Maple syrup on pork?

Shotgun smokers

Shotgun smokers

Full Fledged Farker
Joined
Mar 16, 2010
Messages
246
Reaction score
42
Points
0
Location
Portland, OR
I'm getting ready for a comp and I was needing a new pork idea.. I was watching BBQ pitmasters and it was randomly showing a guy poor maple syrup on his pork butt and it actually looked like it might be a good idea.. I am just curious if any of you have done this and have had good luck?thanks!
 
I used a Maple injectible marinade a few weeks ago on a 7 lb'er.
Loved the results.
This weekend I skipped the maple for an apple-juice based injection. I liked this as well.
 
I use Maple Syrup and Sorghum Molasses when I marinade my butts...
 
I haven't done maple syrup but I do use molassas in my injections/spritz.

Lately I've been injecting a mix of dark beer, worcestchire, soy, olive oil, hot sauce, and some of my rub all mixed together.

It's been really good.
 
I have used maple syrup on both ribs and butts and it is very good. I also use maple sugar, which is even better, in rub for ribs, it adds the flavor without the additional moisture. You could also do the 3-2-1 method with maple syrup in the foil, works great.
 
landarc said:
I have used maple syrup on both ribs and butts and it is very good. I also use maple sugar, which is even better, in rub for ribs, it adds the flavor without the additional moisture. You could also do the 3-2-1 method with maple syrup in the foil, works great.
Click to expand...
Hey that sounds pretty good! I might have to try that! I know on pitmasters the guy was putting it on the pork after it was what looked already cooked. I was confussed and thought he did it as a mop of some sort. All I know is I wanna try it in some way.
 
It is partially cooked, 3 hours on heat no foil, then foil and cook for 2 hours, then back with no foil for an hour. Folks will put stuff in the foil when they do the 2 hour foiled cook. The current favorite thing is stuff like honey, parkay, brown sugar or rub.
 
I use maple syrup in the foil for my ribs. I works really well. Really adds a dimension to the flavor that you just don't get with honey.

Brandon
 
Make sure that you use "real maple syrup" not the Aunt Jemima ilk. I get some great stuff from a small sugarbush in Quebec. I make a glaze with Guiness, maple syrup and brown sugar, slather it on a butt or brisket when it rests in foil.
 
expatpig said:
Make sure that you use "real maple syrup" not the Aunt Jemima ilk. I get some great stuff from a small sugarbush in Quebec. I make a glaze with Guiness, maple syrup and brown sugar, slather it on a butt or brisket when it rests in foil.
Click to expand...
Man that sounds good! I can't wait to try something like this!
 
sounds good, I have not tried it as yet. But, I have used and like pecan syrup. I use it on pork loins, inject it with other things into the loin.

after the injection I paint the loin with pecan oil, sprinkle with a rub of my making and roll the loin in fine grind pecans making a coating of sort. then it is smoked on the lang with pecan wood. taste okay to me.

must give the maple a shot, as one said in the post, the maple syrup run off the pancakes and on to the bacon and in my case sausage. taste good.

good luck on yer comp..
 
You must log in or register to reply here.

Similar threads

J
Maple-Bourbon-ribs: recipes, spritz, glaze?
Replies
10
Views
775
rwalters
rwalters
Jbowie
Jeky question
Replies
5
Views
277
PitRow
PitRow
J
Can I put pulled pork in a warming drawer overnight?
Replies
15
Views
1K
JCBII
J
1911Ron
Pork loin chops on the 980
Replies
6
Views
384
Smoking Piney
Smoking Piney
F
My experience with beef belly
Replies
0
Views
151
Fsonicsmith
F
Back
Top