Apple Brined Pulled Pork
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- Опубликовано: 6 сен 2024
- Chef Tom prepares his Apple Brined Pulled Pork, smoked on the Yoder Smokers YS640s Pellet Grill. The apple juice brine makes for the juiciest pulled pork!
Full recipe: www.atbbq.com/...
Get the kit today: bit.ly/3oAvbCK
I’m a simple man... i see a notification by YT that Chef Tom has a new video about pulled pork i click and leave my work behind for 11 mins.
automatically happy when i see a new ATBBQ vid
Same
Be careful probing through the foil. Ive had a few times where I've found a very small piece of foil that catches on the probe and buries itself in the meat. Luckily I've found it when I'm pulling the meat and after about 2 times of making this mistake I started putting the probe in before I wrap. Love your videos Tom. Thanks for time, love and devotion you put into every video.
Perfect timing as I volunteered to do pulled pork for a Halloween party for the first time. I did a test run this past weekend just doing a traditional mustard coat/bbq rub and smoked it without wrapping until 203. Came out very good, but this method looks AMAZING.
This is slowly becoming one of my favorite channels. I love the quality of the presentation, and the mix of traditional bbq and advanced culinary techniques/dishes. Oh yeah, and Chef Tom is the GOAT. Keep up the great work!
Someone really needs to do an “oh man” compilation video.
Nice recipe man!
Two in the brine now for an early morning cook on the Yoder!
When your glove matches the Honey Chipotle rub you know you have made the big time.
How does this channel not have more subs? Love the hat
Smoked mortadella would be an interesting project/video.
Nice work chef Tom -keep going !
Greetings from switzerland.
I learned that if you wanna shredd pulled-pork easy you put it in a kitchen aid mixer with the paddle attachment and let it ride a couple of turns. But no more than a few otherwise you turn it in to minced pork.
Got my Briner bucket kit last week! Ready for some Turkey Day deliciousness!!
Chef Tom I just want to thank you for your video on how to maintain a stick burner well today I got it I learned a lot and my ribs and chicken came out excellent my family syud thank you again
Just bought the Cajun turkey and holiday classic kit. I’m pretty excited! Would love to see your version of a coffee rubbed breakfast steak with a berry reduction sauce as topper! 👌🏻
🤤🤤🤤🤤🤤
with an idea like that you deserve a guest appearance on his show lol
Absolutely going to apple brine the next shoulder I cook. The last couple of smoked were injected with apple juice and then I put a rub on it, but the brining probably kicks the flavor up several factors.
Chef Tom is at it again. Love your videos. Question: does ATBBQ sell an insulated brine bucket? I usually don't have fridge space so I use a 5 gallon insulated water cooler for all my brining needs. If that cooler also had the notches and accompanying lid to keep everything submerged that would be perfect!
Man he really be massaging that meat lol no wonder its tender. Like super hands on with the meat, rubbing it, caressing it, lmao
Once again, Chef Tom effortlessly makes the food that EVERYONE wants to eat. It appears you have a connection straight to my tastebuds. And, as an Aussie mega-fan of the BEST FOOTBALL IN THE WORLD, great to see KC on the cap (although I have been a Packers fan since i was very small. I am now much larger than can be considered "small". Thank you for nothing, Coronavirus). To ATBBQ, and the legend who is otherwise known as Chef Tom,, thank you again for amazing content. You are always welcome Down Under. As is Everyone!
I’ve been watching pull pork recipes since yesterday, so this post was at a perfect timing. I won’t be brining but injecting this time around. I love that brine bucket you had though! Would really come in handy for future brines.
Here is a link to the briner bucket: www.atbbq.com/sauces-and-rubs/marinades-brines-and-injections/brining-and-injection-equipment/the-briner-buckets.html
The smaller 8QT briner bucket was used in this video.
Wonderful looking pulled pork and I love it 👍👍👍
Thanks Chef Tom!
Saw this video and ordered the brine bucket. I have had dreams about this pulled pork since it arrived. It’s 9 am here in Michigan and I just pulled it out applied the rub and it is smoking right now!
Another killer video, thanks for sharing.
Looks damn good! Just ordered some of the comp blend pellets last night to try out. Can't wait!
Just purchased couple pork butts yesterday. Going to order this kit & smoke this recipe
Hmmm. This was timely. I brined a pork loin roast a couple weeks ago in a solution of salt, brown sugar, apple cider and a chopped up orange. It turned out awesome! Got me wondering about brining a shoulder to pull. I guess my questions have been answered. Looks like I'll be firing up the Lang and making a shoulder this weekend.
Love Chef Tom, but where did Chef Brit go?
I just ordered this hours ago and it already shipped 😮 danggggggggggg but for real I love cooking pork butts and was wanting a good brine kit to try it out and see if I like it better than no brine and I can’t wait to use it….love the vids btw as well!!!!
Looks awesome. I think I’ll try it this Saturday for our Halloween party.
I would love to see a brisket hash breakfast burrito video!
Hi Tom, do You deliver your products to Poland? I would be very interesting in buying some of your spices and rubs. Thanks
did pulled pork last week, and now i need to do it again. thanks!
Can't ever go wrong with a pork shoulder. Honestly Anyone even beginners can smash a pork butt out of the park. It's really hard to overseason or burn.
Its a very cheap costing cut as well!
The best one, I've ever made actually came out from my home oven.
I took a knife and stabbed in garlic cloves all over it.
I smothered it in French's yellow mustard and let it sit (come up to room temp) for an hour.
Then I heavily sprinkled rub on it.
Baked it at 300 for like 5 hours, mostly covered.
15 minutes, After I brought it to the party.
All that's left on my Platter was the blade bone😂😂
Love the videos and the instructions. Thank you!
This is a must try ..looks delicious
Love your stuff . Thanks for sharing.
Ok so that brine says 16oz for 5 quarts of liquid. He obviously didn’t use 5 quarts. So was that a full bag? Partial bag? Is the recommended 16oz by weight or by volume?
Just made this & wont try it any other way. The juices were amazing
Hey Chef Tom did you used to work at Ken's Artisan Bakery? I'm from Portland I remember saying that you used to work at a bakery in Portland that had a Pizza night once a week, I used to go their all of the time, its my favorite bakery.
I’m smoking two butts this weekend and can’t get the seasoning in before then. How much salt, pepper, garlic, and sugar do you recommend??
I’ve been a fan of 1:1 ratio of salt/pepper (I use kosher and coarse ground pepper because it’s about the same size). Add to the 1:1 about 1tsp garlic and onion powder and paprika, and call it a day. That said, I’ve used around 1/4 cup of what I described per butt. I’ve enjoyed it.
About 2-3 hours in, I spritz it with apple cider vinegar every hour until the fat cap splits (about 4th-5th hour depending on how hot you cook). I spritz the butt on top, and douse the foil I’m about to wrap it in. Wrap it until the bone wiggles out...it’s around 200-203. I hope that’s helpful, @Kevin B.
I have a very similar approach but I’m more looking for the measurements for the brine!
Apologies, friend. I thought you were saying that you weren’t able to brine. I have understood a brine to be 1:1 with salt/sugar. I’ve used about 1/2 gallon and dissolved 1C kosher salt and 1C sugar. Into that, I’ve put in about 2TBSP of garlic powder coarse ground pepper. Honestly, I’ve been more of a fan of a basic brine if salt, sugar, and water, and then put the rub on for flavor. Those are just my preferences though. Hope you’re well, and good cooking with the pork.
Where can I find the brine bucket?
www.atbbq.com/sauces-and-rubs/marinades-brines-and-injections/brining-and-injection-equipment/the-briner-buckets.html
Pulled Porky looking good, Tom done good,
Doin this tomoro. Wish me luck - love your channel! Rock and roll bruh
Really enjoy your vids... keep them coming. Was wondering how you sharpen your knifes?
That brine bucket is amazing. Need one. What are your thoughts on the Yoder compared to other premium models like Traeger Timberline 1300 gen 2 or Rec Teq RT-700? I have those two but want to go American made.
This looks awesome! Gonna get the kit and try this. Any chance you can do Cheerwine Ribs?
Luv ya work as usual mate 👊
Great video, but as most people that buy commercial rubs and brines id hate to use the whole bag on one cook?
I love different flavors of bbq
Love this!!! Will try it soon
holy smokes that looks amazing. Gonna have to try this one soon.
Great method... but fat cap up forever!
Is Mmmmm a word? That’s the only one needed!
Love your videos! What knife brand do you use/recommend?
Yes, automatic happiness, automatic Saturday plan worked out.
I know you guys don't monetize your videos because you are a store, but I wouldn't mind supporting you guys even more
If you cook a pork shoulder long enough there is no need to trim it, that is the point in pulled pork right?
Great question. The fat cap won't render, so it should always be removed. Now the answer becomes subjective. Most of our team members tend to trim a shoulder pretty tight. Even after removing most of the visible fat, there is plenty of intermuscular fat to render and produce a moist, tender and flavorful product. We also tend to foil wrap around the mid point of the cook to contain the juices to reconstitute the pork after pulling. Again, that is just a preference. Thanks for watching!
@@allthingsbbq My fat cap turns to jelly, when you pull the pork it melts into the meat. Pork fat is tasty cut your carbs not your fat!
I’m Smoking a Boston butt today. I had a bit of a problem finding stores with Boston butt. Can you do a video on smoking a picnic shoulder? Do you have any suggested recipes?
would it work okay to put it in a foil pan with the apple juice and cover it?????????????
Yep. But some people's "budget" may not allow them to do so; as a result, aluminum foil was used instead.
Could this recipe be adapted to those pork serlion ball things that Costco sells?
What time and temp would I use to try?
My wife is not a fan of "ham" texture regardless of what meat it is or any other seasonings. Seems like every time I brine pork, chicken or even turkey it turns hammy. And I own your brine bucket.... can I expect that with this recipe? We both love pulled pork and we both really like apple anything with pork so I am tempted to give it a whirl. After all, I have about 6 butts in the freezer and a perfectly good BGE. I BBQ all year long even here in Ohio and I am looking for something a little different. Please advise! Thanks for the video either way, I am sure I can cook this for others and they will enjoy it.
This method is truly an All Things BBQ staff favorite, we're betting that your family is going to love it. Thanks and let us know.
Love your ball cap. Where ya from?
Wichita, Kansas!
looks amazing
Ima try it!
I would love to see you do a video about smoking duck wings.
What is the probed temp before wrapping and cooking til 205°?
Damn you had me at smoked pulled pork
GOOOO CHIEFS!!!! love my homeland and seeing people do well from back home!
The Chiefs are from Missouri, not Kansas - same with the Royals.
Cooked it fat cap down?
Great video. What kind of bottle is this. I want buying butt can't find it. Thx
Do you mean the briner bucket? The one featured in this video is the 8QT, here is the link: www.atbbq.com/sauces-and-rubs/marinades-brines-and-injections/brining-and-injection-equipment/the-briner-buckets.html
@@allthingsbbq Yeeees😁. Thank you sooo much. My English is not so good and I didn't find it. Thank you and have a great day
I love the Chiefs hat!
I've been smoking butts for years and I'm not sold on brine for them, I've smoked some that are just as tender as what a brine would do. Low and slow is all I need.
Do you use the kamado joe anymore?
Hello Devin here is a link to our Kamado Joe playlist - ruclips.net/p/PLC8VfUzGpQdC_Wn7NhgOx4nXAZ55r9OY3. Plus more on the horizon. Thanks for watching.
Wow
I told someone you can brine a Butt and they looked at me like I was crazy.
Dope hat 🤙🏼
SHIP TO CANADA 🇨🇦
Bring back Chef Brit
waw , Top !
Glad to see that CHIEFS hat is back! I’ve never brined a pork butt. I think I’ll give it a try next week. I work at a cheese factory and I go to break at 9am. Every Tuesday and Friday the first thing I do on break is head to RUclips to watch your videos. It makes a 💩 day at a cheese factory better. I would love to see a Scotch Egg video or some more sausage recipes. Go Chiefs!
Nice hat Chef Tom! Go Chiefs!
"Some of it's less annoying" lol
Make a video about brine recipes, I don't live in the US and there are no brine powders here.
You can never go wrong with salt, pepper, onion, and garlic as your base. Everything else is personal preference; I usually add dry mustard, chili powder, cumin and some white/brown sugar. Works great as a rub, and in a brine.
Never brined a pork butt.. that's happening next weekend!
Chef Tom pissing me off with his KC hat and delicious looking Pulled Pork...
Man, If you ever make the massive product promotion not your focal point , but your cooking processes the point with layman's terms ingredients your channel would explode.
You’re crushing it man. Go chiefs!
The Chiefs are from Missouri, not Kansas - same for the Royals.
Now you're talkin my language..... Apple juice, not oil. Any fruit juice will beat a fatty oil no contest, in any brine or marinade, on any day!
daaaaaaaang
Definitely not the prettiest roast when you pull it out of the brine. I usually dry brine the night before, then inject mine with apple juice and Plowboys Yardbird the morning of and smoke in a pan so I can baste it every few hours. Bonus, you can save all that liquid, which will turn to gelatin in the fridge overnight for BBQ care packages; ~2tbs per pound and a half of pulled pork in a sous vide bag, seal, and simmer in a light boil of water for 20 minutes to reheat. Closest I can get to same day.
I'm sure you don't have a ton of leftovers, but I am curious how you would recommend storing and reheating.
Tom likes to pat his butt...
Money !
🤤🤤🤤😍🤩
This is the only thing left on RUclips. How long until they assume atbbq political affiliation and ban them too?
disliked mcdonalds is better
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