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post #1 of 8
Thread Starter 
Ok...........I have done several butts over the last four years. I have a issue I would like to get some direction on. I have not been truly happy with mine. They tend to be dry and not much flavor. I have read that I should catch the drippings as they smoke, then put in ice box to cool and remove grease and add to the pulled pork.

The problem I am having is that when I do that it always turn black nasty tasting.............almost like it burnt. Dang sure done want to put that in my meat.

How do you guys do it?
post #2 of 8

We need more detail...Smoker temp, type of smoker and rub ingredients. Do you heavily trim, where do you get pork and anything you can add...JJ 

post #3 of 8
Thread Starter 
Originally Posted by Chef JimmyJ View Post

We need more detail...Smoker temp, type of smoker and rub ingredients. Do you heavily trim, where do you get pork and anything you can add...JJ 

255 to 265 on temp.
MES 30 on smoker
Brown sugar, cayenne pepper, onion powder, chili powder,
I don't trim t all.
I key for a local super market near my home.

I want to be clear that the drippings burn not the meat. CAnt use the drippings they are burnt.
post #4 of 8

Thanks...Depending on the pork, enhanced or natural, there may not be a lot of drippings other than fat. Add 265°F with overshoot and you get HEAVY evaporation of what does come out and browning/burning of the protein and sugar left in the drip pan. Your options include, smoking at 225, Injection of juice or flavorful liquid with salt to retain more moisture and adding a nice Finishing Sauce or Hot Apple Juice to the pulled pork. Below is what I and many here use...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 #5 of 8
Thread Starter 
Thanks Jimmy,

I will try injecting it and lowering temp. Maybe the drippings won't burn.
post #6 of 8
I am guessing you have the drip pan right over the heat. Put some water in the pan. You are probably burning the drippings as they first start running the rest. Use to have the same problem on my vertical gas smoker. The dry but I would guess is either cooking to high of a temp or going to to high of a final temp. Start probing around 185 or so to see if it is done. A lot of buts don't need to go to 200+ some are done much sooner
post #7 of 8

Just understand that injecting means, for safety, the cook has to go without a problem. If you fall asleep and your power goes out, the meat gets tossed. You can CYA by washing, vinegar is a nice touch and rubbing with salt/sugar Rub " before " injecting to greatly reduce surface bacteria...JJ

post #8 of 8

Try smoking the butt in a pan sitting in it's own juices.

It has worked well for me for years.

You still get plenty of smoke flavor & they are always juicy.



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