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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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Old 06-17-2013, 10:51 AM   #1
umrebel26
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Default 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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Old 06-17-2013, 10:57 AM   #2
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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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Old 06-17-2013, 11:00 AM   #3
umrebel26
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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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Old 06-17-2013, 11:05 AM   #4
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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.

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Old 06-17-2013, 11:15 AM   #5
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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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Old 06-17-2013, 11:25 AM   #6
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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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Old 06-17-2013, 11:45 AM   #7
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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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Old 06-17-2013, 12:44 PM   #8
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Foil or no foil when resting? And Hail State! lol...
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Old 06-17-2013, 02:01 PM   #9
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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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