Something to try w/pulled pork

Discussion in 'Pork' started by bigal, Jun 18, 2007.

  1. bigal

    bigal Smoking Fanatic OTBS Member

    Sorry, no pix but it looks just like any other pulled pork.

    I smoked two b.butts thru using pecan/mesquite mix. I needed to reheat it for a Fathers day lunch. I put the pulled pork in a big alum pan that was about 2" deep, sprayed w/ a mix of 3oz of cider vinegar and 12oz of apple juice and added more rub(cajun rub/spice mix). Mixed it up and sprayed again and added rub again. Stuck it on the smoker uncovered for 1.5 hrs at 225*, mixing/spraying/adding rub about every 1/2 hr. I don't know how often cause I was checking my bisquites so I wouldn't overdo them. The last 1/2 hr I took pork out, put the rest of my spray mix on the meat, added on last dose of rub(have been doing it lightly the whole time) and put it back on the smoker.

    Everyone there said it was the best I've made yet. This little deal here was the only difference as when I was pull'n it I would taste it and it tasted about like any other pulled pork I'd made........maybe just a tad spicer is all.

    Just something to try, it DOES NOT DRY OUT like I thought it would. I didn't have an over abundance of spritz either, 15oz total for 2 7# butts.

    Hope it helped someone, I plan on reheating everything on the smoker now, uncovered to get another "touch" of smoke.
  2. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Great idea Al, thanks for sharing!

    I do my pulled pork Carolina style, with a vinegar based finishing sauce. I add some rub to the sauce... not a whole lot, just enough for that hint of rub flavor.
  3. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    Sounds like you came up with a successful process....thanks for sharing it with us!! [​IMG]
  4. deejaydebi

    deejaydebi Smoking Guru

    I just did almost the same tonight except mine was smoked for slicing not pulling (I do that sometimes).

    I cut thick slices, and slathered it with Jeffs sauce and re-smoked it with some ABTs I cheated on (it's late I nuked the bacon to get a head start) man it was better than the firs time!
  5. msmith

    msmith Master of the Pit OTBS Member

    Debi you the Gal that looked awesome baby.
  6. deejaydebi

    deejaydebi Smoking Guru

    Thank you Marvin!
  7. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Dang Debi, that looks wunnerful!
  8. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Cheat, Cheat, Cheat........[​IMG] Looks mighty fine Debi!
  9. jts70

    jts70 Smoking Fanatic OTBS Member

    Al, Thanks.... but no pictures come on!!

    Debi, looks great as always! I cannot what for this weekend, I finally get to smoke again!!
  10. herr tulpe

    herr tulpe Fire Starter

    Sounds Great Al, But looks fantastic Debi.. Pictures really do speak a thousand words!!!

    Makes me need to finish my hot smoker project!! Hopefully some time this weekend!!
  11. mdgoos

    mdgoos Smoke Blower

    Can someone point me in the right direction so i can find out what ABT's are and how to make them?

    Also next week I am going to cook for my church; plan on making brisket, sausage, and Dutches wicked baked beans. There will be between 60-80 people, can anyone tell me about how much brisket, sausage, and beans I will need? (i would rather have too much than not enough)

    And does anyone have a BBQ sauce recipe that I can make in bulk that is simple but still yummy for the sausage and brisket?

    Thanks for the help.
  12. funk

    funk Smoke Blower

    I did an 8lb shoulder on Saturday to serve on Fathers Day. I also used a foil pan and put a few splashes of apple juice and put foil over the pan. I set my gas grill on the lowest setting and placed the pork on the non lit side for about 1 1/2 hours.

    Everybody loved it and said it was the best that I have made. I will keep doing it this way. Only thing that I would do different is use less juice and try spraying it.

    I will post pictures next time.

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