Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 06-25-2013, 08:13 AM   #1
John Bowen
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
Default Pulled Pork Question

Has anyone tried this?
Last weekend I had to drop some things off at a friend’s. He was smoking two pork butts and when I got there he was just finishing the wrapping stage. He had smoked his butts to about 165 degrees and then wrapped them until they became tender.
But then he added an extra step.
After he removed the foil he then coated the butts with his BBQ sauce and put them on the smoker for another 30 minutes or so. He said that he does this to add color and firm up his bark after it softens from wrapping. He then wraps the butts again and lets them rest for about 2 hours.
Has anyone else done something similar to this? Does it firm the bark or is a better question is it worth the extra effort? Does it affect the pork butt by making it draw or firm back up?
I was not able to hang around and try the BBQ and only have his word that it works out.
I have never seen this done before.
John Bowen is offline   Reply With Quote

Old 06-25-2013, 08:19 AM   #2
Michael Cowley
Knows what a fatty is.
Join Date: 07-19-11
Location: Severn, MD

I usually wrap at 165 take to 200 then unwrap and the top of the foil and let it ride to 203-205 and the bark is firm but not to firm that you can't bite through it. As far as adding sauce Ive never done that but I would imagine it just adds an extra layer of flavor
Michael Cowley is offline   Reply With Quote

Old 06-25-2013, 08:42 AM   #3
On the road to being a farker
Join Date: 03-26-13
Location: Barberton, Ohio

I like the concept. I personally don't like foiling butts for personal consumption, but on to your question.

Saucing your butt(s) before pulling off the smoker allows the sugars in the sauces to carmelize and some of the addtional flavors of the bark to harmonize with the sauce applied.

Have I done this, no. Can I see value in it, yes. I love my viniger based Carolina sauces on my pork.
Current Smoker: Char-Griller Kamado
Teltum is offline   Reply With Quote

Old 06-25-2013, 08:53 AM   #4
John Bowen
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS

You don't think the meat would want to firm back up or get tough?
John Bowen is offline   Reply With Quote

Old 06-25-2013, 08:59 AM   #5
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

Any time I ever foiled a Butt there was plenty of flavorful juicey goodness I can't see to where adding BBQ sauce to the foil is of any value.... Different strokes... Some folks cook on Kingsford too
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 09:53 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts