Search results for query: Finishing sauce

Sandy, the sauce above would be tasty for sure! I put the Tony's stuff on my brisket! Thanks OS!

Can’t help with your question, but I will say that you won’t find a better finishing sauce.

...was moist. I think there was about 4 1/3 pounds of pork. I pulled it and added some of the sauce/juice from the pan, and some of JJ's Finishing sauce... I tried it plain, with Jeff's BBQ sauce recipe, and with JJ's finishing sauce. I really liked it with either of the sauces. My wife...

Very nice. It would be greatly appreciated. :emoji_blush: Looking forward to meeting you and trying your products. JC :emoji_cat:

I wish I had the space for a chamber sealer. I hunt each year and bag 3-5 animals (deer and pigs) per year and the chamber sealer would take me forever but I still love the idea of it!

...is mostly to prevent the bark from getting burned, so I'm holding off, until the meat is darker. I'm a little concerned with the finishing sauce and whether I should be prepared to make the JJ's finishing sauce that many people seem to like (It is more of a vinegar sauce, vs this broth/cider...

JJ's Finishing Sauce 2C Apple Cider Vinegar 2T Worcestershire Sauce or more to taste 1/4C Brown Sugar 1T Smoked Paprika 2 tsp Granulated Garlic 2 tsp Granulated Onion 2 tsp Fine Grind Black Pepper 1 tsp Celery Salt 1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat. 1/2...

That is the perfect doneness for my taste. Christmas dinner for my wife and I was two nice size filets seared in butter, garlic, and rosemary, finished in the oven to 130* internal. (I'll take them out at 127* next time, they were a touch over done from me). Roasted Brussels with pancetta...

Thank you sir!

...just using a rub, cooking at a single temp, cooking with split temps, etc. With my first butt, the plan was for a rub, and a finishing sauce based on broth for boating at the last stages. I hit a few problems. First, the finishing sauce was to be placed in the smoker in a pan to render in...

Thank you!

This one is amazing!

Thanks for the input Eric......... The 30 days was because I put in on brine 12 days before we headed off for vacation, and then forgot about it for a few days after we got back. I happened to look in the garage refrigerator and had one of those "oh yeah....I forgot about that" moments. You...

https://www.smokingmeatforums.com/threads/jjs-finishing-sauce-awesome.122319/

Finishing sauce: (not my recipe, I got it here) 1C cider vinegar 2 TBS brown sugar 1 tsp Tony's cajun seasoning 1 tsp coarse black pepper 1 tsp red pepper flakes

...I reworked the schedule plan to do what @civilsmoker is doing for the Taco process so that the time is shorter, and will use the same finishing sauce (vs JJs). The (small) variations are that I'll use are: light brown sugar vs raw sugar in the finishing sauce, no alterations of Jeff's...

100% agree!!!! Been using that finishing sauce for a long time now. its money! no mop, no spritz, no wrap. smoke it and stop opening the lid.

All good replies... I too smoke butts at 275*F, no binder, no mop.... I will add that Soflaquer's finishing sauce is the BOMB!! https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/page-8#post-2529625

Definitely tossing the sauce. It's burnt. Meat is browning, but is firming up a bit, but not a "bark" by any sense. I'll check it at the 6 hour mark (in an hour). For now, will make new set of finishing sauce and put the pan in, to see if it reduces in an hour or so.

no spritz, no wrap, just rub it, smoke it at 275, rest it, pull it, add finishing sauce and eat.