Affraid to ask..What do you do w/the juice?

Discussion in 'Pork' started by meandmytwodogs, Jun 23, 2008.

  1. The last few times I've done Boston Butt I have had extreme I think. I mean when the butt gets to 170 I put it in an aluminum pan and cover with foil until it reaches 200, then pull from the pan, wrap w/foil and wrap in towel, place in cooler for 2 hrs. Litterally falls appart in my hands! But here's the deal. When I take the butt out of the foil pan alla sudden there is a mad load of juice that came from the pig (I mean a lot!). Should I be mixing this back into the meat? I admit, I have not up to this point and I actually......threw the juice away. Don't hate me for not knowing, just help.

    Thanks in advance.

  2. capt dan

    capt dan Master of the Pit OTBS Member

    On the rocks with a splash of coke![​IMG]
  3. capt dan

    capt dan Master of the Pit OTBS Member

    Tex is right, he has a habit of doing that at least 47 % of the time![​IMG]
  4. blacklab

    blacklab Master of the Pit SMF Premier Member

    meandmytwodogs you want mix the juice with your meat. There is a ton flavor there plus it adds to the moister. The next butts you they'll be a hands down difference [​IMG]
  5. You guys rock!
    Thank you.

  6. gobbledot

    gobbledot Meat Mopper

    It makes for a GREAT pot of beans tooooo. [​IMG]
  7. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    You can also freeze it along with any frozen pulled pork and when you reheat the meat throw in a little bit of the frozen juice to keep it moist.
  8. richtee

    richtee Smoking Guru OTBS Member

    Defatted, it's the base of my finishing sauce. Close to SoFlaQrs, with the gelatin-or defatted juice ... added.
  9. coyote

    coyote Master of the Pit

    I guess you can use The juice to make rice also..better then water.

    we call it SOP take hard bread and sop it in the juice and eat it..roast beef juice is great also..

    any one else heard of sop??
  10. krusher

    krusher Smoking Fanatic OTBS Member

    what I do is when they have got to 205 I take it out and let it rest until I want to pull it, then I open the foil carefully on one end and make a spout out of it and pour it all into an bowl or cup. let it sit and the fat will come to the top then just take your turkey baster,and suck the juice from the bottom, be careful and dont get the grease.
  11. jbchoice1

    jbchoice1 Smoking Fanatic

    coyote, I'm a sopper from way back. that's how us po' folk clean our plates... there's a reason bread is served with every meal
  12. coyote

    coyote Master of the Pit

    yes, every meal when i grew up had bread. and the plates where cleaned with and the cutting board never was able to let any juice run off..we stood around with the bread while the meat was cut sopping the run off..
  13. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    WOW, I have not heard that term in forever..."sop" brings back wonderful can sop a lot of stuff....yummie!!!

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