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| 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. |
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06-17-2013, 10:51 AM
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#1 |
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Got Wood.
Join Date: 12-04-12
Location: cleveland ,ms
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butterfly butt?
Hey guys i have been having trouble getting flavor into my pulled pork.
i was just wondering if i butterflied the butt and added my rub to the middle of it and tied it back together and cooked it would that help any just fishing for flavor advice thanks |
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06-17-2013, 10:57 AM
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#2 |
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is Blowin Smoke!
  Join Date: 07-13-12
Location: Sterling, VA
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That may work, but I would inject with Chris Lilly's concoction before I tried butterflying my butt.
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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06-17-2013, 11:00 AM
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#3 |
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Got Wood.
Join Date: 12-04-12
Location: cleveland ,ms
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i did one on i cooked the other day had more flavor but not sure if i injected enough into it
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06-17-2013, 11:05 AM
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#4 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Either way should work just fine. You can also sprinkle a little rub mixture to the meat after you pull it.
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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06-17-2013, 11:15 AM
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#5 |
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Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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You could butter fly the pork butt, but I personally would inject before cooking. After you pull the pork I would use a finishing sauce or finishing rub to introduce more flavor.
I personally use an eastern carolina vinegar dip to finish off pulled pork. I'll hand pull the pork and add just a little bit of the vinegar dip into the meat and lightly toss it. This will make the pork really sing.
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~Ren~ Fat Kids Club Founding Member |
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06-17-2013, 11:25 AM
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#6 |
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Babbling Farker
 
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
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If you are making PP you can sprinkle a little of your rub in when you pull it and hit it with a little vinegar pepper sauce. That will wake up the flavor.
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Rick |
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06-17-2013, 11:45 AM
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#7 |
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is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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I've always wondered about butterflying it just to increase cooking time. But i'm scared to do it, since the long cook is what makes things tender
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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06-17-2013, 12:44 PM
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#8 |
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is One Chatty Farker
Join Date: 10-09-11
Location: Pelahatchie MS
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Foil or no foil when resting? And Hail State! lol...
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I LUV to smoke 'em... Trailer mounted reverse flow stick burner. Rehomed Weber Kettle #1 Black. Rehomed Weber Kettle #2 Copper Weber Kettle #3, Dads old cooker. Rehomed Brinkman electric. Rehomed Weber Smokey Joe. Rehomed Small Sunbeam tailgater. Rehomed Brinkman vertical smoker. Rehomed Little Chief electric smoker. Rehomed And 2 UDS go to set ups... Rehomed |
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06-17-2013, 02:01 PM
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#9 |
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Knows what a fatty is.
Join Date: 05-10-12
Location: Olathe, KS
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I attended a class taught by the Baron of BBQ Paul Kirk last week and one of his tips involved butterflying your butts. The reason he does this is to create a larger bark surface. More bark = more flavor. Make sense. I have yet to try it.
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Vegan is actually an ancient native american word. It translates into "Bad Hunter" 18" WSM & 22" WSM |
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