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I guess I should not have believed the label - Page 2

post #21 of 23
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I have a 3.5 pound boneless butt that I am going to try this weekend. From the comments here I should do it the same way as I did the first loin, is there any thing I should do differently? I am targeting for pulled pork, so I am assuming 225-240 smoker temp, wrap at 160 back in  until 205 IT, then rest for about an hour then clean an pull. what have I missed? BTW, did a meatloaf that turned out awesome and was devoured by a group of what seemed like wolverines considering there was nothing left for sandwiches. I was disappointed no  sandwiches, but was very happy it was so well received by everyone. Sorry no pictures of it.

post #22 of 23
Quote:
Originally Posted by Davo2530 View Post
 

I have a 3.5 pound boneless butt that I am going to try this weekend. From the comments here I should do it the same way as I did the first loin, is there any thing I should do differently? I am targeting for pulled pork, so I am assuming 225-240 smoker temp, wrap at 160 back in  until 205 IT, then rest for about an hour then clean an pull. what have I missed? BTW, did a meatloaf that turned out awesome and was devoured by a group of what seemed like wolverines considering there was nothing left for sandwiches. I was disappointed no  sandwiches, but was very happy it was so well received by everyone. Sorry no pictures of it.

This is a good plan for Pulled Pork. You might consider a Finishing Sauce for flavor and added moisture. Some folks like Sweet, some Tangy of adjust one or the other to your taste...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. 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

 

post #23 of 23

You may also want to purchase something along the lines of a Maverick 732 thermometer. You can monitor your internal temps while it cooks

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