Glad you explain to everyone the benefits of using a water pan on a pellet grill, and putting the meat on the upper rack. It’s true the temperature on the upper rack will be slightly cooler than the bottom. This is why I run the pellet grill at 200 in the beginning then after the stall up the temperature to 275 - 300 degrees to help render the fat. (Plus I’ll foil boat to help continue bark and confit the under side)
I've had a traeger for years, and instead of limiting yourself to just the top rack, use an aluminum serving tray and put a wire rack on top of it. Place the pork butt/brisket or other larger cuts on the wire rack. This way, you don't have to worry about scorching the bottom of the meat and you can capture all the fat/drippings in the tray. I'll usually use those drippings and pour them over the meat before wrapping. Some don't like to do that because they say it will take away the bark, but honestly, for pulled pork it's not that big of a deal. It's all gonna get shredded up and more bbq sauce or juices will be poured on it anyway. I've been doing pork butts and briskets this way for years and it's absolutely money.
I really enjoy watching these videos Al. I appreciate the time you spend going and talking to pitmasters at different resturants and showing us their methods. I'll have to give this one a try since all the other methods you've shown have turned out great for me!
Ok, I'm doing this recipe for a 20+ person dinner tomorrow. I think the lemon zest and wet marinade will bring huge results! I normally do this Souvla style, but this looks like a contender. I think I'll add a dash of red wine vinegar into the marinade as well for a bit of zip and meat penetration, but overall I like the elements of yours. Oh and get that man a napkin!! Thanks Al!
Enjoy Corey! I think the red wine vinegar will be a nice addition. I don't know if I'd do it in the marinade or just add it with the extra marinade and rub at the end when you pull it (think NC BBQ adding ACV at the end) - but either will probably be good.
Great twist on a simple cook! Love Greek flavor profile - you beat me to the punch with the pita & tzatziki. I wonder where your brisket could be going now...stuffed brisket?
Al, can you please share the recipe for the homemade pita and Tzatziki? That pork looks wonderful! Also, There's a guy on youtube you should check out, Mr Flavorsmith. I think he's out in California and he does his cooks on a weber kettle grill. He made a Purple Pork butt, that he made by marinating overnight in grape juice. That looks interesting. I'm going to try that out as well at some point.
Hi Al. I recently got my first smoker so I've been going through some of your videos for tips and have just subscribed. Super random question here but did you by chance go on a cruise to Mexico in February last year in the Haven (NCL)? I could swear I've met you.... if not you have a doppelganger running around lol. Anyway thanks for the great content!
I subscribed to AshKickin BBQ because he has some very interesting cooks going the extra mile. This pulled pork looks great and I have to try it too. The Costine ribs were very wonderful done in a Green Egg and got to see if I can copy these. Al you are finding a sweet spot for how to go to step up a RUclips BBQ channel with these different methods. My spice drawer is growing is size and may require another drawer just to keep up.
Coming from a Greek, you killed it :) A few extra spices then I would normally see in a Greek marinade like Dried basil or Marjoram but its all legit. And why not show people how to make Tzatziki sauce. Its so simple Greek Yogourt mixed with Sour Cream, Dill, Seedless cucumber squeezed to remove all the water, olive oil and garlic to taste and a pinch of lemon. Amazing video. I think I am going to do a Greek version too :) Just Oregano, lemon and olive oil for the marination and Italian parsley not that curly stuff which is useless :/
I grew up in Melbourne, Victoria - home of the largest Greek community outside of Greece. A number of my school friends were Greek - but lamb was the primary meat of choice (hence no surprise why I love it sooo much) But this looks extremely moreish - actually have never done pulled pork - have had it a few times, just never made it. Must fix that soon I think
It's time, Andrew. Pulled pork is a staple. But do it BBQ first so you can appreciate this recipe - if you do it the other way around you might think the BBQ is too bland!
Hey Al, let me give you a life changing tip. Dry aged pork. You can buy a True (brand) fridge on craigslist for 300-600 that new is 2-3k. They are the perfect meat aging fridges, since they have multiple fans. Take pork primals and age and trim after 20 days. Mind blowing. It tastes like pork did when we were kids.
Ooooh cool idea! I think I have some Umai Dry bags around here somewhere - I'll try it that way first as soon as the Pastrami batch I have brining comes out of the meat fridge!
@@BehindTheFoodTV Don't use the umai bags, they are really problematic. My covid hobby was dry aging and the Umai bags can create a lot of bad mold. I got my True 32 for 300 bucks.
Looks fantastic. I will certainly be trying this! If its anything like your Simon & Garfunkel butter, then I have every confidence this will be delicious😋
@@BehindTheFoodTV sorry Al my wording aint the best but when I said 'if its anything like', I meant as in "super tasty stop searching for new recipe's level" rather than having similar flavour profile😋 What smoke flavour did you go with?
I'm in for greek style pork butt. Al, I'm all in brother. That looks amazing. It would be good on some naan bread too, with a garlic aioli.....I would double like this video if I could.
ALL Meater-type ambient probes are inaccurate due to the proximity of the ambient sensor to the meat. Only Combustion, Inc. is honest about this. I have a Typhur and it is excellent as long as you measure the ambient temp with something else. Physics!
Inaccurate might not be the right way to phrase it - they are accurately measuring air that is affected by the combination of a warm environment and proximity to colder meat - which is more of an issue at the beginning of a cook. But hours in that difference is negligible. Appreciate you joining the conversation though!
@@BehindTheFoodTV make sure you have a nice freshly made mojo for your wet marinade. Then make some extra like you did to pour over once done. Just don’t use the bottled mojo. Make it fresh
@@Threefiddyz mojo marinated pork butt or shoulder. You can Google Cuban Mojo Pork Recipes. Learn how to make the marinade from scratch for best results. I cook my butts all different styles just to get a break from the norm.
![Gunna - HIM ALL ALONG [Official Visualizer]](http://i.ytimg.com/vi/HiCxoDeo0hc/mqdefault.jpg)
Great video, Al! Loved it! It looked absolutely amazing and I’m glad you enjoyed it! Keep up the great work, the sky is the limit for ya buddy! 🔥
Thanks for the inspiration Darrin!
Hey everyone let's show Darrin some love and subscribe to www.youtube.com/@AshKickinBBQ - and drop him a comment to tell him Al sent ya!
Glad you explain to everyone the benefits of using a water pan on a pellet grill, and putting the meat on the upper rack. It’s true the temperature on the upper rack will be slightly cooler than the bottom. This is why I run the pellet grill at 200 in the beginning then after the stall up the temperature to 275 - 300 degrees to help render the fat. (Plus I’ll foil boat to help continue bark and confit the under side)
I'm learning with you guys - and those are really important lessons. Thanks for hanging out here and chiming in! -Al
I've had a traeger for years, and instead of limiting yourself to just the top rack, use an aluminum serving tray and put a wire rack on top of it. Place the pork butt/brisket or other larger cuts on the wire rack. This way, you don't have to worry about scorching the bottom of the meat and you can capture all the fat/drippings in the tray. I'll usually use those drippings and pour them over the meat before wrapping. Some don't like to do that because they say it will take away the bark, but honestly, for pulled pork it's not that big of a deal. It's all gonna get shredded up and more bbq sauce or juices will be poured on it anyway. I've been doing pork butts and briskets this way for years and it's absolutely money.
I really enjoy watching these videos Al. I appreciate the time you spend going and talking to pitmasters at different resturants and showing us their methods. I'll have to give this one a try since all the other methods you've shown have turned out great for me!
Thanks Justin. Those words are the kind of feedback that keeps me going. Stay tuned for a few changes I think you’re really going to like!
That pork butt looked awesome! The slow motion of you pulling pork never gets old. Great video, Al!
lol thanks William! It’s my favorite segment of every cook lol!😂
Here we are again, Al’s got a video out and I’m doing laundry! I may or may not have the cloths to wear! Hahaha. Great video!
Dammit Brian are you watching RUclips nekkid again? Because suddenly the scene where I'm massaging in the marinade feels dirty........
@@BehindTheFoodTV it’s just me and my meat probe!!
Always making mouths water Al. Loving it 😂
Thanks!
Ok, I'm doing this recipe for a 20+ person dinner tomorrow. I think the lemon zest and wet marinade will bring huge results! I normally do this Souvla style, but this looks like a contender. I think I'll add a dash of red wine vinegar into the marinade as well for a bit of zip and meat penetration, but overall I like the elements of yours. Oh and get that man a napkin!! Thanks Al!
Enjoy Corey! I think the red wine vinegar will be a nice addition. I don't know if I'd do it in the marinade or just add it with the extra marinade and rub at the end when you pull it (think NC BBQ adding ACV at the end) - but either will probably be good.
I made this for my family recently, but used a store bought greek rub to keep it simpler. This was fantastic and was a huge hit! Thanks for sharing.
Nice! I was really surprised too!
Great twist on a simple cook! Love Greek flavor profile - you beat me to the punch with the pita & tzatziki. I wonder where your brisket could be going now...stuffed brisket?
lol Limp Brisket 😂
TY for swinging at that one!
Al, can you please share the recipe for the homemade pita and Tzatziki? That pork looks wonderful! Also, There's a guy on youtube you should check out, Mr Flavorsmith. I think he's out in California and he does his cooks on a weber kettle grill. He made a Purple Pork butt, that he made by marinating overnight in grape juice. That looks interesting. I'm going to try that out as well at some point.
Hi Al. I recently got my first smoker so I've been going through some of your videos for tips and have just subscribed. Super random question here but did you by chance go on a cruise to Mexico in February last year in the Haven (NCL)? I could swear I've met you.... if not you have a doppelganger running around lol. Anyway thanks for the great content!
LOL yeah that was me. Still had the red hair then. Congrats on your new cooker and enjoy the videos!
I subscribed to AshKickin BBQ because he has some very interesting cooks going the extra mile. This pulled pork looks great and I have to try it too. The Costine ribs were very wonderful done in a Green Egg and got to see if I can copy these. Al you are finding a sweet spot for how to go to step up a RUclips BBQ channel with these different methods. My spice drawer is growing is size and may require another drawer just to keep up.
Thanks Keith - it’s the most fun challenge there is!
Mr H doing pulled pork tomorrow !!! ❤
So exciting! Which smoker will he be using? I see you're starting a little collection!
Looks right and a very interesting fusion.
Coming from a Greek, you killed it :) A few extra spices then I would normally see in a Greek marinade like Dried basil or Marjoram but its all legit.
And why not show people how to make Tzatziki sauce. Its so simple
Greek Yogourt mixed with Sour Cream, Dill, Seedless cucumber squeezed to remove all the water, olive oil and garlic to taste and a pinch of lemon.
Amazing video. I think I am going to do a Greek version too :)
Just Oregano, lemon and olive oil for the marination and Italian parsley not that curly stuff which is useless :/
Thanks! It’s always scary trying these ethnic recipes and wondering how folks from that background will like it. Glad you did!
What smoker are you using in this video?
This was on a Traeger Timberline XL
I grew up in Melbourne, Victoria - home of the largest Greek community outside of Greece. A number of my school friends were Greek - but lamb was the primary meat of choice (hence no surprise why I love it sooo much)
But this looks extremely moreish - actually have never done pulled pork - have had it a few times, just never made it. Must fix that soon I think
It's time, Andrew. Pulled pork is a staple. But do it BBQ first so you can appreciate this recipe - if you do it the other way around you might think the BBQ is too bland!
Hey Al, let me give you a life changing tip. Dry aged pork. You can buy a True (brand) fridge on craigslist for 300-600 that new is 2-3k. They are the perfect meat aging fridges, since they have multiple fans. Take pork primals and age and trim after 20 days. Mind blowing. It tastes like pork did when we were kids.
Ooooh cool idea! I think I have some Umai Dry bags around here somewhere - I'll try it that way first as soon as the Pastrami batch I have brining comes out of the meat fridge!
@@BehindTheFoodTV Don't use the umai bags, they are really problematic. My covid hobby was dry aging and the Umai bags can create a lot of bad mold. I got my True 32 for 300 bucks.
Looks fantastic. I will certainly be trying this! If its anything like your Simon & Garfunkel butter, then I have every confidence this will be delicious😋
Different flavor profile, but similar intensity. I think you're going to be happy with it!
@@BehindTheFoodTV sorry Al my wording aint the best but when I said 'if its anything like', I meant as in "super tasty stop searching for new recipe's level" rather than having similar flavour profile😋
What smoke flavour did you go with?
Good looking pulled pork,going to try your version
Get ready for a flavor explosion in your mouth! Hope your taste buds are up for the challenge.
I don’t know what you did Al, but you did it good.
So good Daniel! Try this!
I'm in for greek style pork butt. Al, I'm all in brother. That looks amazing. It would be good on some naan bread too, with a garlic aioli.....I would double like this video if I could.
Garlic aioli.........now you're talking! I can't wait to hear how you like it when you try it man - it was SO GOOD!
Za'atar seasoning/spices would be good as well. Its middle eastern so you’d have to find the specific style you wanted or could find.
Cool idea. I've used it on lamb lots of times, but never on pork. Maybe I will try that with a lamb shoulder?
@@BehindTheFoodTV That would be good! Iv used it on pork shoulder skewers with a honey and olive oil marinate. And it turned out very tasty.
Biggest ziplock bag EVER ! Lol 😂 everything is bigger in America ! ❤
LOL size matters my friend!
Awesome 😎
Thanks 🤗
I never put my water pan directly below the meat, I figured it would semi steam the meat ?
ALL Meater-type ambient probes are inaccurate due to the proximity of the ambient sensor to the meat. Only Combustion, Inc. is honest about this. I have a Typhur and it is excellent as long as you measure the ambient temp with something else. Physics!
Inaccurate might not be the right way to phrase it - they are accurately measuring air that is affected by the combination of a warm environment and proximity to colder meat - which is more of an issue at the beginning of a cook. But hours in that difference is negligible. Appreciate you joining the conversation though!
Looks Great.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Next you gotta try Cuban style smoked pork butts for another change to your normal butts
Oh now that sounds delicious! Looking for recipes now.........
@@BehindTheFoodTV make sure you have a nice freshly made mojo for your wet marinade. Then make some extra like you did to pour over once done. Just don’t use the bottled mojo. Make it fresh
Come on now. What all is Cuban style? I'm making Mexican style tomorrow but I'm down for trying any variant of a butt 😂
@@kokicubano I have a mojo recipe that would make you miss Havana 🙂- I'll be working on this for sure!
@@Threefiddyz mojo marinated pork butt or shoulder. You can Google Cuban Mojo Pork Recipes. Learn how to make the marinade from scratch for best results. I cook my butts all different styles just to get a break from the norm.
You are absolutely right👍 it was the best PP in my lifetime. Juicy, delicious,soft,tender … finger licking good. Best wishes from Germany 👋
All that meat and no salt?
I was really surprised too. But it turned out amazing!