First time smoking a butt (w/ Q-view)--Have Question

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todddpt

Newbie
Original poster
Dec 25, 2012
3
10
California
I have had my smoker for four weeks now and I have to say that I'm ADDICTED! This is my first attempt at smoking a butt and I have been trolling SMF and finally got the nerve to do it. What a wealth of information this site has! Below is the initial picture and I will post more later. It's up to 162 IT and looking good. My questionis regarding the finishing sauce. I was going to us the SoFlaQuers sauce (http://www.smokingmeatforums.com/t/51933/soflaquers-finishing-sauce-for-pulled-pork), but my wife is not a fan of vinegar and I'm wondering how "vinegary" does this finishing sauce make it? It seems like many people say to use a finishing sauce but should I leave it off to be safe? Any suggestions are appreciated.

Just pulled out if the fridge
 
SFQ Finishing sauce is mostly Vinegar and it is the dominant flavor. If the Mrs. is not a Vinegar fan she will Hate the SFQ Finishing Sauce. But all is not lost...Try this Recipe...If you find it a bit too sweet add some Cider Vinegar or Lemon Juice to balance the sweetness without overpowering the flavors...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

Optional:

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 Pulled Pork: Make a Double batch, Butter optional...

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.

De-fat the remaining Juice from the foil pack or pan and set aside.

Pull the Pork and place it back in the pan and add the de-fatted pan Juice 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:
that's kind of a matter of taste.  Apple cider vinegar isn't as strong as white vinegar if that is your point of reference.  The proportions of apple cider vinegar can be altered, so maybe you could experiment with it and see if she likes it.   Sure, it's a little vinegary, but most of these finishing sauces are sweet too.  Adjust to taste if needed.  add some ketchup, or store bought bbq sauce to level it out if it's still too vinegary. Won't know till you try!  
 
Looks great! I need to Smoke a Butt soon...JJ
 
  I use SoFlaQuer's finishing sauce quite often  Also not a big vinegar fan.  I normally use a half batch made with apple cider vinegar. However, if your PP is moist enough, you don't really have to use it.

   Mike
 
Usually I don't use a sauce...just have one on the side if someone wants it. I figure good 'que doesn't need any...just like a good steak doesn't! My 2 cents!
 
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