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Neighborhood smoke-off coming up~

post #1 of 7
Thread Starter 

So, our annual neighborhood smoke-off is coming next weekend.  Last year, pulled pork won by someone who cooked it in a crock-pot, which I thought was sacrilegious.....but that's just me.  I need any tips you all an give me to make sure this does not happen again.  I am starting with a 9.5lb bone in shoulder/picnic.  I typically smoke with 1/2 hickory and 1/2 fruit wood.  I use Big Green Egg "Down and Dizzy" rub.  I cannot inject as my injector that I bought constantly gets clogged with meat.  What else can I do?


Edited by VaYank5150 - 5/1/16 at 6:03pm
post #2 of 7
Practice ... I'd do some practice runs altering the way I cook them .. If that's an option ... But to be honest I'm guessing these "judges" have no clue what good BBQ should taste like hahahaha crock pot ?????? Really ??? There is no way it could e better then a smoked butt !!! Maybe u need to just out the crock pot !!! If you can't beat em join em lol I'm jk
post #3 of 7

Two Words...FINISHING SAUCE! You undoubtedly made great tasting Smokey Pulled Pork but Crack Pot Pork, I mean Crock Pot Pork, is going to be juicier and have more of the flavor of whatever it was cooked in, not just Smoke and Meat. Evaluate what the Local Q is like. What are the people used too? Outside of the Deep South, Sweet Pulled Pork tends to be a favorite since commercial restaurants make it that way and lots of Crock Pot Recipes are, Add  Meat, a Bottle of BBQ Sauce, maybe Honey and cook to Mush on High...

 

Take your time, plan ahead. Remove the Skin but Trim very little Fat if any, make sure that Pulled Pork is Falling Apart, a minimum IT of 205, 210°F even better. Shred the meat quite fine, mixing in all the fat, no chunks, and any pan drippings. Fat is Flavor and gives a moist Mouthfeel. Add a Foiling Juice, I suggest my Sweet one, Tangy included below, and mix well. You can serve as is or have a bowl of warm BBQ Sauce on the side as many will add it. Sweet may be what folks like but some ACID will brighten the flavors and add some Balance. Make the Finishing Sauce and adjust, Sweet, Tang, Spicy Hot, according to what is most popular in your Region...You are Gonna' Win this Year!!!...JJ

 

Foiling Juice / Sweet Pulled Pork Finishing Sauce

 

Foiling Juice

 

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter (ribs only)

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.

 

Note*...Coke or Dr,Pepper works well too!

 

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, 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...JJ

 

KC Bubba Q Juice

 

2C Ketchup

1/2C Brown Mustard (Gulden's)

1/4C Apple Cider Vinegar

1/2C Molasses

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.

post #4 of 7

There you go.

 

JJ's got you covered again!

 

Al

post #5 of 7
Thread Starter 

So, I pulled the butt at 210 degf internal and have it in a cooler with towels now.  I have read to let it rest at least 2 hours.  Is there advantage/danger to letting it rest longer?

post #6 of 7

You can leave it in there for 5 or 6 hours, it will just break down more.

 

Personally for us, I just cover it with foil for an hour or so, and leave it on the counter.

 

Then pull it.

 

Al

post #7 of 7

205°F with a wiggle free bone and/or Probe Tender is considered done. 210°F is done and falling apart or really close to it. Done is Done and " Resting Two Hours " don't get it anymore Done! Anyone that insists it has to be rested X hours is undercooking their meat and HAS to rest X Hours to get it DONE! Seriously...Are the hundreds of North Carolina Whole Hog Q joints stuffing 200 Pound Pigs in a Cooler for 2 hours?!?! Nope them Piggy's are Done and they are going from the Pit to the Plate...No Resting Needed!

Cooler Resting is a tool you can use when the meat is done and the rest of the food is not, guests are running late or you need to transport off site. The average Butt or Brisket will hold in the cooler about 5 hours and multiple Butts easily go 8 to 10 hours, even longer if you are resting 4 or more...JJ

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