to smoke me
brisket got my
barue on welcome to barbeq pit boys.com
today we're cooking up some pulled pork
bacon cheeseburgers that's real easy to
do but it's going to take you a long
time all right the first thing we got to
do here is uh prepare this uh pork roast
all right now this here is called a
shoulder roast or some will refer to it
as a Boston butt
all right goes by a lot of different
names like pork butt shoulder butt uh
shoulder blade roast but often you'll
find it labeled as a Boston butt and
what it is is the uh meat from the
shoulder of the pig all right and this
one here weighs about 7 and2 lb and uh
and this is what you're looking for if
you want to make some great pull pork in
fact this is the only way to make pulled
pork tastes real good and here I've got
a a pork rub all right this is uh
probably a blend of uh sugars Brown
sugars it's got probably some garlic in
here some onion you can buy these off
the shelf or you can make your own just
check out our website man we've got some
pork butt recipes there all right now
we're going to put on this rub for about
4 to 6 hours before we're going to put
it on the smoker and this will allow
some of the flavoring to get into the uh
the fat some of the top connective
tissue there just flavored a bit and
here I'm adding about maybe a/ thir a
cup of apple cider just a little bit of
moisture to this all right not much more
than that some will go through the
hassle of uh injecting these roasts but
I'll tell you what you do a low and slow
you do it right and you don't need to
inject it with anything all right
there'll be plenty of pork flavor in
there moist and tender all right we're
going to let it sit for 4 to 6 hours
Let's do some smoking here I'm adding
some chunks of hickory wood now we've
got this smoker set up now for cooking
in between 225 to
250° fah and uh here I'm throwing some
hot water into this uh water pan here
cuz that's real imperative when you're
cooking these uh roasts right want to
keep a lot of moisture in there keeps it
real moist and tender
right all right now here's this uh pork
butt right here all right it's been
sitting in that marinade there that rub
now for like I said about 4 to 6 hours
right we're going to place it above the
water
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pan all we have to do now is wait about
10 or 12
hours all right and through the miracle
of time we're about 9 hours into this
all
right going to add some more uh Chucks
of Hickory there and use your favorite
chuck wood there this here is a we're
using hickory for this you may have to
do this several times and you're smoker
add some more water to that water pan
all
right now we don't have to base this
roast some will base a lot man you don't
need to base it just leave it as it
is a lot of flavor good natural pork
flavor this pork shoulder but cuz we're
making pulled pork bacon cheeseburgers
we need some bacon so uh what I'm going
do is H throw a pan in there a drip pan
because I'm going to throw in about 4
lbs of thick cut bacon all right you
want to use a good quality bacon anytime
you're doing a
smoke this thick cut is just perfect
this will be cooking along maybe for
about
two 3 hours all right about
250° fah at the
top you just want to separate the slices
of these bacon a little bit so we get
that nice smoke in there oh
yeah you getting hungry or
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what man there's nothing like pulled
pork bacon cheeseburgers oh man
definitely going to have to check this
out now here I've got a uh dial
thermometer here cuz I want to look for
about
195° Fahrenheit internal right along the
uh shoulder blade bone in there and
that's when we're going to pull this
out all right another uh maybe two hours
have gone by this Bacon's done
we're going to pull it out of this
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smoker man you smell that it smells
good all
right just about 190° fah inter internal
I'm going to go another 5° Bacon's
ready
all right through the miracle of
time this Boston butt is
done
195° Fahrenheit internal here what we're
going to do is wrap it some aluminum
foil let it sit and we let him sit for
about another hour so it's going to be
taking about a total of 13 hours hours
to do this low and
slow you got time
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right yeah all
right now we'll give it a good wrap with
aluminum here and again like I said let
it set for about another hour
right this will continue to cook get
real tender
all right we're ready to pull this pork
here all right and uh there's only one
way to do it all right and let's use
your
fingers man take a look at
that watch how moist this is look at
this yeah that's pulled pork right
there oh
yeah now here's that shoulder blade bone
right there look the way that pulls
out
perfect now if it's too hot for your
fingers to handle just get yourself a
fork but what I'm going to do here is
look for some extra fat stuff we don't
want in there we can pull it out but
this one here is just about ready to
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go I told you it was easy to do
right all you need is about 10 or 12
hours it's worth it it is worth it look
at
that nice and
moist
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baby now we got to make up some
cheeseburgers you know how to do that
right but hell we got nothing to do so
we'll show
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you
we're grilling these uh 2/3 lb
cheeseburgers here over medium
heat oh
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yeah what's a burger without some
cheese we got some uh
mozzarella we going to put on some
cherry just pile it
on of course we'll be getting comments
from the food police because the cheese
is dropping in the fire how wasteful it
is you put the cheese on the way you
like all right these cheeseburgers are
done
let's put together some
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sandwich
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go ahead pil it
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on
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now as always we do apologize for eating
in front of you like this this is
called pitm privilege
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yeah oh
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[Applause]
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yeah
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[Applause]
I
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so the next time you're looking for a
recipe for your barbecue you check out
bbqpitboys.com
[Applause]
ah