Search results for query: Finishing sauce

...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.

Hi everyone! I had a quick question that I'm hoping for some suggestions. I'm done numerous baby back ribs on a grill, with the process being... Membrane removed and dry rub applied Indirect cooking Wrap in foil with apple juice and steamed Unwrapped and cooked with BBQ sauce applied I wanted...

That looks fantastic!

I started making my own BBQ sauce when I realized there weren't really any pulled pork finishing sauces available on the grocery store shelves. Then my wife and I went low carb for about four years and I cant stand the artificial sweeteners they use in sugar free sauces, not even the sauces...

Like many have said, it’s a tool and a like or dislike…..I’m a no spritz camper….but I do an apple cider vinegar based finishing sauce! Oh the kinders gold bbq is a vinegar based off the shelf…..it’s the only off the shelf we use these days…..that is when the wife doesn’t make a Carolina Red...

I still use this finishing sauce on pulled pork, have for years.

...hot and fast, rest awhile wrapped in towels in a cooler and pull after it rests awhile. Reheat the next day in a foil pan. Save some of the juices rendered during the initial cook and defat it. Add that to the pulled pork when you reheat it to keep it moist. A finishing sauce is also an added...

...early. Heavier smoke is ok just not dirty creosote filled smoke good air flow. IMO, incorporation of pan dripping and a use of a finishing sauce is the key to pulled pork flavor enhancement. And of course a salt dry brine prep 4-24hr prior. Never forget to salt. It resting after dry...

I have been using Chef JJ's (RIP) finishing sauce for years and I've had multiple people tell me that my PP is better than anything they've ever had at a BBQ joint.

...in the pan with the drippings, or pour out the drippings and re-add them in as needed? Should I do like civilsmoker and make the finishing sauce in the smoker and place the pork into it for the covered portion, or should I make the finishing sauce separately. If I make the finishing sauce...

How do you add the JJ finishing sause? Once it’s pulled? When you reheat or on the side for people to use to taste?