Hot Sauce Pulled Pork

[jond36]

Dumped brown sugar all over and wrapped the pork butt over night.
The next day I smoked some pulled pork in the Smoke Vault 24" at 240ish degrees, and watched some Monday night football.
Smoked for about 12 hours using peach, apple, and cherry wood.
Rub was SPOG+P(aprika) with extra heavy onion powder.
The probe sticking out of the side monitored the temps for me. They work decent, but not the best. I have two from Amazon. $19.99

I dont recall the lbs but smoked it until 208 degrees IT

Unfortunately, I did not catch a photo of the "finishing sauce", but I poured 1 part Frank's Hot Sauce to 2 parts apple cider Vinegar.

Respects to Chef JJ. He gave me the idea for a finishing sauce a decade ago. Yes, I have been on here for a while now. RIP Jimmy.

JJ's Finishing Sauce...Awesome!!!

In the last couple of weeks I have made Pit Chicken twice per my families request. It occured to me the the Basting sauce, which is primarily Vinegar, would make a great Finishing Sauce for Pulled Pork... I modified the the recipe by removing the oil, there is enough fat in PP, and the Egg...

www.smokingmeatforums.com

 

[SmokingUPnorth]

Looks great. I’m on board with JJ’s finishing sauce I have used it on every single butt probably 40+ since I tried it. It gets compliments every single time. He’s still contributing!

 

[jcam222]

Looks like you nailed it! Nice work. I use a mix of vinegar and red hot as a spritz for my beef ribs.

 

[Brokenhandle]

Nice batch of pulled pork! Glad Chef JJ is still contributing also... miss him!

Ryan

 

[Gonna Smoke]

That pulled pork looks great! I need to do some pulled pork, but all my butts recently have turned into sausage somehow...

 

[Fueling Around]

Looks good
I was hoping to do some pulled pork this week but just didn't fit the schedule or weather.

...
Glad Chef JJ is still contributing also... miss him!

Ryan

Miss him alot. I think he really helped set the tone for the sharing information and friendly feedback. We had some great conversations

That pulled pork looks great! I need to do some pulled pork, but all my butts recently have turned into sausage somehow...

I save the coppa and adjacent prime meat off every butt that goes through the grinder. About 2-3# from each butt.