How do i use finishing sauce?

macandrews · Jan 25, 2017

i have smoked a few butts over the last year i have started smoking, and just now made a finishing sauce. The finishing sauce i used is apple cider vinegar, a little brown sugar, some water, ketchup, pepper, red pepper flakes. Simple right?

When do i put the sauce on it? When i pull it and set it out, when people are ready to eat it - let them put it on themselves, or if i fridge it over night, do i put it on the night before?

My real question in addition to these, is do i put the finishing sauce on the pulled pork before i freeze it for use in a few months, or put the sauce on after thawing the pork for use?

By the way, i found these butts for $.99 a pound. Why am i telling you? I'm telling everyone:) i haven't seen it that cheap ever

SmokinAl · Jan 25, 2017

I always put it on when I pull it.

You can leave a bottle on the table when you serve it for those who want a little more.

If your going to freeze it I would still put it on when you pull it.

And when you thaw & reheat it you may want to add a little more.

Al

sauced · Mar 15, 2017

SmokinAl said:
I always put it on when I pull it.

You can leave a bottle on the table when you serve it for those who want a little more.

If your going to freeze it I would still put it on when you pull it.

And when you thaw & reheat it you may want to add a little more.

Al

Same here....to me a finishing sauce is a must for pp

crankybuzzard · Mar 15, 2017

I use it at the time of the pull to add some additional moisture. Like Sauced, I also leave some out if folks want it.

joe black · Mar 15, 2017

Sorry Al and Charlie, but if I'm going to freeze any butt, I wait until it's ready to serve before I add a finishing sauce. I think the vinegar in the sauce has a tendency to make the meat mushy if it is on the meat for an extended time.

I only use finishing sauce to keep the meat a little moist. I don't use it to add any flavor. With that in mind, I don't put finishing sauce on the table. If anything, I just put out a little sweet tomato based sauce with a slight hint of heat.(built from Jeffs recipe).

gr0uch0 · Mar 16, 2017

Joe Black said:
Sorry Al and Charlie, but if I'm going to freeze any butt, I wait until it's ready to serve before I add a finishing sauce. I think the vinegar in the sauce has a tendency to make the meat mushy if it is on the meat for an extended time.

I only use finishing sauce to keep the meat a little moist. I don't use it to add any flavor. With that in mind, I don't put finishing sauce on the table. If anything, I just put out a little sweet tomato based sauce with a slight hint of heat.(built from Jeffs recipe).

Joe, I didn't see Charlie suggesting freezing with the finishing sauce added: he simply stated that he used it when he pulled the pork, and left some out for those who wanted to add more. That said, I agree with your concept about freezing the meat with the vinegar added--its acidic properties turns meat to mush as you described.

SmokinAl · Mar 16, 2017

I've never had a problem with the PP getting mushy when it's reheated.

However I only use about 1/4-1/2 cup of SoFlaQ'uers finishing sauce on an 8-10 lb. butt.

I've always done it that way.

Al

gr0uch0 · Mar 16, 2017

SmokinAl said:
I've never had a problem with the PP getting mushy when it's reheated.

However I only use about 1/4-1/2 cup of SoFlaQ'uers finishing sauce on an 8-10 lb. butt.

I've always done it that way.

Al

Others have, Al, myself included.

crankybuzzard · Mar 16, 2017

joe black · Mar 17, 2017

I'm sorry that I started a war. Al and Charlie know me better than that. I just was offering my $0.02. Everyone has their own preferences and that's what they should do. Cook to the tastes of your family and friends. Thumbs Up

crankybuzzard · Mar 17, 2017

Joe Black said:
I'm sorry that I started a war. Al and Charlie know me better than that. I just was offering my $0.02. Everyone has their own preferences and that's what they should do. Cook to the tastes of your family and friends.

No war, heck, not even a decent battle yet!

Fat side up or down? That WILL get one going!

I was agreeing with you, the acidic sauces (vinegar based) will definitely break down the meat and seriously change the texture. The sauce I use has a little vinegar in it, but it's mostly pork broth based that I derive from boiling down the bones and crispy stuff.

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How do i use finishing sauce?

macandrews

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SmokinAl

SMF Hall of Fame Pitmaster

sauced

Master of the Pit

crankybuzzard

Smoking Guru

joe black

Master of the Pit

gr0uch0

Master of the Pit

SmokinAl

SMF Hall of Fame Pitmaster

gr0uch0

Master of the Pit

crankybuzzard

Smoking Guru

joe black

Master of the Pit

crankybuzzard

Smoking Guru

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