Smoked Pork Butt / Pulled Pork / UDS
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- Опубликовано: 10 фев 2025
- Prepared and Smoked a 8lb Pork Butt using the UDS aka “The Raven”. Trimmed any hard fat along with he fat cap rubbed with EVO and seasoned with Caribeque Honey Heat Dry Rub. Had the UDS running around 225/250 for the entire cook used Kingsford briquettes and some cherry wood chucks for some extra flavor. Once the pork butt hit IT160-165 degrees places in a foil pan added some apple juice & apple cider vinegar then covered the pan and let it go until it reached IT200 degrees. Wrapped the pan in a couple towels and let it rested and shredded it in the morning. Turned out great as I hoped it would. Thanks again for stopping by and checking out my channel as always
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Nicely done!
Tom Horsman
Thanks for stopping by and commenting on my video, I appreciate your support! Want over to your channel and subbed looking forward to seeing the videos.
Thanks again
-Joe
Looks perfect Joe. 😋😋
Lasse's Food and Barbecue
Thank you my friend!
I appreciate you stopping by and commenting and supporting my channel.
-Joe
Looks great as always! Good job! Delicious!👍
Mladen Sudac
Thank you brother! Thanks for stopping by and commenting I appreciate your support, I'm just trying to have some fun haha.
-Joe
That looks very juicy!!! #Yummmy!😍😍 Thanks for sharing. New sub👍👍👍
Noki's Kitchen
Thank you for commenting and subbing to my channel. I greatly appreciate your support.
-Joe
Awesome job looks great Joe I never thought about adding rub after I pulled it on my first one I'm going to do another add another layer of flavor great job man I just love how I can pick up on something new out of every video I watch...
Cheers
in for the grill bbq
Thank you! thanks for stopping by and commenting on my video.
I appreciate your support also
-Joe
Hey Scott
MeatHead hi meathead sup brotha . Just doing some groundwork this guy gets it done ah cheers man
Your pan method at 160 is awesome bro. Thanks for the tip!
Doyle Hardgraves
Thank you for stopping by and commenting on my video.
-Joe
man o live that looks really good my friend, I love it. Thanks for sharing and keep up the great work.
Heartland Outdoor Living
Thank you very much for stopping by and commenting on my video! 👍🏼
Can’t go wrong with a smoked pork butt.....
Thanks again
-Joe
Joe Your progressing nicely. Pork Butt/shoulder/picnic are the best pieces of meat to smoke. Hundreds of different way to do them. You did a great job, and you have some nice plans with the leftovers. Make videos of it.👍🏼
MeatHead
Thanks for stopping by and commenting as always I appreciate all your support. Had have some tunes this morning to get me motivated haha.
-Joe
Why think I’ll be too happy about that towel LOL!
Charlie Lindsey
It became a bbq towel 👍🏼
UDS's are wonderful pulled pork producing machines. Your UDS and the pork looked awesome. Ranch and sriracha sound awesome. I saw Whitesnake in the spring of '89. (I think) Great concert.
Big Lew BBQ
Thank you for commenting on my video, I appreciate your support!
I couldn’t agree more the UDS makes easy work on the pork butts. Thanks again
-Joe
That really looks like awesome barbecue! I’d rather hear the Beatles though😊!
Klaus
Hey bro that is some greatly looking pork.
THEREALSHOWBBQ
Thank you for commenting on my video, I appreciate your support!
-Joe
Hey Bro! Way to Rock the Raven! Most people are so impatient and start shredding too soon.....you let that baby rest! Wow....that was like butter! Lots of pan juices and added flavor from the rub...Nice! Had to be awesome! Digging' the Rockin' tunes......but be careful, you'll be hit with the copyright claim. Not a big deal....until you go and try to monetize your stuff.
Cool....your going in front of the camera! Metal On!!!! \m/
Heavy Metal Bar-B-Que 🤘🏼🤘🏼
Thanks for stopping by and commenting on my video, I was wounding if they were gonna let the video load up just for that reason. I guess with it playing in the background like someone listen to the radio haha. I let that sucker rest for like 6 hrs it was still warm not the normal pipping hot. I was dead tired backing up stuff, we are heading back east in about 3 weeks and wanted to get one cook before I clean and pack the smokers up. As always thanks again brother! 👍🏻
-Joe
Right back at jaa!!! Subbed and Liked!
Pitmaster X
Thank you for subbing to my channel!
I appreciate your support.
-Joe
new sub. but i see you been off youtube for 4 years lol
Thanks for stopping by and subbing to the channel, sometimes life throughs a fork at you and takes you a path we’re your family needs you so yes at the moment not doing any RUclips streaming.
Thanks
@@smokinjoes9383 yes life does. Take care. My friend
When the bone falls out you know it's done. What was your finish temperature? I take mine to 200.
TruckdrivinMilan R
Thanks for stopping by and commenting, I pulled it at IT200 degrees and I’m sure the temperature rose another degree or two. Thanks again for your support.
-Joe
How you gonna ruin pulled pork with sriracha?🤢🤮
Of all the great hot sauces in the world you gotta choose that icky stuff. Sorry man I don't mean to hate, but sriracha is highly overrated, and I personally dont see how the flavor profiles of that and pulled pork go together.