Another Pulled Pork Thread

DerHusker · 09-03-2015, 09:40 AM

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!

Diesel Dave · 09-03-2015, 09:43 AM

That looks real good

Do you find the molasses adds any flavor?

DerHusker · 09-03-2015, 09:47 AM

Not really. It does make the rub stick like crazy and provides some good bark.

Diesel Dave · 09-03-2015, 09:48 AM

Wasn't thinking it would, thanks

Jeff H · 09-03-2015, 10:07 AM

Quote:

Originally Posted by Diesel Dave

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.

smoke ninja · 09-03-2015, 10:47 AM

Ive done the molasses a few times. I d say it helps with a nice bark.

medeloach · 09-03-2015, 11:13 AM

I'm gonna try molasses this weekend instead of mustard. Thanks for the tip!

landarc · 09-03-2015, 11:46 AM

nice butt work

thickstrings · 09-03-2015, 12:25 PM

I brine overnight in water, salt, molasses and white sugar then I use Hoisen sauce before the rub...

DerHusker · 09-03-2015, 02:38 PM

Quote:

Originally Posted by Jeff H

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

DerHusker · 09-03-2015, 02:38 PM

Quote:

Originally Posted by smoke ninja

Ive done the molasses a few times. I d say it helps with a nice bark.

Exactly. Thanks

DerHusker · 09-03-2015, 02:39 PM

Quote:

Originally Posted by medeloach

I'm gonna try molasses this weekend instead of mustard. Thanks for the tip!

Thanks and you're welcome.

DerHusker · 09-03-2015, 02:40 PM

Quote:

Originally Posted by landarc

nice butt work

Thanks Bob. (I think

)

DerHusker · 09-03-2015, 02:41 PM

Quote:

Originally Posted by thickstrings

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

Al Czervik · 09-03-2015, 05:53 PM

Needless to say the potluck was named in your honor DH...

09-03-2015, 09:40 AM	#1
DerHusker Babbling Farker Join Date: 04-05-12 Location: Escondido, CA	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! __________________ Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr.

09-03-2015, 09:43 AM	#2
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	That looks real good Do you find the molasses adds any flavor? __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

09-03-2015, 09:47 AM	#3
DerHusker Babbling Farker Join Date: 04-05-12 Location: Escondido, CA	Not really. It does make the rub stick like crazy and provides some good bark. __________________ Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr.

09-03-2015, 09:48 AM	#4
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Wasn't thinking it would, thanks __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

09-03-2015, 10:47 AM	#6
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	Ive done the molasses a few times. I d say it helps with a nice bark. __________________ Let's all just calm down and smoke a fatty

09-03-2015, 11:13 AM	#7
medeloach On the road to being a farker Join Date: 12-29-11 Location: Columbus, OH	I'm gonna try molasses this weekend instead of mustard. Thanks for the tip!

09-03-2015, 11:46 AM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	nice butt work __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

09-03-2015, 12:25 PM	#9
thickstrings Found some matches. Join Date: 07-31-15 Location: Hartman, Ar.	I brine overnight in water, salt, molasses and white sugar then I use Hoisen sauce before the rub...

09-03-2015, 05:53 PM	#15
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Needless to say the potluck was named in your honor DH... __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")