<![CDATA[Pulled pork]]>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.

]]>https://waltonsdev.nodebb.com/topic/3634/pulled-porkRSS for NodeThu, 10 Sep 2026 20:39:09 GMTWed, 31 Mar 2021 07:14:29 GMT60<![CDATA[Reply to Pulled pork on Sun, 18 Apr 2021 16:54:14 GMT]]>twilliams yep. I have some just haven’t used it yet. I was going to try it on some ribs but I always forget. 🍺 may be part of the problem about forgetting the pink paper!

]]>https://waltonsdev.nodebb.com/post/35154https://waltonsdev.nodebb.com/post/35154Sun, 18 Apr 2021 16:54:14 GMT<![CDATA[Reply to Pulled pork on Sun, 18 Apr 2021 16:47:00 GMT]]>@ndmike thats where the peach/pink paper comes in. Been told it keeps the bark on point while maintaining moisture. I have yet to try the paper

]]>https://waltonsdev.nodebb.com/post/35150https://waltonsdev.nodebb.com/post/35150Sun, 18 Apr 2021 16:47:00 GMT<![CDATA[Reply to Pulled pork on Sun, 18 Apr 2021 16:18:07 GMT]]>@ndmike that’s what’s great about it. So many ways to do it. I think bark is overrated, and tenderness is king, so I virtually always wrap in foil. The only wrong way to cook BBQ is the way your family and friends don’t like it.

]]>https://waltonsdev.nodebb.com/post/35146https://waltonsdev.nodebb.com/post/35146Sun, 18 Apr 2021 16:18:07 GMT<![CDATA[Reply to Pulled pork on Sat, 17 Apr 2021 16:27:18 GMT]]>Midwest_kc spot on! I like a good bark on mine! I usually run my pork butts naked and let them push through the stall on their own. I will not wrap in foil. I think you work too hard to achieve bark just to cover it in foil so it can get mushy! Just my 2 cents.

]]>https://waltonsdev.nodebb.com/post/35047https://waltonsdev.nodebb.com/post/35047Sat, 17 Apr 2021 16:27:18 GMT<![CDATA[Reply to Pulled pork on Wed, 07 Apr 2021 22:26:14 GMT]]>YooperDog said in Pulled pork:

Chef ribs and butt looks great! Happy Easter

I on the other hand, I totally disagree, I think you should toss it into your garbage!!

(btw when is pickup?)
cute-egg-cartoon-mascot-character-licking-his-lips-holding-silverware-cute-egg-cartoon-mascot-character-licking-his-lips-182684935.jpg

]]>https://waltonsdev.nodebb.com/post/34283https://waltonsdev.nodebb.com/post/34283Wed, 07 Apr 2021 22:26:14 GMT<![CDATA[Reply to Pulled pork on Mon, 05 Apr 2021 01:28:13 GMT]]>Chef ribs and butt looks great! Happy Easter

]]>https://waltonsdev.nodebb.com/post/34156https://waltonsdev.nodebb.com/post/34156Mon, 05 Apr 2021 01:28:13 GMT<![CDATA[Reply to Pulled pork on Sun, 04 Apr 2021 23:42:58 GMT]]>@dennyo You are correct. That’s why we use either color butcher paper and never freezer or wax paper.

]]>https://waltonsdev.nodebb.com/post/34145https://waltonsdev.nodebb.com/post/34145Sun, 04 Apr 2021 23:42:58 GMT<![CDATA[Reply to Pulled pork on Sun, 04 Apr 2021 23:29:46 GMT]]>Do not use any of the waxed paper in BBQ.
I don’t care what color it is, food grade unwaxed is what is to be in use with Q.

]]>https://waltonsdev.nodebb.com/post/34144https://waltonsdev.nodebb.com/post/34144Sun, 04 Apr 2021 23:29:46 GMT<![CDATA[Reply to Pulled pork on Sun, 04 Apr 2021 23:41:27 GMT]]>processhead That product still uses a wax coating. I could only guess that while some is used in the kitchen, a lot is used in arts and crafts because of the wax transfer, like when people do tee-shirts. Items can be cut out and then transfer the ‘wax’ to the cloth for different effects.

Most baking, candy making, and other kitchen uses now use parchment paper - two types: a silicon coated and a polymer coated.

]]>https://waltonsdev.nodebb.com/post/34133https://waltonsdev.nodebb.com/post/34133Sun, 04 Apr 2021 23:41:27 GMT<![CDATA[Reply to Pulled pork on Sun, 04 Apr 2021 19:21:58 GMT]]>Since I started the ribs on this topic, thought I would just finish them here. I wrap my ribs when I first sight of a bone poking out.

image0.jpeg

I then apply a light coating of honey, topped with medium brown sugar and some additional dry rub.

image2.jpeg

Wrap. I go kind of by the 2:2:1 rule. 2 hours unwrapped, 2 hours wrapped, then 1 hour unwrapped, applying what every sauce every 15 minutes, being careful not to burn the sugars that are in many sauces.

]]>https://waltonsdev.nodebb.com/post/34132https://waltonsdev.nodebb.com/post/34132Sun, 04 Apr 2021 19:21:58 GMT<![CDATA[Reply to Pulled pork on Sun, 04 Apr 2021 19:18:45 GMT]]>Bob Stehlik said in Pulled pork:

processhead In our household we do something similar. We brown up the leftover pulled pork with onions and mushrooms and then add shredded cabbage and egg noodles. Very much like the Polish/Czech dish Haluski/Halusky that my family ate growing up in Milwaukee.

I think every culture has their own way of turning leftovers into something every bit as delicious as the original dish, and sometimes even better!

Here’s to leftovers!

]]>https://waltonsdev.nodebb.com/post/34131https://waltonsdev.nodebb.com/post/34131Sun, 04 Apr 2021 19:18:45 GMT<![CDATA[Reply to Pulled pork on Sun, 04 Apr 2021 19:01:53 GMT]]>processhead In our household we do something similar. We brown up the leftover pulled pork with onions and mushrooms and then add shredded cabbage and egg noodles. Very much like the Polish/Czech dish Haluski/Halusky that my family ate growing up in Milwaukee.

]]>https://waltonsdev.nodebb.com/post/34130https://waltonsdev.nodebb.com/post/34130Sun, 04 Apr 2021 19:01:53 GMT<![CDATA[Reply to Pulled pork on Sun, 04 Apr 2021 19:00:01 GMT]]>Chef would that also apply to the translucent product on rolls sold in stores to consumers and marketed as wax paper?

]]>https://waltonsdev.nodebb.com/post/34129https://waltonsdev.nodebb.com/post/34129Sun, 04 Apr 2021 19:00:01 GMT<![CDATA[Reply to Pulled pork on Sun, 04 Apr 2021 18:00:48 GMT]]>twilliams I believe they stopped using wax coatings on both pink and white butcher paper a long time ago. As both are going through a sizing process near the end of it’s production, I believe both are treated with a polypropylene, at least it was when I was in polypropylene manufacturing. Wax and Bakelite were replace in the late 60’s (seems like yesterday) when polymer production became more practical.

]]>https://waltonsdev.nodebb.com/post/34128https://waltonsdev.nodebb.com/post/34128Sun, 04 Apr 2021 18:00:48 GMT<![CDATA[Reply to Pulled pork on Sun, 04 Apr 2021 17:07:11 GMT]]>Chef butcher paper has a wax coating on it where pink paper dont. Not sure if the wax creates any issues.

]]>https://waltonsdev.nodebb.com/post/34127https://waltonsdev.nodebb.com/post/34127Sun, 04 Apr 2021 17:07:11 GMT<![CDATA[Reply to Pulled pork on Sun, 04 Apr 2021 17:05:52 GMT]]>glen How true

]]>https://waltonsdev.nodebb.com/post/34126https://waltonsdev.nodebb.com/post/34126Sun, 04 Apr 2021 17:05:52 GMT<![CDATA[Reply to Pulled pork on Sun, 04 Apr 2021 17:05:18 GMT]]>Tex_77 between peach or pink, not sure. Be honest with you its probably the same thing.

]]>https://waltonsdev.nodebb.com/post/34125https://waltonsdev.nodebb.com/post/34125Sun, 04 Apr 2021 17:05:18 GMT<![CDATA[Reply to Pulled pork on Sun, 04 Apr 2021 17:04:23 GMT]]>Midwest_kc You are absolutely right. I like the in between, hence butcher paper. It’s all good if done right.

]]>https://waltonsdev.nodebb.com/post/34124https://waltonsdev.nodebb.com/post/34124Sun, 04 Apr 2021 17:04:23 GMT<![CDATA[Reply to Pulled pork on Sun, 04 Apr 2021 17:03:02 GMT]]>twilliams is there a difference?

]]>https://waltonsdev.nodebb.com/post/34123https://waltonsdev.nodebb.com/post/34123Sun, 04 Apr 2021 17:03:02 GMT<![CDATA[Reply to Pulled pork on Sun, 04 Apr 2021 17:01:53 GMT]]>I’m always interested in the foil vs paper debate. Unlike some of the debates that happen over and over, I don’t think there’s a right/wrong answer. It’s about preference. If you want a thicker, crunchier bark, run naked. If you want a more tender product, but virtually no crunch, run foil. If you want somewhere in between, run paper.

Personally, I’m a tenderness guy. I use foil for virtually everything.

]]>https://waltonsdev.nodebb.com/post/34122https://waltonsdev.nodebb.com/post/34122Sun, 04 Apr 2021 17:01:53 GMT<![CDATA[Reply to Pulled pork on Sun, 04 Apr 2021 17:00:43 GMT]]>kyle Total time took 13 hours. Pulled it at 207 degrees. Bark was very good and the pork glistened with moisture. That’s only a guideline, too many variables. image8.jpeg image7.jpeg image5.jpeg image0.jpeg

Now, started the ribs to finish off the proteins for the day.

Happy Easter Everyone. We have be blessed with such a great gift.

]]>https://waltonsdev.nodebb.com/post/34121https://waltonsdev.nodebb.com/post/34121Sun, 04 Apr 2021 17:00:43 GMT<![CDATA[Reply to Pulled pork on Sun, 04 Apr 2021 16:58:48 GMT]]>If it’s on a men’s shirt it salmon!

]]>https://waltonsdev.nodebb.com/post/34120https://waltonsdev.nodebb.com/post/34120Sun, 04 Apr 2021 16:58:48 GMT<![CDATA[Reply to Pulled pork on Sun, 04 Apr 2021 16:55:42 GMT]]>processhead pink or peach

]]>https://waltonsdev.nodebb.com/post/34119https://waltonsdev.nodebb.com/post/34119Sun, 04 Apr 2021 16:55:42 GMT<![CDATA[Reply to Pulled pork on Sun, 04 Apr 2021 16:54:16 GMT]]>twilliams processhead I know. Of all times to run out of butcher paper, LOL Foil is okay, and gives a good product, but I do prefer butcher paper.

As far as the color thing, it’s not the color, but the thickness. White comes in several thicknesses, and usually price dictates what a store carries. The pink does not come in nearly as many thicknesses, and is typically thicker than the white that is in inventory.

I use the pink for the thickness.

]]>https://waltonsdev.nodebb.com/post/34118https://waltonsdev.nodebb.com/post/34118Sun, 04 Apr 2021 16:54:16 GMT