welcome friends welcome back to the
kitchen today I fired up the yoader
smoker in the backyard and we're going
to smoke a very small pork butt as we
continue our foray into barbecue and
smoking so I've got a fairly small pork
butt here this is about 4 and 1/2 pounds
so not overly large and I just want to
trim a tiny bit of the fat off the top
not too much just a little bit now for
the most part this was already trimmed
up pretty nicely and I've chosen a small
pork butt for today's recipe because you
can't really screw up pork butt it's
very easy meat to smoke and I've chosen
a small one because I really don't want
to spend all day babying it and to that
end I'm not really going to baby it
we've eaten we've eaten barbecue all
over the United States in fact all over
the world every culture has its own
culture of barbecue and so we've tried
it everywhere and some of the best that
I've ever had were super simple
they didn't overthink the spicing in the
rub and to that end I'm just going to
put on salt and pepper and when I put it
on to the smoker I probably won't put
anything on to it either I'm not going
to use a mopping sauce I'm not going to
use any sort of barbecue sauce during
the cook process I'm just gonna put this
salt and pepper on let the meat and the
smoke speak for itself I will be
whipping up a couple of vinegar sauces
carolina-style vinegar sauce one with
mustard and one just with vinegar and
pepper to put on pulled pork sandwiches
later so check out that video if you
haven't already and I've got the yoader
smoker heating up outside you 225
degrees Fahrenheit and today I'm burning
a mix of oak and hickory just to kind of
see where that gets us now along the way
over the course of this summer we're
gonna do
some smoking recipes that are much more
intricate than this but I kind of think
sometimes simplicity really is fantastic
you get to taste what's going on and
then you can decide later what you want
to change if you've stopped smoking or
you've never smoked before and you're
smoking with a particular wood sometimes
it's not going to come through if you're
spice rub is too heavy with other
flavors so we're gonna get all sides on
this and then straight out to the smoker
okay the smoker is up to temperature and
it's pretty stable so I'm gonna put the
pork butt on and I'm going to insert a
temperature probe into the middle and
I'm gonna set out an alert on my phone
and the smoker will let me know when we
attain 160 to 165 degrees Fahrenheit
almost there
we're stuck at a hundred and 59 degrees
Fahrenheit hmm should I pull it out and
wrap it up maybe okay pull this out and
wrap it up into the foil I want to leave
the temperature probe inside so just
like that
and before I wrap it fully I'm just
gonna pour in a little bit of our
vinegar pepper sauce there we go okay
and back into smoker okay so I'm going
to let this cook now until it reaches an
internal temperature of around 200
degrees Fahrenheit then I'm going to
pull it out and put it into a cooler and
let it sit in the cooler for probably
half an hour 45 minutes
okay the pork has been in the cooler for
about 45 minutes so it's time to unwrap
it and let's see where we're at smells
amazing
absolutely smells amazing oh all right
let's get it in this pan so you don't
lose any of the juice and there is the
bone get rid of that still a little bit
warm so I'm just gonna use a couple of
forks to start pulling it apart super
juicy look how juicy that is looks and
smells amazing Julie had better get here
quick or there might not be any left for
supper mmm oh that's great
really moist lots of flavor absolutely
incredible
with that smoke ring hey Jules hey Glenn
hey friends
haha pulled pork smells fabulous does
smell fabulous doesn't it so which sauce
you want mustard sauce or vinegar pepper
sauce ooh this one's a little bit
spicier and this one's a little more
strangely this one tastes more like
vinegar because the mustard okay
I think I'm gonna go with the mustard
reason I don't know why mustard for you
I'm gonna go rody pepper sauce
yeah oh he's a mistake yeah just a
little bit on top well maybe a lot a bit
on top oh but I'm excited about having
that put some slaw on their top that
sauce is really good
I'm diggin that sauce this is gonna be a
total disaster and miss me a little a
little slaw - yep I like that you've
already pulled it under the liquid so I
can just go down okay
oh this is not gonna be pretty don't
watch wonderful I've already been
snacking on this you already know mmm
that's pretty tasty spicy smoky fatty
yeah all those little bits of joy yeah
crispness from the slaw adding something
just a little you know like that
different in the texture I'm wonderfully
messy mm-hmm thank you so all right so I
mean I'm only gonna have um we can see
if here we got a bit here and eat that
whole pan I'm completely in and I could
just put the pork with the slaw on top
on a plate smothered in sauce and just
do it that way I don't need the bun yeah
so um both of these sauces I think are
winners and tailor them to your liking
check out that video that is a really
good vinegar slaw
I went maybe a little well in my yeah I
was going to be a little heavy on the
carrot it's a little more orange than
than green but that again is to your
liking and that was amazing just salt
and pepper I really let the pork and the
smoke shine
through and just a little squirt of this
vinegar sauce before I wrapped it in the
gym well yeah mm-hmm thanks for stopping
by see you again soon
you