Cherry Dr. Pepper Injected Butt's & Cherry BBQ sauce Qview & Video

Discussion in 'Pork' started by wingman, Mar 24, 2010.

  1. wingman

    wingman Smoking Fanatic SMF Premier Member

    Hi guys,

    I mentioned in one of my posts this weekend I was fixing to try injecting pork butt's with Cherry Dr. Pepper. I went one further and spent some time playing around with different sauces, spices and combinations. I end up with a sauce that is really great on pulled pork. I usually serve my pulled pork naked with sauce on the side. This sauce is thinner and when mixed with the pork just gives it a thin coating with amazing flavor. I mixed 1 cup diet Cherry Dr. Pepper, 1 cup Sweet Baby Rays original and 2 Tbsp brown sugar. I heated it to dissolve the brown the sugar.

    My wife doesn't do BBQ sauce until now. She loves it. The guys at worked loved it as well. It's funny how one can stumble on things just screwing around in the kitchen.

    The smoke started 2 AM Saturday morning and after about 12 to 13 hours the butt's were done. I not only injected them with Cherry Dr. Pepper but I misted them with it as well. I used mustard, garlic powder and Jack's Old South Hickory Rub. I got a nice bark on the butt's. I think I'm going to be staying with what I got going as far as this recipe goes.



  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Sounds and looks great, also congrats on concocting a bbq sauce your wife likes !!!
  3. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Nice...No foil at all ??? I do like the bark you get with no foil that's for sure.[​IMG]
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Yep Dr. Pepper and Coke make good injections and spritz oh I have heard 7up to. I have also used Mt. Dew on ribs in a pinch.
  5. wingman

    wingman Smoking Fanatic SMF Premier Member

    I did foil it at 180 and pulled it at 210 and removed the foil. It dropped in temp to 194 and I put it back on and let it come back up to 210 then pulled it and let it sit. I have been doing it this way for some time. I now take it to 210 instead of 205.
  6. flyfishjeep

    flyfishjeep Smoking Fanatic

    Great video and some great bark on the pulled pork. Thanks for taking the time to put it together and share it.
  7. ondagawood

    ondagawood Smoke Blower

    What kind of gloves do you use ? Where to get them ?

    Looks great, I'm hungry again !

  8. wingman

    wingman Smoking Fanatic SMF Premier Member

    Scott, if your referring to the food handling gloves, I'm using a non latex glove I got from Costco. They come in a 300 count box. They are food prep grade gloves. If your referring to the gloves I wear for handling hot items, they are the Ove glove. Good to I think 500 degrees. Once I started using both I won't go back.

    The ove glove on Amazon $14
  9. ondagawood

    ondagawood Smoke Blower

    Yes I was, thanks I need to get some.

  10. treegje

    treegje Master of the Pit

    Wow excellent job that had to be good [​IMG]
  11. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    nice, I like the Cherry Dr. Pepper twist.

    pork looks really good.[​IMG]
  12. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Looks and sounds great, good job. I'm gonna have to remember to try the cherry dr p [​IMG]
  13. boiseque

    boiseque Smoke Blower

    Oh man those look good! The injection and sauce sound interesting. May have to try that out, although I do love a nice Vinegar based sauce for my butts. That sounds good though may have to make 2 next time and try that on one! Nice job![​IMG]
  14. howufiga

    howufiga Meat Mopper

    I'm definitely trying this out!!! Thanks for making the video too. Looks excellent!
  15. jak757

    jak757 Smoking Fanatic Group Lead

    Rob -- another tasty post with awesome Qview and Qtube video! I always like Dr. Pepper -- now I'm going to try it like this.

    Keep up the great work!
  16. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Everything really looks good but with all that in and out and foiling and then unfoiling and then taking it back up to 210°. Did the meat get dried out at all. Or is that where the injection came into play??
  17. I have to ask why did you use diet cherry dr. pepper and not regular cherry dr. pepper?? It does look good!
  18. meateater

    meateater Smoking Guru SMF Premier Member

    Dr. Pepper sounds awesome, 1 Question....Is the soda injected bubbly or wait till flat? One would think carbonation injected would be FUNKY! [​IMG]
  19. wingman

    wingman Smoking Fanatic SMF Premier Member

    Mballi3011, the meat was very moist. I have done the pork butt's like this for years even without the injection. In fact, I just started injecting recently. I have had better results with foiling and get great bark by puting it back in so it dry's the out bark up a bit. The brown sugar on the outside has been working good too. Makes for one heck of a tasty treat.
  20. wingman

    wingman Smoking Fanatic SMF Premier Member

    I have been doing a low carb thing and am down 31 pounds and eating BBQ like mad. Want to keept hings this way... I have been avoiding the BBQ sauce outside of dipping the tip of my finger in it. :) The brown sugar has only 4 grams of carbs for 1 teaspoon so its OK. When I reach my goal I'm going to make 2 butt's and put the pork into my Crockpot with this BBQ sauce and have me a feed!

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