Apple Brined Pulled Pork
Chef Tom prepares his Apple Brined Pulled Pork, smoked on the Yoder Smokers YS640s Pellet Grill. The apple juice brine makes for the juiciest pulled pork!
Full recipe: https://www.atbbq.com/thesauce/apple-brined-pulled-pork/
Get the kit today: https://bit.ly/3oAvbCK
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I've been smoking butts for years and I'm not sold on brine for them, I've smoked some that are just as tender as what a brine would do. Low and slow is all I need.
SHIP TO CANADA ??
I’m Smoking a Boston butt today. I had a bit of a problem finding stores with Boston butt. Can you do a video on smoking a picnic shoulder? Do you have any suggested recipes?
Saw this video and ordered the brine bucket. I have had dreams about this pulled pork since it arrived. It’s 9 am here in Michigan and I just pulled it out applied the rub and it is smoking right now!
Thanks Chef Tom!
What is the probed temp before wrapping and cooking til 205°?
Love the videos and the instructions. Thank you!
Can you even taste the pork after all that rub and a brine?
Once again, Chef Tom effortlessly makes the food that EVERYONE wants to eat. It appears you have a connection straight to my tastebuds. And, as an Aussie mega-fan of the BEST FOOTBALL IN THE WORLD, great to see KC on the cap (although I have been a Packers fan since i was very small. I am now much larger than can be considered "small". Thank you for nothing, Coronavirus). To ATBBQ, and the legend who is otherwise known as Chef Tom,, thank you again for amazing content. You are always welcome Down Under. As is Everyone!
I told someone you can brine a Butt and they looked at me like I was crazy.
Absolutely going to apple brine the next shoulder I cook. The last couple of smoked were injected with apple juice and then I put a rub on it, but the brining probably kicks the flavor up several factors.
I love different flavors of bbq
This is a must try ..looks delicious
Chef Tom I just want to thank you for your video on how to maintain a stick burner well today I got it I learned a lot and my ribs and chicken came out excellent my family syud thank you again
Chef Tom is at it again. Love your videos. Question: does ATBBQ sell an insulated brine bucket? I usually don't have fridge space so I use a 5 gallon insulated water cooler for all my brining needs. If that cooler also had the notches and accompanying lid to keep everything submerged that would be perfect!
Make sloppy joes
Great video, but as most people that buy commercial rubs and brines id hate to use the whole bag on one cook?
That brine bucket is amazing. Need one. What are your thoughts on the Yoder compared to other premium models like Traeger Timberline 1300 gen 2 or Rec Teq RT-700? I have those two but want to go American made.
Great method… but fat cap up forever!
How does this channel not have more subs? Love the hat
Damn you had me at smoked pulled pork
Really enjoy your vids… keep them coming. Was wondering how you sharpen your knifes?
Luv ya work as usual mate ?
Can't ever go wrong with a pork shoulder. Honestly Anyone even beginners can smash a pork butt out of the park. It's really hard to overseason or burn.
Its a very cheap costing cut as well!
The best one, I've ever made actually came out from my home oven.
I took a knife and stabbed in garlic cloves all over it.
I smothered it in French's yellow mustard and let it sit (come up to room temp) for an hour.
Then I heavily sprinkled rub on it.
Baked it at 300 for like 5 hours, mostly covered.
15 minutes, After I brought it to the party.
All that's left on my Platter was the blade bone??
disliked mcdonalds is better
Ima try it!
Hey Chef Tom did you used to work at Ken's Artisan Bakery? I'm from Portland I remember saying that you used to work at a bakery in Portland that had a Pizza night once a week, I used to go their all of the time, its my favorite bakery.
Do you use the kamado joe anymore?
Love this!!! Will try it soon