Pulling pork video

[Huskee]

[Henrik]

Video! Now we're talking. This site is quickly becoming BbqPedia! Awesome.

[Jerod Broussard]

what is that accent?????????????

[_John_]

Saskatchewanese I believe.

[Huskee]

Michigan, baby

[Huskee]

I think Meathead and I have the same "accent", which makes sense we live about 3 or 4 hrs apart. And for the record, Y'ALL have the accents, not us!!

[jmeier64]

Great video, good tips. This should be a sticky or something on how to do it the proper way

[morganjim]

Nice! I don't know what it is but I feel I could die happy if my coffin was shaped like a smoker!

I just finished two 5 Lb picnics and they were in for 16 hours. I'll have to tie them up for the next smoke as these fell apart on the grill. I know, that time is a little long but we had torrential rains and I lost a lot of time due to lack of tending the smoker. At 165-ish they stalled and stayed there for a very long time. Then the fire went out and I had to restart a couple of times. Was hard to recover from that. The end result was at the last 3 hours I cranked it up to 300-325 till it moved from 185-190. Once it started to move back down to 225 it went till I hit 103. The skin was nice and crispy and as I said the rest fell apart. It's now in two 2.5Lb vacuum sealed packs for the freezer and right around 3Lb is ready to eat. If only I could eat it as fast as I could smoke it.

[Clarkgriswald]

Oh my God does that look good!!!!!!

[Guy]

Huskee,

Bad time to watch this in the morning. Now I need to go out and get something to eat. That meat looks delish I am suprised it stayed on the fork when you picked it up. Loved the Video.

[David Parrish]

Great video and textbook pulled pork.

[Huskee]

Thanks PB!

[Deuce]

Great video , I'm going to try the smaller chunks next time. More bark and seasoning are very good things.

[Huskee]

I firmly believe in this too!

[Jon Solberg]

what is that accent?????????????

You can tell its Michigan from the total lack of an accent.

[Huskee]

EXACTLY!! THEY have the accents, not us! Lol...

[fzxdoc]

Nice video, Huskee! I've got salmon and a tri-tip teed up for the weekend cook but now you're making me wish I had a PB handy! Thanks for taking the time to make such an informative video.

Kathryn

[Huskee]

Why thanks, Kathryn! And you're welcome.

[Dr ROK]

Nice video Huskee! You mention cooking smaller butts. Were you talking about cutting a larger roast into smaller ones or buying smaller ones to start with, or does it matter which method is used?

Also, ever tried using a kitchenmaid mixer and dough hook to "pull" the pork?