BBQXperiment - pulled pork

[bhambrewer]

When a local grocery store sells bone in pork butt for 99c/lb, it's a good excuse to play around a bit, right?

So, the theory is: the meat is going to absorb all the wood flavour in the first 2 to 4 hours. At that point mostly you're wrapping until final internal temperature. Does it make a difference if, instead of wrapping, you finish it off in the oven?

So I brined the pork overnight with a dry brine of only 3 tsp kosher salt for a just under 6lb pork butt. Pulled it out this morning and smeared all over with basic yellow mustard. Smoked over Cowboy lump charcoal with pecan wood chunks for about 3 hours. Internal temp at this point was around 129f.

Pulled out, put in a pan and wrapped with heavy duty aluminium foil. Into the oven at 250f to final internal temp of 200f. How did it turn out?

well... success! Melt in the mouth tender, nice smoke ring, delicious.


I served it with Kentucky style black BBQ sauce. It's definitely different but delicious. But that's a post for another day ;)

 

[jcam222]

Hmm what is Kentucky black bbq sauce?

 

[bhambrewer]

Hmm what is Kentucky black bbq sauce?

it's based on Worcester sauce, intended for smoked mutton. I wrote it up for my blog.

 

[SmokinAl]

Man that looks excellent!
Nicely done!
Al

 

[gmc2003]

Mighty fine looking PP.

Point for sure
Chris

 

[chew2475]

When a local grocery store sells bone in pork butt for 99c/lb, it's a good excuse to play around a bit, right?

So, the theory is: the meat is going to absorb all the wood flavour in the first 2 to 4 hours. At that point mostly you're wrapping until final internal temperature. Does it make a difference if, instead of wrapping, you finish it off in the oven?

So I brined the pork overnight with a dry brine of only 3 tsp kosher salt for a just under 6lb pork butt. Pulled it out this morning and smeared all over with basic yellow mustard. Smoked over Cowboy lump charcoal with pecan wood chunks for about 3 hours. Internal temp at this point was around 129f.

Pulled out, put in a pan and wrapped with heavy duty aluminium foil. Into the oven at 250f to final internal temp of 200f. How did it turn out?

View attachment 465124


View attachment 465125

well... success! Melt in the mouth tender, nice smoke ring, delicious.


I served it with Kentucky style black BBQ sauce. It's definitely different but delicious. But that's a post for another day ;)

Looks great. How did it compare to one done on the smoker the whole time?

 

[bhambrewer]

Looks great. How did it compare to one done on the smoker the whole time?

I have done pulled pork with an electric smoker, eaten plenty of Jim N Nicks, and had other people's pulled pork. I can honestly say I ate thirds of this and only didn't have fourths because I was afraid I'd barf from over eating and waste all that delicious pulled pork

Definitely doing it again.

 

[bhambrewer]

I forgot to add 2 things:

1. If folks are interested I can post the recipe to the Kentucky black BBQ sauce.
2. The bone slid out of the joint like it was greased. There was a little meat stuck on the far end, an amount no more than a 1c coin. I take that as a win.

 

[Roman Buffalo]

Btu's is Btu's as Harry Soo would say. Looks good man.

 

[bhambrewer]

thanks for the feedback, and thank you for being featured :)

 

[bhambrewer]

Btu's is Btu's as Harry Soo would say. Looks good man.

I did the same with my first brisket. Once you've wrapped it, there's no more chance to uptake flavour from the charcoal or wood, so why not just use BTUs? I have proven to myself that I can get delicious results from the combo method, and that allows me to concentrate the charcoal and wood where it does most use, and not just use them for BTUs.

 

[bbqbrett]

I forgot to add 2 things:

1. If folks are interested I can post the recipe to the Kentucky black BBQ sauce.
2. The bone slid out of the joint like it was greased. There was a little meat stuck on the far end, an amount no more than a 1c coin. I take that as a win.

Yeah, post it up. I am always looking for new sauces to try.

 

[JC in GB]

Nice looking pulled pork. Success is always so delicious...

JC

 

[bhambrewer]

Yeah, post it up. I am always looking for new sauces to try.

posted it here

Kentucky Black BBQ Sauce

I wrote the recipe up on my blog, link over here- http://www.addictedtocanning.com/blog/2020/09/29/kentucky-black-bbq-sauce/ 1 cup Worcester sauce 1 cup tomato sauce (for non-US folks, this isn't ketchup, it's more like a severely plain pasta sauce like passata) 1 cup water (for non US folks...

www.smokingmeatforums.com

 

[civilsmoker]

Looked pretty dang tasty for sure! Nice work!

 

[bhambrewer]

Looked pretty dang tasty for sure! Nice work!

... I'll have to have some more tonight, just to be absolutely sure.

You know. For science....

 

[TXBBQinAZ]

That is a good looking PP and the sauce sounds mighty tasty. May need to make the Kentucky Black BBQ Sauce next time I smoke a pork butt.

Have you used the sauce for any other types of meats besides mutton?

 

[bhambrewer]

That is a good looking PP and the sauce sounds mighty tasty. May need to make the Kentucky Black BBQ Sauce next time I smoke a pork butt.

Have you used the sauce for any other types of meats besides mutton?

I read about it, and this was the first time I have had it.

I will try it with lamb and report back....

 

[bbqssteve]

I would be interested getting the recipe for Kentucky black BBQ sauce. I don't post much, but I do use a lot of the ideas and recipes on this site, I just got a Rec Teq 380 Bullseye and love it. I think it's big brother is getting jealous!

 

[bhambrewer]

I would be interested getting the recipe for Kentucky black BBQ sauce. I don't post much, but I do use a lot of the ideas and recipes on this site, I just got a Rec Teq 380 Bullseye and love it. I think it's big brother is getting jealous!

I've posted the recipe on the sauces section here, link a little bit up thread from here :)