Another 1st Butt Question. Mix in liquid or not?

[reeko]

OK,
Started my 6lb butt at 6 am.
Smoked to about 165, then foiled and finished in oven at 250.

Hit 200 deg after 11 hours and put in ice chest to rest.

Question; there seems to be a lot of juice/fat liquid in the foil.
Do most people mix that in with the Pulled Pork or not? I have some finishing sauce that I plan to mix in, but wanted to know if the juices were better or are they too greasy?

 

[ronp]

Pour into a bowl etc and into the freezer until the grease comes to the top and remove. Mix with the meat, yum.

 

[fourthwind]

I agree with Ron with cooling and getting the fat out of it. Then I mix mine with a bit of finishing sauce then add to the finished product..

 

[reeko]

Thanks Ron.
Do you recomend the finishing sauce in addition? (I have the sauce made that was recommended on this site.)

Being my first Pulled Pork, I am worried. Plan to pull the pork soon while we watch the Saints game.

 

[ronp]

I like to taste my meat so I don't use it, put it on the side.

 

[the dude abides]

Since it sounds like you've already made the finishing sauce, why not try some with and some without and see how you like it. But yeah, like ron said, de-fat those juices and add them back in...even to the part you'll use the finishing sauce on.

 

[reeko]

Great,
Sounds like the juices (defatted) are better either with or without the finishing sauce.

I will add the finishing suace on the side. Also have BBQ suace if wanted on the sandwiches.

 

[reeko]

BTW:
Geaux Saints !

 

[crusty ol salt]

i like mine with finishing sauce only... try it both ways (i did) and pick yheone you like

 

[codymcgee]

remove fat? why the hell would anyone do that..I mix it with my pork fat and all.

 

[mballi3011]

I do it all the time but I throw the juices into the frezzer for a few minutes and it will seperate quickly and then you can add it back into some of the pork. I woud do as the "Dude" said and try it both ways. With and without the finishing sauce.

 

[reeko]

Decided I don't like the finishing sauce. Added a slight vinegar taste to the meat.

the meat by itself was very good and juicy without the sauce. Will skip it next time. I might add a little seaoning to the meat after I pull it.

All in all, it was very good. Went over well as the Saints pulled off the OT Win.

 

[fourthwind]

Try this sauce next time. Rivet calls it Brisket finishing sauce, but in reality it works great with dang near everything. My family loves this on pulled pork. They were like you and didnt like the basic pulled pork sauce due to the heavy vinagar taste. I put Rivets sauce in a squeeze bottle on the table and let folks mix it in themselves.

http://www.smokingmeatforums.com/for...inishing+sauce

The recipe is the second post down. Posted by "Rivet"