Prolly overkill. I cooked 31 butts weeks ahead of time earlier this year and pulled and bagged. I told them to mix butter and apple juice and lightly spray down on the reheat. They said it couldn't have been any better.
Prolly overkill. I cooked 31 butts weeks ahead of time earlier this year and pulled and bagged. I told them to mix butter and apple juice and lightly spray down on the reheat. They said it couldn't have been any better.
I think bacon fat unnecessary for sure. I'm with Jerod Broussard when I cook a bunch for folks I pull them, vac seal, and have them reheat slowly with some butter, apple juice, and bit more of the rub I use. Works well.
The biggest game changer I've found is sauteed onion (or add raw onion to the bottom of the foil/wrap during crutch portion). When you shred it the onion kinda disappears, but the flavor is there kinda in a way that a bay leaf works. You know if it's missing but don't know quite what it is when it's there.
I have never added liquid of any kind to a pork butt because they generate so much on their own. Can't see a reason for it. I always use the foil boat, rather than a full wrap, and there is always a ton of juice in the boat. Here's a recent example, second shot is a closeup on the first.
On Matt Pittman's recommendation, I've used this in the wrap of my last two butts and I like what it adds. Also ran the au jus through a fat separator and then added the jus back in during the pull .
ItsAllGoneToTheDogs Matt's wrap is at 6:19 in this vid. Trouble with this juice, I can only find it in 64oz container. And its not gonna last long in the fridge. So I'm freezing it in ice cube trays.
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