The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 10-03-2013, 12:58 PM   #1
MrDsmoker
On the road to being a farker
 
MrDsmoker's Avatar
 
Join Date: 07-07-13
Location: Rhode Island
Default First Boston butt

Hey guys I officially made my first Boston butt. I smoked on my kettle for 6 hrs and it came out great! Unfortunately there was a group of people waiting so I didn't take pics. My question is since I foiled it should i have kept the juice to keep the meat more moist once I pulled the pork?
MrDsmoker is offline   Reply With Quote




Old 10-03-2013, 01:04 PM   #2
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Default

When I do foil I put the juice right back in as I pull it.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Old 10-03-2013, 01:06 PM   #3
Diesel Dave
Quintessential Chatty Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: In the woods
Default

^^^ yeppers what he said
__________________
Help us raise funds to feed our Veterans and Homeless HERE


Be careful who you step on on your way up, you may meet them again on your way back down
Diesel Dave is offline   Reply With Quote


Old 10-03-2013, 01:06 PM   #4
DerHusker
Babbling Farker
 
DerHusker's Avatar
 
Join Date: 04-05-12
Location: Escondido, CA
Default

Quote:
Originally Posted by MrDsmoker View Post
Hey guys I officially made my first Boston butt. I smoked on my kettle for 6 hrs and it came out great! Unfortunately there was a group of people waiting so I didn't take pics. My question is since I foiled it should i have kept the juice to keep the meat more moist once I pulled the pork?
No pics!

I don't usually foil but if I did I'd open up the foil and dump the entire contents into a large container and do the pulling with the juice.
__________________
Primo Oval XL, Vision Kamado, 60" Members Mark Gasser, Weber 22.5" OTS & WGA
DerHusker is offline   Reply With Quote


Old 10-03-2013, 01:18 PM   #5
sliding_billy
somebody shut me the fark up.

 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
Default

I don't normally foil, but... If I know that I will be freezing some of the pulled, I will put a drip tray under it to collect the juices for the freezer bag. Some of it will go in as I am pulling as well. Same would apply to foiling.
sliding_billy is offline   Reply With Quote


Old 10-03-2013, 01:22 PM   #6
Grimm5577
is One Chatty Farker
 
Join Date: 08-09-12
Location: Bucks County, PA
Default

If I foil, I generally just put the butt in a pan and foil over it, so all the juices are there. I then pull the pork in that same pan.
Grimm5577 is offline   Reply With Quote


Old 10-03-2013, 01:23 PM   #7
peeps
somebody shut me the fark up.

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Round Rock, TX
Default

I have never wrapped a butt but when I have a bunch left over and need something to help keep it moist, I have made up some of this and mixed it in prior to freezing. I have also mixed it in for serving before.

Smokin Okie's Pulled Pork Baste & Serving Sauce

(makes about 5 cups)

4 cups apple juice
1/2 cup Worcestershire sauce
4 tablespoons cider vinegar
2 tablespoon dry mustard
4 tablespoon brown sugar
3 bay leaf
6 cloves of garlic
2 teaspoon ground ginger
1 teaspoon cayenne (I sometimes use Hungarian Paprika)
1/2 teaspoon ground cloves (the secret ingredient)
__________________
- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote


Thanks from:--->
Old 10-03-2013, 01:35 PM   #8
Diesel Dave
Quintessential Chatty Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: In the woods
Default

That sounds really good
__________________
Help us raise funds to feed our Veterans and Homeless HERE


Be careful who you step on on your way up, you may meet them again on your way back down
Diesel Dave is offline   Reply With Quote


Old 10-03-2013, 01:55 PM   #9
DerHusker
Babbling Farker
 
DerHusker's Avatar
 
Join Date: 04-05-12
Location: Escondido, CA
Default

Quote:
Originally Posted by Grimm5577 View Post
If I foil, I generally just put the butt in a pan and foil over it, so all the juices are there. I then pull the pork in that same pan.
__________________
Primo Oval XL, Vision Kamado, 60" Members Mark Gasser, Weber 22.5" OTS & WGA
DerHusker is offline   Reply With Quote


Old 10-03-2013, 02:02 PM   #10
peeps
somebody shut me the fark up.

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Round Rock, TX
Default

Quote:
Originally Posted by Diesel Dave View Post
That sounds really good
It is...I pulled some PP from the freezer last week that had a bit of that sauce in it and it was heavenly!
__________________
- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote


Thanks from:--->
Old 10-03-2013, 03:04 PM   #11
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron
Default

I taste the foil juice and decide if I want to use it or not. 90% of the time I do I use a separater to get rid of the grease.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

2018 Chicago Area Mid-Winter Lunch!!!

The Naked Fatty!

4x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is offline   Reply With Quote


Old 10-03-2013, 03:26 PM   #12
MrDsmoker
On the road to being a farker
 
MrDsmoker's Avatar
 
Join Date: 07-07-13
Location: Rhode Island
Default

Thanks for the help guys. For those that don't foil what is your technique if you don't mind sharing?
MrDsmoker is offline   Reply With Quote


Old 10-03-2013, 03:34 PM   #13
Terry Hesticles
Knows what a fatty is.
 
Join Date: 09-13-12
Location: Edmond, OK
Default

I only foil butts when they're resting in a cooler for a couple of hours. I've eaten pulled pork almost straight off the smoker, and the average person couldn't tell much of a difference, but I prefer a post-smoke wrap.
Terry Hesticles is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:49 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts