Pulled pork
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Tex_77 do you let it sit for a while in the juice or only inject it. I really wish I would have payed more attention when the ol man was around. This is a good lesson for all of us in our community. Thanks for the response
kyle inject, rub, let sit over night.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Anyone have a good recipe for smoking pork butts for pulled pork that uses apple juice in the brine? My son graduates this year and I’m doing some for his party. My Dad always used apple juice but I dont know what else. He never wrote out his recipes, and he passed away before I could get them all from him. I’m sure I can figure out something, but a little help would be appreciated.
kyle remind me after 5pm today, i will look at my recipe and see if there is any value to you. Which im sure there is. I catered a 100 person wedding and they couldnt say enough good about it.
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Injection
3/4 Cup Apple Juice
1/2 Cup Water
1/2 Cup White Sugar
1/4 Cup Salt
2 TBL Worcestershire Sauce
Put a little of your rub in as well -
Anyone have a good recipe for smoking pork butts for pulled pork that uses apple juice in the brine? My son graduates this year and I’m doing some for his party. My Dad always used apple juice but I dont know what else. He never wrote out his recipes, and he passed away before I could get them all from him. I’m sure I can figure out something, but a little help would be appreciated.
kyle I have brined & injected, using Pa’s Black Bull, and then spritzed with apple juice and malt vinegar or apple cider vinegar to get a sweet/sour on the bark. It comes out great and usually not much leftover!
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I do 1part vinegar, 1part soy sauce, 1part real apple juice, not the drink. Injection, and also use as a mop during smoke / cook. or just inject and pre lather with cheap mustard and your favorite rub. Then mop or spray after 3hrs every 40mins or so… Finished temp apx 201* for pulled pork
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I do 1part vinegar, 1part soy sauce, 1part real apple juice, not the drink. Injection, and also use as a mop during smoke / cook. or just inject and pre lather with cheap mustard and your favorite rub. Then mop or spray after 3hrs every 40mins or so… Finished temp apx 201* for pulled pork
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Fat_Bob Stringy and a bit bloody i would think… Thanks for the correction. Big fingers, small key board. that’s my story and I’m sticking to it
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Fat_Bob Stringy and a bit bloody i would think… Thanks for the correction. Big fingers, small key board. that’s my story and I’m sticking to it
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Please, let us not go down that yellow brick road. Ha Ha… I’ve been told that before. Oh, Oh censure in the que .
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Fat_Bob Don’t know what your talking about Bob 201* is a good temp
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Thanks guys
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JoeB LOL. I guess that notification I received that said you edited the post after I gave you a poke with the stick was a system error. (
)Fat_Bob I Know nothing, I see nothing.
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Aaron Franklin has a good Texas-style pork butt
@kchaloup I never thought of him. I have his book. Thanks
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Pulled Pork I believe is one of The most labor intensive items that one can do THAT is THE most forgiving! Don’t sweat it, inject away in you wish, rub it down and rub it good till it gives you the “Wooseys”! (Remember that line from a few, ok many Novembers ago?)
Pulled pork is easy just takes time and don’t second guess your self when it goes into the stall phase!“Steady as she goes at the helm”. I have a write up if you wish to see it. let me know.
Mine is at least 16 hours start to finish. jm2c’s
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Pulled Pork I believe is one of The most labor intensive items that one can do THAT is THE most forgiving! Don’t sweat it, inject away in you wish, rub it down and rub it good till it gives you the “Wooseys”! (Remember that line from a few, ok many Novembers ago?)
Pulled pork is easy just takes time and don’t second guess your self when it goes into the stall phase!“Steady as she goes at the helm”. I have a write up if you wish to see it. let me know.
Mine is at least 16 hours start to finish. jm2c’s
@dennyo thanks. I have smoked them before, but my dad did the prep work on them. We would have meals at our town hall and feed the older folks in the neighborhood. Always a big success. I just wanted to try and get something close to his, and the only thing I know he used for sure was apple juice. Just looking for ideas from the community here.
101’s going to be a bit stringy don’t ya think? LOL
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