How do you guys feel about a finishing sauce? I am not a fan thus far. The vinegar in most of them I really dislike. And I used some recipes that are extremely popular on the different forums.
Does it do a good job keeping leftover PP stay moist better? Does it work better than some BBQ sauce and water when reheating?
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
I add about 1/2 cup of water per 5 pounds, and about 1 tablespoon of butter per pound when I pull for a party, and put it in a crock pot to keep it warm over an hour or two. It has worked well for me. I didn't come up with this myself, it's from this article.
Do you wrap your pork butts while cooking? If yes then save the juice!
I save the juice from cooking pulled pork. I pour it into a fat separator / gravy strainer and let it set for a minute while I'm shredding the pork. Once I have the meat shredded I will pour the juice and a little bit of rub I reserved back over the pulled pork and mix it in.
I don't drench it but enough to know it is in there and mix it up. I then will take the juice and put it in a condiment bottle and set it out next to the different bbq sauces if people want to use it instead.
For left overs I will pour a little of it along with the meat into the freezer bag, pyrex bowl, or whatever I am keeping the left overs in. It can become somewhat gelatinous when chilled but will immediately melt upon reheating. Really helps with the moisture from storing and reheating IMHO.
And if you don't wrap, put a pan underneath them to catch the drippings. I usually put a pan of beans under all pork butts I cook. Makes amazing beans.
I have done this a couple times and has been working out pretty good. I just noticed today that you do have to keep mixing it or the bottom layer will dry out after a couple of hours (even on the warm setting).
People just seem to love the additional flavor a finishing sauce adds to the PP....I have never been a fan of sauces, I wasn't raised that way. Maybe that's why I am pleased with my PP without a finishing sauce
The primary reason I boat my butts (don't even think of going there, @Huskee!) is to collect the juices and make a relatively thin, slightly vinegary sauce from them. I add a touch of molasses, some rub, chili powder, garlic powder, cinnamon, and some sage. I let it reduce a bit, then have that on the side but mx it back in before saving the leftovers for a batch of chili or stew.
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Nate Here's a bean recipe to get ya started. It uses a #10 can (gallon) of beans, but you can reduce quantities according to what size can beans you use.
#10 can baked beans (I like Bush's and I typically drain them a bit)
3 cups spicy bbq sauce (You can use whatever kind you like)
1 granny smith diced
2 cups diced onion
3/4 cup brown sugar
1 TBS sesame oil
1/4 cup yellow mustard
Mix everything up in a pan large enough to hold everything and still have an inch or two to the top of the pan. Ya gotta leave room for the drippings! Put the beans under your HOM and smoke at 225 for about 6 hours and then check them. If too runny yet, just let them keep on getting happy under that butt till they get to the consistency you want.
Comment