Homemade Lock Down BBQ Pulled Pork

we’re stuck in the house it’s my day offduring the quarantine and I have thisfrozen pork but depends where you’refrom it could be Boston but pork butt orpork shoulder and I I do like tobarbecue and I haven’t done done it in awhile so we’re gonna do a pulled porkbarbecue today on the weber grill andi’ll show you how to smoke some meat onthe weber grill i seasoned this with myown little concoction but i’ll give youthe recipe it’s 1 tablespoon of coarsesalt can be hawaiian salt kosher saltwhatever just no table salt please onetablespoon of smoked paprika or sweetpaprika whatever you want to use 1tablespoon of garlic powder 1 tablespoonof brown sugar and 1 tablespoon ofeither cumin or chili powder if you haveit whichever one you prefer but chillypowder pretty much has cumin in itanyway so it’s up to you whether youwant a full cumin taste or a little bitof that chili powder flavor and I rubbedit all over the loin be general generouswith it and you may have some leftoverdepending how big your loin is your orpork butt excuse me but I’m pretty muchjust pack it in there because it’s a bigthick chunk of meat so it’s got apenetrate into the middle for flavor aswell then I saran wrapped it put it inthe fridge for a day and here we arewe’re gonna smoke it I’m gonna take offthis saran wrap so you guys can look atit to see what it looks like underneathit so this is what the pork butt lookslike after it’s been seasoned andmarinated in the seasoning for a day Iforgot to also add I’m sorrytotally forgot to put you lather thewhole thing with some French’s mustardor a yellow mustard don’t use GreyPoupon or any of that fancy stuff forhoney dijon mustard you could try if youwant but just use regular yellow mustardit could even be generic Western familywhatever mustard as long as this yellowand then you put the rub on so thereason being for that is it lets theseasoning coat the meat so it doesn’tfall off and it also makes a nice barkwhen you smoke the pork or any kind ofmeat it makes a great bark and if youdon’t like mustard flavor don’t worry ittotally goes away you don’t even tastethe mustard afterwards because I’m not amustard fan but you don’t taste it atall once everything’s done so we’ll goto the grill and start it up and put iton so this is my weber grill it’s onlyan 18 inch you can get other grills withthat are generic or whatever or you canuse my yard is like a jungle because Idon’t pay attention to it but here Ihave another smoker and another one overthere I smoked a lot in anyway haven’tdone it for a while because I’ve been sobusy but now that you know we’re stuckto our house why not so if you have somecharcoal I have this interesting littleWeber its accessory that you can get itkind of keeps your charcoal on one sidewithout it sliding down and what you’regoing to do is put your meat on the sidethat doesn’t have any Heat so thiscontraption actually keeps it on to oneside it comes with two contraptions soif you want to keep it neat and youactually want to grow regularly you canput the two together and Oh make a roundcircle but I just need one for smokingthen I got the special grill which youcan get at any hardware store Home DepotCity mill whatever Lowe’s this is also aWeber grill brand I don’t know if theymake it generic but it’s got two sidesto open up so you can put more charcoalso the sides open so we could put morein because we’re going to need tobecause this is going to be a longsmoking part of the process so I’llclose this for now this is brand newbecause the old one I had is totallyrusty and warped so I got a new one andit’s ready to go we’ll put the meat onso here I put the pork butt on to theside of the grill that does not have thecharcoalI’m gonna lift this up they can do itwith this phone in my hand okay we’regonna put two chunks small in a prettymedium one of pecan that’s my favoritetype of wood to smoke pork with and I’malso gonna throw in some hickory chips alittle later on probably maybe in anhour or maybe 40 minutes into this andthen we close that up and it doesn’tmatter if it doesn’t go all the waybecause as it burns it’s gonna the flapsgonna close and we’re gonna cover it upin let her go so this is what it lookslike with the cover on you’re alwaysgonna leave the cover on and you’regonna open the slots for the smoke toescape also the slots on the bottom haveto be open as well otherwise it’s gonnaobviously you probably wouldn’t havestarted your fire if your slots wereclosed so let it go the smokes gonnabillow out leave her in there forprobably maybe seven to eight hours andwe’ll check on her later so this is whatthe pork butt looks like just after anhour of smoking and I’ve got our mophere people use different kinds of mopsthey might add apple juice or whatnotinto it I do half a cup of apple juice ahalf a cup of apple cider vinegar andjust a bit of water and then you brushit on and this keeps it moist so it’snot dried out and you’ll probably mop itprobably once every other I’m sorry onceevery hourhard to work this camera while doing twothings at once and try not to burnmyself but yep just mop it be generouswith it so you just keep mopping it andit doesn’t have a vinegary aftertasteafter or anything like that just givesit a good depth of flavor and moistureso it’s not dry when you start shreddingit towards the end and so this is onlyan hour in and it already has abeautiful bark and we’ll add some chipsinto itso I just have a handful or two ofhickory chips I like to pair that withthe pecan and I think it just reallygoes well with the pork if you don’tlike pecan or Hickory or you don’t haveaccess to it you can use other thingssuch as mesquite oak Applewoodalthough fruit woods like that or cherryand apple and whatnot is kind of alighter flavor for woods so for porkyour flavor for the smoke will be verylight just add one more handful therenot to burn myself and then we’ll lether go for a couple more hours and Idon’t like to put too much I think thetwo chunks of pecan and the Hickory isgood enough and we’ll put a little bitmore Hickory in a couple of more hoursbut if you start to go overboard withthe wood that’s when you get that reallynauseous over smoke flavor and you don’twant that so don’t go too overboard withthe wood so it’s in about seven hourssince this is a small airport but andshe’s done look at that beautiful barkand I had to just refill the charcoaltwice its Kingsford so it lasted prettylong you could probably use some ofthose cowboy briquettes they probablylast a little longer but all in allpretty easy to do you don’t really evenhave to watch it if you have one ofthese thermometers it’ll tell you theinternal temperature and when it’s readyso I pretty much hung out on my porchwent inside did my thing just checked onit every other hour to mop it and I’malso put some wood in and it’s prettylow maintenance cooking you don’t haveto keep checking on it because it’s solow and slow it’s not going to burnso we’ll take this off and I’ll shred itand show you what it looks likeso this is the finished productit’s been in for a while up to sevenmaybe seven and a half almost eighthours and it just falls apart like thatcan’t use me up my other hand because Idon’t have my camera on my stand butanyway you can see the smoke ring rightthere and you can tell it’s reallysmoked when there’s a smoke ring I cantell when restaurants claim that itsmoked if there’s a if it really is ornot because sometimes they claim itsmoked and there is no smoke ring at alland that’s the pink thing around theedge and with how juicy it is all thejuices so well let it rest a little bitand then we’ll shred it all up and mixit with barbecue sauce and even this fatcap here fell off because it’s so tenderlook at that okay guys so this is thefinished product I like to shred it andmix it with a little bit of barbecuesauce if you like it dry without saucethat’s fine as well I like to serve itwith some beans and coleslaw in a rolland you’ve got a meal and that’s part ofthe bark and you can see all the redsmoke ring so if you liked it pleasesubscribe and I’ll see you next time