So, for years I was a KISS sort of guy...
Simple rubs and let it smoke.low and slow.
A few summers ago I started experimenting with injections on my brisket to try to "up my game" a bit with FABULOUS results...
SO, I got to thinking about PP....I have ALWAYS been of the opinion that pork butts and shoulder roasts dont need anything much except a good rub and smoke...but....
So, in my reading I started to see a lot of articles, blogs and general comments about Cherry Dr. Pepper injections and thought "cherry, pork, why not?" and started fooling around and came up with a recipe (not MY favorite but seems to be everybody else's favorite)...
I'll share it for your opinions.
INJECTION
That is because I "pre salt" my Boston butts the day before...if you forgo "pre salting" add 2.5 TBSP mortons kosher salt to the primary rub.
CHERRY KICKER RUB
if you dont or cant grind make sure you shake or stir the rub often when applying to ensure the koolaid stays well suspended in the other ingredients.
FINISHING SAUCE
I trim (if necessary) inject and pre salt my pork (3/4 tsp mortons kosher salt per pound of meat sprinkled uniformly over entire surface and refrigerate) 8-10 hours ahead of the smoke.
I apply a coat of the CHERRY KICKER RUB about an hour before it goes on the smoker.
I prepare and light my 18" WSM and when it's just about up to temp I apply the primary rub (maybec15 minutes before putting the meat on the smoker). Use a binder as you see necessary for applying your rubs.
I usually dont use anything.
Smoke using your desired technique and wood of choice...
Pull and thoroughly mix in about 1/4 of the finishing sauce...
Taste test and add more sauce to suit your personal preference.
if you try this, let me know what you think
Walt
Simple rubs and let it smoke.low and slow.
A few summers ago I started experimenting with injections on my brisket to try to "up my game" a bit with FABULOUS results...
SO, I got to thinking about PP....I have ALWAYS been of the opinion that pork butts and shoulder roasts dont need anything much except a good rub and smoke...but....
So, in my reading I started to see a lot of articles, blogs and general comments about Cherry Dr. Pepper injections and thought "cherry, pork, why not?" and started fooling around and came up with a recipe (not MY favorite but seems to be everybody else's favorite)...
I'll share it for your opinions.
INJECTION
- 1 cup Cherry Dr. Pepper
- 1/2 cup each - apple cider or juice and pineapple juice
- 1/4 cup meat phosphate (probably not needed with pork but it certainly helped my briskets)
- 50% of the packsge ecommended amount of MSG by meat weight.(optional)
- 1/2 cup packed brown sugar
- 3/4 cup turbinado (raw) sugar
- 1/3 cup Mccormics dark chili powder
- 1/4 cup american paprika
- Salt ____
- 3 TBSP each - onion and garlic powder
- 2 TBSP ground yellow mustard
- 1 tsp cayenne (or to taste)
That is because I "pre salt" my Boston butts the day before...if you forgo "pre salting" add 2.5 TBSP mortons kosher salt to the primary rub.
CHERRY KICKER RUB
- 2 TBSP primary rub
- 1 package unsweetened black cherry koolaid.
if you dont or cant grind make sure you shake or stir the rub often when applying to ensure the koolaid stays well suspended in the other ingredients.
FINISHING SAUCE
- 1 cup Cherry Dr. Pepper
- 1/2 cup pineapple juice
- 1/2 cup juice from a jar of maraschino cherries
- 2 TBSP rub...I always start with any leftover koolaid rub and add primary rub to it to equal 2 TBSP.
- 1/4 cup (or.more) of your favorite BBQ sauce (optional...I like Stubb's original)
I trim (if necessary) inject and pre salt my pork (3/4 tsp mortons kosher salt per pound of meat sprinkled uniformly over entire surface and refrigerate) 8-10 hours ahead of the smoke.
I apply a coat of the CHERRY KICKER RUB about an hour before it goes on the smoker.
I prepare and light my 18" WSM and when it's just about up to temp I apply the primary rub (maybec15 minutes before putting the meat on the smoker). Use a binder as you see necessary for applying your rubs.
I usually dont use anything.
Smoke using your desired technique and wood of choice...
Pull and thoroughly mix in about 1/4 of the finishing sauce...
Taste test and add more sauce to suit your personal preference.
if you try this, let me know what you think
Walt
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