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After the Butt is done - What then

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  • clayburnr
    Former Member
    • Oct 2015
    • 3
    • Indianapolis, In

    After the Butt is done - What then

    I usually dry rub pork butt then smoke it in the Trager. It turns out really great. Sometimes I also wrap part of the way through then bend in dripping after pulling the pork. My question is after the pork is pulled what is the best way to treat it, season it, etc. to enhance the flavor. I have seen people blend in more dry rub or add other stuff. Any suggestion on how to enhance pork after it is pulled?
  • HorseDoctor
    Charter Member
    • Sep 2014
    • 1149
    • Central Iowa

    #2
    Little more salt maybe and some Carolina Gold mustard bbq sauce for me!!!

    Comment


    • CaptainMike
      CaptainMike commented
      Editing a comment
      +1
  • ColonialDawg
    Club Member
    • Oct 2017
    • 381
    • Coastal VA

    #3
    Toss in some vinegar mop (some call it finishing sauce). The Lexington Dip recipe in the recipes section is a good one. Or you can mix in some Blues Hog Tennessee Red sauce. Or you can separate and strain the drippings if you wrap and mix those back in with some rub or above dips. I love the drippings because it has a nice smokey flavor that’ll help “season” some of that interior meat which the smoke never penetrates.

    Comment

    • Xandera_7
      Former Member
      • May 2018
      • 127
      • Halifax Canada

      #4
      You need a nice thin sauce to put a light coat in the pork. Just enough to cover... Not too wet.

      Comment

      • jfmorris
        Club Member
        • Nov 2017
        • 2007
        • Huntsville, Alabama
        • Jim Morris

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        #5
        I usually don't do anything, as we will use left over pulled pork in many ways (tacos, potato toppings, salads, etc), and serve a BBQ sauce and a NC style vinegar sauce on the side. Blues Hog red is great, so is the NC style from The BBQ Bible. This one seems to be close to what is in my very dog eared copy of The BBQ Bible:

        https://barbecuebible.com/recipe/vinegar-sauce/

        Comment

        • Mr. Bones
          Birthday Hat Master
          • Sep 2016
          • 7849
          • Kansas Territory
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          #6
          All th above are great methods, an will yield fantastic results...
          Reckon, way I look at it, is what is th pork's destination(s)? BBQ, plated or sammiches? Pulled pork tacos? Chili?
          Any final seasonins, even upon reheat from fridged/frozen, would be based upon my intent fer th meal at hand, I reckon...
          Jus season it fer the flavour profile of yer intended dish...

          Comment

          • RonB
            Club Member
            • Apr 2016
            • 10675
            • Near Richmond VA
            • Weber Performer Deluxe
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            #7
            When I eat pulled pork, I want it to taste so good that I don't want to add anything else. And if I do add anything, it must take it up another notch. And as others have said, it depends on the end use. If you must add something, just add it to the amount you will be eating at the current meal. That way you won't be using the wrong sauce/rub for a different dish that uses your pulled pork.

            Comment


            • jfmorris
              jfmorris commented
              Editing a comment
              Amen to this. I really feel that well smoked pork, assuming you put a good rub on it, and smoked it properly, can usually stand on its own. I always serve sauce on the side, for those that want it.
          • LA Pork Butt
            Charter Member
            • Dec 2014
            • 4422
            • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

            #8
            I some times mix some of my rub in.

            Comment

            • EdF
              EdF
              Club Member
              • Jul 2016
              • 3140
              • Atlantic Highlands, NJ
              • Uuni Pro (new kid in town)
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              #9
              I sometimes mix in a bit of Mae Ploy Sweet Pepper Sauce - not too much. A nice variation.

              https://www.amazon.com/Mae-Ploy-Bran...r%2Bsauce&th=1

              Comment

              • Spinaker
                Moderator
                • Nov 2014
                • 9738
                • Land of Tonka
                • John "J R"
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                #10
                Dunp the Au Jus from the foil all over the pork, that is the best thing you can do. And make sure not to pull the pork until you are ready to serve, it will dry out like crazy if you pull and let it sit, uncovered.

                Comment

                • Karon Adams
                  Charter Member
                  • Feb 2015
                  • 1499
                  • Chattanooga TN
                  • Karon Adams
                    Consort of the Flame
                    Cooking is a Sacred Endeavour
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                  #11
                  best way to prep it to put up for fridge or freezer is to cook down the drip to concentrate it. if you don't have drip, just mix some gelatin with your BBQ sauce or spice rub and cook it to melt the gelatin. then, put a bit of the gelatin mixture into the bags with the meat for storage. then, when you reheat the meat, they will be nice and juicy without being watery or greasy. This is MARVELOUS in a vacuum sealed freezer bag. you can then pop it in the hot tub time machine at about 170 and you have meat that tastes nearly as good as fresh off the smoker.

                  Comment


                  • Chuck in Charlotte
                    Chuck in Charlotte commented
                    Editing a comment
                    Thanks Karon, I'll have to try the gelatin-in-the-sauce method. Does the gelatin keep it from freezing solid and breaking the protein sheaths open, or does it just add some unctuousness?

                  • Karon Adams
                    Karon Adams commented
                    Editing a comment
                    yes, if freezes and it would look like gelatin when it thaws. but, it does keep the meat nice and unctuous. keeps the meat moist without it being watery or greasy. it is wonderful. if you ever have meat you have put in the fridge and you need to reheat or some you bought at a store, a little gelatin will freshen it up nicely

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