Seasoning After Pull

Discussion in 'Pork' started by matts, Jul 8, 2011.

  1. matts

    matts Smoking Fanatic

    I have been experimenting with adding some seasoning after the pork has been pulled.  I usually mix up the separated juices with some cider vinegar but an episode of Diners, Drive-Ins & Dives showed a guy in the Carolinas adding his rub afterwards.  From what I have noticed in my experiments, the seasonings I have been trying almost ruin the meat right away.  But the next day after everything has soaked in, it really added some great flavor.  I am wondering if anyone else does this and what are the primary spices you use?
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  3. If I'm doing a butt...I set aside the really hardened bark and chop it up real fine and mix back into the pulled meat, sprinkle on some more of the rub and let it sit for a while.  The next day for me was always the best taste, I thought. Gave the meat time to mix well with the spices and gave me time to get over the 2nd hand smoke (like being in a stinky room, you tend to get used to it until you leave for a while and come back)
     
  4. raptor700

    raptor700 Master of the Pit OTBS Member

    I have tried the seasonings and had the some outcome.

    I use the finishing sauce now and it works great.
     
  5. smoking gun

    smoking gun Smoking Fanatic OTBS Member

     I do use soflaquer's finishing sauce but before I smoke the meat I mix some apple juice with some of my rub, mix it well so it dissolves into the juice, then inject into the meat a several places. Wrap it in plastic wrap and back into the fridge for a couple hours at least.  I also score the fat cap and add extra rub on top then smoke fat cap up.

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    Last edited: Jul 8, 2011
  6. matts

    matts Smoking Fanatic

    Thanks for the tips and the recipe.  I will definitely be doing that one next.
     
  7. smokinal

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

    Most of us use the same sauce. It's hard to beat.
     
  8. meateater

    meateater Smoking Guru SMF Premier Member

    I use the dripping after I skim the fat.
     

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