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Hello From Texas

post #1 of 8
Thread Starter 
Good morning all. Im Kevin from Lumberton, TX. I'm 42 and love to smoke meats. I just came across the this morning looking for a finishing sauce. Hope everyone is doing well. I've got a butt on the smoker now On my Old Country BBQ off set smoker my wife got me for Father's Day last year. I'm a sales manager for a galvanizing company in SE Texas/SW La. Thanks for having me and I hope to find great ideas to make me a better pit boss.
post #2 of 8

Good morning Kevin, welcome to you.

Remember pictures of butts are good things.




post #3 of 8

Welcome to the board! Yes this place is full of information, use the Search to look up anything you want to know about.

post #4 of 8
Thread Starter 
It'll be within an hour. I'll post the pics.
post #5 of 8

Welcome to the forum.


How did that butt turn out?


Here is a real good finishing sauce that many of us use.


It's Chef Jimmy J's.


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. 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...JJ


Hope this helps.



post #6 of 8
Welcome from SC, Kevin. It's really good to have you on this great site.
post #7 of 8
Thread Starter 

Good morning Al. The butt turned out real good. Unfortunately, I forgot to take a pic prior to tearing into it. I smoked it with pecan and added some cherry wood chunks periodically. I made a finishing sauce, the family didn't care for it too much. Too vinegary. Next time, I'll try the one you posted. Thanks everyone for the warm welcome!

post #8 of 8

Welcome to the forum, know you neck of the wood. Had an Uncle from Lumberton. Lots of folks from Sourlake also. You gonna like it here, lots of nice folks with lots of knowledge.  CF

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