Pulled Pork and Brisket

rp ribking

Smoking Fanatic

Original poster

OTBS Member

Oct 29, 2009

990

26

Northern, Indiana

• Jan 14, 2010

• #1

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?

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Jan 14, 2010

• #2

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

 

rp ribking

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Original poster

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Oct 29, 2009

990

26

Northern, Indiana

• Jan 14, 2010

• #3

Thanks, and how is the weather down there?

 

the dude abides

Master of the Pit

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Jul 12, 2008

3,525

39

Des Moines, Iowa

• Jan 14, 2010

• #4

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.

 

mulepackin

Master of the Pit

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Dec 27, 2007

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Central Montana

• Jan 14, 2010

• #5

"Sauce on the side please." Thats how I order it and how I serve it.

 

beer-b-q

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May 1, 2007

10,099

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• Jan 15, 2010

• #6

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

For Those of you New to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE"... 5 Day eCourse

How to post Qview to Forum:

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

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

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



For Step By Step Instructions On Posting Qview Check Out This Tutorial

http://www.smokingmeatforums.com/for...ad.php?t=82034

 

brohnson

Smoking Fanatic

Jan 11, 2010

351

10

Michigan

• Jan 15, 2010

• #7

 

warthog

Smoking Fanatic

Oct 2, 2009

662

10

Cliffwood Beach, NJ

• Jan 15, 2010

• #8

Welcome to the SMF. Enjoy your stay.

 

tn_bbq

Smoking Fanatic

Jun 2, 2008

599

11

East Tennessee

• Jan 15, 2010

• #9

And I slather the sauce on mine.

Hope we have helped you with your delima.

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,017

1,776

N.E. Oklahoma

• Jan 15, 2010

• #10

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.

 

denver dave

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SMF Premier Member

Dec 13, 2009

503

12

Frederick, CO

• Jan 15, 2010

• #11

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.

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Jan 15, 2010

• #12

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

 

rp ribking

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Original poster

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Oct 29, 2009

990

26

Northern, Indiana

• Jan 15, 2010

• #13

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.

 

prov1

Smoke Blower

Jul 27, 2007

85

10

• Jan 16, 2010

• #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.