How to Make the Best Smoky Pulled Pork on a Gas Grill
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- Опубликовано: 31 июл 2024
- Test cook Lan Lam shows host Julia Collin Davison the secret to Smoky Pulled Pork on a Gas Grill.
Get the recipe for Smoky Pulled Pork on a Gas Grill: cooks.io/3lgzf9U
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I really like Lan, she is focused on doing her thing, no stupid chit chat, no lame jokes or fake laughs.
What did I do without this for so long?2 pieces of French Toast at a time ?20 minutes for 10 pancakes ?NO MOREthis griddle is awesomeTook some time to season before first use ruclips.net/user/postUgkxHM5jmQoi4dbb0hoWSBs9hPhSwXUbGVG_ did brunch and hibachi dinner on Mother’s Day and it worked like a charmSturdy, well built and heats up quick. burners2-4 were a little stubborn but then lit up.Great addition to my patio.Bought the cover and it’s great, also bought the accessories kit - scraper is good but the spatulas are flimsy to be honest that’s my only negative.
As a charcoal guy, I love ATK'S tips and tricks. Two additional tips: meat only absorbs smoke flavor until about 140° internal temp. Any more than that isn't needed and can actuallybe detrimental. Also, try cherry or apple chips in combination with the mesquite for better/different flavor. Actually, try post oak too. Mesquite and hickory are not the only smoking woods. Happy grilling no matter what you use!
Cool
Pretty much any hardwood will do....pecan is quite nice.
The 140 will stay with me for life. Thanks internet person. Know that some moron from Philadelphia will take your advice for the rest of his life.
I think I'd prefer cherry or apple pie afterwards!
Got it I’ll pull it around 130 - 140
Lan was great. Love her direction and clear instruction
This looks ABSOLUTELY amazing!
It’s about time people! Obviously, Lan needs to be a co-host. Better yet, her own show.
I agree about her own show....but she has appeared many times.
@@john-smith. probably the fewest appearances of all the cooks who are on the show, or close to it.
She's a great cook, but not a lot of charisma. That seems to be the only thong holding her back.
I love this channel! 🤗
I've been doing something very similar for several years that I learned from you guys. My grill only has two wide burners (one front, one back) so I have to adjust a bit. The result is outstanding. Love the two packets idea. Will do next time. Also this sauce sounds better, less sweet for keto leaning indulgence.
Nicely done..
It looks delicious I'll make it
I'm dying to try this.
Julia’s reactions are the best!
She is annoying af.
Yum, my fav! I do mine in oven until now...
Lan, intelligent as always. I do wonder if a cut into the bottom of the foil packet would help. It may make the wood burn too fast. My gas grill has a tough time making wood chips smoke. Maybe it depends on the grill.
Aussie here. I've been cooking meat like this for years on my Ziegler & Brown gas BBQ. It works really well, but it's not that common here. For other Aussies, you can get the chips and a smoker box at Bunnings in the BBQ section, just keep the box at the side of the grill with the burner on lowest setting.
nice...
Absolutely perfect recipe for gas grill smoking. Worked like a charm. I actually used an off the shelf sweet apple wood rub from the grocery store. cutting the butt also added more "edges" which tasted so good. ATK usually does things right. Great adaptation!
Which burner is considered the primary burner? Under the foiled chips?
@@darrenanderson7969 I put the wood chips over the HOT side and the meat on the other (no flame)
I Use this method with my Weber Spirit 310 Grill and it works well. The Spirit 310 is the Weber Grill America's Test Kitchen actually recommended in an episode a 4-5 years ago for best gas grill for around $500. which is why I purchased it in 2018 for 599. That same grill is now $699 due to recent inflation. Still it's solid 3 burner that gets you into Weber quality at a lower price than the Genesis line once preheated you only need one burner on the far side from the food and it can be tricky to regulate 300 degrees at first so I recommend staying with the grill until you achieve that. The recipe turns out good. the rub is basic and good however I prefer to make my own Carolina style sauce over the sauce they use. I would recommend using your favorite sauce too if you want to change it up. for the wood you can use almost any smoking wood chips you like, they recommend Hickory but I have used Apple because it had it on hand. Cherry or Pecan would also be nice or you could blend woods. Mesquite is a little too strong to use by it's self on pork though.
This is great info. We bought the same grill recently so we paid the premium and are looking forward to trying this recipe.
@@AdamDaubauew congrats enjoy the grill.
It seems like the perfect place to work... I would be a big as a house after a few months...
Looks SOOOO DELICIOUS 😋! Hi JULIA !!! 🤗
Which burner is kept on? The one under the wood chips?
Yes.
Was the water pan not set on the flavor bars/burners? It looked likes some sub-surface I’ve never seen before.
That's what I was thinking as well.
yes thats what she did.
As someone who spends a lot of time with my Weber Smokey Mountain, I cringed when she cut the fat cap off and divided up the shoulder into smaller pieces. I usually have my pork go for 8+ hours at a time. However I understand the recipe was adjusted for a gas grill, and this looked pretty good if I'm honest, and I may give it a try if I don't feel like firing up my smoker one day.
My big butts usually smoke for 20 to 24 hrs to get to 195F @ a smoke temp off about 250F on my Egg smoker.,,,,but they are typically 8 to 10lbs a piece.
As a fellow WSM owner, I'm thinking of now using my kettle for pork butts. The decreased cooking time and increased surface area for smoke makes me think it might be worthwhile to try.
@@MakerMeraki Kinda wonder about the increased surface area to absorb smoke vs. the "low and slow" gospel of making the meat tender.
I imagine there is a sweet spot regardless of cooking method.
Nah, it's the right thing to do here. This produces DECENT results. You are NOT going to get competition grade bbq though. And you do have to take the considerable differences between a smoker and a gas grill into consideration. You'll never get th kind of even, controlled heat in a gas grill that you get in a smoker, which means you'll never correctly render the whole fat cap. This is an excellent work around, but we do need to manage expectations here.
To save anyone else that might screw up as bad as me, if you can’t place the water dish below the pork, don’t do it. I created a hockey puck
Sorry... which burner is considered the primary burner? Under the wood chips?
Yes, the one that isn’t under the meat.
What’s that contraption where she put the water pan? You can’t put that directly on a burner so which kind of grill even has this?
My electric smoker died so I'm in panic mode! Gonna try this now.
so I tried this and it turned out ok but the meat wasn't as tender as it would have been in a real smoker.
Hello , I would like to ask an information do you have an email where I can write to you?
Really appreciable work but it works good with old authentic charcoal way of cooking
Some of us need gas grill instructions. Hapy news for me.
Ha Charcoal....I hope you mean Hardwood, and not Briquettes.
The average gas bbq in a home is not designed thst way. Can you do it with a normal grill like a duroflame 4 burner gas grill?
looks like the average bbq to me, is removing the grates confusing?
Fat is flavor, and is not bad for you. How would you modify this if you have a larger bone-in shoulder, as is more commonly found in grocery stores?
Trim off the fat? Heresy! If I wanted low fat, I'd cook a chicken breast ; )
What witchcraft was that measuring cup?!
If you're talking about the one the drippings went into, that's a fat-separating measuring cup. It has a trigger so that after you drip in fats/drippings from your pan, the very top strains out solids. the interior holds liquids, which separate fats/juices (or any other multi-density fluids) so that when you pull the trigger mechanism on the handle, the juice/gravy drops out of the bottom of the cup while the fats stay floating on top. You have to be careful because the fats will drop out if you don't release the handle trigger. They've had such an invention for about 10+ years now, but I think ATK has only done one "testing" episode on such devices.
You can't listen to hear what she called it?
@@jeffnowak3144are you ok?
Seems you get allot more smoke flavor by dividing the meat, than a whole butt, even if you smoke the whole butt 4-6-10 hours. This is a better way. I'm going to do this in my smoker to confirm it.
You know what I'm going to cheat I'm going to sear it on the stove in a cast iron then transfer it to a pressure cooker with the foil packs for about a hour with a cup of vinegar based bbq sauce
That's just a different recipe...you tried but failed
@@jeffnowak3144 I didn't know I Was being tested . You do you and I'll do me. When they don't follow a cultures instructions on how to make a rush it's ok because their doing their version which done of you follow. ...You know what go have a couple seats somewhere with your nonsense
I’ve never seen Lan wear makeup before this.
You really didn't use much of the sauce???? Can i cut the recipe in half?
Heresy! The Smokey Bbq gods will seek retribution! Expect your next meringue to collapse and your next cream sauce to break! The only way to escape the Smokey gods anger is to smoke a proper full packer brisket on a weber kettle every weekend for the next 8 weeks, as a show of contrition and respect. Failure to comply will result in a lifetime of mediocre and unimpressive bbq. You have my pity. =(
I travel for a week at a time. Maybe I'll get a brisket going next trip and it should be done by the time I get back home.
Hawaiian rolls and lose the pickles...
Never soak your wood chips. U wanna steam your meat or smoke it?
They did both to extend the time the chips were smoking. By the time the dry chips were done smoking, the wet ones have then dried and started smoking.
@@sandrah7512 The 6 cups of water and the wood being smoked are in completely different pans.
Whatever water your chips absorb will have to be evaporated (steam) before they actually start to smoke. Your putting the cooker into inconsistent temp till it drys the wood.
So basically soaking does nothing but postpone actual smoking. Simple science. Your doing NOTHING but steaming the meat in inconsistent temps in the smoker and the wood releasing much more invaluable nasty flavors. Porkbutt...for example... will only take 3-4 hours of smoke then it is done. It wont take anymore smoke or will taste terrible. Then u wrap it and just cook another 3-6 hours (depending on size) till its done. U could do this in oven with no wood, which is what your technically doing in a smoker with it wrapped. Its is all to just make the meat more tender.
Watch howtobbqright. Or any pitmaster channel. NONE soak their wood ever.
@@sandrah7512 U put a lot of thought into this reply.
With soaking wood chips or chunks even though you might be increasing your burn times, your actually killing the taste of your BBQ because those impurities in ANY wood... All your doing is steaming your meat with build-up on the outside of the wood and can give it a creosote taste.
Ill simply answer again... Watch howtobbqright. Or *ANY* professional pitmaster channel. NONE soak their wood.. Ever.
@@sandrah7512 yes sandra! you tell them!
@@meme-yc4ksI see highly esteemed bbq pit masters such as Arron Franklin add water pans to offsets all the time.
Why is this lady removing all the fat? What's wrong with her?
Lots of people don't like fat in their pulled pork. Me included.
I’d imagine more surface area for the rub to penetrate the meat.
too complicated-- need a very speical grill for this
Why not cheat? The result, and the cost and effort involved are all that matter. It seems you unnecessarily limited yourself.
Funny seeing city folks trying to do bbq. Outside of the cities you will see this cooking style, well never.
Well all grills have their pros and cons. A gas grill is awesome for some hot and fast bbq, cannot say I would go for an offset when it comes to that. But also, smoking on a gas grill is a pain, but doable. Low and slow bbq is as common as hot and fast grilling.
Sorry but one woman let alone 2 does not make it
It looks delicious I'll make it