Why i like the crutch (not even sure if i am doing it right)

[indygreg]

i get rave reviews on my pulled pork which is strange because i am really not that good at this. but for some reason whenever i make it i get comments like "i grew up in xyz place where everyone eats bbq and this is the best...." all i do is use mustard and coat them heavily in byrons butt rub then fridge them overnight. then we smoke on the traeger at 180 for a few hours them bump it to 225-240 until i have 165 IT. then put them in a foil pan and cover it well with foil till they are 205ish and tender. i don't add liquid to the pan. when i pull them they are sitting in an inch or two of broth. then we take the pork out of the broth, wrap it and rest it while i put the juice in a separator. finally we pull the pork and pour the juice over it after it is pulled.

i think this is what most people do but i notice others just wrap the butt in foil to crutch. i would think you would loose a lot of broth. i know that until the foil is on any broth that collects seems to boil off or dry out so i would think that if i didn't crutch and just put a pan under it (which is hard for me to do) i would not have as much broth. but it is clear that so much of the flavor comes from the broth that we pour over it after it is pulled.

maybe i just know a bunch of people who have never had good bbq :)

 

[Geebs]

I foil wrap my butts but have never kept the juice that is leftover in the foil. I usually inject them so they are still very moist when I am pulling and have never heard anyone complain. I am with you, I dont know if people are being nice and saying its awesome BBQ or they just have a hard time telling me its not good. Either way, I enjoy it.

 

[weedeater]

Sounds to me like you do it just right! I wouldn’t change a thing! Keep on smoking and next time take some pics and post them.

Weedeater

 

[indygreg]

we are starting a smoke of 8 butts for my son's college offsite. i will get pics and post them!

 

[gmc2003]

I agree, sounds like you have a plan of attack that works well for you. Sometimes I use a pan sometime I just foil with wrap. Both come out similar and taste good to us. I've had butt's that have turned out dry, but that's more a result of me being preoccupied with a little extra beer activities. Good luck with your son's offsite.

Chris

 

[SmokinAl]

I guess you have it figured out!
Personally I don't foil my butts, we like the thick bark.
Also, if you want to kick it up a notch, try a finishing sauce.
This is the one a lot of us use.
SoFlaQ’uers finishing sauce

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juicy pork.

Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!

Good luck with the party!
Al

 

[berettafan]

that finishing sauce makes the difference with pulled pork. truly outstanding

makes great pork nachos or tacos too.

 

[megabrisket]

I generally put my butts in a pan and then cover with foil instead of wrapping as well. That way it's easier to just pull it off the smoker and pull it in what it's in and remove any excess juice as you said. The very first time I did it I couldn't believe how crazy good it was, even better than the BBQ joint that btw, has amazing BBQ. Sounds like I'm with you on the process except for one thing. I don't do 180, I just start at 225 or 250, I've even done 275 before. Pork butt seems to have enough fat and moisture that it can handle almost any temp you want to throw at it. Cheers.

 

[indygreg]

the 180 is actually a smoke setting on the traeger. pellet smokers make more smoke at low temps so they have a "smoke" setting and suggest starting there then turning it up.

 

[myownidaho]

Sounds like you have a good plan! I don’t foil any more but I do wrap with foil and towels when it’s done for at least an hour. That and a good finishing sauce.

 

[jetsknicks1]

I foil wrap my butts but have never kept the juice that is leftover in the foil. I usually inject them so they are still very moist when I am pulling and have never heard anyone complain. I am with you, I dont know if people are being nice and saying its awesome BBQ or they just have a hard time telling me its not good. Either way, I enjoy it.

Lol, right? The compliments are nice but I just wait to see how much is left behind and that lets me know how good or not, it was.

 

[Bearcarver]

Sounds Great, Greg!!:)
You do everything just about like I do on my Butts.
I used to just wrap in foil, but after getting a hole poked in it once & losing all my juices, I started putting the Butt in a Foil pan, and then covering it in foil at 165°. Works Great!
Here's one of mine:
Pulled Boston Pork Butt

Bear