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HELP! First time smoking multiple Pork Butts!!(TOMORROW!) - Page 2

post #21 of 24

BRAVO!!! I loved the long description of your smoke! Thanks for sharing. It warms my heart to know that I'm not the only person who fights with his smoker and mother nature. (grin) Glad the party was s success. 

 

I often finish in the oven!!!

 

Okay - sauce? I use the pan drippings to hydrate the pulled pork in the pan.

I offer, but rarely use "Stubbs Original" bbq sauce at serving.

 

 

Y'all can keep your sweet sauces (grin). Not a big fan of sweet meats. 

post #22 of 24
Thread Starter 

Hey JJ,

That sounds awesome!

I will definitely give this one a try!

Thank you!!

Gary

post #23 of 24

Hey Dave...If you don't like Sweet, this one may suit your taste...JJ

 

Tangy Pulled Pork Finishing Sauce

 

This is more of an Eastern North Carolina style Finishing Sauce...

 

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice

 

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

 

For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

post #24 of 24
Quote:
Originally Posted by SmokingEarL View Post
 

"Put them in foil and towels in a cooler if they are done early. They'll stay hot for a couple hours."

... I did this once because I got done early. After 4 hours in the cooler, wrapped in towels, I burnt my hands pulling it! The fat just continued to melt out of the butts... Best Q I ever made... Now I do it all the time and plan on a minimum or a 2 hour rest in the cooler... CHEERS!

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