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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29 replies
  1. tkmascaro
    tkmascaro says:

    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?

    Reply
  2. adam s
    adam s says:

    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!

    Reply
  3. Cody Duncan
    Cody Duncan says:

    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.

    Reply
  4. Dan Riggs
    Dan Riggs says:

    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!

    Reply
  5. McNiller and Sons
    McNiller and Sons says:

    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.

    Reply
  6. Ikon
    Ikon says:

    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??

    Reply
  7. 1984
    1984 says:

    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.

    Reply

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