SMOKIN' SOME BUTT TODAY! Check Out For "Brad's Perfect Pulled Pork Recipe"

[BradFlood]

16 Hours In and..........DONE!!!

Internal Temperature 203! Time to let them rest and drop temp to about 170, then Pickin' n Pullin' Time!

Thanks for all the positive feedback. I've never done anything butt (pun intended) wet brine my Butt, and it always comes out moist, sweet and smokey flavorful. Try the apple/beer wet brine per my recipe and see what you think.

it's 10:45pm here in CT and I've got to shower, then pull my Butt and get to sleep, as I have to be up at 4:15am tomorrow for an airport run, so I will post the photos of the final Pulled Pork and also my"Brad's Tangy, Sweet & Spicy BBQ Sauce" recipe as promised, tomorrow afternoon....if I can find the thread!

[Huskee]

Thanks for sharing Brad. Your end result looks great! Food for thought- when you get some time, check out Meathead's article on brines & marinades. The facts resulting from the lengthy, detailed research done on them are pretty interesting.

[HawkerXP]

Looks great! Thanks for the post.

[MBMorgan]

Great job Brad! Thanks for excellent pics and posts ...

[lschweig]

Well done posting Brad.

[BradFlood]

The Final Push...Or Is It PULL!?!?

Here is the finished product, during the "pull" Photo #1 and with the final yield of the 10# Photo #2 and the 11# Photo #3 Butts.

The next post will be my "Tangy, Sweet & Spicy BBQ Sauce".

[bbqoaf]

Looks delicious.

[EdF]

I can smell it!

[BradFlood]

Brad's Tangy, Sweet & Spicy BBQ Sauce

This sauce marries the 3 most common barbeque sauces: Kansas - sweet; South Carolina – mustard based; North Carolina – vinegar based.

I start with a store bought sauce, usually "Sweet Baby Ray's" regular or "Honey" barbeque sauce as my base. I then add my additional ingredients, but do that more by the seat of my pants than exact measurements. The list below is what I add, with approximate measurements. Because I don't do exact measurement, I get a little different sauce each time, but it always has the "3 tastes" - Spicy, Sweet & Tangy, 5 kinds of sweet, LOTS of onion pieces and always finished off with a Molson Ice.

- 1 bottle base sauce (Sweet Baby Ray’s)

- 2/3 cup dehydrated chopped/minced onion

- 2 Tbl spoon minced garlic

- 1 Tbl spoon onion powder

- 1 Tbl spoon garlic powder

- 1/4 cup yellow mustard – about a 2 - 3 second squeeze of the bottle

- 1/4 cup honey

- 1/4 cup agave (blue agave) nectar

- 1/4 cup molasses

- ¼ cup Vermont Maple Syrup (not Log Cabin!)

- 1/2 cup brown sugar

- fresh squeezed juice of 1-2 lemons along w/ some of the pulp

- fresh squeezed juice of 1 large navel orange along w/ some of the pulp

- 2/3 cup apple cider vinegar

- 2 to 3 dashes of Tabasco sauce (to personal taste)

- 1 - 12oz bottle of Molson Ice (or your favorite cooking beer)

Mix all ingredients, except the beer, in large saucepan over medium heat, stirring as you go. Once all ingredients are stirred in, and brown sugar is dissolved, I do the "whiff" test. I get my nose close to the saucepan and take a "cautious, but full, whiff" with my nose. If the "kick" from the vinegar causes an uncontrollable "jerk" or "snap-back" reflex of my head, the sauce is ready to taste and adjust ingredients to taste and then to "finish” by adding the beer. However, if the "jerk” or "snap-back" reflex is not as strong as I wish, I add more vinegar and stir in, then retest until there is a sufficient "jerk/snap back”. This is a personal preference, but I like a strong reaction in my sauce.

To "finish" the sauce, turn the heat up to high and start a low boil, while pouring in the beer and stirring - be careful that you have a big enough saucepan, as the beer will create a large bubbly head as you stir it in. Continue stirring until the beer is completely incorporated and the sauce is in a slow but full boil. Keep it at a rolling boil & stir for 4 – 5 minutes, until the alcohol has had a chance to boil off.

Once the alcohol is boiled off (4-5 minutes of boil), remove saucepan from heat and let the sauce cool and thicken. I try to make my sauce an hour or so before I will "mop" (no brushes allowed!) the meat.

I always use a barbecue mop to coat the meat. I find that mopping the meat in the last 30 - 40 minutes of cooking is best. I do 3 moppings about 10 minutes apart during the last 30 - 40 minutes of cooking, so the sauce will "caramelize" on the meat in layers, leaving a good coating.

The sauce can also be used as a "dipping" condiment on pulled pork, brisket, ribs and chicken too.

[DogFaced PonySoldier]

Very interesting. Different than what I usually do, but I may give it a try!

<edit> Oh and thanks for the effort put into the extensive writeup!