**🚨IMPORTANT🚨** There's a mistake in the recipe for Green Salt in this video. If you make this recipe, use the written amounts listed in the description NOT the amounts I say in the video. Correct green salt recipe is as follows. Sorry to anyone who made this before the correction. •100g (1/2c) salt •100g (1/2c) sugar •25g (5 cloves) garlic, minced •3-5g (1.5T) thyme leaves
Yeah dude I made this and I was like "Holy hell this is a lot of rub for a pork butt". I rubbed it in regardless. The meat turned out great, but VERY salty. I was like, "Did I miss a rinse or something?" Halving it sounds perfect.
Brian you have completely shifted how I look at cooking and eating food. My wife and I started watching you last year and now we feel like going out to eat isn’t even worth it anymore. We know how to cook it better at home!! Love everything that you do and keep up the great work! Thank you so much!!!
I feel this, I recently figured out how to make home made stock as good as going out to eat. Definitely a long process and I wouldn’t have made it without RUclips. I have been trying for years.😊
Bri, I think this is up there among your best work. Straightforward, down to the fundamentals, and shows off your years of restaurant experience. Looking forward to my first pork butt smoke!
@@BrianLagerstrom Honestly Alton Brown is a treasure and honestly I think people forget that. Love your videos as well I always got a Good Eats vibe from your videos!
This was an *outstanding* tutorial. We have smoked the pork and finished in the oven but I always feel we're missing something. We'll try this method, thank you!
Making a big hunk of pork like this is so versatile; rice bowls, tacos, nachos, loaded baked potatoes, over mac and cheese, in soups, etc. I do it the lazy apartment way by doing the brine without sugar, then slow cooking it in root beer or spiced soda with a pinch of liquid smoke and some seasonings - but I’d love to do it w/smoking first!
Best use for pork like this is Kalua pork plate with macaroni salad and rice. Always a crowd favorite. Another great use is for pork pozole. I'd love to see your thoughts on making a good pozole rojo.
Just in case anyone is wondering, like I was, that roasting pan is the "Cuisinart Classic 15" Stainless Steel Roaster - 83117-15NSR". Thanks for the awesome video, Brian! My brother and I love smoking meats for some fun bonding before family gatherings, pork ribs are our favorite to cook at the moment, but I can't wait to try out this pulled pork recipe.
Bri - I’ve been watching you since the sardines days, and you’re my favorite RUclipsr - not just in the cooking genre, but in ALL genres. I immediately click on your videos when they pop up, and I’m always sad when they are over. I learn a ton, I’m totally entertained, and I know that delish food is about to hit my kitchen. Haven’t been disappointed yet. Absolutely love what you do, my friend! Hope you’re enjoying too. Take care.
I smoke meats heavily and because of your channel started cooking more and the two meeting a crossroads has been huge for me. Good video Brian! Looking forward to your cookbook!
So I added to my set of "kitchen tech I buy because of BL videos" with the smoker box (I got a nice cast iron one from Canadian Tire that did the job) Then I followed the recipe. Amazing.. Best pork shoulder ever. Family loved it. Thank you so very much for your content. I watch and make something regularly and it always turns out next level good.
You should try to start it the same way as shown by Brian then use the crock pot. Results might be just as good. It is likely the smoking/grilling that makes all the difference
Your pork looks so succulent! I made your oven ribs and they are another delicious recipe that is so easy with impressive show stopping appeal for a dinner party. Thanks Bri
You always manage to time your videos to my needs, it's amazing. I plan on making a pulled pork burger BBQ party for my birthday in 2 weeks and now your video comes live.. Thank you very much!
WHOAAAAAAAAAAAAAA. This looks insane. I've been looking for a good meal prep meat that I can make on Sunday and have multiple dinners out of. Definitely will be doing this and making all 3 of these meals during the week. You should do more of this. 1 meat = 5 dinners or 1 meat = 3 dinners.
Thanks for sharing your knowledge. Even though I consumed embarrassing amounts of cooking content over the years no one has ever done such a great job for knowledge transfer. This video is a perfect example and thanks again for changing the way, how I cook at home.
Hello Brian! I'd like to thank you for your "fast" pizza dough recipe. I tried it out in a very frugal environment with no tools other than my hands, some pans and my old G3Ferrari pizza oven which I overclocked (overheated?) to 400 C. The dough turned out very easy to work with and had an excellent rise to it. Pizza and focaccia were very soft inside with a lightly crunchy crust, ready in about 3-4 minutes.
Hey Bri! Looks and I'm sure it tasted delicious 😋 A tip for home cooks (Bri please don't take this comment as a criticism) if you don't have access to a BBQ/Grill/Smoker - add your chosen piece of pork to a Slow Cooker/Croc pot, with a small amount of liquid of your choosing i.e. Red Wine, White Whine, Cider, or even just Water etc etc. Throw in some aromats of your choice i.e. any combination of finely chopped onion, garlic, chilli, fresh or dried herbs or whatever you like, a stock cube and cook for as many hours on high or low, until the pork is pull apart tender. Ok it won't have the same smoky notes as Bri's method but it'll be lovely. And as an added bonus you can use the cooking liquid and meat juices, to make a lovely gravy, after skimming off any excess fat, and thickening it with some corn flour/corn starch or gravy granules. 🙂❤❤
I made this today, it's still warm from the oven. I gave it a generous salt and herb rub (I used dried rosemary, I didn't have anything fresh). I don't have grill either, so I cobbled together one from 5 cinderblock caps(18in x 9in x 2in). The roast had been in the fridge for a little over 24 hours. I used Applewood chips, and it came out tasting a little like bacon. I was doing other things too so it smoked probably 2 hours. To hold the smoke I covered the pork with a large metal mixing bowl. I finished it in the oven for almost 3 hours and took it out. It was already falling apart tender. Thank you so much for the video, I don't think I'll cook a pork roast any other way than this! Now that I've smoked something that came out delicious I want to try a beef pot roast next.
so true about commodity meat. I get my meat from a local food processing plant that buys from small local farmers and the meat taste so much better than what I used to get in the grocery store
Great stuff when not committed to a traditional smoker. Before shredding, I highly suggest running the juices through a fat separator or rendering down the jus. Add the jus back to the shredded meat for all of the smokey flavor without all the grease. Anytime I've done that, the meat stays moist and so flavorful that bbq sauce isn't needed.
Hi Brian, you make it look so easy!! I've had pulled pork from a private supermarket owner and did enjoy it, but please believe me, yours looks more delicious!!!
Hey B, I'm so happy for your success. I have been watching you since the weeds and sardines days, and it's been great watching you grow. I will try this recipe out today and roast it in my wood-fired oven. Thanks for the content
Bri, question in the video you use a roasting pan in the thumbnail you show a Dutch oven, can this be made in a Dutch oven or do I need a roasting pan? Question two, if I use a Dutch oven can I use parchment paper and the normal lid or do I need foil?
I really like doing my pulled pork Korean style. Bun with knife spread of gochujang, pulled pork topped with Kimchi. Never had it anywhere but my house but LOVE it.
Awesome looking and easy to follow recipe. Curing in the fridge as I type this, going on the grill/smoker (have the literal exact one you do) in like 3 hours. Hoping it turns out as good as yours!
Ever since you put out the BBQ sides video, I've been making that coleslaw for every family or friends BBQ I go to/host. It has a 100% success rate. Damn near everyone who tries it tells me its the best coleslaw they've ever had
What the hell was that sound at the end! 😂 I appreciate your silly side in these videos, Brian. It keeps it light even when you're eating something heavy!
Awesome! I did some kalua pig this weekend, and as I sat down to a lunch of kalua pig tacos, what does RUclips present me? Bri-guy making pulled pork tacos! Serendipity!
Thanks for the restaurant dry brine tips Bri! I just so happen to have 2 pork shoulders in the freezer waiting to get thawed and loaded up in the Traeger. I think butcher paper and/or foil (still in smoker) should be good enough to replicate the oven finishing part.
Daaaaaamn. I'm due for a pulled pork dinner here. I just did a pulled chicken (2 full chickens) last weekend but I need some pork as of late. It's been too long and I love this method. I use a large cylinder for pellet smoking on my gas grill as well for large stuff (as my charcoal grill is just too small for that size meat). Looks just perfect :) Thanks as usual Brian.
Perfect! Gotta try that green salt thing. I finish it in the oven or in a crock pot, I can't say either one is better, it just depends which one I feel like cleaning up later. Try it on a grilled bun with a slice of red onion and a sweet BBQ sauce sometime.
Great way to do it. Great tip on the green salt, I need to try that. I use a Weber and smoke it until the coals go out, which is about an hour. I just throw mine in the crock pot though vs the oven and cook it until tender. I really dont want my oven running for multiple hours during the middle of the summer.
How are you lighting and using your coals in the Weber to only get an hour out of them? I use a large charcoal basket and get about 7hrs burn time around 275°ish and then I finish wrapped in the oven. I know with the snake method you can get longer burn times as well. By the 6 or 7 hr mark though it's not really getting much more smoke flavor so I always transfer to my oven to finish.
@@ledheavy26 I just let it roll at full temp. I played around with trying to keep the temp down and cooking for a few hours. Just too much messing around. Cook it for an hour on the grill with wood chips of your choice. Then crock pot till it's tender. It's stupid simple. I have like a 1000 things to do on any given day, and messing with my grill is not one of them.
@@CorwinBos I mean I literally made one vent adjustment over a 7 hour span last time I did a but on the Weber 🤷, it's pretty hands off. Whatever works best for you though is what matters.
Looks excellent. Great unique shot when the camera was in the fridge. A coincidence as I have been debating trying my hand at a large bone in pork shoulder for a while now
Hey Bri! Love the videos! A question: Why the parchment and double foil? What’s the difference between doing that and just a single layer of foil? Love watching your vids for those tips and the “why” things work so figured I’d ask since it wasn’t mentioned. Thanks!
Dear Chef Lagerstrom, thank you for this video. My own process is similar - next butt will use your “green salt”. It was a surprise that you did not mention internal temp. Until now, my process kept the final internal temp hovering near 205 - and that is where I have less free time. So, thanks for the simplicity.
I can't wait to try this! I'm always looking for ways to start meats on the smoker, but finish in the oven so I don't need to maintain a smoker all day. Question: because the pork is shredded into its own rendered fat and juices, is it okay to skip the 30 minute rest after it comes out of the oven?
Definitely going to give this method and recipe try once we get closer to fall. I have a small charcoal grill and easily think I could replicate the 45 minute to hour smoker aspect of it and then finish it in the oven.
Made this for the second time, and it has shot up the list of family favorites! Only challenge (aside from missing the modified salt proportions the first time) has been availability of bone-in Boston Butt. We can get bone-in picnic (which was... ok), and boneless butt, which ended up a little on the dry side. May need to look into ordering some. But this recipe is so good (and relatively easy) that even with those challenges this is pretty great. Served as tacos, with lime cilantro rice.
Hello! Great video! I have a question. Could I smoke the pork the day before, cool at room temp. And then refrigerate until the next day and then finish in the oven? This would make my life easy for my next get together...
Cross hatch score the fat cap. Rub the butt all over with liquid smoke, then apply the salt rub. Start in a hot like 450 oven uncovered for 1 hour, then drop to 300, foil wrap, and roast 4 to 5 hours until internal 204 degrees or tender. Same result
Green salt is a new thing to me!! I love that. By the way, the newer consensus on smoking pork shoulder is to wrap it and slow cook it after a couple hours of smoke anyway. The meat can only take so much smoke, and if you use the smoker for the whole cook, it stalls due to evaporation for so long that it gets kinda dry. You also lose so much of that delicious pork fat! Gonna try this green salt idea soon.
@BrianLagerstrom would it make a difference to roast in a Dutch Oven instead of the thin metal pan and foil? Thanks. Awesome video and great into to your channel!!
This recipe looks dope. If one was to cook this in a smoker all the way would you still recommend transferring to a pan after an hour or so? To keep the fat/juice and be able to do the flip? Thanks for your help!
This is superb! Since I live in an apartment, I wonder if liquid smoke might do the heavy lifting in terms of imparting a "smoky" element. I know I won't have the same excellent smoked exterior, but what are people's thoughts?
Love the omage to Alton Brown in your videos now. One of the things I've liked about your vids is you try to teach the recipe like he did. Keep up the great work.
Thanks for the recipe! Any idea of this is possible to do in a slow cooker? With energy prices in Europe still being wild it's pretty costly to have the oven blasting for 4-6 hours.
Awesome video Brian! Do you have suggestions for anyone who doesn't have access to a smoker OR a grill? I only have an oven and an airfryer, but I really, really want to make something like this. Please help a brother out!
When I smoke pork shoulders on my Traeger, I wrap them in foil at 165 internal and finish by taking them up to 205 internal. All those juices and rendered fats are captured in the foil. When I pulled them I combined the pork with those juices and then that freezes wonderfully. When you go to reheat it, those rendered juices and fat help keep the meat moist.
The microplane is easier to wash (marginally) and does an even better job (when you want it really mashed) on garlic..I use a long rectangular one, older model, probably a zester type. Plus, it’s really fast, I use it for 99% of my garlic needs now. I’ve been obsessed with thin breads lately, the Sonoran style tortillas would be great w this, and now I’ve ordered a curved thing kinda like a shallow upturned wok to cook Saj or a Middle Eastern extremely thin bread..I just love stuff that requires a decent specialized technique. Hey! Pretty chintzy on the mayo there on the first one! lol..I like generous mayo on sandwiches..Saw a video on Palestinian chicken rolls w sumac, they look amazing..
You’re gonna change my almost 10-13 hour cook time in half. I like drinking beers outside but I’d rather drink beers in the ac so win win got my plans for Saturday
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
**🚨IMPORTANT🚨** There's a mistake in the recipe for Green Salt in this video. If you make this recipe, use the written amounts listed in the description NOT the amounts I say in the video. Correct green salt recipe is as follows. Sorry to anyone who made this before the correction.
•100g (1/2c) salt
•100g (1/2c) sugar
•25g (5 cloves) garlic, minced
•3-5g (1.5T) thyme leaves
Huh, not a comment or even an upvote. In any case, you're welcome.
Thought I threw away alot
Yeah dude I made this and I was like "Holy hell this is a lot of rub for a pork butt". I rubbed it in regardless. The meat turned out great, but VERY salty. I was like, "Did I miss a rinse or something?"
Halving it sounds perfect.
Does it need rinsing after curing?
@@L_Smith69 I probably should have!
Brian you have completely shifted how I look at cooking and eating food. My wife and I started watching you last year and now we feel like going out to eat isn’t even worth it anymore. We know how to cook it better at home!! Love everything that you do and keep up the great work! Thank you so much!!!
Kind words, my man. Thank YOU so much for watching and making the food.
Cooking together brings a relationship closer… as long as your styles don’t clash!
I’m still trying to improve on my efficiency. I totally agree with the quality part
"we feel like going out to eat isn’t even worth it anymore." So true!
I feel this, I recently figured out how to make home made stock as good as going out to eat. Definitely a long process and I wouldn’t have made it without RUclips. I have been trying for years.😊
Hey, Bri! How would this be if you skipped the smoker and went straight to oven, is such a thing even possible? Love your stuff!
Bri, I think this is up there among your best work. Straightforward, down to the fundamentals, and shows off your years of restaurant experience. Looking forward to my first pork butt smoke!
Wow, that's very kind. I appreciate it. Were always trying to improve the content for you guys.
Love the Good Eats fridge shots!
All us food tubers owe Alton a debt of gratitude for opening up what a "cooking show" could be.
@@BrianLagerstrom Honestly Alton Brown is a treasure and honestly I think people forget that. Love your videos as well I always got a Good Eats vibe from your videos!
@@BrianLagerstromAlton Brown would be proud
love this reveal of approachable restaurant secrets!
would love a whole separate green salt video!
This was an *outstanding* tutorial. We have smoked the pork and finished in the oven but I always feel we're missing something. We'll try this method, thank you!
Making a big hunk of pork like this is so versatile; rice bowls, tacos, nachos, loaded baked potatoes, over mac and cheese, in soups, etc. I do it the lazy apartment way by doing the brine without sugar, then slow cooking it in root beer or spiced soda with a pinch of liquid smoke and some seasonings - but I’d love to do it w/smoking first!
Not only are your recipes incredible, you’re entertaining to watch and always leave a smile on my face. Thank you ❤😊
We need more sponsors like this one Bri!! Really love what they do
Best use for pork like this is Kalua pork plate with macaroni salad and rice. Always a crowd favorite. Another great use is for pork pozole. I'd love to see your thoughts on making a good pozole rojo.
Just in case anyone is wondering, like I was, that roasting pan is the "Cuisinart Classic 15" Stainless Steel Roaster - 83117-15NSR". Thanks for the awesome video, Brian! My brother and I love smoking meats for some fun bonding before family gatherings, pork ribs are our favorite to cook at the moment, but I can't wait to try out this pulled pork recipe.
Sweet: My brother just bought a smoker, and we’ve been looking at some recipes to try.
I foresee a CostCo trip in my near future.
my 7 year old daughter was bummed whenever you tried to stop doin the "lets eat this thang" and we're glad its back baby!!
Everyone needs a good sign off. This is the best one by far!
But still no happy dance
@@msemilyli😢
Haahaa! My seven year old loves when you dance at the end!
Bri - I’ve been watching you since the sardines days, and you’re my favorite RUclipsr - not just in the cooking genre, but in ALL genres. I immediately click on your videos when they pop up, and I’m always sad when they are over. I learn a ton, I’m totally entertained, and I know that delish food is about to hit my kitchen. Haven’t been disappointed yet. Absolutely love what you do, my friend! Hope you’re enjoying too. Take care.
Bri, I would love to see a video on jellies,jams,preserves! There’s lots of videos out there but my boy Bri teaches the best. Love the videos!
Thanks!
Thanks very much!!!
I smoke meats heavily and because of your channel started cooking more and the two meeting a crossroads has been huge for me. Good video Brian! Looking forward to your cookbook!
Good to see how far the channel has come, you’ve done a great job!!🎉😊😊
Appreciate this , always wanted make my own pulled pork ( bc living single could eat off for least 3 days ) but never knew where to start. ❤
So I added to my set of "kitchen tech I buy because of BL videos" with the smoker box (I got a nice cast iron one from Canadian Tire that did the job) Then I followed the recipe. Amazing.. Best pork shoulder ever. Family loved it. Thank you so very much for your content. I watch and make something regularly and it always turns out next level good.
Love the nod to Alton Brown and Good Eats with the Fridgecam.
This is happening this weekend.
Looks so much better than the liquid smoke/salt/10 hours in a crock pot method I’ve used for years.
You should try to start it the same way as shown by Brian then use the crock pot. Results might be just as good. It is likely the smoking/grilling that makes all the difference
Your pork looks so succulent! I made your oven ribs and they are another delicious recipe that is so easy with impressive show stopping appeal for a dinner party. Thanks Bri
You always manage to time your videos to my needs, it's amazing. I plan on making a pulled pork burger BBQ party for my birthday in 2 weeks and now your video comes live.. Thank you very much!
WHOAAAAAAAAAAAAAA. This looks insane. I've been looking for a good meal prep meat that I can make on Sunday and have multiple dinners out of. Definitely will be doing this and making all 3 of these meals during the week. You should do more of this. 1 meat = 5 dinners or 1 meat = 3 dinners.
YES BRI PLEASE PLEASE DO THIS!!
Thanks for sharing your knowledge.
Even though I consumed embarrassing amounts of cooking content over the years no one has ever done such a great job for knowledge transfer.
This video is a perfect example and thanks again for changing the way, how I cook at home.
As a Nashville resident I can wholeheartedly vouch for Porter Road! Incredible products.
Great recipe, looking forward to making it. Any reason I should use a roasting pan for the oven portion rather than a dutch oven or baking dish?
Hello Brian! I'd like to thank you for your "fast" pizza dough recipe. I tried it out in a very frugal environment with no tools other than my hands, some pans and my old G3Ferrari pizza oven which I overclocked (overheated?) to 400 C. The dough turned out very easy to work with and had an excellent rise to it. Pizza and focaccia were very soft inside with a lightly crunchy crust, ready in about 3-4 minutes.
I have the same grill. This looks easy af, and delicious 😋
Its so easy. Let it rip.
Hey Bri! Looks and I'm sure it tasted delicious 😋
A tip for home cooks (Bri please don't take this comment as a criticism) if you don't have access to a BBQ/Grill/Smoker - add your chosen piece of pork to a Slow Cooker/Croc pot, with a small amount of liquid of your choosing i.e. Red Wine, White Whine, Cider, or even just Water etc etc. Throw in some aromats of your choice i.e. any combination of finely chopped onion, garlic, chilli, fresh or dried herbs or whatever you like, a stock cube and cook for as many hours on high or low, until the pork is pull apart tender. Ok it won't have the same smoky notes as Bri's method but it'll be lovely. And as an added bonus you can use the cooking liquid and meat juices, to make a lovely gravy, after skimming off any excess fat, and thickening it with some corn flour/corn starch or gravy granules. 🙂❤❤
I made this today, it's still warm from the oven. I gave it a generous salt and herb rub (I used dried rosemary, I didn't have anything fresh). I don't have grill either, so I cobbled together one from 5 cinderblock caps(18in x 9in x 2in). The roast had been in the fridge for a little over 24 hours. I used Applewood chips, and it came out tasting a little like bacon. I was doing other things too so it smoked probably 2 hours. To hold the smoke I covered the pork with a large metal mixing bowl. I finished it in the oven for almost 3 hours and took it out. It was already falling apart tender. Thank you so much for the video, I don't think I'll cook a pork roast any other way than this! Now that I've smoked something that came out delicious I want to try a beef pot roast next.
Been a plant based eater for the last 2 years, but still love every video !!!
so true about commodity meat. I get my meat from a local food processing plant that buys from small local farmers and the meat taste so much better than what I used to get in the grocery store
Great stuff when not committed to a traditional smoker. Before shredding, I highly suggest running the juices through a fat separator or rendering down the jus. Add the jus back to the shredded meat for all of the smokey flavor without all the grease. Anytime I've done that, the meat stays moist and so flavorful that bbq sauce isn't needed.
Killing it as always Bri-guy, keep up the great work!
Love it! Make a neutral pork, then take it all different directions.
Hi Brian, you make it look so easy!! I've had pulled pork from a private supermarket owner and did enjoy it, but please believe me, yours looks more delicious!!!
Hey B, I'm so happy for your success. I have been watching you since the weeds and sardines days, and it's been great watching you grow. I will try this recipe out today and roast it in my wood-fired oven. Thanks for the content
Bri, question in the video you use a roasting pan in the thumbnail you show a Dutch oven, can this be made in a Dutch oven or do I need a roasting pan? Question two, if I use a Dutch oven can I use parchment paper and the normal lid or do I need foil?
Great Video. Would you ever consider just oven cooking with liquid smoke?
I really like doing my pulled pork Korean style. Bun with knife spread of gochujang, pulled pork topped with Kimchi. Never had it anywhere but my house but LOVE it.
Awesome looking and easy to follow recipe. Curing in the fridge as I type this, going on the grill/smoker (have the literal exact one you do) in like 3 hours. Hoping it turns out as good as yours!
Loved the internal fridge scene. Pretty creative. Love your stuff Brian!
Ever since you put out the BBQ sides video, I've been making that coleslaw for every family or friends BBQ I go to/host. It has a 100% success rate. Damn near everyone who tries it tells me its the best coleslaw they've ever had
Can I get more big ass salads? Great channel Bri
What the hell was that sound at the end! 😂 I appreciate your silly side in these videos, Brian. It keeps it light even when you're eating something heavy!
Awesome! I did some kalua pig this weekend, and as I sat down to a lunch of kalua pig tacos, what does RUclips present me? Bri-guy making pulled pork tacos! Serendipity!
I just finished a 17 lb pork butt rubbed liberally with green salt. It is excellent. Thanks, Brian.
Thanks for the restaurant dry brine tips Bri! I just so happen to have 2 pork shoulders in the freezer waiting to get thawed and loaded up in the Traeger. I think butcher paper and/or foil (still in smoker) should be good enough to replicate the oven finishing part.
Daaaaaamn. I'm due for a pulled pork dinner here. I just did a pulled chicken (2 full chickens) last weekend but I need some pork as of late. It's been too long and I love this method. I use a large cylinder for pellet smoking on my gas grill as well for large stuff (as my charcoal grill is just too small for that size meat). Looks just perfect :) Thanks as usual Brian.
Perfect! Gotta try that green salt thing. I finish it in the oven or in a crock pot, I can't say either one is better, it just depends which one I feel like cleaning up later. Try it on a grilled bun with a slice of red onion and a sweet BBQ sauce sometime.
Great way to do it. Great tip on the green salt, I need to try that.
I use a Weber and smoke it until the coals go out, which is about an hour. I just throw mine in the crock pot though vs the oven and cook it until tender. I really dont want my oven running for multiple hours during the middle of the summer.
How are you lighting and using your coals in the Weber to only get an hour out of them? I use a large charcoal basket and get about 7hrs burn time around 275°ish and then I finish wrapped in the oven. I know with the snake method you can get longer burn times as well. By the 6 or 7 hr mark though it's not really getting much more smoke flavor so I always transfer to my oven to finish.
@@ledheavy26 I just let it roll at full temp. I played around with trying to keep the temp down and cooking for a few hours. Just too much messing around. Cook it for an hour on the grill with wood chips of your choice. Then crock pot till it's tender. It's stupid simple. I have like a 1000 things to do on any given day, and messing with my grill is not one of them.
@@CorwinBos I mean I literally made one vent adjustment over a 7 hour span last time I did a but on the Weber 🤷, it's pretty hands off. Whatever works best for you though is what matters.
@@ledheavy26 Happy grilling 🍻
Looks excellent.
Great unique shot when the camera was in the fridge.
A coincidence as I have been debating trying my hand at a large bone in pork shoulder for a while now
Would a dutch oven with lid be a suitable substitute for the oven portion?
Excellent recipe, but I suggest cross hatch scoring fat cap about 1/4 deep.
Hey Bri! Love the videos! A question: Why the parchment and double foil? What’s the difference between doing that and just a single layer of foil?
Love watching your vids for those tips and the “why” things work so figured I’d ask since it wasn’t mentioned. Thanks!
This turned out fantastic, I have the same grill you do.....melty pork goodness. Thanks for video, Bri!
I’m from Nashville. Huge fan of Porter Road.
Try Roy's Meat Service! They're locals and so dang nice. Great prices and meat
Hi Brian. Excellent. Thanks
I enjoy the recipes and the professional delivery.
Learned a lot here.
Thanks Brian! Table or Kosher salt in the recipe for green salt?
Kosher
@@BrianLagerstrom thank you
Dear Chef Lagerstrom, thank you for this video. My own process is similar - next butt will use your “green salt”. It was a surprise that you did not mention internal temp. Until now, my process kept the final internal temp hovering near 205 - and that is where I have less free time. So, thanks for the simplicity.
I can't wait to try this! I'm always looking for ways to start meats on the smoker, but finish in the oven so I don't need to maintain a smoker all day. Question: because the pork is shredded into its own rendered fat and juices, is it okay to skip the 30 minute rest after it comes out of the oven?
Definitely going to give this method and recipe try once we get closer to fall. I have a small charcoal grill and easily think I could replicate the 45 minute to hour smoker aspect of it and then finish it in the oven.
The enchiladas were amazing, can't wait to try this recipe next looks amazing.
Made this for the second time, and it has shot up the list of family favorites! Only challenge (aside from missing the modified salt proportions the first time) has been availability of bone-in Boston Butt. We can get bone-in picnic (which was... ok), and boneless butt, which ended up a little on the dry side. May need to look into ordering some. But this recipe is so good (and relatively easy) that even with those challenges this is pretty great. Served as tacos, with lime cilantro rice.
Hello! Great video! I have a question. Could I smoke the pork the day before, cool at room temp. And then refrigerate until the next day and then finish in the oven? This would make my life easy for my next get together...
Hey bri! Is there any alternative if you do not have smoker/grill?
Throw right in oven, still very good
@@BrianLagerstrom And nothing wrong with a dash or two of Liquid Smoke.
Cross hatch score the fat cap. Rub the butt all over with liquid smoke, then apply the salt rub. Start in a hot like 450 oven uncovered for 1 hour, then drop to 300, foil wrap, and roast 4 to 5 hours until internal 204 degrees or tender. Same result
Green salt is a new thing to me!! I love that. By the way, the newer consensus on smoking pork shoulder is to wrap it and slow cook it after a couple hours of smoke anyway. The meat can only take so much smoke, and if you use the smoker for the whole cook, it stalls due to evaporation for so long that it gets kinda dry. You also lose so much of that delicious pork fat! Gonna try this green salt idea soon.
I started using pork loin and pork tenderloin instead of pork butt. So good! You have to cook it a long time but its delicious.
Hey Bri...thanks for the entertainment and education!
Hey, one question:
Would it work to sous vide the pork after smoking instead of using an oven? What would be the advantages and downsides?
Great technique! For the oven portion, can you place the butt in a dutch oven instead?
I am about to do this today and I’m wondering the same thing (as I don’t have a roasting pan).
@BrianLagerstrom would it make a difference to roast in a Dutch Oven instead of the thin metal pan and foil? Thanks. Awesome video and great into to your channel!!
This recipe looks dope. If one was to cook this in a smoker all the way would you still recommend transferring to a pan after an hour or so? To keep the fat/juice and be able to do the flip? Thanks for your help!
This is superb! Since I live in an apartment, I wonder if liquid smoke might do the heavy lifting in terms of imparting a "smoky" element. I know I won't have the same excellent smoked exterior, but what are people's thoughts?
It's not awful, but it's not great either. You may be better off with skipping the smoke flavor entirely and leaning into a more complex rub instead.
@@fishymacaroon6 Smart. I'll go with adding some smoked paprika into the green salt mixture. Maybe sub some of the kosher salt for smoked salt, too.
Looks great!! Do you feel like you get as good results with the smoke box and gas grill as you can get with a smoker?
Haha, you said butt
ruclips.net/video/vYIN20DO1wo/видео.html
Hi Clemson
Why tf did this make me laugh like a kindergardener? 😅
@@Shade.85 Because you're as immature as I am
@@48Boxer fair enough 😋
Hi Bri from Nova Scotia. Made it with 4lb boneless shoulder...came out perfect.
Do you usually take temp for end reading? Hope you'll also do brisket.
Do you have plans to bring out a cookbook? Would love one on my shelf.
Love the omage to Alton Brown in your videos now. One of the things I've liked about your vids is you try to teach the recipe like he did. Keep up the great work.
Thanks for the recipe! Any idea of this is possible to do in a slow cooker? With energy prices in Europe still being wild it's pretty costly to have the oven blasting for 4-6 hours.
This turned out great. Could only find the picnic cut, so it wasn't as tender, but still worked out. Picky eaters in the family approved!
I just got some pink paper for my birthday LOL. Time to put it to use - can't wait to try the green salt in place of my usual rub. Intriguing!
Great video man. Do you have a way of making pulled pork with only a home oven?
I made your carbonara for my family last weekend and they loved it B.
Would love to see your take on a poke bowl btw
Awesome video Brian! Do you have suggestions for anyone who doesn't have access to a smoker OR a grill? I only have an oven and an airfryer, but I really, really want to make something like this. Please help a brother out!
I was about to dip when you mentioned smoke but you showed how to do it on a gas grill. Absolute legend
Any recommendations on making this ahead of time and re-heating?
When I smoke pork shoulders on my Traeger, I wrap them in foil at 165 internal and finish by taking them up to 205 internal. All those juices and rendered fats are captured in the foil. When I pulled them I combined the pork with those juices and then that freezes wonderfully. When you go to reheat it, those rendered juices and fat help keep the meat moist.
Brian u know the way to my heart!
Hey, Bri, how would you change this up for beef? I could probably fake it from here, but I'm wondering if there's something non-obvious...
Love the dry brine concoction.
How would you suggest freezing some of the pork leftovers? Just let it cool to room temp and put in a gallon freezer bag and press out the air?
Yes, that's what I'd do. Since you'll have a LOT left, I'd say pre-portion into a few smaller bags.
Bri how long can the pork sit with the green salt? It seems like more time equals deeper penetration of the salt into the meat.
These sandwiches look amazing!
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
The microplane is easier to wash (marginally) and does an even better job (when you want it really mashed) on garlic..I use a long rectangular one, older model, probably a zester type. Plus, it’s really fast, I use it for 99% of my garlic needs now. I’ve been obsessed with thin breads lately, the Sonoran style tortillas would be great w this, and now I’ve ordered a curved thing kinda like a shallow upturned wok to cook Saj or a Middle Eastern extremely thin bread..I just love stuff that requires a decent specialized technique. Hey! Pretty chintzy on the mayo there on the first one! lol..I like generous mayo on sandwiches..Saw a video on Palestinian chicken rolls w sumac, they look amazing..
You’re gonna change my almost 10-13 hour cook time in half. I like drinking beers outside but I’d rather drink beers in the ac so win win got my plans for Saturday
How did it turn out? I'd also rather smoke it in my kettle and oven finish than the Smokey mountain for the full time
If I want to smoke it the whole time, should I add my normal bbq seasonings after the brine?