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Texas Style Smoked Pulled Pork | Chuds BBQ
In American Recipes

Texas Style Smoked Pulled Pork | Chuds BBQ



The easiest, tastiest & cheapest barbecue you can cook on an offset smoker has got to be pulled pork shoulder. Extra crunchy bark and super tender!

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44 Comments

  1. @wicheez3589

    Made this for Labor Day. Had never tried straight S and P rub on pork butt before. My son is hooked.

  2. @jeremiah1059

    Most people in the video making bidness aren't aware of how cheerful and refreshing a well placed fart can really be. Although inherently difficult to master, a beautifully timed bottom burp will enlighten nearly any social situation and lends credibility to those knowing exactly when to deploy the clandestine dingleberry drum roll. If you could tag an aroma on that sucker and end the note with a lisp…definitely a lost art. Congratulations my friend and keep up the great work.

  3. @rednblu437

    Made this exactly this weekend and it was bomb! I used all of the vinegar mix for about a 6.5 pound pork shoulder and it was a bit much. I might cut down to 1 cup of each instead of 1.5 each. I wasn't sure if you used all of it in your video. I had only started to use part of it but all of the pepper/spices were left in the container so I dumped the rest in. Mixed with a little BBQ – It's much better.

  4. @MikeHoncho884

    Best pulled pork ever had was a Franklin‘s last winner.
    Oh man it was good!!!
    I love making my own I use it on tacos and nachos and sandwiches. Oh by the way there’s a snake in my boot!!!!

  5. @7Bwi

    How do you rest it? in the boat on the counter? or in a cooler? Looks amazing! Trying this weekend!

  9. @joejohn9862

    Bradley Love your Smoker ! I will try to build my 1st home made smoker! do you have any videos of your builds???

  11. @emailbpb

    Recommend doing a cured pork butt. They are great and I can imagine you would do even better

  12. @gardentogether9298

    Hey whats up chud..big fan here do you have a go to temp to when you decide to wrap the pork butt? I've heard several Temps but just curious on your thoughts?? Like brisket most times I don't wrap till I have the desired color,fat rendering etc I wasn't sure if the same applied to pork?

  13. @Start_TheArt

    I love the channel, but I made your rub, and the 2-1-.5 ratio was VERY pepper heavy, that's all we could taste, almost unedible

  15. @RodStiffinton

    Goddamn I wish I was your neighbor. Plus we would get along great also. Just the best vids out there. Have to do 80 pounds for a graduation and I’m following this exactly. Appreciate the knowledge

  22. @randynelson9773

    Do you split and dry your own wood? Weird question I know but I’ve always bought mine at academy because they say it’s gotta be dried for however long. Just curious

  23. @randynelson9773

    Do you split and dry your own wood? Weird question I know but I’ve always bought mine at academy because they say it’s gotta be dried for however long. Just curious

  24. @randynelson9773

    Do you split and dry your own wood? Weird question I know but I’ve always bought mine at academy because they say it’s gotta be dried for however long. Just curious

  25. @randynelson9773

    Do you split and dry your own wood? Weird question I know but I’ve always bought mine at academy because they say it’s gotta be dried for however long. Just curious

  27. @jasondoherty7090

    I live in white bird Idaho where the men are men and the sheep are scared shitless. Love to see ya here . We can cook ride the 4 wheeler's or hit the jet boat on the salmon River do a fish cook

  31. @BoardwalkAuto

    Bradley, I still find myself coming back to this video, pretty sure it was the first one and what got me hooked. Been sending this to my BBQ neighbors to be- Thanks again to my favorite YouTube chef.

    PS – You and Sam the Cooking Guy need to collab

    Happy Sunday, I’ll check in on ChudChat later – beer:30 here in MN

  40. @jaredpolis7163

    Mr. Chud! I hope you see this soon. The sauce you made in this video, should put it all into a pan bring it to a boil and turn the heat off or can I just use it as is like you did in your video?

  41. @l30red08

    11lb
    275-300 degrees
    7 hours
    175-180 internal
    Wrap bottom
    2 more hours
    204 degrees
    Rest 1 hour
    Sauce it up
    Pull the pork

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