 8-10lb Boston butts.
1 cup Apple Juice (I used Simply Apple Juice)
½ Cup Apple Cider Vinegar (I prefer Bragg, with The Mother)
½ cup Water
1/2 cup Brown Sugar
¼ cup Salt
1 TBS Soy Sauce
2 TBS Worcestershire Sauce
Combined in a 1 Qt Mason Jar and shake to mix.


PULLED PORK RUB RECIPE:
Yield: about 3/4 cup (should be enough for 2 8-10lb Boston Butts)

Ingredients
1/2 cup brown sugar
1/4 cup ground paprika (plain is preferred, not smoked)
2 tablespoons salt
3 tablespoons Pepper Corn, Grind
1 tablespoon cayenne pepper
2 teaspoons ground mustard powder

Directions
Combine everything a bowl or jar and mix until well combined.
Use immediately on pork or store in an airtight container in a cool, dark place for several months.

To Use:
Work the dry rib mixture into the meat about 1 hour before smoking.



COLESLAW RECIPE
Credit: Holly Nilsson
Link: https://www.spendwithpennies.com/best...

Ingredients:
3 cups Green Cabbage
2 cups Purple Cabbage
1 cup shredded Carrot
½ cup Mayonnaise
1 tablespoon White Vinegar
½ tablespoon Apple Cider Vinegar
2 teaspoons sugar
½ teaspoon celery seeds
Salt and pepper to taste

Combine all ingredients in a mixing bowl, blending thoroughly. Refrigerate for at least 1 hour to allow flavors to blend and cabbage to soften.

HOMEMADE BARBEQUE SAUCE RECIPE
Credit: Chef Billy Parisi
Please use this link to access this recipe. I ran out of room in the description box.
Link: https://www.billyparisi.com/homemade-...



SOUTH CAROLINA MUSTARD BARBEQUE SAUCE RECIPE
Credit: Chef Billy Parisi
Please use this link to access this recipe. I ran out of room in the description box.
Link: https://www.billyparisi.com/south-car...



PRODUCTS AND TOOLS
Get the ThermoWorks RFX Wireless Meat Thermometer here:https://alnk.to/cwUfX3y

Lava Lock Baffle Plate for Grand Champ: DISCOUNT CODE TTBBQ10
https://bbqsmokermods.com/baffle-plat...

Jealous Devil Lump Charcoal: https://amzn.to/3YVynM4

Weber Rapidfire Chimney Starter: https://amzn.to/3S4TUyU

Mason Jar Vacuum Sealer: https://amzn.to/3ZDFE4c

BBQ Gloves: https://amzn.to/4drIOhm

Flame King: https://amzn.to/4jhCXx0

Gas One 2-Burner Stove: https://amzn.to/3GcXzI7


RELATED VIDEOS

Chef Billy Parisi, BBQ Sauce 4 Ways -    • Making Homemade BBQ Sauce 4 Ways » Sweet |...  

DISCLOSURES
I earn commissions from qualifying purchases made at Amazon, Island Outdoor/Lava Lock and ThermoWorks when you use links above, at no additional cost to you. Thanks for your support!