Fixing slightly dry butt

[jackmonroe]

Over the weekend I smoked 3 butts that had been in my freezer for about seven or eight months. I thought they came out a little bit dry. The friends and family I had over devoured most all of it, so they didn't seem to care. I have portioned up and vacuum sealed the leftovers. I was thinking, that maybe to combat the dryness when I reheat them I might just mix in a little bit of melted bacon grease. I thought if I used just a little, it would moisten up the meat, and it couldn't hurt the flavor could it? It's all Pig! Thoughts?

 

[kruizer]

Sounds good to me.

 

[bmudd14474]

You could also whip up a finishing sauce and heat it up with that added to it.

 

[SmokinAl]

I agree with Brian, here is the one a lot of us use.
SoFlaQ’uers finishing sauce

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it dissolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juicy pork.

Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!

Hope this helps!
Al