Don't have the Cajun seasoning; will replacing with a mix of cayenne and chili suffice?
Also, is there a difference between a "finishing sauce" and a regular BBQ sauce?
Lastly, when letting the pork sit in the cooler for an hour—is this a cooler with ice, or an empty, insulated cooler? What is the purpose of this?
I'll be sure to mix the sauce and taste to ensure I don't over-do it.
Thanks so much!
Reading through this and it is one looooong thread. Good stuff but had to skip to the end, finally.
Since no one else has responded KG, I'll chime in.
Finishing sauce is not necessarily BBQ sauce. some use it that way, and skip the more traditional sticky, often sweet, thick sauces, I prefer my pork that way, no sweetness. But it is a flavor enhancer that helps draw out the flavors, gently without covering them up. Much like you would squeeze a lemon on a piece of fish.
The cooler thing is to allow the Butt to rest. This will redistribute the juices within the roast as well as continuing to break down the muscle tissue, collagen and helps tenderize the meat further. It is simply an empty insulated cooler like you said and the butt is wrapped in foil to avoid it leaking out everywhere, adding a layer of further insulation and keeping the meat warm.
Incidentally, this is also an excellent way to transport your delicious creation to the away game tailgate, the picnic or in-laws house for Sunday dinner. It will be warm and ready to go HOURS after it comes off the smoke. Pull the meat, sprinkle with your finishing sauce and mix gently. Woot!
I have since taken to making my own FS so I can adjust to my and mine's taste. But in a pinch or to just when I was getting started I have used Scott's BBQ sauce from Eastern NC and it's quite good for this purpose. Clear bottle, thin vinegar based sauce that won't look like what most think BBQ sauce is, and yellow label. Good stuff.
