This started out as my standard pulled pork, 12 hour dry brine, rub while smoker coming up to temp. One difference was that I used a peppery rub more suited for beef instead of my usual savory rub for pork.
I boated as usual at about 165F IT with a quarter stick of butter, some molasses, and a bit of worcestershire sauce.
Here was another difference for me: I took the foil cover off the boat at about 190F, dusted heavily with cinnamon sugar, then took it up to final temp, uncovered, to let the bark firm up and the sugar caramelize. I used the drippings from the boat for my sauce, of course.
I also did something different on the sauce. I started with about equal parts of drippings and apple cider vinegar, with a bit of molasses, hot sauce, and worcestershire sauce as usual. But then I added grenadine syrup instead of pineapple juice, and thickened with a cornstarch slurry.
I think I like this method.
I boated as usual at about 165F IT with a quarter stick of butter, some molasses, and a bit of worcestershire sauce.
Here was another difference for me: I took the foil cover off the boat at about 190F, dusted heavily with cinnamon sugar, then took it up to final temp, uncovered, to let the bark firm up and the sugar caramelize. I used the drippings from the boat for my sauce, of course.
I also did something different on the sauce. I started with about equal parts of drippings and apple cider vinegar, with a bit of molasses, hot sauce, and worcestershire sauce as usual. But then I added grenadine syrup instead of pineapple juice, and thickened with a cornstarch slurry.
I think I like this method.
Comment