Pit Boss Smoked Pulled Pork | Vertical Pellet Smoker

today we make this tender juicy smoked pulled pork we're gonna be making sandwiches out of it we're gonna make this pulled pork out here on the pit-boss 3-series vertical pellet smoker and then at the very end of the video I'm going to show you guys a really nice BBQ bean recipe as a side dish so to get started we're gonna fire up the pit-boss I'm using Applewood flavored pellets we just dump these in the back of the hopper then we're gonna turn our pit-boss on temperature set to 250 you can see I've got one probe plugged in here it's coming up to our outdoor temperature right now which is 75 degrees and now I'm gonna turn my cap down to about half way seems to be the sweet spot for this today's cook is going to be set between 225 and 250 so I found that that's kind of the best place for this okay and then I'm going to put my rack in at the center position I've got my water pan down there with foil to help with the cleanup let's get this door closed and now we can get started on our rub this is real similar to the rub I made in my last video with the pork loin with just a couple of changes so we're gonna start with a quarter cup of brown sugar it's going to give us a nice sweetness it's gonna help all of our other rub stick to the pork butt and I don't know about you guys but when I smoked pork I loved to have some kind of a sugar base in the rub next up is my salt pepper and celery seed blunt you saw me use this on my chuck roast video it really helped with the bark and the smoke ring real good flavor so we're gonna do a tablespoon and a half of that next up is smoked paprika you don't want to skip the smoked paprika I'm gonna give it a real nice color it's gonna add that smoky flavor so we're gonna do two teaspoons of smoked paprika a tablespoon of garlic powder roughly maybe a little bit less same thing with onion powder about a tablespoon now I normally use mustard as a binder when I do a pulled-pork but I'm gonna switch it up today and not use a binder so to get that mustard flavor that I like I'm gonna put in two teaspoons of ground mustard get that in there [Applause] there we go two teaspoons of chili powder give it a little bit of heat and I used this last time fellow youtuber leprechaun TV gave this to me and it's really really good so I'm gonna use it again it's got that kind of cherry flavor to it I'm gonna go about a tablespoon and a half this time okay now just get it all incorporated do the best you can to break up the brown sugar you know what sometimes you're just better off using your hands so that's what I'm gonna do get that brown sugar broken up there we go all right the rubs done so now let's talk about the pork button you can see it labeled all kinds of different ways Boston but pork but pork shoulder but essentially it comes from the same place on the pig which is the shoulder and the whole name but came about because it's the thick end of the shoulder and neck cut so it actually has nothing to do with the actual butt of the pig it's a relatively inexpensive cut of pork about 329 a pound of this one this is a four and a half pounder you generally want to estimate about two hours per pound when you're smoking at this temperature so let's get this opened up take it out of the package a couple things will point out lots of fat and marbling fat means flavor a little bit of a fat cap we're not going to trim any of this we want to get the most yield out of this as possible there's also a lot of connective tissue in here remember this comes from the shoulder so it's a working muscle so it's a little bit tougher which makes it great for low and slow BBQ crock pot cooking stews you name it any kind of low and slow so let's get our rub on here nice and coated all over you don't want to miss the sides or anywhere else we want to get that nice bark all over you know that's where the most flavor comes from those nice bar key pieces that you shred up those are the prized pieces get it on the fat cap of course I'm outside so I want to be careful and not good I need this on the ground we'll have all kinds of problems with ants because that sugar this side just gently Pat it in and then we'll use what's left on the cutting board to coat it fully let's get it all on there there we go I'll just use the cutting board like so get all that rub on there Pat it in just do whatever you can to make it stick like I said normally I use a binder but today I'm not we're just gonna let it sweat through looks pretty good so it's up to you you could put this back in the refrigerator and let it sit for a couple hours or you can do what I'm gonna do today and just put it right into the smoker all right so I'm gonna put my meat probe into the thickest part of the center here get that down and in there okay this is gonna go in fat cap down which this side here we just do that so that the heat which is coming from the bottom hits that fat cap and kind of protects the meat a little better alright so we just had the door open got it closed the pits gonna come back up the temperature but right now our pork is sitting at 41 degrees Fahrenheit and the pit is sitting at about 2:45 so we're just gonna let this pit boss do its work for the next hour I am gonna be spritzing once the rub sets so I'll come back in an hour to spritz it if it's ready alright it's been one hour internal temperature of the meat is 91 degrees the pit temperature is 235 it's been holding steady into 235 to 240 range let's take a quick peek at the pork butt and see if it's ready for a spritz so it's starting to get some nice color but this rub is still nice and moist so we got some time so it's kind of nice having the water pan in there it really does like a bunch of moisture in there so at this point I'm just gonna let it go for another hour and then we'll check it and see if it needs to be spritz we're at the two-hour mark internal temperature of the meat is 125 our pits been rocking solid around to 35 to 40 so let's open this door and spritz the pork butt all right look at that really nice color and that's nice and set starting to get a little dry some sprints this is a four parts water one part apple cider vinegar so we're just gonna spray this on here like so then I'm going to take a little bit more of this rub and sprinkle that on and you do this inside the pit might be a good reason for me to get one of those mats so everything's not falling down on the ground all right now you can see it we'll just put it back in and we'll check back in in another hour see what the temperatures at remember we want to wrap this at 160 all right our number three it's been holding steady to 35 to 40 and our pork butt internal temperature right now is at 143 let's get the door open and give it another spritz that is looking just very very nice look at that bones starting to pull out a little bit let's give it a nice spritzing put it back in so we've only got about another 17 degrees to go until we wrap this up we want to wrap it around 160 because any additional smoke that it does take on at that point is going to be bitter if you've ever had bitter smoked barbecue I think sometimes that's why it was just exposed too much smoke so as soon as it hits 160 we'll come back out hopefully in an hour or less wrap it up and then we're going to take it all the way up to 195 all right we're at about the four-and-a-half hour mark we hit our 160 internal want you guys to take a look at this thing it is pretty just an awesome awesome color on that nice bark plenty of juice just get my meat probe out of here right quick so I'm not even going to add any moisture to this thing I can see it's going to create plenty of its own juice here so we're gonna double wrap nothing too fancy about this that hold that over you want to be careful on this side I've got that bone kind of poking out a little bit that's why we're gonna double wrap there's one coming off this way just gonna roll it fold it on both sides try and get my meat probe kind of close to where it was before doesn't have to be perfect just there we go and now I'm gonna put this back in and it's gonna finish off we're gonna take it up to 195 Fahrenheit then we'll pull it and let it rest and then we'll come back all right this is done so it took 8 hours total cook time to get up to 195 and then I let it rest for an hour loosely wrapped in foil and I want you guys to look at all this juice look at this isn't that crazy remember I didn't have to add anything when I foiled this up so I'm going to take this out carefully because it is just falling apart let me get this out of the way give it a turn for you here's that bone just pulls right out now let's take a look here at some of this oh yeah look at that that is awesome and you could literally just shred this with your hands that's what I'm gonna do a lot of this extra fat if I catch it I'm gonna put that to the side you guys see the color on that that is crazy thumbs up for that I'll use my hands here to get a hold of this fat I don't want to shred that in there so that goes to the side that off there's some more fat here you could just feel it all that see that there's no meat in there maybe a little bit right here right here but the rest of this can just go right to the side and that's what I'll do I'll just kind of feel my way through this get any of the big fat pieces and then we'll shred the rest up and make a sandwich [Music] [Music] all right now let's make our sandwich I got a bunch of hungry people inside who want to eat using a regular old sesame hamburger bun okay so we'll open that up and I'd like to make sure that each piece gets a good amount of bark on there that's where all that flavor is so we're gonna load this guy up like this okay then if I'm serving this for a bunch of different people like I am today I like to let them put their own sauce for me I'm gonna go some memphis-style barbecue sauce some people might want to eat a plain I've got some Carolina barbecue sauce in there look at that guy you better get back on there there we go let's get that bun back on Oh all right here we go I got to get some napkins real quick got my napkins let me get a bite of this oh yeah here we go [Music] that is ridiculously good I'm telling you for the first time in my life since I've been smoking things and I haven't done a bad job in the past but I've never done it this good there's just something about the way those pellets smoke this perfectly then I get a real nice smoky flavor I get all the flavor from that rub that we put in there that brown sugar the chili powder the paprika and to have it's so juicy and soft and full of flavor is crazy I gotta get another bite mmm so hey I'm about to show you my barbecue beans recipe I filmed this video about a year ago I'm still trying to learn my camera and whatnot but it's really good recipe I'm adding it on to the end of this video if you want to see a good barbecue side the only difference between then and now is I didn't have that pellet smoker back then so I definitely do that in the pellet smoker instead of on the grill so that's coming up right now hey what's up everybody welcome back to the culinary cook house I'm Mike and today I'm cooking up some homemade barbecue baked beans and then I'm going to take this acorn squash cut it in half scoop the seeds out and finish all this off out on my charcoal grill we're gonna put the beans inside of the squash and bake it out there I'm also gonna add some wood chips so we get a nice smoky flavor I'm gonna do all of this in the crock pot before we go out onto the grill I've got some thick-cut bacon that I cooked out on my black stone griddle I chopped up one onion I'm using an entire bottle of sweet baby Ray's Hickory and brown sugar acorn squash obviously a little bit of mustard and then one bag of navy beans that I've rinsed off and picked through I did find a rock in there believe it or not so let's get started okay beans in four cups of water one chopped up onion chopped up thick cut bacon precooked an entire bottle of sweet baby Ray's barbecue sauce about a tablespoon of yellow mustard and a tablespoon of minced garlic I'm just gonna give this all a nice stir put the lid on lock it in place make sure my pressure valve is in the locked state so I don't lose all the steam and I almost forgot one important thing you got to put some oil in here so I'm gonna put about two tablespoons of pure olive oil that will prevent the steam release from getting all clogged up okay so now all I have to do there's a beans setting going to adjust the pressure to more high thirty minutes and then we will do a natural steam release at the end which will take about 15 minutes and hit start this thing is done as far as pressure cooking goes you'll see 41 minutes down here that's how long it's been since the pressure was turned off doesn't matter it's fine let's unlock it it smells good let's see how it works [Music] needs more time so put that lid back on and we'll do maybe another ten minutes all right I just put them on for ten more minutes and that was all it took so now what I'm going to do you guys can see that it looks amazing mmm cooked perfect I'm going to put this on a simmer and let this reduce down a little bit and then I'll be ready to work on the squash i simmered it for about 10 minutes this is right where I want it look at that and this will thicken up a little bit as it cools so let's move on to the squash all right grill set up charcoal over here on this side I'm gonna put my squash over here and then I'm gonna dump my woodchips all right I'm gonna have to do some handheld footage here my camera battery died in the last segment so I've got my squash with the baked beans a little bit more barbecue sauce just a sprinkle of brown sugar and some butter in direct heat I've got some hickory chunks or pieces of ward there so this will have a nice smoky flavor when it's done it'll take about an hour it's been about an hour and a half maybe let's see see that and squishy that's done time to eat all right it's time I can't wait it smells so good in here so we got the baked beans and the acorn squash this is super tender so I'm just gonna use a spoon make sure I get a bite of pumpkin and the baked beans and when I get some bacon in there look at that here we go that's phenomenal that is really really good smoky real smoky actually from those wood chips you get the acorn squash the beautiful baked beans what am I going to do with all these beans gonna have to give them away there it is folks barbecue beans amazingly delicious pulled pork if you want to know more about this pit-boss vertical smoker that I just used the three series right here is a video I made on the unboxing how to put it together and my first cook you're gonna love it see over there [Music]

Channel: Weekend Warrior BBQ

Views: 41,407

Rating: 4.8780489 out of 5

Keywords: pit boss, pit boss grills, pit boss pellet smoker, pit boss smoker, pit boss pulled pork, pit boss bbq, pulled pork, smoked pulled pork, bbq pulled pork, pit boss pellet grill, how to make pulled pork, pulled pork recipe, vertical smoker, vertical smoker recipes, vertical pellet smoker, pit boss 3 series, pit boss copperhead vertical pellet smoker, the culinary cookhouse, pit boss smoked pulled pork, pit boss smoked pork shoulder

Id: jugctA0VYHo

Length: 22min 52sec (1372 seconds)

Published: Thu Jun 13 2019