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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 05-20-2019, 10:09 AM   #31
orangeblood
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use a simple rub with the sugar content that creates the bark you like

spend most of your time and energy on making sure you have a good fire that burns clean and maintains constant low temps throughout the cook

the rest is hocus pocus (secret rubs, slathers, bbq sauces, exotic wood, etc)

over the top bbq speaks for itself

just my $0.02 ....Good Luck!!
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Old 05-20-2019, 10:46 AM   #32
MetalAged
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I plan on trying an experiment with a whole bone in shoulder this weekend for my Memorial Day Belmeat. The plan is to smoke the day before until 150 degrees, wrap overnight in a cooler and then steam with apple juice and water to temperature, similar to how you would do for a pastrami. Let you know how it goes
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Old 05-20-2019, 11:09 AM   #33
Peter B
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I brine the butt for a couple of days, dry rub, smoke and wrap with butter, toasted garlic and Rosemary. When the butt is ready I let it rest and I shred it. I let it sit in the refrigerator over night. The next day I heat it up on the stove. I start with diced onions in butter, then garlic and some white wine. Add the pork and let it soak up all of that flavor.

You could then make a vegetable rice with onion, more garlic and red pepper and add the shredded pork for ridiculous flavor.
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Old 05-20-2019, 11:23 AM   #34
highergr0und
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Most folks are just used to pork being boring so they go straight to covering it in sauce...

I used to be a big proponent of cooking straight thru to get that bark super dark, pulling it, then adding a bit of rub in for a flavor boost, but lately I've been experimenting with wrapping with a sauce made of ACV, apple juice, worstershire and a few misc spices, then saving the sauce, separating fat, and adding it back to the meat with a bit of rub. My goal is to enhance the meat and add flavor without folks thinking it's already sauced.
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Old 05-20-2019, 02:25 PM   #35
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Chop it up, splash of vinegar sauce. There's beauty in simplicity.
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Old 05-21-2019, 12:06 AM   #36
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Wow so many good tips. Thanks all!
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Old 05-21-2019, 01:18 AM   #37
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To all the folk who wrap: Can you achieve the same results with better bark if you just place a pan with a calculated amount of water underneath, such that the evaporation of the water doesn't *quite* dry out before the drippings after the stall replenish them? And then use that instead of foil juices? For me, the joy of pulled pork (versus braised shoulder) is the pieces of crispy bark mixed in...

Also, I'm a big proponent of using some (at least) of the rendered fat from the pork when mixing back into the meat. Nobody eats BBQ for health, why throw away all that flavor? Sure, remove the chunks of fat that haven't rendered, but the liquid fat is gold, especially for reheating.
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Old 05-21-2019, 05:26 AM   #38
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I've done about 30 individual pork shoulder cooks in the past year trying to hone in something and I pretty much have settled on

1) Rub outside with salt, honey mustard, and Oakridge (either comp or secret wep)

2) Inject with Peach Apple Juicy Juice, Oakridge Game Changer, and a shot or 2 of Franks Red Hot

3) Cook @ 225 on grates until 165 IT, then foil pan and wrap with a little Peach Apple Juicy Juice

4) Cooler @ 202-204 IT for as long as I need then pull with a little more Secret Weapon rub and the drippings from the foiled pan.

My wife ends up eating more of it than I do, and she's a pretty damn picky eater.

I figure if the best Qers in the world rub, injection, and foil its a good place to start.

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Old 05-22-2019, 02:54 PM   #39
ThePerfectBeard
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Quote:
Originally Posted by Hoss View Post
Cook a whole shoulder.It will take 24 hours or so at 250 f.If you cannot find that,cook a butt and a picnic and add them together,same thing.Just keep it simple,salt,pepper,garlic,,whatever rub you like.They are very forgiving.Good Luck.
I never thought about doing a whole shoulder... so even if I buy them separate like you did, it'll take like 24 hours? Not the normal 10-12 like a lone butt would?
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Old 05-22-2019, 03:10 PM   #40
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The best PP I've ever pulled off used Chris Lilly's rub and injection. Be sure to let it warm up a bit so it can take the injection. I double wrap or put it in a pan to catch the juices. Once pulled I pour the juice over the pork and dust it with a finer ground version of the rub. Enjoy.
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Old 05-22-2019, 03:24 PM   #41
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There's a theme here. Re-introducing some form of flavored liquid is the "secret".
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Old 05-22-2019, 03:29 PM   #42
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Shhhh....dont tell
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Old 05-22-2019, 04:36 PM   #43
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Well timed thread. I am actually in North Carolina this week on business. First time to travel this fine state. Stopped by Lexington BBQ yesterday for lunch. Sorry no pics. It was good. I got the large tray with coarse and regular chopped. It was good. A tad bland though, but very moist. People there are super nice. Today some clients took me to Parkers's in Wilson, NC, which also does fried chicken and catfish. It is Easyern so they do whole hog. I liked it a little better. The sauce had a little more pop to it.

I really enjoy the NC Q so this weekend I want to do some quasi Carolina Q. Will do a small butt just because I don't want a ton of leftovers. Will use an eastern type sauce though. Seasoning on the butt will be simple salt and pepper, no injection and no wrap for stout bark
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Old 05-22-2019, 08:06 PM   #44
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Interesting replies.Thank you for asking the question.Thin BLUE smoke,my friend.THIN BLUE smoke is your friend.
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Old 05-23-2019, 08:10 AM   #45
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I currently inject with Butchers- 1/3 cup and 1/4 cup packed brown sugar Add 2 cups apple juice the fill the quart container with bottled water I put the whole quart in the butt When it his 165 I wrap in foil and add Stubbs pork marinade and take off grill when done No ever complains about it
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