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pulled pork help - Page 2

post #21 of 37
So? How'd they turn out?
post #22 of 37

They are looking great! And YES in a cooler that much meat will hold hot 6+ hours easy...JJ

post #23 of 37
Looking good man ! They will hold temp in foil and towels for 4 hrs
post #24 of 37
Thread Starter 
Success! I'll post a pic when I get back to my phone but I can say that it turned out awesome. I got compliments all night about the pork and even better, the wasn't a scrap of pork left. yahoo.gif

Thanks to everyone for the kind words and advice. icon14.gif
post #25 of 37
Thread Starter 

Without a doubt, the best thing I've smoked to date. Everybody loved it and JJ's finishing sauce took it up another notch.
Thanks for looking.
post #26 of 37
Beauteeeful!
post #27 of 37
Thread Starter 
Quote:
Originally Posted by vonk15 View Post

Beauteeeful!

Thanks vonk, I appreciate that
post #28 of 37
Looks great, nice smoke ! icon14.gif
post #29 of 37
Nice job! Looks like they turned out good. icon14.gif
post #30 of 37
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Looks great, nice smoke ! icon14.gif

Quote:
Originally Posted by hardcookin View Post

Nice job! Looks like they turned out good. icon14.gif

Thanks guys icon14.gif
post #31 of 37
I have left my butts and brisket in a towl packed cooler over night and they were still hot the next morning. Did you save the juices and add them back into the pulled pork?
Randy,
post #32 of 37
Thread Starter 
Quote:
Originally Posted by REMSR View Post

I have left my butts and brisket in a towl packed cooler over night and they were still hot the next morning. Did you save the juices and add them back into the pulled pork?
Randy,
I actually had some of Chef JJ's finishing sauce in the freezer from my last attempt. There was still a little left when we were done so I defatted the drippings and added them to the finishing sauce and froze it for next time.
post #33 of 37
That stuff is gold! I haven't tried chef JJ's sauce yet but I am going to mix up a batch. I am not a fan of heavy vinegar flavors like the Carolina sauces but I'll try anything once. Glad your butts were a hit. I think I under cooked a bunch of them befor I joined SMF and was told how to turn out great butts consistently.
Randy,
post #34 of 37
Jetsknicks1, that was some awesome looking pork! What equipment were you using? Wood/fuel/smoker etc.?
post #35 of 37
Quote:
Originally Posted by REMSR View Post

That stuff is gold! I haven't tried chef JJ's sauce yet but I am going to mix up a batch. I am not a fan of heavy vinegar flavors like the Carolina sauces but I'll try anything once. Glad your butts were a hit. I think I under cooked a bunch of them befor I joined SMF and was told how to turn out great butts consistently.
Randy,

 

If the Vinegar is not to your taste, the Finishing Sauce below is also very good...JJ

 

Foiling Juice / Sweet Pulled Pork Finishing Sauce

 

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 Apple Cider Vinegar ( Recommended...). 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

 

post #36 of 37
Good morning JJ and thank you for the recipes. This is one of the great things about SMF, everyone wants to help everyone turn out the best possible foods.
My butts and brisket come out juicy enough to serve without adding pan juices back in to them, but as you know adding them back in makes it even better and as the juices are adsorbed a finishing sauce is a welcome compliment. I do a back yard neighborhood party every year and like to offer a verity of sauce options for a verity of smoked meats that I serve, ribs, chicken, pulled and chopped pork and beef brisket I will be looking forward to offering both of your sauces this year. Do you have anything for brisket, chicken and or ribs or do these work on everything?
Thanks again,
Randy,
PS bought a 13 pound prime brisket at Costco for $2.98 s pound and two 8 pound butts from Sam's for $1.49 a pound the other day getting ready to do some serious smoking. Also got a good deal on charcoal for my WSM I have about 200 pounds plus 5 tanks of gas for my grills, 50 pounds of a verity of pellets for my Amazing smokers and most every kind of wood chips and chunks for my Masterbuilt 40" and my WSM. Am I ready? This is Minnedota where you need to be set for Summer when it comes.
post #37 of 37
Sorry late reply,

Looks real good!
Future reference you can rest the pork wrapped in a cooler easy for 3 hrs if you need.
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