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Pulled Pork and qview

post #1 of 11
Thread Starter 
Howdy. I've been smoking pork butts for pulled pork for a little while now and finally have some qview.
Did one last weekend. Came out perfect.
Technique: Bilbo's rub prior to smoking. Smoke at 225º to 245º until internal temp hits 165º (~9 hours). Spray with apple juice every hour or so. Remove from smoker, spray heavily with apple juice, wrap tightly in foil. Into the oven at 250º until internal temp hits 205º (~2-4 hours).
Remove from oven, keep wrapped, let cool slowly to around 165º or so. Unwrap and pull with 2 forks. Save juice that accumulates in foil in oven; decant and save. Makes a great flavoring consumme.

Finishing sauce:
1/2 C Cider Vinegar
1/2 C water
1/2 C catsup
1/4 C apple juice
1/2 C brown sugar
1/3 C sweet pickle juice
1-2 tbsp meat drippings from the smoked pork butt
1 tsp Tony Chachere's Cajun Seasoning
Black Pepper
Red Pepper Flakes
Hot sauce to taste
Heated up just enough to combine.
1 tbsp butter at the end melted into the sauce off heat

Pretty yuummy!

post #2 of 11
Damn looks good! Interesting sauce too.
post #3 of 11
Nice looking butt.PDT_Armataz_01_37.gif
post #4 of 11
Wow excellent job that had to be good
post #5 of 11
Looks Great, nice & juicy...PDT_Armataz_01_37.gif
post #6 of 11
Great job! and MPF (my personal favorite)
post #7 of 11
Looks great...Nice job...points.gif
post #8 of 11
Looks like the pudding My T Fine
post #9 of 11
planning to give your method and finisher a try tomorrow on two 10# boston butts... wish me luck!
post #10 of 11
Good looking bark, looks like the the taste was worth the wait. That finishing sauce reads like it has plenty of great flavor, Congrats my friend.
post #11 of 11
butt looks good
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