Search results for query: Finishing sauce

Nice I fat out the juice and mix it all back in for the reheat. I put back about 25% of the fat in the liquid. I'm an oddball that prefers reheated pulled pork I don't put any finishing sauce on the pork during the reheat and leave that up to the consumer to decide on final taste.

Just read that one. Very nicely done civilsmoker! Did you use a recipe for the rub or was it a product from someone (I've been reading so many posts, it's hard to track what everyone did)?

...people use confuse you as to why. A properly cooked pork butt doesn't really need any help retaining moisture. However, using a finishing sauce, a sauce you mix with the pulled pork before storing or serving is what I like to do. It sets in layers of flavor and adds some moisture. This is not...

I was recently reminded of the legendary SoFlaQuer finishing sauce. If you haven't tried that, I highly recommend it. That is a simple change to an already good process that pays dividends.

Sounds like a plan I would do (LOL)..... Oh and holding it at 170 for an hour or two isn't a deal killer either. It just depends on your kitchen space an such, if the oven makes things easier then that is what I would do. However, there has been and will continue to be countless PP held in...

looks good....... more beer

Sweet Baby Ray's for finishing sauce??? It's HARD to impress me with any store-bought sauces. And you're from South Carolina!

Looks great. I’m on board with JJ’s finishing sauce I have used it on every single butt probably 40+ since I tried it. It gets compliments every single time. He’s still contributing!

I remove it and then add back in the finishing sauce to personal flavor.

I have struggled with St. Louis vs. Baby Backs. For both, I now cook at 275. I run them for 3-4 hours, wrap for an hour and unwrap when they are just getting probe tender, drop my temp to 230 and finish them to probe tender. I also started dry brining my ribs a couple years ago, I think it...

...They cooked really fast, about 9 hrs total time, but was running at 300 so probably should not be surprised. Final yield on a little over 16lb of raw pork is 8lb 10oz finished pulled pork. Will add Chef JJ's finishing sauce tomorrow while reheating. Wings and burgers will be made tomorrow.

Too bad the ribs weren't what you expected this round. Hopefully the seasoned vac seal with different temp/duration works better next time. At 265-275 backs smokered naked the whole time are done in 4 hours and spares in 5 hours with rib tips attached and longer with lower temps I'm sure you...

Congrats on the success!!! It's likely you only improve each one you do, provided you don't introduce too many variables :D Each smoke can teach us lots of things and this one seems to back that up :D

I think PP is MUCH better the day after you smoke it than the day of. I mix in some of the rub mix when I pull it, then reheat with just enough of the sauce to make it moist - not too much, added is up to the customer, as you say!

...me, I would pull the bone and some of the excessive fat out once it comes out of the smoker, then I would vac seal them with a little finishing sauce (ie leave them in larger pieces) then just water warm them in the vac bag on Saturday and pull/shred right before serving. You can also warm...

last week a post resurfaced for pork "finishing" sauce. Since I didn't smoke this weekend mama pulled a vac bag of pulled pork. looked and saw my Carolina sauce was low so I threw together a fresh batch, This is basic vinegar based Carolina sauce. Basics: ACV, brown sugar, touch of ketchup...

...199/197 at 14:40. Now, at 15:10 probes show 172/180. Plan to keep it in, until 15:45, and then will pull. I made some of JJ's finishing sauce to have on hand for pulling (as the broth I have is pretty bland), and for dipping/table use. Pulled out the Jeff's BBQ sauce I made and backup sauce...

You have to really work at it to end up with dry pulled pork. Pork shoulder is the simplest and most forgiving meat to smoke due to all the internal fat and connective tissue that renders during smoking. On the pellet grill, I run the grill low where it makes the most smoke for an hour or two...

On your PBC, when you wrap, do you put the cooking grate into your PBC and finish them there or take them to the kitchen oven ?

Me 3 although I do love some fresh fatty bites while I'm pulling.