Melissa Cookston Pit Boss Pulled Pork
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- Опубликовано: 10 сен 2024
- Award-Winning Pit Master Melissa Cookston shows us how to smoke pork on the Pit Boss Vertical Smoker.
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Made her rib recipe last week... Omg the best ribs ever... My daughter and neighbor told my husband, the resident pit boss, he's fired! Trying this recipe Monday!
I bought my first Pit Boss smoker about three months ago and I love it. I still use the offset but the pellet smoker is so much easier - and the product comes out great. I just make a trip to Sam's and bought some baby back ribs so let's experiment with this recipe.
That's the smoker I use, cooks excellent ! made a batch of jerky yesterday using it. turned out great.
Looks amazing! Tried your back ribs and they were unreal. Can't wait to try this. From Canada, thanks for the vids!!
We're glad you enjoyed this!
So is the total time around 8.5 hours with covering depending on the size of the pro butt? I see you do 3.5 uncovered/ to color and then you put it back in and say its been in about 8.5 hours is the about 5 hours while wrapped up in the foil. Thanks in advance.
Melissa is the best hands down
She is the best
You certainly make me hungry.... thanks for sharing.... great video ma'am
Man l absolutely love to watch this SOUTHERN BELLE cook!
Agree, much better than watching a Taco Bell cook.
I tried to look for your recipe online for the injection recipe but couldn’t find it. Is there a link?
This was a great video, Melissa. I loved the idea of injecting the shoulder. Where can I find that pulled pork injection liquid. I haven't tried smoking a pork butt in the PBV, yet but your video gave me a little confidence in just going for it.
So was it 8 hours total, or an additional 8 hours after she wrapped? Can't wait to try on my new Pit Boss duo!
I couldn't find your recipe for your injection on the website. Would like to try this
I’m still to try a pulled pork on my Pit Boss. I’ll be making a video soon of one though
Is it necessary to pull and wrap it?
Excellent 👍🏾👍🏾👍🏾👍🏾
I have a new Austin XL, all kind of room on that big thing! They just opened a Restaurant Depo in my area, hope I can get some great quality meats from there. If you wrap it with foil to keep it from tasting to bitter from the pellets, why not just go ahead and put it in the oven instead of wasting pellets?
Yeah, great idea.
Such awesome and informative videos vs your competitors. Tku for creating a Pit Boss community vs marketing fluff. #bbqcrasher
Really really like
I have pit boss smoker, but I cannot get this smoke result on the meat. I try it all. Fish and vegetables will have a good smoke also shrimp, I use all kind of different pellets, but the meat does not smell smoking.
Hey Thomas, You are never going to get consistent smoke on a pellet grill. The pellets are fed through the auger with an on/off cycle. As pellets are dropped into the burn pot the temp will increase slightly and the smoke will dissipate. The pellets will burn and then smolder. When they get to the smolder stage that is where you get your optimum smoke. Then the cycle will repeat itself. You will notice the smoke will come in waves where there is smoke, it goes away, it comes back and then goes away again. If you do want more smoke on the grill it is always best to look into a pellet tube.
Your awesome & That was amazing! It was so juicy! Best video I've seen by far!
I'm doing my pork butt tomorrow for the 4th. I have the Pit Boss 1100. Hope it comes close to yours!
What temperature do you cook the meat to before wrapping?
She said she wraps to color, meaning she waits for the perfect color before she wraps.
Awesome video. At 3:46 the title says drizzle with maple syrup but Melissa says honey. I assume she's right. Is there a different recipe for the maple syrup? Would you use a different rub for maple syrup?
i would suspect she labeled it as Maple Syrup because lots of folks have allergic reactions to raw honey
She posted another video on RUclips partnered with Smithfield and in that video she says honey.
Can someone confirm if the rub is actually Hickory Bacon that Pit Boss offers and is what is listed in the recipe? The bottle in the video doesn't match up to what is on the online store.
No it is her rub it isn't a pit boss rub.
Where can I get them gloves?
Looks good 👌
In the recipe it says put it back in at 275 degrees, but in the video you say put it back in at 250degrees. So which one is it?
You would put it back in at 250°. It's not going to hurt anything if you bumped the temp up to 275°, once it's wrapped, raising the temp would just decrease the cooking time a bit.
Where is the recipe?
Great video but wouldn't be easier after taking off the smoke to just put it in oven
Yup!
What’s the rub you are useing
I made this for the first time a month ago and it was awesome! Now I can't find the recipe
What does she inject with?
I would love a pair of gloves like you have Melissa! What brand are they? BTW thanks for a very informative video rather than a sales job only.
They are regular black latex gloves over heat gloves.
So what is that in the top of the smoker?
If you're referring to the small, rectangular piece in the middle, that is the stopper for the lid.
@@PitBossGrills it looked like something else cooking on top rack
I noticed that too.
What's the recipe for that injection?
MELISSA COOKSTON’S PORK BUTT MARINADE INJECTION RECIPE
o 1 BOUILLON CUBE, CHICKEN
o 2 TBS BROWN SUGAR
o 3/4 CUP PEACH NECTAR
o 1/2 TBS SOY SAUCE
o 3/4 CUP WHITE GRAPE JUICE
o 2 TBS WORCESTERSHIRE SAUCE
o 3/4 CUP ICE
1. Place bouillon cube in water in a small saucepot.
2. Heat and stir until bouillon cube completely dissolves.
3. Add brown sugar and stir until it is dissolved.
4. Turn off heat and add remaining ingredients, except ice and stir.
5. After all ingredients are dissolved, add ice and stir to help cool it down.
6. Allow to cool and refrigerate for at least an hour before using.
1. Fire up your Pit Boss Grill and set at 250°F.
2. Place pork butt fat side down in a pan.
3. Using a meat injection needle, inject across the meat in a checkerboard pattern, injecting approximately 1 tablespoon per site.
4. Try to spend extra time around the bone, as this will help radiate the flavor through the meat while it’s cooking.
5. Sprinkle meat side thoroughly with Pit Boss Hickory Bacon Rub, then rub in while wearing gloves.
6. Allow to rest 30 minutes before placing on grill. Place in smoker at 250 degrees.
7. After 3.5 hours, or when internal temperature hits 145 degrees, remove butt, place in pan fat side down, and add seasoning and drizzle with honey.
8. Cover in foil and return to smoker at 275 degrees.
9. Check for tenderness when pork butt approaches 190 degrees.
10. The bone should be showing 1'' or more when it is at 194 degrees.
11. When it’s tender, remove from smoker and let rest for 30 minutes to 1 hour.
12. Wearing ''hot'' gloves (I like cotton gloves with a nitrile glove pulled over them) remove the bone and hand pull the pork, placing aside any large pieces of fat.
How much water for the bouillon cube?
@@jinglesvohu 8oz says on the packaging
Would love to have your injection recipe if you wouldn't mind sharing!
pitboss-grills.com/recipes/pork/perfect-pulled-pork
@@malonex3 thanks
@@malonex3 I’ve found it in the past with they link, now I’m getting page not found. Do you have her recipe?
@@mikeb6294 I didn't keep it sorry. It doesn't appear on her site or the Pit Boss site any longer.
Found it!
1 chicken bouillon cube
2 tbsp brown sugar
1/4c honey
3/4c peach nectar
1 tbsp hickory bacon rub
1/2 tbsp soy sauce
3/4c white grape juice
2 tbsp Worcestershire
I can't find your pulled pork inject recipe. Would love to try it out. Thanks
pitboss-grills.com/recipes/pork/perfect-pulled-pork
Do you have any videos with Pit Boss for smoked BBQ chicken breasts?
Mel, not specifically, but we are putting out new content and recipes all the time.
They say maple syrup. But MELISSA SAID HONEEEEEY 🍯 🤤
yummy!
whats in the injection?
MELISSA COOKSTON’S PORK BUTT MARINADE INJECTION RECIPE
o 1 BOUILLON CUBE, CHICKEN
o 2 TBS BROWN SUGAR
o 3/4 CUP PEACH NECTAR
o 1/2 TBS SOY SAUCE
o 3/4 CUP WHITE GRAPE JUICE
o 2 TBS WORCESTERSHIRE SAUCE
o 3/4 CUP ICE
1. Place bouillon cube in water in a small saucepot.
2. Heat and stir until bouillon cube completely dissolves.
3. Add brown sugar and stir until it is dissolved.
4. Turn off heat and add remaining ingredients, except ice and stir.
5. After all ingredients are dissolved, add ice and stir to help cool it down.
6. Allow to cool and refrigerate for at least an hour before using.
1. Fire up your Pit Boss Grill and set at 250°F.
2. Place pork butt fat side down in a pan.
3. Using a meat injection needle, inject across the meat in a checkerboard pattern, injecting approximately 1 tablespoon per site.
4. Try to spend extra time around the bone, as this will help radiate the flavor through the meat while it’s cooking.
5. Sprinkle meat side thoroughly with Pit Boss Hickory Bacon Rub, then rub in while wearing gloves.
6. Allow to rest 30 minutes before placing on grill. Place in smoker at 250 degrees.
7. After 3.5 hours, or when internal temperature hits 145 degrees, remove butt, place in pan fat side down, and add seasoning and drizzle with honey.
8. Cover in foil and return to smoker at 275 degrees.
9. Check for tenderness when pork butt approaches 190 degrees.
10. The bone should be showing 1'' or more when it is at 194 degrees.
11. When it’s tender, remove from smoker and let rest for 30 minutes to 1 hour.
12. Wearing ''hot'' gloves (I like cotton gloves with a nitrile glove pulled over them) remove the bone and hand pull the pork, placing aside any large pieces of fat.
Melissa is a professional and damn good looking!
👍👍
I wish they would tell what they have the P setting on.
The P setting will pretty much always be on P4, you do not want to deviate from P4 unless your outside temperatures are very low, or very high
@@PitBossGrills What's considered very high? I live in Florida and we get what I would consider high temps.
Melissa, I love you.
Will you marry me?
I asked Melissa, she said now is not a good time but try the Pulled Pork anyway
You sum bitch!
Looks awesome, but 3x cooking, 3x wrapping, 3x seasoning, 27 hrs later i can eat...ill just go to a bbq shop, n eat bbq right now
She's a beast!!
I'd put my money on her against Myron Mixon..
Myron's a straight up stick smoker pro....these pellet grills are making it way easy for the average enthusiast. Don't get me wrong, she's good, but not Myron Mixon good.
@@timvlahos6228 She is the winningest woman in BBQ!!
@@Seldomseen77 I'm not contesting that. But even she will tell you she is no Myron Mixon. Myron has well over 180 pitmaster victories under his belt. She burst onto the scene well after he had won most of those and was a panel judge for some of the competitions she was trying to win. She's good, perhaps best female ever, but not better than Myron. Maybe better is a bad word to use, she is definitely not as accomplished.
Who the hell cares? Why can’t we just say they both are really good at it?
I really can't believe you of all people use a Pellet smoker!! Smh