Pork Butts

[kramerbr]

I've done a handful of pork butts over the last year and they have all turned out well. I recently came across Jeff's finishing sauce recipe so it got me curious.  I was wondering how many of you inject the pork butts before smoking or use finishing sauces after you've pulled?  Personally I have always liked more pork without anything on it so I can taste the rub, smoke, and natural pork flavors, but when cooking for a crowd it might be something to think about?

Thanks,

Brent

 

[dls1]

I never inject butts, and don't see a need to. After the pork is pulled  I mix in a little more rub and a small amount of finishing sauce. That's it

 

[jarhead]

I never inject or brine butts. They are plenty moist.

I hold them dry and foiled, then pulled to order if slow. 

The customer applies the sauce of their choice.

 

[rtbbq2]

Everyone does it differently. Sometimes I inject with apple juice mixed with rum. Sometimes I use Moores marinade and some butts go on with just rub. They always come out great...Try different techniques, you will find your favorites....I promise you that...

 

[chef jimmyj]

I have a finishing sauce that is a big hit with my crew. Two of my 3 Daughters are Chefs in training and do not hesitate to tell me if I drop the ball. It's an Eggs teaching the Chicken thing.

I add this at the end...JJ

JJ's Finishing Sauce

2C 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 Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.

 

[rtbbq2]

I like the Allspice in there JJ, going to try that next time....