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New method (to me) for Pulled Pork - Advice Welcome!!!

post #1 of 8
Thread Starter 

Hello, all, I would love to get some advice from my more experienced smoke-mates here. My best friend from my Navy days is coming to visit this weekend and has requested pulled pork. I have done several pork butts on my BGE in the past. I was fortunate enough to take a course with Elizabeth Karmel several years ago and, after getting one of her books, have been following her recipe (with several changes of my own). However, after watching a marathon or two (heck...or 3 or 4) of BBQ Pittmasters, I have decided to try injecting this one. I stumbled across a relatively simple recipe of:

 

3/4 C apple juice

1/2 C water

1/2 C sugar

1/4 C salt

2 Tbsp Worcestershire

 

Has anyone tried this? Seems the safest. However, it seems like I may want to cut back on the salt for the rub...what about wet mustard? I have slathered the butt in mustard before adding the dry rub sometimes in the past...would this be a bad idea here? For those of you that inject this brine solution, what do you do for the rub? Also, is injecting early a bad idea? I've seen some folks say they do it days before and others say to do it right before you place on the smoker.

 

Thanks...I really look forward to your feedback.

 

willie

post #2 of 8

Willie.........my injection is nothing but 1 cup apple juice, 1/2 cup apple cider vinegar, and 1/2 cup of my rub. I inject about an hour or so before the trip to the smoker. For a little extra zip.....add 1/3 cup Franks RedHot.

A little oil on the outside to aid the rub to stick and into the smoker.

 

Brad

post #3 of 8
Thread Starter 

Thanks Brad...do you go lighter on the salt on the outside rub to take into account the amount added in the injection? I like your idea of replacing the sugar/salt with the rub...my rub has plenty of both in it :)

post #4 of 8

I did the injection once and didnt care for it.  Please post what you think after yours is done.

Also....I don't care for the mustard.  I just dry rub my pork rub on the outside and in the smoker it goes.  If you do inject some of the liquid will be on the outside of the butt....and no other "sticking" agent is needed.  I didn't reduce anything the time I injected the one.

 

My 2 cents!

 

Kat

post #5 of 8
Thread Starter 

Thanks Kat! Yeah...a little conflicted if I want to try it with my buddy coming in. May wait till I can experiment on folks that eat it often and can give feedback...with the BGE, moisture is not a problem anyway...just seeing all these so-called "experts" on TV that inject. As far as the mustard, the jury is still out with me. I have done both with and without. I prefer without, but got rave reviews when I did it. Ah, decisions, decisions...the life of a smoker!

post #6 of 8
Playing is the fun part. When I did the injection....there was "congealed skuzz" where it was injected. (Lack of better term) To me butts are juicy any way...so I will not add again.

Experiment....you will find what works best for you.

Kat
post #7 of 8
No injection needed. The best flavor IMHO comes from the reserved drippings.
Defat the drippings and reincorporate into the pork once pulled. Many folks, myself included, will make a finishing sauce from the drippings... this is where you can get creative .

For example a buffalo style finishing sauce I use the term buffalo style loosely but you get my drift.
This is great if you are serving for different tastes.
post #8 of 8
Thread Starter 
Quote:
Originally Posted by SQWIB View Post

No injection needed. The best flavor IMHO comes from the reserved drippings.
Defat the drippings and reincorporate into the pork once pulled. Many folks, myself included, will make a finishing sauce from the drippings... this is where you can get creative .

For example a buffalo style finishing sauce I use the term buffalo style loosely but you get my drift.
This is great if you are serving for different tastes.

 

hmmm...I like that. It's what I do with the brisket (mixed with a bit of ketchup). I usually commit the travesty of putting an aluminum pan under the pork (under the grate; the pork does not sit in the pan), and fill it with water or, in this case, apple juice...may go a little light on that and catch the drippings. I do follow Karmel's recipe usually and make the vinegar mop sauce and dress it with that...nice and spicy. Then, I'll serve it with a couple different sauces...might hafta do one with the drippings! Great idea, SQWIB!

 

Pretty sure I'm gonna wuss out and not inject it...don't want to experiment on my buddy since I only see him every few years. If I think about it though, I'll post pics of the pork. Thanks for all the advice folks! Got some great ideas here!!

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