Please help adapt recipe using liquid smoke

Discussion in 'Pork' started by missingmissm, Feb 9, 2016.

  1. missingmissm

    missingmissm Newbie

    I am trying to reproduce this recipe...Alton Brown's Pulled Pork. using Wigley's liquid smoke and cooking the pork in an electric oven instead of a smoker. How would you adapt this recipe? Thanks!
     
    Last edited by a moderator: Feb 10, 2016
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    This is a question for Chef Jimmy. If he doesn't see this PM him.

    Al
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I found it. I will come up with something for you...JJ
     
    Last edited: Feb 10, 2016
  4. missingmissm

    missingmissm Newbie

    Thanks, Jimmy.
     
    Last edited by a moderator: Feb 10, 2016
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Use liquid smoke at a rate of 1 teaspoon per 5 pound of meat. And yes your second link works.
     
  6. missingmissm

    missingmissm Newbie

    Thanks. When and where do you add the liquid smoke?
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Ok...Here you go a take on Alton Brown's Smoked Pulled Pork done with Liquid Smoke and in an Oven...JJ

    JJ Brown's Cheater Pulled Pork [​IMG]

    Pork Brine

    3/4C Molasses

    12oz Pickling Salt

    2Qt bottled Water

    6-8 Pound Boston Butt

    Spice Blend

    1tsp Whole Cumin Seeds

    1tsp Whole Fennel Seeds

    1tsp Whole Coriander Seeds

    1tsp Black Peppercorns

    Toast over Med Heat until fragrant and grind fine.

    1T Chili Pwd

    1T Onion Pwd

    1T Garlic Pwd

    1T Sweet Paprika

    Braising Liquid

    12oz Cola

    1/2C Apple Cider Vinegar

    1/4C Honey or Dark Corn Syrup

    1/4C Tomato Paste

    2T Molasses

    2T Mustard

    1-2T Liquid Smoke (This is a commonly used amount)

    Combine and Whisk well. Set aside until needed.

    Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.

    Heat 2T Oil, on Med/High, in a Saute or Cast Iron Pan* and brown each side of the pork well, 4-5 minutes per side. Turn off heat. Remove meat to a 9 X 13 Roasting Pan.  Add Spice Blend to the saute pan. Stir the spices in the hot pan to bring out flavor, about 30-60 seconds. Add Braising Liquid and Whisk to combine scraping the pan. Turn on heat and Simmer the liquid a minute or two then pour over the meat. Cover the Roasting Pan with Foil an roast in a pre-heated 300°F Oven for about 1 hour per pound or until the Pork pulls easily, an Internal Temp of 205°F. Remove meat from the pot to a pan or platter and Pull the meat removing Bone and excess Fat. Skim the Fat layer from the Juices in the Roasting Pan. Return the Pulled Pork and stir well to combine. Add additional Cola or Vinegar to adjust to your taste and add moisture if needed. Serve.

    Note*: This can be done in a Dutch Oven as well...JJ
     
    Last edited: Feb 10, 2016
  8. missingmissm

    missingmissm Newbie

    Thanks so much, JJ! This is really helpful. Another amateurish question: why is braising and not roasting the go-to approach for replicating smoking? That's quite counterintuitive since smoking is practically a low and slow roast in the presence of smoke. Thanks!
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Browning and Braising at 300°F will save time and keeps the flavors of the ingredients, especially the volitile Liquid Smoke, together and in the meat. There is no reason you can't Open Roast at 225°F for 14 to 16 hours but any liquid added will keep evaporating and the majority of the smoke flavor will be lost...If you really want to play, you can split the difference and Rub the meat and open roast at 225 for 4-6 hours and then add the liquids, cover, crank the heat and finish the job...JJ
     
    Last edited: Feb 10, 2016
  10. missingmissm

    missingmissm Newbie

    Yoour explanation makes perfect sense. Thanks, Jimmy! So the liquid is needed to preserve the smoke flavor given that it will tend to dissipate when cooked in a regular oven. Thank you!
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Not so much the Liquid as Covering the Pan. This reduces evaporation significantly. In an Open Pan any added liquid and especially the volatile Liquid Smoke evaporates away. Think of it this way...If you can smell the meat in the living room...That Flavor ain't in the Pan!...JJ
     
  12. missingmissm

    missingmissm Newbie

    This really clarifies it. Thanks, Jimmy!
     
  13. missingmissm

    missingmissm Newbie

    Thank you, Jimmy! Would making this recipe with Diet Coke be anathema?
     
  14. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Only if you can't find Diet Coke with Spenda or Stevia. NutraSweet breaks down when heated and gets bitter. If you or your's has a Diabetic issue, adjustments can be made. If you are just watching your weight? A Fatty Pork Butt (pun intended) is way more to worry about than a can of Coke! [​IMG]...JJ
     
    Last edited: Feb 11, 2016
  15. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Great advice JJ, Thanks for sharing!
     
  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Thanks Dan. I'm thinking some of the far Northern folks could get a Pulled Pork fix with out braving the snow and -30°F temps to fire their smoker...JJ
     
  17. missingmissm

    missingmissm Newbie

    Thanks, Jimmy! I'm sure we can find Diet Coke with Splenda or with stevia. I didn't even know diet Coke with stevia exists. Yes, we are trying to watch our weight; we will replace molasses with stevia and remove the fat of the picnic roast as much as we can. Then, portion it out in very small portions -- 3.5 oz or so.
     
  18. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You can replace the Honey with Stevia or Agava Syrup and use Black Strap Molasses, less sugar, but I would not completely replace the molasses. That is a major flavor component...JJ
     
  19. missingmissm

    missingmissm Newbie

    Good to know, thanks! I've never used molasses. I wonder what would happen if I added tamarind to the braising liquid. Probably not much.
     
  20. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Tamarind is sour but in slightly different way than vinegar. There is no reason not to use it but reduce or add vinegar to taste...JJ
     

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