Finally found a great wood spray combo for our butts

Discussion in 'Pork' started by cromag, Jun 11, 2011.

  1. cromag

    cromag Smoking Fanatic

    Used pecan chunks and switched from apple juice as my injection/spray to Dr Pepper.. FANTASTIC pork came out the smoker and everyone loved it over the pork smokes before which was applewood/hickory chunks and apple juice. I'm almost afraid to experiment any further.
  2. swalker

    swalker Meat Mopper

    I will have to give the Dr. Pepper a try....I use 1 part Captain Morgan's Rum to three parts apple juice. So far I haven't really tried any other combination. It always comes out good for me. Thanks for the post.

  3. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Dr Pepper is good stuff
  4. raptor700

    raptor700 Master of the Pit OTBS Member

    I will have to try that,

    It definitely sounds good.
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm gonna try Dr. pepper too! Thanks for sharing.
  6. Many uses for the Dr.  My sister has used it in baking cakes too...but mostly for the levening properties (makes it rise)  
  7. cromag

    cromag Smoking Fanatic

    Yes let me know after you try it out or if you tweek it any
  8. planeguy

    planeguy Smoke Blower

    The Dr. Pepper is great!!!

    I like to also inject mine with white grape juice.
  9. ugaboz

    ugaboz Smoking Fanatic

    have yall used dr peppers bbq sauce
  10. meateater

    meateater Smoking Guru SMF Premier Member

    I still have to try that sometime. [​IMG]
  11. sotx66

    sotx66 Newbie

    Did you spray w/ straight Dr Pepper or did you mix with another liquid?

    I'm doing a butt tomorrow and I'd like to try something different.

  12. arnie

    arnie Smoking Fanatic

    Try Cherry Dr Pepper Phenomenal!   [​IMG]
  13. raptor700

    raptor700 Master of the Pit OTBS Member

       That sounds like a good idea

    Thanks Arnie
  14. cromag

    cromag Smoking Fanatic

    I just used Dr Pepper straight out of the 2 liter. Just remember to to close the spray tip after each use cause the carbonation with build pressure in your bottle and it'll squirt out non stop
  15. flash

    flash Smoking Guru OTBS Member

    Hickory wood and pecan are very similar, so must have been the Dr Pepper.
  16. kargov

    kargov Fire Starter

    How's the difference between Dr. Pepper & apple juice? If I don't like Dr. Pepper as a drink, should I bother trying it as a spray? Building on that, how does one go about choosing a spraying liquid—what characteristics should you look for? Sugar content to caramelize the bark?
  17. casmurf

    casmurf Smoke Blower SMF Premier Member

    Been using a mix of Apple juice25%and Dr. Pepper 75% for years makes a great Bark . Works on everything Butts Brisket Ribs.
  18. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    If you are not a Dr. Pepper fan, try Cola, Root Beer, Birch Beer or any other Soda or Juice you like. It's all about Moisture, Flavor and additional Sugar. Give this a try...You can leave out the Butter if you wish however, I would Mop it on rather than Spray because the Rub spices may clog the sprayer...JJ

    Foiling Juice

    For each Rack of Ribs Combine:

    1T Pork Rub, yours

    1/2 Stick Butter

    1/2C Cane Syrup... Dark Corn Syrup...or Honey

    1/4C Apple Cider...or Juice

    1T Molasses


    2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.

    Simmer 5-10 minutes until syrupy consistency.

    Allow to cool for 5 minutes, pour over foiled Ribs and

    run your 2 hour phase of 3-2-1. For the last phase return

    the ribs to the smoker BUT reserve any Juice remaining

    in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

    For a Sweet Finishing Sauce for Pulled Pork:  Make a Double batch, Butter optional or do as I do...Use the Smoked Pork Fat from the drip pan...

    Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

    Cover the pan with foil and continue to heat to 205*F for pulling.

    At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

    Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

    When re-heating place the Pulled Pork in a Pan or Crockpot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-

    heated 325-350*F oven or on High in the crockpot to 165*F and Serve.

    Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.

    I was AMAZED...No additional sauce needed. Thanks for the inquiries, ENJOY...JJ
    Last edited: Sep 26, 2013
  19. kargov

    kargov Fire Starter

    Moisture, flavour, sugar—got it. When using a bottle, how many sprays are we talking at a time? Just a few quick sprays all-around? And how much liquid should be added to the foil pack? 1 cup or so?

    & thanks for the recipes!
  20. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You just want a couple of quick sprays or dabs of the mop. You just need about 1/2 a cup of liquid or about the amount of Foiling Juice you will have from one batch being simmered down...JJ

Share This Page