- Jan 19, 2010
- 22
- 11
Howdy. I've been smoking pork butts for pulled pork for a little while now and finally have some qview.
Did one last weekend. Came out perfect.
Technique: Bilbo's rub prior to smoking. Smoke at 225º to 245º until internal temp hits 165º (~9 hours). Spray with apple juice every hour or so. Remove from smoker, spray heavily with apple juice, wrap tightly in foil. Into the oven at 250º until internal temp hits 205º (~2-4 hours).
Remove from oven, keep wrapped, let cool slowly to around 165º or so. Unwrap and pull with 2 forks. Save juice that accumulates in foil in oven; decant and save. Makes a great flavoring consumme.
Finishing sauce:
1/2 C Cider Vinegar
1/2 C water
1/2 C catsup
1/4 C apple juice
1/2 C brown sugar
1/3 C sweet pickle juice
1-2 tbsp meat drippings from the smoked pork butt
1 tsp Tony Chachere's Cajun Seasoning
Black Pepper
Red Pepper Flakes
Hot sauce to taste
Heated up just enough to combine.
1 tbsp butter at the end melted into the sauce off heat
Pretty yuummy!
Did one last weekend. Came out perfect.
Technique: Bilbo's rub prior to smoking. Smoke at 225º to 245º until internal temp hits 165º (~9 hours). Spray with apple juice every hour or so. Remove from smoker, spray heavily with apple juice, wrap tightly in foil. Into the oven at 250º until internal temp hits 205º (~2-4 hours).
Remove from oven, keep wrapped, let cool slowly to around 165º or so. Unwrap and pull with 2 forks. Save juice that accumulates in foil in oven; decant and save. Makes a great flavoring consumme.
Finishing sauce:
1/2 C Cider Vinegar
1/2 C water
1/2 C catsup
1/4 C apple juice
1/2 C brown sugar
1/3 C sweet pickle juice
1-2 tbsp meat drippings from the smoked pork butt
1 tsp Tony Chachere's Cajun Seasoning
Black Pepper
Red Pepper Flakes
Hot sauce to taste
Heated up just enough to combine.
1 tbsp butter at the end melted into the sauce off heat
Pretty yuummy!
