Pulled Pork and Brisket

Discussion in 'Roll Call' started by rp ribking, Jan 14, 2010.

  1. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    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?
     
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    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
     
  3. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Thanks, and how is the weather down there?
     
  4. the dude abides

    the dude abides Master of the Pit OTBS Member

    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.
     
  5. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    "Sauce on the side please." Thats how I order it and how I serve it.
     
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    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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  7. brohnson

    brohnson Smoking Fanatic

     
  8. warthog

    warthog Smoking Fanatic

    Welcome to the SMF. Enjoy your stay.
     
  9. tn_bbq

    tn_bbq Smoking Fanatic

    And I slather the sauce on mine.

    Hope we have helped you with your delima. [​IMG]
     
  10. seenred

    seenred Smoking Guru Group Lead OTBS Member

    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.
     
  11. denver dave

    denver dave Smoking Fanatic SMF Premier Member

    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.
     
  12. fire it up

    fire it up Smoking Guru OTBS Member

    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 [​IMG]
     
  13. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    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.
     
  14. prov1

    prov1 Smoke Blower

    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.[​IMG]
     

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