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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-25-2013, 08:13 AM   #1
John Bowen
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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.
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Unread 06-25-2013, 08:19 AM   #2
Michael Cowley
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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
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Unread 06-25-2013, 08:42 AM   #3
Teltum
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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.
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Unread 06-25-2013, 08:53 AM   #4
John Bowen
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You don't think the meat would want to firm back up or get tough?
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Unread 06-25-2013, 08:59 AM   #5
Bludawg
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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
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