I am going to smoke a butt for guests for the first time this weekend. I am interested in making both the Carolina mustard sauce, as well as the vinegar sauce. I see the vinegar sauce is added to the pork after the pull to keep moist. My guess is this would not go well with the mustard sauce. My question is what, if anything, is needed to keep the pulled pork moist, that will not interfere with the taste of various sauces?
Announcement
Collapse
No announcement yet.
Pulled pork question
Collapse
X
-
Founding Member
- Jul 2014
- 1239
- Madison, WI
-
Weber Q320 grill
Camp Chef Smoke Vault 24 Propane Smoker
Maverick and thermo Pen thermometers
put a pan under your butt to collect the juices and add them back in when the cook is done. just be sure to add water to the pan so the juices don't all burn up
also i shred mine into a 9x13 pan and put foil over the top so it doesn't dry out, you also can put that in the oven at a really low temp for a little while to keep things warmLast edited by DeusDingo; August 3, 2016, 08:08 AM.
- Likes 1
-
This is just my opinion. Myself, I wouldn't add any sauce to the pulled pork. I'd let the guest add as they like. The reason, not everyone has the same flavor palate. I recently had dinner at a friends home. She spent all day with a pork butt on her smoker - 17 hrs to be exact.
When she was done, she added this really funky blueberry bbq sauce to it, completely ruined her day's work.Last edited by SoCalTim; August 3, 2016, 10:25 AM.
- Likes 3
Comment
-
Moderator
- Nov 2014
- 13625
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Keep it covered as much as possible. If you do this, it wont dry out. If you are reheating in a crock, add a bout a half a cup of water before you start heating. Works like a charm.
- Likes 2
Comment
Announcement
Collapse
No announcement yet.
Comment