great information !!! smoked 25lbs. with exact instruction. Wasn't sure about the overnight in oven. Just pulled. excellent. Quick question. Do yo recommend pouring the rendering back over once its pulled
Thanks I appreciate the comment! I am glad the pork came out good. I would recommend pouring the rendering back over, it will help make the meat more moist.
Il start this at 13.00 tomorrow. Pull it at 19.00, cook for 3 more hours. Can I put it in the oven after 30 mins rest or does it have to be 1 hour before the oven?
I’m wondering if you can smoke a 6lb lamb shoulder (bone-in) the exact same way? I need to smoke it the night before and hold it in the oven but I’m worried the 170 degree oven will continue cooking it or dry it out.
That's a good question! Having it dry out could be a real issue since its not as fatty as a pork butt. I think if you wrapped it up with a bunch of butter or beef tallow it might be alright. I might have to give that a try. Thanks for the comment!
I really appreciate the comment. I’m glad you enjoyed the editing. I try and cut everything out so the videos are shorter. I’ve had comments from people who don’t enjoy all the cuts but I think it’s a better video with the editing. But I appreciate the input, thanks again!
I’m sure it’s a small dumb detail, but do you open up the foil before you rest it for an hour? And how long do you suggest to rest it before shredding it up out of the oven?
I usually just crack the foil a little bit so it cools a little faster. You just need to rest it long enough so you can shred it, an hour should be good.
OBSERVATION..i actually pull mine out at 165, pour off aus jus and put AJ in fridge to solidify fat, wrap in foil until 195, pull it out at 195, open the foil forming a 'bowl' pour in a can of dr. Pepper, tent and rest for 1.5 hrs. While resting, meat reabsorbs the juices and the Dr. Pepper multiple flavors but also gets the liquid high enough around the meat so more is absorbed. After 1.5 hrs, remove the juices, then shred adding back the Original aus jus. The original AJ has more complex flavoring due to the salt, sugar and spices, while the 2nd AJs purpose was adding back moisture and sweetness. Moist and juicy.
I'm not sure about the overnight in the oven but im planning to cook a 7lb butt that I want to aeeve on Saturday but start on Friday. Was thinking of a good 7-9 hr smoke then finish in the oven for 7-5 hr. You really think overnight at 175 is safe?
I didn't really like leaving my oven on overnight. If you have a gas oven I probably wouldn't suggest it. You could let it finish in the oven, once you wrap it, it wont get any more smoke flavor anyway. If you have a pellet smoker you could do an overnight cook which works well. I would put it on around 9pm and let it cook overnight at 225 then around 7am I would take it off and wrap it and bump the heat to 250-275 and let it cook till it gets to 200 degrees. that should take another 3-4 hours. then let it rest for a couple hours.
I dont think you can have dry pulled pork because of all the fat. unless you shred it then leave it out for awhile. If thats the case just add a little vinegar and BBQ sauce and it will be nice and moist.
This is the only time I have ever done an oven rest, It was for an experiment. But I always add a vinegar sauce to my pulled pork, just a personal preference.
Yeah I do love my pepper haha I always have to remember to tone it back a bit when cooking for other people. But this recipe would work great with any bbq rub
great information !!!
smoked 25lbs. with exact instruction.
Wasn't sure about the overnight in oven.
Just pulled. excellent.
Quick question. Do yo recommend pouring the rendering back over once its pulled
Thanks I appreciate the comment! I am glad the pork came out good. I would recommend pouring the rendering back over, it will help make the meat more moist.
You did well sir. I do mine with a thin vinegar, pepper sauce too, really enjoyed the video.
Thank you. In my opinion the thin vinegar sauce is the only way to go with pulled pork
After the oven rest at 170. Is it safe to throw it in a cooler warmed with water to transport to work for my potluck?
Yes that would work fine, It should stay hot for at least 4 hours using that method
Il start this at 13.00 tomorrow. Pull it at 19.00, cook for 3 more hours. Can I put it in the oven after 30 mins rest or does it have to be 1 hour before the oven?
You can go in the oven after 30 min, that would be totally fine.
G.reat video Joe as always. Keep up the great work! Your videos rock.
Thanks Bill, Always appreciate the support 👍
I’m wondering if you can smoke a 6lb lamb shoulder (bone-in) the exact same way? I need to smoke it the night before and hold it in the oven but I’m worried the 170 degree oven will continue cooking it or dry it out.
That's a good question! Having it dry out could be a real issue since its not as fatty as a pork butt. I think if you wrapped it up with a bunch of butter or beef tallow it might be alright. I might have to give that a try. Thanks for the comment!
Dude, your editing is perfect for removing any pauses in your speaking. Good job, nice video. I wish everyone did that type of editing.
I really appreciate the comment. I’m glad you enjoyed the editing. I try and cut everything out so the videos are shorter. I’ve had comments from people who don’t enjoy all the cuts but I think it’s a better video with the editing.
But I appreciate the input, thanks again!
I’m sure it’s a small dumb detail, but do you open up the foil before you rest it for an hour? And how long do you suggest to rest it before shredding it up out of the oven?
I usually just crack the foil a little bit so it cools a little faster. You just need to rest it long enough so you can shred it, an hour should be good.
You said to save the au jus, what do you do with it?
I added back into the pulled pork once it was shredded
OBSERVATION..i actually pull mine out at 165, pour off aus jus and put AJ in fridge to solidify fat, wrap in foil until 195, pull it out at 195, open the foil forming a 'bowl' pour in a can of dr. Pepper, tent and rest for 1.5 hrs. While resting, meat reabsorbs the juices and the Dr. Pepper multiple flavors but also gets the liquid high enough around the meat so more is absorbed. After 1.5 hrs, remove the juices, then shred adding back the Original aus jus. The original AJ has more complex flavoring due to the salt, sugar and spices, while the 2nd AJs purpose was adding back moisture and sweetness. Moist and juicy.
That sounds like a great way to do pork. I love the use of Dr.pepper that probably adds some awesome flavor
Awesome looking pork butt! Ever used the foil boat method on one?
Thank you! I haven't used the foil boat method on a pork butt yet, I want to try it soon though
Semangat bro
I'm not sure about the overnight in the oven but im planning to cook a 7lb butt that I want to aeeve on Saturday but start on Friday. Was thinking of a good 7-9 hr smoke then finish in the oven for 7-5 hr. You really think overnight at 175 is safe?
I didn't really like leaving my oven on overnight. If you have a gas oven I probably wouldn't suggest it. You could let it finish in the oven, once you wrap it, it wont get any more smoke flavor anyway. If you have a pellet smoker you could do an overnight cook which works well.
I would put it on around 9pm and let it cook overnight at 225 then around 7am I would take it off and wrap it and bump the heat to 250-275 and let it cook till it gets to 200 degrees. that should take another 3-4 hours. then let it rest for a couple hours.
@@SmokestackJoes problem is it's going to rain overnight & temperature confidence on the smoker & umbrella is pretty low on my 22 WSM.
What do you do with the fat?
Are you talking about the fat cap on top?
It looks dry
I dont think you can have dry pulled pork because of all the fat. unless you shred it then leave it out for awhile. If thats the case just add a little vinegar and BBQ sauce and it will be nice and moist.
If u don't put it in the oven for 23 hours u don't need bbq sauce lol
This is the only time I have ever done an oven rest, It was for an experiment. But I always add a vinegar sauce to my pulled pork, just a personal preference.
Waaaay too much pepper for my taste, but it does look great.
Yeah I do love my pepper haha I always have to remember to tone it back a bit when cooking for other people. But this recipe would work great with any bbq rub
@doplinger-do you bbq much? Particularly in an offset? That was not very heavy pepper application at all it looked just right to me.
Great video. Love your fast forward recap.
Just wish you would add sauce ingredients to your post
Thank you