Search results for query: Finishing sauce

...was 7 lbs). Mine was 153 (lower probe) at 4 hours, 163 at 5 hours. So, somewhat quicker, with an 8 lb pork shoulder. One issue, the finishing sauce in the pan has pretty much rendered away (I didn't check it), and is the consistency of almost a paste. I pulled the pan out (fortunately, it...

This was my bigger project for jerk flavors. Did this the same day as the chicken but most of the finishing today. A nice big pork butt scored deeply in a cross hatch on both sides and rubbed with a jar of Walkerwoods. This went on the bottom rack of the 270 as I had 3 other butts going for my...

...9 lbs 10 1/4 oz. After it was 5 lbs 10 oz, without the bone 5 lbs 5 oz. Total smoking time was 13 hours 50 mins. Served with JJ's Finishing sauce, and Jeff's BBQ sauce, corn bread (from a mix), coleslaw, and brown sugar baked beans. Everyone loved it. I was able to make a lunch, and...

My preference is different. I use a brown sugar based rub when smoking, and a vinegar based finishing sauce after it is pulled. I use no additional BBQ sauce whatsoever on my pulled pork sammies.

We'll definitely have to link up some time this summer, I'll get you some of our products to try. We just added a salsa to our line and sold out of the first batch in a few hours off just the teaser pic. We have a pulled pork marinade/finishing sauce coming out next month.

Just know the one Ryan posted has everyone in one page…..including the finishing sauce……I’m a simple cook guy….. :-)

good lands! I had forgotten about that sauce. You are absolutely right and I haven't done that in years. It is good stuff and needs to go back into my regular routine. Thanks for the reminder.

...around it and cooked it... OMG was it good.. LOL... Both, the bun and the bacon, were nice and crispy... Had some Elk sliders... I forgot to say... I did an official (almost) SMF Butt ... I used Jeff's rub and SoFlaQuers finishing sauce... Was good flavor just a little towards the mushy...

...pork the day before, as my wife kept swiping pieces. :) I think one improvement I need to make in the future is to add some of the finishing sauce to to meat, before vacuum sealing, and to "fluff" it some, once I take it out of the bag. The vacuum sealer really seemed to super compress...

+1 I am cheap and lazy but would make a new batch... Might not make you sick but won't be as good for sure. I made both and it's good stuff but Chef JJ's was the winner of a shootout we did here. It's a DEAD RINGER for the PP sauce I had in NC. Strangely the winner of all was the hush...

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...