Keeping pulled pork moist without drippings (no foil)

[QueKC_23]

Hey Guys! I am new to this forum and have appreciated all insight I have gained thus far from existing threads. However, I wanted to get some of your thoughts on something.

I am planning to do a long smoke Boston Butt at 225 this weekend without foil. I have always done these with foil in the past and have used the "juice" from the foil for moisture after puling. This time I won't be using foil to save some of the crispier bark. So if I am unable to use the "juice" from the foil, what do you guys recommend to add to the pork after it has been pulled? Would this be some sort of finishing sauce (like the recipe in the sticky), or maybe pork stock? Would love to hear what you guys like to do here.

P.s. My drip pans always seem to evaporate any liquid on a long smoke, so that may not be a solution here.

 

[gmc2003]

What type of smoker are you using?

Chris

 

[Dafish13]

Welcome! I'm new to the forum as well. I wrap briskets and ribs but I've never wrapped a butt. They have plenty of fat to stay juicy even at 275 which is the temp I run for butts. After I pull the meat, I typically sauce it some and let people add more if they want. I've even cut the butts in half to speed up the cook time and get more bark. At 275 you have to be careful not to add too much bark. For any leftovers I divide them into servings with the remaining sauce, vacuum seal and freeze. It reheats beautifully by putting a bag in a pot of cold water and then bringing everything to a simmer until the meat is hot. A modified soux vide but without the equipment.

 

[chef jimmyj]

You can smoke the Butt in a pan uncovered. Still good bark and smoke flavor, drippings contained. Or as you mentioned a Finishing Sauce. These are popular around here...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

POP Sauce

2C Cola

1/2C Apple Cider Vinegar

2T Rub, whatever's on the meat.

1T Mustard

1T Molasses

1T Colgin Hickory Liquid Smoke (optional)

Add all to a pot and bring to a simmer, for 5 minutes.

For Finishing Sauce, keep warm and add to meat.

 

[SonnyE]

I used this one on my butt after I ripped the yup out of it.
soflquers
Cajun was kind enough to post a link to it. I really liked it!

But there are many others. Bear has one that includes the drippins.

Yesterday my local Sam's Club had a huge pile of steam table trays that struck me as just right.
I rolled the dice and bought a plastic wrap 36 Ea of them and hit the jackpot. They are the perfect size for my MES 30.
So I'm looking forward to catching all the goodness that's been slipping away on me.
I'm going to make Dutch's Wicked Baked Beans for the Thanksgiving Pig Out this year. And one of these will be Just Right!