Pork question for the KCBS style cooks

thillin · 01-09-2010, 02:46 PM

Do you sauce your butts on the cooker? We don't cooked shoulder in IBCA, but I cook for us and friends/family. I usually inject and run with Plowboys or ButtRub. I'm always ready to try something new.

Any suggestions on saucing or glazing? I don't even spritz usually. Not looking for any secrets, but some guidance on a sauce/glaze. I'm thinking something on the sweeter side.

Thanks
Ty

MoKanMeathead · 01-10-2010, 11:51 AM

Ty, we wrap our pork at the end so we don't sauce on the cooker. We do put some honey and brown sugar on the pork when we wrap it. This will add a lot of sweetness. You may be able to put the pork back in the cooker with some of the sauce from the foil for a glaze - never tried that since it wouldn't work for a comp.

For comps we will add sauce prior to putting in the box. Make sure you heat your sauce in the morcowave first so it is hot.

HoDeDo · 01-10-2010, 12:02 PM

wayne covered it... sugar and honey in the foil will give you the sweetness, without the "saucy" look. If you like more of a natural finish. Another option - Apple juice spritzing, and a sweet sauce like a 4 Men and a Pig sauce at the end will also give you that type of finish... but you have to ensure your cooker is running a low enough temp not to burn the sugars. I cut my sauce with honey also...

ThomEmery · 01-10-2010, 05:22 PM

I love BBQ Sauce cooked right into the Porks Brownie
So yes I do cover the top with the Master of KC
and cook it right into the pork about three hours ahead of the foil

01-09-2010, 02:46 PM	#1
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	Pork question for the KCBS style cooks Do you sauce your butts on the cooker? We don't cooked shoulder in IBCA, but I cook for us and friends/family. I usually inject and run with Plowboys or ButtRub. I'm always ready to try something new. Any suggestions on saucing or glazing? I don't even spritz usually. Not looking for any secrets, but some guidance on a sauce/glaze. I'm thinking something on the sweeter side. Thanks Ty __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

01-10-2010, 12:02 PM	#3
HoDeDo Babbling Farker Join Date: 02-19-06 Location: Kansas City	wayne covered it... sugar and honey in the foil will give you the sweetness, without the "saucy" look. If you like more of a natural finish. Another option - Apple juice spritzing, and a sweet sauce like a 4 Men and a Pig sauce at the end will also give you that type of finish... but you have to ensure your cooker is running a low enough temp not to burn the sugars. I cut my sauce with honey also... __________________ Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com

01-10-2010, 05:22 PM	#4
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca.	I love BBQ Sauce cooked right into the Porks Brownie So yes I do cover the top with the Master of KC and cook it right into the pork about three hours ahead of the foil __________________ Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com

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01-10-2010, 11:51 AM	#2
MoKanMeathead is One Chatty Farker Join Date: 05-02-05 Location: Grain Valley, MO	Ty, we wrap our pork at the end so we don't sauce on the cooker. We do put some honey and brown sugar on the pork when we wrap it. This will add a lot of sweetness. You may be able to put the pork back in the cooker with some of the sauce from the foil for a glaze - never tried that since it wouldn't work for a comp. For comps we will add sauce prior to putting in the box. Make sure you heat your sauce in the morcowave first so it is hot.