Pork shoulder sauce?

[xsmokeymikex]

Hi all, have a question about using bbq sauce as a main ingredient while smoking a pork shoulder. My company makes the small valves found in condiment bottles and this year Heinz started using the valve in their new line of sauces so we were given sample packs and have the option to participate in a company cook off using the sauce as a main ingredient. I have always been known for my pork shoulders since early on in my smoking addiction but have never used sauce as an ingredient. Any advice on what sauce or when. To add it would be appreciated. Here is a pic of my options.

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• xsmokeymikex
• Jun 16, 2016

 

[smokesontuesday]

I haven't tried any of the new Heinz sauces but if it were me I'd be looking at that Carolina Vinegar style sauce to go with pork butt.

 

[xsmokeymikex]

I haven't tried any of the new Heinz sauces but if it were me I'd be looking at that Carolina Vinegar style sauce to go with pork butt.

that's what I was thinking also. Maybe just add it once its done and pulled. Don't want to mess up the bark with it

 

[smokesontuesday]

that's what I was thinking also. Maybe just add it once its done and pulled. Don't want to mess up the bark with it

That's the route I'd go. You could use it in place of the mustard to hold your rub too if the flavor profiles work together.

 

[xsmokeymikex]

I might try mixing a little with mustard and my rub, have some pork from a smoke earlier this year i just pulled out of the freezer i could try it on too.

 

[smokesontuesday]

I might try mixing a little with mustard and my rub, have some pork from a smoke earlier this year i just pulled out of the freezer i could try it on too.

Definitely ought to do that since you have the opportunity

 

[SmokinAl]

I'm interested to see how it turns out!

Al

 

[smokesontuesday]

I am too. I haven't tried any of those new sauces but might have to if they're decent.

 

[chef jimmyj]

Seems likely the Judges will be Company members from your facility and Heinz. What is the Local preference in BBQ Joints? Sweet, Tangy, Spicy? Play to the crowd with maybe a twist. I like Tangy Carolina Style IN the Pulled Pork with a Sweet KC Style ON the meat. Gives a layered effect of Sweet and Sour...JJ

 

[smokesontuesday]

 
Seems likely the Judges will be Company members from your facility and Heinz. What is the Local preference in BBQ Joints? Sweet, Tangy, Spicy? Play to the crowd with maybe a twist. I like Tangy Carolina Style IN the Pulled Pork with a Sweet KC Style ON the meat. Gives a layered effect of Sweet and Sour...JJ

That's a great idea too.

 

[xsmokeymikex]

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• xsmokeymikex
• Jun 21, 2016

Decided to mix the tangy vinegar with mustard to hold my rub. Got two 9.5 lb shoulders for .99 lb at my local kroger. Used bad bryons butt rub on them.

 

[xsmokeymikex]

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• xsmokeymikex
• Jun 21, 2016

Going in the smoker 13 hrs later, its about 1:15 pm. Going to be a late night but well worth it.

 

[ristau5741]

might just want to have a few test runs, get a package of  "country style" ribs or some chops or something small like that and try a rib/chop or two in various ways

gotta find me one of those packs, too.

aww, if yer 14+ hours in , it's probably too late

 

[xsmokeymikex]

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• xsmokeymikex
• Jun 21, 2016

2 hours in getting spritzed with apple juice and vinegar

 

[xsmokeymikex]

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• xsmokeymikex
• Jun 21, 2016

4 hours in

 

[xsmokeymikex]

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• xsmokeymikex
• Jun 21, 2016

6 hours in. Looking good and smelling great!

 

[mike5051]

That is looking amazing!  

I'm in...

Mike

 

[GaryHibbert]

Looking good.  Can't wait for the finale.

Gary

 

[xsmokeymikex]

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• xsmokeymikex
• Jun 21, 2016

A little over 8 hours in and sitting at 180° f. Not much longer now!:yahoo:

 

[mike5051]

Mike