How much and how long....

[chef jimmyj]

This Finishing Sauce is popular to add to the pork...JJ

Tangy Pulled Pork Finishing Sauce

This is more of an Eastern North Carolina style Finishing Sauce...

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

 

[S-met]

I have a friend that did his between 7-9 hours, but then I read up to 18 hours. That is a very big difference for the same cooking tem

My last butt I made was sooo delicious that me rethink my process.
It was for a party and I would have time o start the smoke the day before or day of and some unexpected events kept me from getting my normal supplies - only used lump and some hickory and cherry chunks and I knew I wouldn't have enough to finish.

So I reassessed: start the weekend prior, smoke to 160, bag then sous vide @ 160 for 18hrs. When cool enough to handle, shred. All the rendered juices stayed in the bag. I wiped and resealed in the same bag then heated it up in a pot of hot water. Cut the bag and into a chafing dish. Food ready on party day in no time with NO stress!

-- is 225 okay or should I use Hi Smoke (using camp chef pellet smoker)

Butts are very forgiving, I don't see any reason not to smoke @275+ and speed up the smoke a bit. If you love Smokey flavor, smoke at 225 until butt is160 then increase heat to 275-300 and finish hot.

I gave up on plans when it came to smoking, I just do things in advance of dead lines...<After a few family meals were planned but the BBQ didn't agree with the plan!>

I do suggest pulling when the IT is 205f though.

Me too, unless the event revolves around the smoke. Luv me a smoke & brew event. Sometimes mates join up and brew/smoke then drink. Or drag the kegs out for a camp trip and spend a weekend smoking and drinking.

 

[noboundaries]

I agree with the above. 195-200 CAN work, but you'll be better off pulling at 203-205F or the butt can taste a little dry. You'll think it's overcooked, but it's not; it's undercooked and more collagen needed to melt.

Reheating? A crock pot. A Dutch oven with the lid on the stovetop with the heat on low. Meat in a covered aluminum pan in the oven set at 250F. If you feel the need to add liquid, add a little apple cider. If you stick to 195-200F against all our advice, you'll be adding liquid. A few degrees of finishing temp can make a HUGE difference in underdone dry and juicy perfection.

And by all means whip up a batch of Chef JJ's finishing sauce above. I never serve PP without it. Just whipped up a batch last week with my smoke.