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Pulled Pork and Brisket

post #1 of 14
Thread Starter 
Do you sauce the meat after you pull it or before putting it on the bun or no sauce or what? Any answers would be helpful.

This Friday night, I am going to smoke a Brisket (1st time) 12lbs. and a Butt 9.0lbs (overnite) and put 2 slabs of spare's on in the a.m. I'll send Qview, already took pic's of seasoning the beef and pork.

1 more ? do I put the Brisket on the top grate of a WSM or the lower grate over water pan?
post #2 of 14
I would apply the finishing sauce / BBQ sauce right after you pull it from the cooler where it was resting for an hour. So as you pull it I would add the sauce of your choice. Next question I would put your brisket on the top and then if you put anything else in the smoker it will get some of the juices drip over the top of the meat and add flavor and moisture too. Just always remember if you smoke any poultry it goes on the bottom some it doesn't drip on anything
post #3 of 14
Thread Starter 
Thanks, and how is the weather down there?
post #4 of 14
I usually don't sauce at all. I think it masks the flavor of the meat. But that's just a personal preference.

Since the brisket will likely take longer, I'd put it on the bottom. And the bottom rack on my WSM usually runs a little cooler than the top.
post #5 of 14
"Sauce on the side please." Thats how I order it and how I serve it.
post #6 of 14

Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

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When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

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Large ones that us old people with bad eyes can see.

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post #7 of 14
post #8 of 14
Welcome to the SMF. Enjoy your stay.
post #9 of 14
And I slather the sauce on mine.

Hope we have helped you with your delima. tongue.gif
post #10 of 14
First off, welcome aboard! As you have already seen from the replies, it is a matter of preference. Personally, I prefer serving the sauce on the side most of the time, but I occasionally change it up just for variety. There's not a wrong way to do it if its what you like.
post #11 of 14
When I do pulled pork, I serve a variety of sauces on the side. That way everyone gets it their way. Myself, I can do without the sauces. From the smoker to my mouth is my favorite.
post #12 of 14
Welcome to the site rp.
As far as pulled pork goes I mix a little finishing sauce in with it when I'm shredding and then give a good squirt on the meat and top with some vinegar based slaw, no BBQ sauce needed PDT_Armataz_01_34.gif
post #13 of 14
Thread Starter 

Top or Bottom

Thanks for the info of how to serve pulled pork w/sauce.

7:00pm tonite Im smokin brisket and a Pork butt, I received 2 answers: 1st answer put on top grate and the 2nd answer put on lower grate of a WSM. A bit confused now.
post #14 of 14
I normally don't sauce, I put it out as side so people can add what they want, same with the slaw. It is all about personal preference...no right or wrong.PDT_Armataz_01_36.gif
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