Smoking your own meats at home doesn't have to be difficult or expensive. With a little help from our friend, The Big Chief smoker, you can turn a pork butt into a BBQ lovers pulled pork dream sammy. In this video I lay out the simple process for smoking your own pork at home and turning it into a real nice little pulled pork sandwich. Why stop there. Once you have a smoker, the sky's the limit, baby. Salmon, chicken, turkey, cheese (?), other things. It's fun. Recipe below. And of course a big THANK YOU to Smokehouse Products for sending this lifelong fanboi your fine products.

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FOR MORE INFO ON THE BIG CHIEF OR TO BECOME A SMOKE DADDY YOURSELF, CHECK THE LINKS BELOW:

* BIG CHIEF FRONT LOAD ELECTRIC SMOKER https://amzn.to/2FKsiO5
* (Big Chief's little bro) LITTLE CHIEF FRONT LOAD ELECTRIC SMOKER https://amzn.to/3mK1DS0

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THESE RECIPES:
- Potato Salad: https://youtu.be/3_HPUoT3y1g
- BBQ Sauce (from the Dad Ribs video): https://youtu.be/skXvtGgRQKw
- Potato Bun (from the Chicken Salad video): https://youtu.be/3_HPUoT3y1g

AND THESE BOOKS:
* Momofuku: https://amzn.to/30356kX
* Franklin Barbeque: https://amzn.to/3cpa3t9



FOR THIS RECIPE YOU NEED

1 5 LB PORK BUTT (BONE IN PREFERABLE)

25g or roughly 1 TBPS SALT
25g or roughly 1 TBPS BROWN SUGAR
10g or 2 TSP BLACK PEPPER

FOR THE SLAW

500g CABBAGE SHRED
150g CARROT SHRED
100g RED ONION SHRED
1 CLOVE OF GARLIC grated on microplane.
25g SALT
15g SUGAR

CURE FOR 30 MINS, SPIN DRY IN SALAD SPINNER
DRESS WITH

3 TBPS MAYO
1 TBPS GRAINY MUSTARD
2 TBPS SUGAR
1-2 TBPS APPLE CIDER VINEGAR

TASTE FOR SEASONING ADJUST TO TASTE


FOR THE POTATO BUN (SEE CHICKEN SALAD FOR PROCESS): https://youtu.be/3_HPUoT3y1g
600g or 3 3/4 C. AP FLOUR
210g or 1 1/4C. WATER
6g or 1.5 TSP YEAST
70g or 3 TBSP SUGAR
30g or 4 TBSP BUTTER
100g or 2 TBPS COOKED POTATO
1 EGG
10g or 1.5 TSP SALT


#smokedpork #bigchiefsmoker #pulledporksandwich

CHAPTERS:
00:00-00:57 Intro
00:58-02:43 How I Met the Big Chief
02:44-03:09: Cuts of Pork
03:10-04:37: Prepping and Curing the Pork
04:38-07:20: Smoking and Cooking the Meat
07:21-07:34: Quick Slaw
07:35-08:26: Pulling and Finishing the Meat
08:27-9:13: Assembling the Sando


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*This video is not sponsored. Some product links are affiliate links which means if you buy something we'll receive a small commission. The Big Chief Smoker was sent to me without any obligation to review. My opinion is based on my own experience with the product which may not be the same for everyone.*