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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 09-03-2015, 09:40 AM   #1
DerHusker
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Smile Another Pulled Pork Thread

I was tasked with providing the Pulled Pork for a Pot Luck get together we were going to. Last Saturday I took a pork butt out of the freezer and put it in the fridge to thaw. Tuesday evening I pulled it out of the fridge and it was still almost completely frozen. Crud! I break out a large stock pot and let it sit in some water for around 4 hours and that did the trick. Got out my rub.

Took the pork butt out and cut off most if the fat cap and poured a little molasses on.

Rubbed that all over

and applied the rubbed. I wrapped this up in plastic wrap and then let it rest in the fridge overnight.

I got up at 6:00 and had the butt on the grill by 6:30 with some peach wood chunks.



After it reached an I.T. of 202 it probed like butter and I placed it into a chafing pan.

I then covered it with foil and placed it in a good cooler and cover with a few towels to let it rest. After approximately 4 hours we needed to go so I pulled the bone out. It was still almost too hot to touch but I pulled a few pieces off to get a pic of the results.

It was a hit!
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Old 09-03-2015, 09:43 AM   #2
Diesel Dave
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That looks real good

Do you find the molasses adds any flavor?
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Old 09-03-2015, 09:47 AM   #3
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Not really. It does make the rub stick like crazy and provides some good bark.
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Old 09-03-2015, 09:48 AM   #4
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Wasn't thinking it would, thanks
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Old 09-03-2015, 10:07 AM   #5
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Wasn't thinking it would, thanks

Looks like it serves the same role as the mustard that I use on my pork to get the rub to stick.
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Old 09-03-2015, 10:47 AM   #6
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Ive done the molasses a few times. I d say it helps with a nice bark.
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Old 09-03-2015, 11:13 AM   #7
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I'm gonna try molasses this weekend instead of mustard. Thanks for the tip!
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Old 09-03-2015, 11:46 AM   #8
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nice butt work
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Old 09-03-2015, 12:25 PM   #9
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I brine overnight in water, salt, molasses and white sugar then I use Hoisen sauce before the rub...
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Old 09-03-2015, 02:38 PM   #10
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Quote:
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Looks like it serves the same role as the mustard that I use on my pork to get the rub to stick.
Yes it does but it stickier then mustard so I believe you get better bark. JMHO
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Old 09-03-2015, 02:38 PM   #11
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Quote:
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Ive done the molasses a few times. I d say it helps with a nice bark.
Exactly. Thanks
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Old 09-03-2015, 02:39 PM   #12
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Originally Posted by medeloach View Post
I'm gonna try molasses this weekend instead of mustard. Thanks for the tip!
Thanks and you're welcome.
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Old 09-03-2015, 02:40 PM   #13
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Quote:
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nice butt work
Thanks Bob. (I think )
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Old 09-03-2015, 02:41 PM   #14
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Quote:
Originally Posted by thickstrings View Post
I brine overnight in water, salt, molasses and white sugar then I use Hoisen sauce before the rub...
Now that sounds like a great idea. Thanks
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Old 09-03-2015, 05:53 PM   #15
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Needless to say the potluck was named in your honor DH...
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