Pulled Pork Test This Weekend

[JPSBBQ]

Big bbq meats do not retain all their moisture. Especially in a high airflow environment like a pellet cooker. That’s precisely how the bark is formed. Dehydration of the surface of the protein. Of course this is in concert with the seasoning. Cook a butt in a pan all the way and put through a fat separator to eliminate the rendered fat and what’s left is seasoned moisture from the meat. If you wrap it in the pan at 160 or when the bark is firm, you won’t loose these juices to forced evaporation from heat and airflow.

 

[dflaher]

Thanks for the finishing sauce recipes. Q: When/how are they applied? After the pork is pulled? And just poured on or spritzed?

 

[Murphy's Law]

Thanks for the finishing sauce recipes. Q: When/how are they applied? After the pork is pulled? And just poured on or spritzed?

I think I make pulled pork just as an excuse to enjoy the sauce! For me that’s the highlight!

I pour some and mix it into the meat when I’m “pulling” it, and I have some in a squirt bottle so people can add more to their sandwich, etc.

I find you don’t have to add too much directly to the meat (a little goes a long way) and then people can add more to their taste from the bottle.

 

[Slimpicker]

Q: When/how are they applied? After the pork is pulled? And just poured on or spritzed?

Yes, I pour it in a little at a time while shredding. Like Murphy said!!!!
Make it fresh and HOT and it'll surprise you

I think I make pulled pork just as an excuse to enjoy the sauce! For me that’s the highlight!

 

[dflaher]

I usually shake some of the pre-cook rub onto the meat after it's been pulled . Would the finishing sauce be in place of that, or do folks do both?

 

[Slimpicker]

I usually shake some of the pre-cook rub onto the meat after it's been pulled . Would the finishing sauce be in place of that, or do folks do both?

I've added rub before. But not if I make a good batch of FS.

I've catered to a 100 group before, 50% said it didn't even need BBQ sauce for their sammies, the finishing sauce was that good.

Hell give it a try on your leftovers if you have any... or just wait till next time.

 

[Murphy's Law]

I've added rub before. But not is I make a good batch of FS.

I've catered to a 100 group before, 50% said it didn't even need BBQ sauce for their sammies, the finishing sauce was that good.

Hell give it a try on your leftovers if you have any... or just wait till next time.

I have never used BBQ sauce on the pulled pork. Give me a bottle of hot vinegar and we'll call it a day!

 

[Slimpicker]

I have never used BBQ sauce on the pulled pork. Give me a bottle of hot vinegar and we'll call it a day!

 

[res1946]

I wrap with butcher paper instead of foil. Much better bark.

 

[AlbinRVA]

Real time cook on a Tuesday afternoon. Sauce is applied at the table in my house. IMO, a pellet smoker doesn't produce a heavy bark and I'm ok with that. Wrapping will soften the bark but the flavor is still there. Also, I spritz every 60 to 90 minutes.

 

[JPSBBQ]

Bark is the single most overrated item in all of the BBQ world. It will be thought of in the same context as a smoke ring pretty soon. Cool, I guess, but not a critical component to great food.

 

[Slimpicker]

Bark is the single most overrated item in all of the BBQ world. It will be thought of in the same context as a smoke ring pretty soon. Cool, I guess, but not a critical component to great food.

Well, since I cook for ME and not the BBQ world:

I LOVE BARK

 

[JPSBBQ]

Well, since I cook for ME and not the BBQ world:

I LOVE BARK

NO NEED TO SHOUT!

 

[davwhite]

Bark is the single most overrated item in all of the BBQ world. It will be thought of in the same context as a smoke ring pretty soon. Cool, I guess, but not a critical component to great food.

I know what you are saying, Bark is great but if it is not as visible as you feel then that is ok. My bark is mostly determined by what I put on the meat prior to cooking. And as for smoke ring, it is a known fact it has no influence on the taste at all, it is just a nice feature and shows the smoke content. People who complain that the ring or the lack of have got it wrong.

 

[FireTechMike]

What I might do is 'test' my Butt in a foil pan later in the cook to dampen the convection air flow but I still won't cover till the REST. Traeger's air flow could have caused you to have a drier butt on your uncovered, but at the same time, Traegers air flow skins over almost every meat it cooks so if left undisturbed the meat should have held it's juices.

I liked your 'test', but in the future, try a finishing sauce, you are missing out on a real treat.

I posted GM's recipe above... mine is:

A FINISHING SAUCE!!!! that takes care of all your juicy meat needs the 'day of"!!!
Per/10lb butt
1 Cup Cider Vinegar
3 Tablespoons Brown Sugar
1 good squirt of Ketchup
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it dissolves the Sugar well. Then add the remaining ingredients.

I’ll give this finishing sauce a try tomorrow. I’ll already have the Traeger going for my back bacon. Can’t hurt to throw on a pork butt!