Pulled Pork on the Yoder YS640s Pellet Smoker
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- Опубликовано: 11 сен 2020
- This week I used the Yoder YS640s Pellet Smoker to smoke some pulled pork. Took almost 10 hours, but the pulled pork was delicious, and well worth the time.
Since time was not on my side I increased the temps to help get it done before it was completely dark. Here is the break down on the cook.
Cook
- 50/50 Hickory/Cherry Pellets
- 4.5 hours at 250F
- Spray heavy twice at 1 hour and 3 hour
- Pull, touch up rub and give a final spray
- Wrap tight at 4.5 hour
- 1 hours at 250F
- 2 hours at 275F
- Roughly 2 hours at 300F (running out of light)
- Pulled off at 199
- Rest 10-15
- Turn into pulled pork.
- Serve how you like.
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#yoderpelletgrill #pulledpork #porkbutt 
Хобби
Always great and always come back when cooking to ensure I got the basic gist right. Saved me a lot of time so thanks
No prob. Happy to help. 🍻
Purchased my first pellet smoker and decided to cook pulled pork per your recommendation video on first things to cook. I have 0 experience in grilling and have never been great at cooking meat in any fashion. Your guide was very easy to follow and the pork turned out wonderfully! My visiting family loved it, and they were surprised it was my first time grilling on my pitboss. Thanks!
Awesome, good job! Glad it was helpful. 🍻
Hey! Great channel! I reviewed your pulled pork videos because I'm learning how to use my new Yoder YS640s pellet grill and wanted my first pulled pork to come out right and wanted to give you feedback on what I learned. I also reviewed Malcolm Reed's video on doing a pulled pork on the Yoder and took ideas from both of you and just completed a great pulled pork for the first time. For years, I learned to smoke on an electric grill using a pellet smoke pan and always got plenty of smoke. The Yoder pellet grill makes much less smoke but enough to do a good cook, you just need to be patient and give it time. Malcolm recommended doing a 200 degree cook to let the smoke do it's job then up to 225 later in the cook but no wrapping. I liked his idea of using a very long and slow cook but I like to wrap like you do. This is also a long cook so it needs to be well timed to avoid midnight or later finishing. I put a 10lb cross-cut, bone-in pork shoulder on the left side of the top shelf and started the cook at 200 degrees at 11PM. The pellet box was completely full of Pecan/Apple/Cherry which is my favorite personal blend for pork. This morning I checked at it and the temp probe was around 140. It hit 160 after 11 hours and I double wrapped it in foil and bumped the temp to 225. It finished 4 hours later after 15hrs total at 195 at 2:30PM and went into a cooler wrapped in towels for 1 1/2 hrs. This was a perfect finishing time to allow some cooler time followed by an early dinner if desired. It was very moist and tender and I am a hero at home today. Needless to say, reviewing your and Malcolm's ideas led to a great cook. I highly recommend this recipe for a Yoder YS460s. Thx!
Yeah it definitely helps if you can drop the temps and wait it out. As they say, good food is worth the wait!
Glad it turned out well. Malcolm def knows his stuff.
Thanks for sharing!
Thanks for the details on your cook. Nice and long. Bet it was excellent. Like the idea of towel wrapped in cooler, great idea for long rest or if wait time before serving. Cheers
Nice video thank you for sharing stay safe stay healthy stay connected luck for you have wonderful days
Thank you. You as well!
I never thought about keeping and using the juice when I shred the pork after it's done. Will have to try that next time. One reason I watch youtube clips to get some more ideas.
I do two pork shoulders/Boston butts at a time on my Weber Summit Charcoal as it takes a while and uses a good amount of fuel. Usually finish it wrapped in the oven. Certainly better to freeze it in packets/freezer bags if it were first soaked in the juice. With three of us, that is a given unless I want to give some of it away. I depend too much on bbq sauce to rehydrate the shredded pork apparantly. But, everyone loves it regardless.
Right there with you. RUclips has taught me lots. My wife always tells me I’m watching food porn :)
Sounds like nicely marinated pulled pork to me. Gets to soak it up for awhile and you can slowly defrost it in the fridge to let it soak in more if you want.
❓ *What video do you want to see next?* 🍻
Great cook. Per your recommendation, I've finally got around and got some Grill Mates Memphis Rub. It is indeed a great Rub. As I understand it, McCormick has a team of experts, including scientists to develop their spices. Something out of reach to smaller companies. They did nail it with this rub. Thanks for recommending it.
Awesome, glad you were able to find it. They had a couple others that were great, but didn’t catch on.
I use a lot of their marinade packages on chicken as well.
Glad I found this and subcribed. Great video. I LOVE the idea of some Appleton rum in the spray mixture!!!! May have to bump the amount in mine though 🙂
Quick question. Done pulled pork and pulled beef in slow cooker in an excellent sauce mixture. Have you tried adding sauce to tray after breaking it up and let it smoke a while longer? Curious to try that little addition to what you did. Cheers
Thanks! I’d smoke the sauce on the side for 60 mins and then pull, and dump it in. If you put it back on the smoker you will dry out the meat if you do it very long. 🍻
Hey mate. Interested in your opinion on the damper position. Where do you have yours when smoking? Cheers
I leave mine in the middle at all times. I’ve moved it over to sear once, but it gets plenty hot without that so I don’t really use it.
Nice Cook. What prep table is that? Size and name brand please.
Thanks! The table is a Cambron Caster Bar Serving table. Seem to be limited release. Home Depot had then but then they disappeared. I got mine from birch lane. It’s a hard plastic with wheels on one end. Maybe 4x2 table and 4’ high. I searched outdoor prep tables and came across it earlier this summer.
Wow bro, carne spettacolare, il risultato super tenero e immagino saporitissimo 💪💪💪😋😋😋
Quello che mi piace dei tuoi video è che come se tu fossi un mio amico che mi spiega cosa fare mentre cucina.
Ti volevo chiedere, la fase di foil, con alluminiò o meglio usare la carta? Quali sono le differenze?
Grazie e al prossimo video 😁👍
Thanks! Foil allows it to cook quicker and looks in the moisture. For brisket, you really want to take care of the outside bark you worked hard to get, so paper does a great job with that. For pork you don't care about the outside as much since it will be shredded. I think foil is better.
Love watching that pork just fall apart and suck up that juice 🤤 amazing
Thanks. Def can't let all that juice go to waste!
Rum and Cook absolutely !