BBQ Pulled Pork Butt Recipe On The Yoder Ys640S

welcome friends welcome back to thekitchen today I fired up the yoadersmoker in the backyard and we’re goingto smoke a very small pork butt as wecontinue our foray into barbecue andsmoking so I’ve got a fairly small porkbutt here this is about 4 and 1/2 poundsso not overly large and I just want totrim a tiny bit of the fat off the topnot too much just a little bit now forthe most part this was already trimmedup pretty nicely and I’ve chosen a smallpork butt for today’s recipe because youcan’t really screw up pork butt it’svery easy meat to smoke and I’ve chosena small one because I really don’t wantto spend all day babying it and to thatend I’m not really going to baby itwe’ve eaten we’ve eaten barbecue allover the United States in fact all overthe world every culture has its ownculture of barbecue and so we’ve triedit everywhere and some of the best thatI’ve ever had were super simplethey didn’t overthink the spicing in therub and to that end I’m just going toput on salt and pepper and when I put iton to the smoker I probably won’t putanything on to it either I’m not goingto use a mopping sauce I’m not going touse any sort of barbecue sauce duringthe cook process I’m just gonna put thissalt and pepper on let the meat and thesmoke speak for itself I will bewhipping up a couple of vinegar saucescarolina-style vinegar sauce one withmustard and one just with vinegar andpepper to put on pulled pork sandwicheslater so check out that video if youhaven’t already and I’ve got the yoadersmoker heating up outside you 225degrees Fahrenheit and today I’m burninga mix of oak and hickory just to kind ofsee where that gets us now along the wayover the course of this summer we’regonna dosome smoking recipes that are much moreintricate than this but I kind of thinksometimes simplicity really is fantasticyou get to taste what’s going on andthen you can decide later what you wantto change if you’ve stopped smoking oryou’ve never smoked before and you’resmoking with a particular wood sometimesit’s not going to come through if you’respice rub is too heavy with otherflavors so we’re gonna get all sides onthis and then straight out to the smokerokay the smoker is up to temperature andit’s pretty stable so I’m gonna put thepork butt on and I’m going to insert atemperature probe into the middle andI’m gonna set out an alert on my phoneand the smoker will let me know when weattain 160 to 165 degrees Fahrenheitalmost therewe’re stuck at a hundred and 59 degreesFahrenheit hmm should I pull it out andwrap it up maybe okay pull this out andwrap it up into the foil I want to leavethe temperature probe inside so justlike thatand before I wrap it fully I’m justgonna pour in a little bit of ourvinegar pepper sauce there we go okayand back into smoker okay so I’m goingto let this cook now until it reaches aninternal temperature of around 200degrees Fahrenheit then I’m going topull it out and put it into a cooler andlet it sit in the cooler for probablyhalf an hour 45 minutesokay the pork has been in the cooler forabout 45 minutes so it’s time to unwrapit and let’s see where we’re at smellsamazingabsolutely smells amazing oh all rightlet’s get it in this pan so you don’tlose any of the juice and there is thebone get rid of that still a little bitwarm so I’m just gonna use a couple offorks to start pulling it apart superjuicy look how juicy that is looks andsmells amazing Julie had better get herequick or there might not be any left forsupper mmm oh that’s greatreally moist lots of flavor absolutelyincrediblewith that smoke ring hey Jules hey Glennhey friendshaha pulled pork smells fabulous doessmell fabulous doesn’t it so which sauceyou want mustard sauce or vinegar peppersauce ooh this one’s a little bitspicier and this one’s a little morestrangely this one tastes more likevinegar because the mustard okayI think I’m gonna go with the mustardreason I don’t know why mustard for youI’m gonna go rody pepper sauceyeah oh he’s a mistake yeah just alittle bit on top well maybe a lot a biton top oh but I’m excited about havingthat put some slaw on their top thatsauce is really goodI’m diggin that sauce this is gonna be atotal disaster and miss me a little alittle slaw – yep I like that you’vealready pulled it under the liquid so Ican just go down okayoh this is not gonna be pretty don’twatch wonderful I’ve already beensnacking on this you already know mmmthat’s pretty tasty spicy smoky fattyyeah all those little bits of joy yeahcrispness from the slaw adding somethingjust a little you know like thatdifferent in the texture I’m wonderfullymessy mm-hmm thank you so all right so Imean I’m only gonna have um we can seeif here we got a bit here and eat thatwhole pan I’m completely in and I couldjust put the pork with the slaw on topon a plate smothered in sauce and justdo it that way I don’t need the bun yeahso um both of these sauces I think arewinners and tailor them to your likingcheck out that video that is a reallygood vinegar slawI went maybe a little well in my yeah Iwas going to be a little heavy on thecarrot it’s a little more orange thanthan green but that again is to yourliking and that was amazing just saltand pepper I really let the pork and thesmoke shinethrough and just a little squirt of thisvinegar sauce before I wrapped it in thegym well yeah mm-hmm thanks for stoppingby see you again soonyou