FINISHING SAUCE (for Pulled Pork)

smokeguy

Smoking Fanatic

OTBS Member

SMF Premier Member

Sep 23, 2008

605

10

The Pineywoods of East Texas

• May 24, 2009

• #201

I agree. I've froze some both ways just to check it out and now I always freeze some both ways. I had put "just enough" finishing sauce in and then vac-packed it up. The other 2/3 I left alone.

There is a difference in the texture of the meat with the finishing sauce being a bit more "wet" I guess is the word because mushy would be too much. It tastes fantastic though and is very tender. The sauce barely comes through since I didn't put a ton on it, but it is noticeably there. You can eat it just like that, add more, or even put on a vinegar based BBQ sauce (Dreamland Sauce from Tuscaloosa is my favorite of this kind of sauce).

The non-finishing sauce bags are perfect for cooking with (enchiladas and quesadillas- yum!) or using for sandwiches you're going to smother with some other sauces. It comes out a bit more individual shreds but still moist although not quite as tender.

I always slow thaw my bags so I don't know if that makes a difference or not. I usually do them overnight in the fridge, but if I need it sooner I'll nuke it at 30% power for 10 minutes, wait 10 minutes, and repeat as needed. I have also put it into a high simmer water bath but for me that made it too hard to check when it was ready to munch down on.

 

rosencra38

Fire Starter

Mar 11, 2008

70

10

Muskegon, MI

• May 28, 2009

• #202

Can anybody tell me how much of this I should apply to my two butt's I've got smoked up for this weekend? Together they were around 15lb's before smoked/pulled. Thanks.

 

rosencra38

Fire Starter

Mar 11, 2008

70

10

Muskegon, MI

• May 28, 2009

• #203

Well shoot... I didn't see this until now. I went ahead and froze them without the sauce (just made it today). I just took the pork out of the freezer a while ago to get them thawed for Saturday's party. I'm sure it will turn out great either way. Thanks.

 

bwsmith_2000

Master of the Pit

OTBS Member

Jul 9, 2005

1,350

13

Santa Rosa Beach, Florida

• May 28, 2009

• #204

I usually make the sauce per the recipe and use it on one pulled pork butt. The butt is in the 7 to 8 lb. range. Therefore, I'd double the recipe for the two butts.

 

grampasaurus

Newbie

May 27, 2009

4

10

Coast of Washington State

• May 28, 2009

• #205

CHEATER'S SAUCE: go to Smokin' Mo's in Shelton, WA and get Mo's sweet, mild or Hot sauce. Works for me and if I'm too lazy to fire up the smoker, grill or whatever, I just order up some while I'm there gettin my sauce. Okay don't turn the gas up real high when ya'll flame me, smoked butts fine as long as it ain't mine. :)

 

gruelurks

Smoking Fanatic

Apr 23, 2009

445

11

Oakland County, MI

• Jun 3, 2009

• #206

You can add me to the list of fans of this sauce. Holy crap is this stuff good! I almost wanted to lick the plate once the meat was gone.

 

plj

Meat Mopper

Feb 7, 2009

255

16

Kutztown PA

• Jun 4, 2009

• #207

Never used a finishing sauce before, so we tried it... now we'll never be without one! Awesome! Great recipe, great advice!

 

undrtakr24

Fire Starter

Oct 5, 2007

40

12

Upstate

• Jun 5, 2009

• #208

Count me in as a fan too...just an FYI, I use a soy sauce bottle, the opening is big enough to allow the red pepper flakes to come out as well, just make sure its cleaned out real good...put this sauce in it and shake away on the pulled pork! hope this works as good for you all as it does for me.

 

chisoxjim

Master of the Pit

OTBS Member

Jul 25, 2007

2,761

17

• Aug 22, 2009

• #209

I am doing an 11 # butt for a picnic coming up in September, I am going to try this finishing sauce fo' sure. On previous butts I have done no sauce, and just added some rub after pulling, I am going to put this sauce in a squeze bottle for folks to squirt on their pulled pork as needed.

thanks for the recipe.

 

rld

Newbie

Jul 8, 2009

24

10

• Sep 2, 2009

• #210

I intend to try this finishing sauce on my next butt smoke.
I'm wondering how this sauce would work for the braising liquid during the foil?
I've been using apple/orange juice with a splash of cider vinegar.
Sorry if its been discussed as I didn't read all the replies.
Anyone tried it?

 

memphisbud

Smoke Blower

May 8, 2008

138

11

Lancaster Oh

• Sep 8, 2009

• #211

What you said! Used it the first time on a small Boston Butt I smoked on the Weber yesterday....Took a very good shoulder to "Great!"

 

chisoxjim

Master of the Pit

OTBS Member

Jul 25, 2007

2,761

17

• Sep 10, 2009

• #212

I am planning on using this finishing sauce for (2) 6# Butts I am doing Saturday night for lunch on Sunday.

One question, I am also going to be injecting the butts with a mix of apple juice, brown sugar, kosher salt, and a little worstershire. Do others still use the finishing sauce on butts they inject?

 

chisoxjim

Master of the Pit

OTBS Member

Jul 25, 2007

2,761

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• Sep 14, 2009

• #213

did the finishing sauce this past weekend & squirted a little on the finished pulled pork, and although it was good(nice flavor, and vinegar kick), I liked the butts I did better without it( I tasted more of the rub, bark, and pork flavors).

Ill probably make it again in the future, and offer it on the side to folks who liked it.

 

rickw

Master of the Pit

OTBS Member

Sep 1, 2008

2,369

14

The Peoples Republic of IL.

• Sep 26, 2009

• #214

I'm making some for a family gathering today. I always use it as a side and never put it straight in the pp.

 

drandy19

Newbie

Nov 17, 2009

2

10

spokane wa.

• Nov 24, 2009

• #215

hi all. can you vac seal pork after adding sauce

 

raceyb

Smoking Fanatic

Jul 15, 2007

781

14

• Nov 24, 2009

• #216

LOL. JEFF, you just gave away the blue ribbon award recipe for pulled pork.

I use a finishing sauce that is very similar to yours. Mine has 4 peppers in it, no cajun spice, but the rest is the same. :)

And you're so right, a finishing sauce makes all the difference in the world as far as I am concerned.

 

raceyb

Smoking Fanatic

Jul 15, 2007

781

14

• Nov 24, 2009

• #217

sure you can. It might be a bit more difficult with liquids. The finishing sauce is not really a lot of liquid per meat ratio though. It's just enough to wet the meat without dripping. Freeze away. Pulled pork holds up very well.

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Nov 24, 2009

• #218

You can drandy, just remember that adding vinegar will break themeat down so if you are planning on sealing and reheating you could consider adding the finishing sauce after reheating.
Personally the pork I seal I ad just a touch of finishing sauce and a good amount of the porks own juices then after reheating toss with more finishing sauce, on a white bun with some coleslaw (no BBQ sauce required

) and you are in pulled pork heaven.

When you get a chance stop on by Roll Call and introduce yourself so we can all get to know you, and welcome to the site

 

kilekearns

Newbie

Dec 4, 2009

11

10

Utah

• Dec 9, 2009

• #219

Thank you for you receipt! I am going to try it this week. I have just been smoking for about a year so I'm still new. Sorry to add this to the forum but I do not know how to add my smoker to the bottom of my posts like you guys can you help me out with that one. Also could you direct me on how to smoke brats or if there is a forum or maybe email me at [email protected]? sorry if this is spamming a little still new.

 

badfrog

Smoking Fanatic

SMF Premier Member

Dec 10, 2009

398

10

Tennessee

• Dec 14, 2009

• #220

SoFlaQuer,

Nice finishing sauce; just made a batch and tried it out...everything you promised!