PIT BOSS VERTICAL SMOKER PULLED PORK SHOULDER! | Pit Boss Grills Recipe!

guys today we got a big ol pork shoulderthat we’re gonna put in my pit boxvertical smoker to make some awesomepulled pork coming up what’s up as abarbecue this is si Jin from CGS q andif you’re a returning subscriber part ofC James to crew that’s appreciate youmeeting herewe knew the channel make sure you guyshit that red subscribe button so youtube to be part of CJ’s Q crew anyway solike I said we got a big old porkshoulder bullying – I got it at such agreat price at the store it’s like 6pounds but it was 97 cents a pound soI’d like to say 6 buckswhoa mind blown so I actually boughtanother one to put in the freeI didn’t want to be greedy I didn’t wantto screw koala plus I don’t have thatmuch room every day anywayso guys last night I set it up took somedeep Ryles have a Pino Paladino garlicrub and a little that he brought honeybrookay so we got those sweet heat nothingtoo crazy that jalapeno isn’t that hardgot a little little too late into thisprice but it’s very very good we gotthat set up along first thing in themorning I put some apple pellets in mypit box vertical smoker over hereyeah it’s fired up we’re going to facemeat it’s just gonna be a pretty ballcook because it’s such a big piece ofmeat you’re usually looking about anhour so compound so that’s what we’relooking at right now especially at 250I’m gonna spritz it every hour with alittle bit of apple juice and a littlebit of water and about what he getsabout 160 165 we gotta wrap it up soit’s not a real physical process it’sjust talking to me I see you guysnothing left to it but to get to it allright come on back Rock guys let’s getthis massive beast in here we have thiswater panwe got a second water pan to collect theJesus and all the goodness off of thisbad boy right here we already got thetemperature probe in got it into thethickest partyou’ll have to take out how to take outone of the racks right here for this badboy config look at that alright so Ihave it right over this this water pan Ihave fat side down to protect all thisgood meat is all the heat obviously iscoming down from there I got the probein it we’re gonna take it to probably160 165 and then we’ll wrap it up butwe’ll check on this you should take agood 5 hours or so maybe 6 before westart wrapping it’s a big ol chunk ofmeatI’ll get this closed up we’re usingApple pellets and you know pork andapple go together like stuff that goestogether we still looking boys and juicyI’m getting good and I’m gonna give it aget spritz of this apple juice applejuice water combination we got to waterpans working in here so I’m not worriedabout this crying out but especiallysince there’s so much of that in thisthingit isn’t gonna dry up but I want thatbark to say smoke loves moisture sowe’re gonna give it a good get based inthose yeah we’re about two and a halfhours in Charlie wants to be in thevideo[Music]let’s pull it out here take a look[Music]across this from your name[Music]she pretty on spread these grits runaway I feel I need to do thatyeah[Applause][Music]eternal temp is 120all right keep it on it probably inother hours the Aparna okay three hoursin last the flavors smell goodnesscoming out keep its original let’s trythis one[Music]so they’ve got plenty of water in thewater pens I didn’t fill up the bottomoneCharlie I am trying to film come back intwo hours so tipping at 1:30 right allright Hudson this is[Music]it’s like seven hours inand we’re only tipping out at 150bumped up the TMT 75 let it go anotherhalf hour we should be ready to wrapthis upattempt it out just right I want 60 seeif there’s a pro[Music]he’s turned up over here[Music]okay it’s got a little thing aboutmagista here we’re just gonna pour inthere to help me praise add some beefbroth honey Chipotle rub now we alreadygot two kinds of he trial stuff on thereand I figured we’ll just keep rollingwith the goodness – your little coke addsomething to the apple juice goodalright next thing I’m gonna put tinfoilon it which I can’tI’m gonna look at your Charlie look atus I’m gonna get back in here Propstprobably got a couple more hours to gothis is probably gonna salt its in ourcake all right guys we’re back here wegot it up to ride around 200 degrees wepulled it out of the smoker covered itwith the towel let it rest for an hourso now let’s take a look what we got inhereI made sure I got liners under thesegloves so we don’t burn them run ourhands right that closer look over hereI’d say that is pretty darn clean yeah Iwish there was a lot more to this but weare gonna pull this in its own Jesushere lookee this just coming apart withthe following little smoke room that mysmoke ring in there peeling apart realnice mmmoh my take a little of the fat out as Ipull it but I like to leave a bit of fatin there – just fatyou know he’s equals flavor so here’sthe cap the fat cap we’re gonna takethat off part of it fat is flavor but itcould be a little overwhelming if we dothen there I’m finished pulling this Ithink you guys need to see the tastetestI mean you tell those good I appreciatey’all stopping by I know this was a longcook I think it took a total of 10 hoursbut man this is some tasty tasty pork mygosh that’s eat til next time thank youfor stopping bythank you for hanging out in thebackyard in in the kitchen with CJ takecare[Music]