What's your tips for putting pulled pork over the top?

There's a theme here. Re-introducing some form of flavored liquid is the "secret".

Shhhh....dont tell :icon_bugeyed:icon_smile_tongue:

Well timed thread. I am actually in North Carolina this week on business. First time to travel this fine state. Stopped by Lexington BBQ yesterday for lunch. Sorry no pics. It was good. I got the large tray with coarse and regular chopped. It was good. A tad bland though, but very moist. People there are super nice. Today some clients took me to Parkers's in Wilson, NC, which also does fried chicken and catfish. It is Easyern so they do whole hog. I liked it a little better. The sauce had a little more pop to it.

I really enjoy the NC Q so this weekend I want to do some quasi Carolina Q. Will do a small butt just because I don't want a ton of leftovers. Will use an eastern type sauce though. Seasoning on the butt will be simple salt and pepper, no injection and no wrap for stout bark

Interesting replies.:blabla:Thank you for asking the question.Thin BLUE smoke,my friend.THIN BLUE smoke is your friend.:wink:

I currently inject with Butchers- 1/3 cup and 1/4 cup packed brown sugar Add 2 cups apple juice the fill the quart container with bottled water I put the whole quart in the butt When it his 165 I wrap in foil and add Stubbs pork marinade and take off grill when done No ever complains about it

I just get my guests really drunk and tell them all sorts of lies about my special ingredients. Seems to work... :wink:

I'd have to agree with the majority here, an injection really helps to create a tender, moist, and flavorful pulled pork.

The type of injection used doesn't matter as long as you like the end result.

I used to use the Chris Lilly Injection with great success, but I find I prefer Oakridge Game Changer Brine mixed half strength with fruit juice and sometimes with a fruit juice/ginger ale mixture.

Oakridge Game Changer also makes it simple for small cooks, simply dissolve 1 Tbs Game Changer into one cup of juice, and inject 1 ounce of liquid for every pound of pork.


Many will tell you that pork has enough internal fat to keep the meat plenty moist when cooked. I do not disagree with this, but sometimes we brine/inject for flavors, not for moisture or tenderness. I also feel that injecting the meat also helps to improve texture, allowing it to pull in very long strands. In my experience, the long strands are more pleasing to the eye of the patron/guest as the meat looks more substantial. Lastly, yes added tenderness and moisture will be present, that is not why I inject my pork, but it is truly an added benefit.







When cooking injected pork butts I find the bone begins to wiggle at about 185-187°, I pull and rest the pork in a cambro/cooler for 3 to 4 hours, and pull the pork just before serving. I find the OakRidge Game Changer Brine keeps the pork exceptionally tender, moist, flavorful, and it pulls in very long strands which is great for sandwiches.




Remove the drippings pan and refrigerate. Once chilled, the fat will solidify, and the fat can be scraped off.
When the meat is removed from the rest, the juices can be added back into the hot pulled pork, with a little extra rub if desired.


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K.I.S.S. Lately, I've only been seasoning with sea salt and cracked black pepper. Then wrap at the stall, then wrapped in towels in a cooler for couple hours once its probe tender.

I almost never inject but I do wrap. When I wrap I will but some more rub, juice or apple cider vinegar. When I pull the meat out I will reserve the juices after they have been through a fat separator and put it back into the meat once pulled.

foam2 said:

.....When I pull the meat out I will reserve the juices after they have been through a fat separator and put it back into the meat once pulled.

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Fantastic idea! Haven't done that before, but I will give it a go next time!:clap:

davidparker said:

I just get my guests really drunk and tell them all sorts of lies about my special ingredients. Seems to work... :wink:

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And keeps them guessing so they can't copy you!

I just tried a totally new game plan on a 10lb butt today. Injected as usual with apple juice with some R butts r smokin Ozark heat. Yellow mustard slather with John Henry’s pecan base layer and BPS sweet money on the outside. Foiled at 155 with Heath Riles butter bath and put it back on

Waiting for 190 to start probing for tenderness, then at least a 2 hour cooler rest

I inject it with Arizona fruit punch and then a rub with honey garlic turns out pretty good guys at work always want me to bring that to cookouts

Coarse salt and smoke.
Chop don’t pull

Smoke and Salt works great!!



You are correct SirPorkaLot!!! This is a half-butt and small picnic - smoked to 190 with just the salt - pulled - sauced - chopped. Tastes great!! Querry's Slaw is in the fridge awaiting lunch - thanks!!

Just threw a couple of butts on the WSM. Soaked for 12 hours in a brine, and injected with Chris Lilly's injection recipe. Nice coating of Lambert's rub. First time trying the Lambert's, but it looks good. I have found that making my own rubs from scratch isn't noticeably better than store bought rubs, so I buy what I like, for convenience. However, this is substantially more expensive than making your own rub, I think.