Search results for query: Finishing sauce

I make it fresh the day or serving and add some during the reheat. I typically add it in after the pork has been in a bit so it is more malleable/workable with the tongs, but before it's fully hot and ready to serve. I've noticed the sauce definitely gets a bit less potent / sharp after a...

Here you go. I use the is everytime I make pulled pork and people love it. I make two one exactly the way JJ calls for and one with a lot more cayenne. Mix in JJ’s as I’m pulling the pork then put a bottle of each out for people to use...

I use apple cider and not a spritz person at all..... I also add a little apple cider vinegar and sugar in the raw as well with it, along with some chicken broth (& tbsp of veg base). Makes a very nice finishing sauce......

Absolutely! If I do anything shredded I use one of these or some variation of them.

Do you leave the pork in large pieces, or do you shred and then seal? I'm trying to figure out the process I want o use to complete cooking one day, and then serve it up the next day (so that in the future, I could use the method for serving guests for an event).

Hello smokingupnorth. I’m going to be smoking a Boston butt soon. Can you refer to a good recipe that includes the finishing sauce?

my "only" sauce for pulled pork. just did this batch.

I love Carolina sauce, and always have a Patron bottle of pepper vinegar on the table. Which is just vinegar with a little bit of salt and your favorite sliced peppers in it. My buddy from NC got me hooked on both of the above. By the way, I'm guilty of replying to old posts as well. I think...

Hey, I’m chasing crispy rind on pork belly. Has anyone gotten consistent results on the egg alone? I’m thinking of slow smoking and finishing off in a cast iron or air fryer if not. Thanks for the advice.

Thanks for the description of your process. Some questions... Do you use the oven to warm up the pork for serving? I'm guessing you'd cover? If you bag and vac seal, what temp and how long do you reheat for? I'm reading the Doug Baldwin link...

I really like this finishing sauce. https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/

...luck I could be paranoid about plastic then turn around and get hit by a bus...life is short!...ya never know... As far as sauce, my finishing sauce is very similar to JJ's with the Lexington option. All "to taste" as far as how much to use. I have three basic BBQ sauce recipes I use. The...

I smoked a ton of butts. Never brined one. Does it make a huge difference? Worth it?

Everything looks great fender and looks like a good variety of sauces in the mix. Love the Kosmos and Blues Hog. Have you tried finishing sauce for the pulled pork? Keith

9lb brisket and a 12-14lb butt on the bone. My smoked bacon baked beans and coleslaw. PP on white burger rolls. And anyone that wants Brisket on a bun can do that. I am a purist and love my brisket on its own. Do a more Texas style rub. Powdered mustard, brown sugar, kosher salt, pepper...

...plus a bit of the fat goes back into the shredded pork when I'm either ready to serve or bag & vac seal. I always finish my butts in the oven. I wrap in a foil pan. After wrapping there is no more smoke o the meat. Finishing sauce defines the use for the juice. Apply to meat being served.

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.