Search results for query: Finishing sauce

Hi there and welcome! Great job there! Yeah I do no sugar in my seasonings/rubs and then similar to you add sweetness via sauce later (at the table for me). It's nice and simple and the results are amazing :D

I did two 7.5 pork butts today. I usually do the low and slow overnight cooks, but the last two times were hot and fast. As others said, no difference in the end results. I ran 280 degrees and they took 8 hours to hit 200 and probe tender. I also used Jeff's Texas style rub instead of his rib...

JJ’s finishing sauce. (RIP) https://www.smokingmeatforums.com/threads/jjs-tangy-pulled-pork-finishing-sauce.308139/ I’ve used is since I found the recipe. And always got compliments. I’ll mix some in while I’m pulling the pork and leave a bottle out for people to add to it. I also make a hotter...

...there at the stall and wrap the butt and the pan edge with foil. Then unwrap towards the end pull time, put the butt directly back on the rack and let the exterior dry back out a little before pulling it from the heat. My finishing sauce with ACV in it is all the apple I need to taste in the PP.

Hi all! Been lurking around here for awhile, love the advice. Got a butt on that will be done in a few hours and wanted to know if anyone had a bbq sauce based finisher. Cheers, Agent_Smoker

...(I wouldn't expect as much from a Cherry Dr. Pepper if I'm using cherry wood; if I want heavy on that flavor, I'll make a cherry finishing sauce), but I like to use a bit of alcohol-sugar-acid mix, usually dark rum + ACV or bourbon + honey + lemon juice. After all, it's good manners to offer...

Don't forget the finishing sauce! Mix in after pulling the pork. The Finishing Sauce I use is as follows: 1 Cup Cider Vinegar 2 Tablespoons Brown Sugar 1 Teaspoon Tony Chachere's Cajun Seasoning 1 Teaspoon Course Black Pepper 1 Teaspoon Red Pepper Flakes

...are warming up in the roaster. I serve my BBQ on the side and people rarely reach for it. You can find a couple nice vinegar based finishing sauces on here as well. Everyone new taste is different but to me if you mix in a lot of bbq sauce your really cover the nice smokey flavor of the pork...

Dude, looks like a great bowl for mixing up potato or pasta salad, or maybe tossing some pulled Q with finishing sauce! Only problem is where to store it... When I make my boudin I have to go to a big deep stainless kettle I've hung on to for some reason and never used it for anything else...

I don’t inject due to the 40-140 safety part. Not worth it to me since I use Jimmy j’s finishing sauce and it works everytime!

Cool. So just add enough to keep the meat a little moist I assume?

Cook: cook the day before a party. Rewarm on the day of the party. Prep: score fat layer on top to creat diamonds Dry rub: salt and pepper (1/2 and 1/2) add paprika for color Cook fat side up, and drip pan underneath Cook temp: 250 and water pan Wood: oak Total Cook time: 10-12 hours...

I'm in the same boat. Smoking a butt today for the game tomorrow. What kinds of finishing sauces do you guys make and do you just mix that sauce in with the pulled meat before serving?

Heya Keith! Wife usually adds some butter along with any rendered liquid when pulling apart the pork. We don't add any sauces or whatever as I feel like people can add their own sauce if they wish. Or are you talking to baste the pulled pork with the sauce on the smoker? I actually have...

...warm butter. Guests loved it and were very happy. The pulled pork was gone before the brisket which was a big thumbs up to JJ’s finishing sauce. I used some liquid gold made on the day to moisten the PP as it warmed. Then drizzled about 8 tbsp of JJ’s over it and hand mixed. Just tasting...

Good looking food there chile. Did you use a finishing sauce on the pulled pork? Fred

I’ll wake up at 4am to start some pork butts smoke them for 12+ hours….. no matter what I use for wood, rub, technique, or anything I throw JJ’s finishing sauce on it, and my kids and wife will put SBR’s right on their sandwich. They eat it so I’m not offended haha

Looks excellent! Did you use a finishing sauce? If not you may want to try that next time, it takes the PP up a notch! Al

Doing the Au just a head is just fine. The rind will add flavor and work, I have done it without bones many times. IF no bone and trimmed meat sliced I usually broil the pieces to get some nice char before I add them to the pot. The benefit in the bones is extracting the collagen from the...

Yesterday I made pulled pork, I've almost given up on pulled pork. The last couple of times I've tried it have been disappointing. I had a ½ butt (about 4.5 lbs.) in the freezer from a hog we butchered so I started with a clean slate. Seasoned it up and and let it sweat. on to RT1250 at 250F...