1. I fouled my meat the last time. I'm guessing to keep a bark there is no foiling, correct?
2. How much longer does it take to get to temp this way?
3. Does anyone ever have trouble with the meat drying out this way?
Thanks in advance.
2. 2 maybe 3 hours.
3. No. Butts have enough collagen and fat to stay juicy.
Another option for lots of bark is to cut the meat into 2 to 4 pieces. The smaller cuts cook faster with little stall and the greater surface area makes for greater bark...JJ
1. Yes, same as JJ.
2. JJ is correct, but if you cook at 300° it will take the same amount of time as it does when foiling( or perhaps a bit less)
3. No, same as JJ.
IMHO there are none- the quality of the finished product is the same (or better), the cooks take less time and are more predictable as to when the meat will be done- ie. at the proper temperature. This means no more overnighters or those nasty "when is it going to be done" looks from the wife.
Thanks for the kind words my Friend...Here are the two most popular Finishing Sauces of mine. One is sweet and one tangy. Both are adjustable to swing one way or the other and feel free to add Heat or a flavor you like. I will include a KC style BBQ Sauce. I regularly put the Tangy finishing Sauce "IN" the pork and then the KC Bubba Q Juice "ON" the sandwich. This combo gives Layers of sweet and sour...JJ
Foiling Juice / Sweet Pulled Pork Finishing Sauce
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
Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.
Simmer until a 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, skip the Butter.
If you plan to Foil the meat, 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, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.
If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.
When re-heating place the Pulled Pork in a Pan or Crock pot 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 crock pot to 165*F and Serve.
I was AMAZED...No additional sauce needed. ENJOY...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...
KC Bubba Q Juice
1/2C Brown Mustard (Gulden's)
1/4C Apple Cider Vinegar
2C Dark Brn Sugar
1T Tomato Paste
1T Your Rub
1-2tsp Liquid Smoke
1tsp Worcestershire Sauce
Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.
Use or pour into a sterile jar and refrigerate for up to 4 weeks.
Makes 3 1/2 Cups.