Pulled Pork Cooked Hot & Fast On A Kettle BBQ
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- Опубликовано: 8 сен 2024
- Here's my method for pulled pork that doesnt involve sleepless nights! Cooking at 160c means you can more than half the cook time of a low & slow cook yet still yield fantastic results
I've cooked this on my Weber Kettle with a single load of charcoal. My Thermapen Smoke was on hand to monitor the temperature of the grill and the meat while I worked from my home office. An effortless cook without the stress of losing sleep on a 15 hour cook. Give it a try!
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Here's a link to the Smoke that I used to monitor the cook - thermapen.co.u.... I highly recommend these if you're looking to get in to smoking on your BBQ and want to easily monitor your temperatures without having to constantly be at the BBQ
I also always recommend a Thermapen to use as an instant read thermometer when cooking with any meat or fish to ensure its safe to eat and not overcooked. You can find them here - thermapen.co.u...
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Gave this a bash today on my Cosmo grill , first longer cook . First cook with a thermo smoke also. Misjudged the amount of coals and lost temp down to 120 ish for about half hour . Restocked on the briquettes and got the rest of the cook done . Bark was just ok and maybe not quite as tender as I would have liked but totally edible .
Got a spare and will go again next week . Every day is a school day! .
inspired by the videos to be more adventurous .
Cheers loving the videos .
The best thing about learning as we go is that we get to eat all of the experiments!
Beautifully cooked!
Cheers!
Cracking video, brilliant to get newcomers with kettles grafting. And, only good thing to come out of lockdown has been the increase in folks bbqing. i love the Thermoworks smoke and the Thermopen, both keep you right with anything.You wore more gloves than a women wears shoes in one day, mate !
Haha I have a few pairs dotted around the shack for easy access!
Nice video🍻 Thanks for sharing.
Thanks for watching!
Great Vid, keep up the good work
Cheers!
Juicy and moist - nice 👍
Cheers!
Another gem of a video in you catalogue!
Where did you get the handle cover for the top vent? I burn my hand every week!
Thanks! The handle on the vent came with the Mastertouch
Great vid. When resting you mention wrapping in towels, do you mean actual towels?! Then in the cool box? Sorry for the noob question but just interested here!
Keep it foiled then wrap in towel place in empty cooler...stay warm .
Yeah, keep in the foil or butcher paper then wrap in old towels and put in a cool box to rest. Helps to keep it hot while resting
Great video, interested to know where you get your wood chunks I’m currently using chips 👍🏻👍🏻
I use Smokewood Shack. They have a great range of different woods.
I just find nice seasoned chunks on eBay usually
Great video, looking to do this tomorrow all being well. How much did that joint weigh out of interest? Thanks
Sorry for the delayed response. It was around 2.5kg I think
@@TheSmokinElk I am doing my first smoke today - 3kg pork shoulder 😀 in the Weber as well
What do you do for a living I imagine fork lift truck driver but you can't do that from home! Great video as always!
Haha, I sell IT for a living!
What’s the biggest size shoulder you would do for this sort of time cook?
Go as big as you want. Got a 6kg one to do soon!
I’ve never mastered Pulled Pork! Def going to try hot and fast!
Butcher paper or foil? What’s best?
I'm happy with either to be honest!
Hi Elk. What rubs what you recommend as essential for BBQ’s and smokers this year.
Hi. Angus & Oink make some great rubs. Then there's DJ BBQ range as well as some new rubs now available through smokedclub.com
@@TheSmokinElk Thanks mate. Just waiting for your cookbook to come out 👍🏻
What briquettes do you use? I've started to prefer lump but struggled to control temp with it.
I use lump - holm oak charcoal from London Log Co or Caradoc charcoal
Hi mate, looking for some advice as I’ve just upgraded from a weber kettle to a Kamado Bono very recently.
Looking to do my first proper smoke this weekend so going with the pulled pork but Ive only ever bbq’d so unsure how much fuel I need. Should I fill the fire box, control the heat up to 150c and then trust it or fill with less lump wood to start & top up?
Love the channel btw!
Hi mate. Just use more than you think you need. You can always close the vents down which will snuff out the fire and save your coals for the next cook. Enjoy!
Can you use lumpwood instead of the briquettes? Looks amazing mate
Lump wood wouldn't last very long on a kettle best off using lump on a Kamado
Hello mate, what size piece of pork was this?
I think this was around 3kg