schoolsout
Veteran Member
I think you need to reevaluate your stance. Brown sugar in a rub does wonders...
And what is the point of injecting pork? The meat is so fatty, a butt will produce a lot of juice just cooking itself.
Cooking a half pig...any advice?
- Thread starter gregfender
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I think you need to reevaluate your stance. Brown sugar in a rub does wonders...
And what is the point of injecting pork? The meat is so fatty, a butt will produce a lot of juice just cooking itself.
brin
Super Member
You buy the pig...you are in SC , I am in GA ..we will meat half way...invite all of TBN.....we will have a cook off...you do it your incorrect way and I will do it the correct way..even for NC....You SC people like to rub mustard all over things...NC and My part of Ga. we inject with a vinegar and tomato based sauce and enhances the flavor of the pork....So let me know when you are ready....:thumbsup::laughing:
schoolsout
Veteran Member
Behold! lol
Only pics I have of recent butt smoking
first butts are strictly salt/pepper
second butts (orange looking ones) are McCormick's sweet and smokey rub or something like that. Didn't have time to make my own, but it is very similar to what I make. It has brown sugar in it...notice the difference in finished product. I'm a bark man...
and this was cooked on one of the original "PDQ" cookers...been cooking for a while. Only took about 6 hours to cook these butts.
Spray bottle is mix of apple juice (more sugars) and apple cider vinegar.
Only pics I have of recent butt smoking
first butts are strictly salt/pepper
second butts (orange looking ones) are McCormick's sweet and smokey rub or something like that. Didn't have time to make my own, but it is very similar to what I make. It has brown sugar in it...notice the difference in finished product. I'm a bark man...
and this was cooked on one of the original "PDQ" cookers...been cooking for a while. Only took about 6 hours to cook these butts.
Spray bottle is mix of apple juice (more sugars) and apple cider vinegar.
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schoolsout
Veteran Member
Deal
and I am a mustard based sauce fan, but do like vinegar. Grew up with Maurice's gold sauce...
brin
Super Member
Deal
and I am a mustard based sauce fan, but do like vinegar. Grew up with Maurice's gold sauce...
Those are some delicious looking Pork butts....That is what I love to do is pork butts...noting is that good...folks can have their pork tenderloins and loins...but nothing like a good pork butt and yours look great...just once....try injecting the butts and I will try your way....see what you think...
schoolsout
Veteran Member
brin
Super Member
butts are all I do nowadays
And I may try to inject them one of these days
I wish you would try it on one....all I use is a store brand BBQ sauce..any store brand...not name brand...mixed 1/2 sauce to 1/2 apple cider vinegar and just inject as much as you can deep into the pork butt...it really enhances the meat flavor...it does not cover it up...if you mixed your mustard into the apple cider vinegar...same ratios it might be good too...
schoolsout
Veteran Member
I enjoy experimenting...I'll do it one day.
thatguy
Elite Member
I HATE you right now.. I am so hungry for some pulled pork LOL
Just wondering.. What temperature did you cook at? What temp did the meat get to before you pulled it off?
I recently did my first butt, I did mine on a gas grill (i know the shame, the shame) - i cooked at 225 until the meat got close to 190.. (this is what ppl on another forum suggested) - it came out great and was delicious.. It took longer than it should because I thought I was suppose to pour sauce over it while cooking - which really slowed it down getting from about 160 to 190 degrees.. My 8.5 lb butt took close to 18 hrs - I was told the rule of thumb at 225 was 1.5 to 2 hrs PER pound..
Brian
Just wondering.. What temperature did you cook at? What temp did the meat get to before you pulled it off?
I recently did my first butt, I did mine on a gas grill (i know the shame, the shame) - i cooked at 225 until the meat got close to 190.. (this is what ppl on another forum suggested) - it came out great and was delicious.. It took longer than it should because I thought I was suppose to pour sauce over it while cooking - which really slowed it down getting from about 160 to 190 degrees.. My 8.5 lb butt took close to 18 hrs - I was told the rule of thumb at 225 was 1.5 to 2 hrs PER pound..
Brian
