How to Smoke Pulled Pork on a Drum - Easy Pulled Pork Recipe
HTML-код
- Опубликовано: 6 окт 2024
- How to Smoke Pulled Pork on a Drum is easy and I will show you how in this video. Easy Pulled Pork is done on a drum smoker because they cook fast. Pulled Pork Recipe will work on any drum smoker as long as you follow the steps. Make it an Easy Pulled Pork Recipe by not trimming, not injecting and not wrapping and by cooking the entire Pork Butt in around 4.5 hours. Now that is what I call an easy Pulled Pork recipe!
We first take our Bone in Pork Butt and apply a light to medium coat of Rub. We then place it in a 300 degree Drum Smoker - I like the Gateway Drum Smoker and that is what I am cooking on in the video. I have lump charcoal and a couple of strips of Hickory. I close the lid and pull it when it gets just the right feel. Like a probe going through Jello. I then wrap the Pork Butt in Foil and let rest for 30 minutes. If you have a towel handy wrap that around the foil also.
After 30 minutes pull bone out - it should come out with minimal effort. Pulled the pork season and add your favorite sauce. Yes you can get great pulled pork without trimming, injecting, wrapping and cooking it in around 4.5 hours on a drum - No all night or day cook needed.
Order GQue Rub by clicking here: www.thekansasc...
Subscribe to our newsletter by clicking here and entering your email address: www.gquebbq.com
Gateway Drum Smoker: www.gatewaydru...
Connect with us:
Facebook - GQueBBQ
Instagram - GQueBBQ
Twitter - GQueBBQ
![KSI - Thick Of It (feat. Trippie Redd) [Official Music Video]](http://i.ytimg.com/vi/At8v_Yc044Y/mqdefault.jpg)
No trimming, No injecting, No wrapping and smokey pulled pork in about 5 hours. If there is an easier way to do it please share below! Thanks for watching!
What was your internal temperature of the pork when you took it off your smoker??
Right On Jason!
There are as many ways to put out great pulled pork as there are folks who dig cooking it.
This 'easy' method is definitely worth a try, especially for someone who has yet to Q up a pork butt.
I agree. Not everyone has those fancy temp probes or injectors. This vid is for them! Thanks for watching Tango!!!
Hey Jason! I'm really enjoying the "Easiest Way To series"! The pulled pork looked incredible! Brother I could eat that for breakfast even!
Its was delicious Rus - melt in your mouth. Thanks for watching!
I agree with the 300 degree and direct. Quicker and less mess with the added flavor of the dripping smoke... Good stuff...
yep! Thanks for watching Larry!
Simply and flavorful. Great video
Thanks bud!
I’m digging this series of “easiest way to”...the brisket and pulled pork I have seen and Im definitely going to try them both!👍🏾
Thank you brother! We got one on ribs also! Super easy and repeatable!
GQue BBQ yeah just seen that and the dessert one and man I like all of them and your positive energy is great keep it up Jason 👍🏾👍🏾
Stubanshuber I thank you for watching and for kind words brother 🍻
Easy peasy lemon squeezy! Rock On Jason!
haha! Thanks for watching Sal!
Pulled pork is the easiest thing to smoke. It's hard to mess up and great for beginners. Oh and it's good too.
Agree - Thanks for watching!
Great video and excellent results too. I gotta try this hot and fast method next time.
Thanks Lee. Its a good method for someone that does not have all those fancy thermometers and injectors. Thanks for watching!
I have cooked so many butts this way now after watching with great outcome
Good to hear! Thanks for sharing brother!
That pig looked marvelous bro! im gonna try hot and fast to see if its the same as low and slow. thanks for the video!
Thanks for watching - It was fantastic and it only took about 4.5 hours!
Nice where's ur restaurant located?
just out side of Denver in Westminster CO
great looking pork, I always cook or on the drum smoker, never did it that hot before, will try it soon
It makes it fast and easy! Thanks for watching Bro!
Killer cook!!!
Thanks for watching bro!
Thanks for watching bro!
Nice Jason! Keep up the good work!
Thanks bud!
Great content..been thru a bunch of your vids, just found you. I know what I'm doing this weekend!!!
Good personality ...Talk to the camera... good look. Thanks guys.
That means a lot! Thank you for taking the time to share that and for watching!
nice polled pork sandwich
thanks bud!
Nice. I agree with larger pieces of meat when pulled apart.
For sure - Yum! Thanks for watching!
Man that looks really Good.!! I like doing POrk shoulders .you cant really mess them up .they are pretty forgiving with all the fat in them...
agree - Thanks for watching!
Awesome looking pulled pork sandwich Jason! Melt in your mouth tender. I'll take 2 of them please. :-)
Hi Amy! It was - Coming at you haha! Thanks for watching!
Been following all your fast and easy videos. Can you do these on any smoker. Can't wait to get the rub!
The times will be different just the will cook them fast any other smoker will have different times (longer) when they come off. Thank you for watching!
Awesome Video Jason! Kade wants 2 of these sandwiches! LOL
haha! Me too - Thanks for watching!
Awesome stuff Jason, If you where just getting into comp bbq would you use drums? I have been running pellet in my back yard and have gotten pretty good at it. I have been reading that a lot of teams are leaving pellets for drums. Your thoughts?
Hi Danny, When I first got into comp bbq about 8/9 years ago. Pellets were all the rage about 4/5 years ago jambos took over and over the last year or two Drums are now the pit of choice. I would probably cook ribs and chicken in a drum and keep cooking the pork and brisket on the FE. Drums are dominating right now. I would evaluate moving pork and brisket to drums as I cook each contest. Thanks for watching!
Man Jason I'm really close to getting a uds you ever heard of outsiders bbq drums? I see your using the gateway. I'm stuck between those two. Outsiders is powder coated for better durability.
I have never heard of outsiders. Yeah Im a big fan of the gateways. Good people too!
I'm not sure this is something you do, but how about a comparison between pulled pork cooked hot & fast vs. low and slow?
Both will be excellent! Noted for a future vid - thanks for the suggestion!
Having done three Colorado KCBS comps I am at a loss for what the judges are looking for. I have been doing my Que. I was born and raised in Oklahoma and its a blend of texas heat with KC sweet. It has not been going over well. so Jason with your vast experiance in the Colorado scene ... can you give me any hints on what to use. I am not opposed of using your over the counter rub / sauces.. :P
HI Danny - I have a taught a BBQ competition class that lasted almost 24 hours and still had more to share so to think I could possible give you all the answers in a brief reply is impossible. I will also add that its always changing what hits at one location or time of the year may or may not hit again. I would advise you on 2 things:
First, 3 comps is not nearly enough experience to draw any significant conclusions. It will take longer than that as the successful guys you are going up against have been doing it for years.
Second, a large majority of folks are all turning in food that tastes relatively similar what separates them is the ones that win are cooking it perfect week in and week out. They have the texture nailed and are able to turn in perfectly cooked meats every week. To me its not about finding the right sauce and rub as those preferences will vary from judge to judge - the silver bullet is learning how to cook meats properly and the only way too do that is to practice until you nail it every single time. You would be surprised how much time and effort the top cooks put into getting it right to get where they are. Next competition your at introduce yourself to Ryan from Backdraft he will help you so would Tony from Proud souls. I used to always enjoy helping the new teams and those guys do as well.We need more people like you getting into competition BBQ.
Jason, Great reply. Thanks for your insight. You are the man and that is what I needed to hear. Like every craft it takes time to earn your stripes. I will just stick with it and see how it goes. As always.. I love your Que and would love to know if you ever have a BBQ class I can join.
On our website we have a place to get our newsletter - I have about 1500 people on it. Once I announce it and it goes out to that group the class usually sells out pretty quickly - that is the best way to also find out when the classes are as I will announce it through the newsletter. Yes stick contests if your serious about it and keep practicing and never quit your scores will improve!
Okay, only 5 hrs at 300 degrees what was the weight of that pork butt that you smoked.
Thanks for sharing
It was probably about 8-9 pounds. However its not the size of the butt... Its the cooker - the drums cook hot and fast - It is what makes the difference in these cooks. Thanks for watching!
GQue BBQ
I normally smoke at 250 degrees on my drum smoker, I'll give it go at 300 degrees and see if it gets done in the 5 hr time maybe the extra 50 degrees will help push though the stall etc.
It will! It will in in the neighborhood of 5hrs . Lots of variables as you know
GQue BBQ
I'll definitely give it a try this weekend and I'll take a little video and post it on my page. Quick question what brand of meat are you cooking with some brands I believe cook faster I may be wrong.
Thanks
Changes...I like Duroc best but don't mind commodity
I would love to try "the rub" shipping fee is not to friendly to Maryland. $15.00 is a bit steep! The price for the rub itself is a great price $9.99. I may give in and not let the wife know! Lol.
Hi Martin! I will get it into some other places here over the next couple of months. Check back on our site for other distributors as they get added.
How many hours was this total cook
When I use my gateway the bottom of the meat side gets very thick dehydrated crust on it (from the direct heat). It's tasty but not good for pulling and slicing. Mind giving me a tip?
HI Aaron - happy to troubleshoot with you. My first thought is are you using the top rack? There are 3 places for the grill grate.
Aaron Lunzmann
Try flipping you pork butt every 2 hrs
Where can I get that rub I’ve heard great things about it and want to make a wing video on my RUclips channel using it
If you send me a message with your address I can send you a shaker
Ok my address is P.O. Box 421 Pearsall TX 78061 my name is Jared Rose
Who the hell gives this a thumbs down?
haha
Now I'm gonna have to toss a butt out onto the PBC!
You know it! Thanks for watching SG 2.0!