Getting ready to try a pork butt this weekend, is it okay to rub it now and let it sit in the fridge until Saturday morning?
I absolutely foil a boston butt roughly after 4 hours. It cuts cook time down and retains a lot of moisture needed for my vinegar sauce to cling to. Plus it makes a chunky meat more edible at its edges. Won't affect the flavor at all
Yeah man. I have one that is so amazing it will blow your feet off. let me go fetch it real fast...Crow, do you by chance have a vinegar sauce recipe you'd be willing to share?
This is the one I use and it is my all time favorite for pulled pork: http://tvwbb.com/showthread.php?29945-Latest-Lexington-(vinegar)Sauce
Yeah man. I have one that is so amazing it will blow your feet off. let me go fetch it real fast...
ok... here it is... a tangy, yet spicy, eastern nc crowd pleaser
2 cups Apple Cider Vinegar
1/2 cup tomatoe paste
1/4 dark molasses
1/4 cup water
2 teaspoons sea salt
3 teaspoon fresh ground black pepper
2 teaspoons minced garlic
1 teaspoon red pepper flake or powder
boil ingredients for 3-5 minutes and let cool. correct with salt or vinegar based on your personal prefferance. this is my tried and true companion.
Gents, this is a must have if you love pulled pork butt. After your pork comes of the smoker, immediately cut into it and douse with sauce. let rest for an hour or two, then shred. add more sauce to bowl of pulled meat and toss lightly. do not overdo this one. the vinegar will seep into the meat, making it look like it is not there. you can never go wrong with the smell check. if it burns your nostrils, you have over done it. i hope you enjoy this one
Don't forget I'm available to give you an experienced opinion on your cook. Usually don't require more than a pound or two to form an opinion. :icon_twisted: