Mad Scientist Barbecue: Pulled Pork Tutorial
Introduction
- Host: Jeremy Yoder from Mad Scientist Barbecue
- Focus: Making an essential BBQ item, Pulled Pork
Meat Quality
- Quality is less crucial for pork butt due to the fat and connective tissue content
- Cooking low and slow ensures tenderness and juiciness
Importance of Low and Slow Cooking
- Reason 1: Time to render fat properly
- Reason 2: Time to break down collagen, transforming it into gelatin
Preparing the Meat
- Cooking pork butt is easy, minimal risk of error
- Use bone-in pork butt to retain juices and prevent drying
- Optional: Score the fat on top to help render the fat
Seasoning
- Jeremy prefers simple salt and pepper seasoning, but provides a rub recipe:
- Rub Recipe:
- 6 tbsp brown sugar (light or dark)
- 3 tbsp black pepper (16 mesh)
- 2 tbsp garlic powder
- 2 tbsp ancho chili powder (or paprika)
- 1 tbsp onion powder
- Salt is added separately to control amount
Smoking Process
- Setup: 250°F with pecan wood
- Clean fire, avoid thick white smoke
- Initial cook: 3 hours untouched, then start spraying as needed
Mid-Cooking Check
- After 4 hours, evaluate bark and internal temperature
- Ideal temperature to wrap: closer to 170°F
- Spray with apple cider vinegar, focusing on meat, not fat
Wrapping and Final Cooking
- Wrap in heavy-duty aluminum foil
- Option to finish cooking in an oven
- Post-wrap, fire cleanliness is less crucial
- Target Temperature: 203-204°F and meat should feel like butter
Resting and Pulling
- Important to let pork rest for at least an hour
- Check tenderness by removing the bone
- Ideal bark and rendered fat should be evident
Flavor Comparison
- Rub vs. Salt & Pepper:
- Rub: Darker bark, more complex flavor
- Salt & Pepper: Lighter bark, clearer smoke flavor
Serving Suggestions
- Jeremy's favorite: Pulled pork sliders
- Use King’s Hawaiian roll, pork, slaw, and mustard-based sauce
- Pro Tip: Shred pork as needed to prevent drying
Final Tips and Conclusion
- Recipes for sauce and slaw available in description
- Engage with video by liking, commenting on your preferred eating methods, and subscribing to stay updated
Jeremy emphasizes simplicity and the rewarding flavors of true BBQ techniques.