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Started By
Message
Looking for a good pulled pork or BBQ brisket recipe
Posted on 1/7/09 at 9:37 am
Posted on 1/7/09 at 9:37 am
Any suggestions??
3
Posted on 1/7/09 at 9:52 am to ForeverLSU02
Here's a dry rub for pulled pork - Memphis/Rendezvous style dry rub (apply mustard liberally before applying the rub):
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon dark brown sugar
1-1/2 teaspoons salt
1-1/2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon cumin
1/4 teaspoon cayenne pepper
Soak the boston butt in a brine overnight before applying the mustard and dry rub - it just falls apart when cooked correctly. The brine is made up of water, apple juice, brown sugar, and kosher salt. Cook at 250 degrees for 10 hours for an 8 lb piece of meat to where the internal temp of the meat is 180 - 190 and the meat will just fall apart
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon dark brown sugar
1-1/2 teaspoons salt
1-1/2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon cumin
1/4 teaspoon cayenne pepper
Soak the boston butt in a brine overnight before applying the mustard and dry rub - it just falls apart when cooked correctly. The brine is made up of water, apple juice, brown sugar, and kosher salt. Cook at 250 degrees for 10 hours for an 8 lb piece of meat to where the internal temp of the meat is 180 - 190 and the meat will just fall apart
Posted on 1/7/09 at 10:03 am to ForeverLSU02
I had a great one from Emeril Lagasse, but the recipe went floating away from Katrina. Of course, I am sure I could find it on the internet.
Posted on 1/7/09 at 10:05 am to Weaver
quote:I've checked already on the internet, friend. None of those really appealed to me. Thanks for the help though douche
Weaver
Posted on 1/7/09 at 10:06 am to Burlee
quote:Thanks
Burlee
Posted on 1/7/09 at 10:08 am to ForeverLSU02
quote:
douche
Right back at you!
Posted on 1/7/09 at 10:12 am to Weaver
quote:
Right back at you!
Posted on 1/7/09 at 10:13 am to ForeverLSU02
no problem - I haven't done one in awhile and just thinking about makes me wanna slap one on the grill this weekend.
Posted on 1/7/09 at 10:16 am to Burlee
This seems awesome !
Brine ???
How much water, apple juice etc?
Thanks,
Brine ???
How much water, apple juice etc?
Thanks,
Posted on 1/7/09 at 10:19 am to Burlee
I would also recommend when you take the meat out plan to do it in the morning when you calc your hours (I generally cook at 225 for about 13 hours. Then I take it out wrap in foil then wrap in a towel and let it sit in a ice chest (NO ICE) until ready to pull in time for lunch. Oh and smoke with apple wood or oak and mix in a piece or two of hickory.
This post was edited on 1/7/09 at 10:20 am
Posted on 1/7/09 at 10:21 am to Burlee
quote:you got me wanting to pull my pork after reading that.
Burlee
Instead of Apple Juice, I have used a apple cider beer - (woodchuck) with good results.
Posted on 1/7/09 at 10:22 am to EZ2BLSU
There's really no art to it - just enough to submerge the meat. I would think I usually do about 3:1 water to apple juice ratio.
Posted on 1/7/09 at 10:25 am to Catman88
quote:
Then I take it out wrap in foil then wrap in a towel and let it sit in a ice chest (NO ICE) until ready to pull
This is very good advice.
People differ on the temp and how long to cook, but the important thing to remember is to get it off the grill when the internal temp of the meat hits between 180 - 190.
Posted on 1/12/09 at 3:07 pm to ForeverLSU02
quote:
Right back at you!
Posted on 1/12/09 at 3:52 pm to ForeverLSU02
place 5 lb boston butt in pot add 1 1/4 cup of brown sugar and 1 1/4 cup of vinegar add water to completely cover the butt cover with lid and bake 12 hrs @ 250 remove drain and cool pull apart into strands add 18 oz of favorite bbq sauce stir and then bake uncovered 1 1/2 hrs @ 350
Posted on 1/12/09 at 6:12 pm to nevilletiger79
INJECTION
¾ CUP APPLE JUICE
¾ CUP PEACH JUICE
½ CUP WATER
½ CUP TURBINADO SUGAR
¼ CUP KOSHER SALT
2 TBSP WORCHESTIRE
RUB
¼ CUP DARK BROWN SUGAR
½ CUP WHITE SUGAR
½ CUP PAPRIKA
1/3 CUP GARLIC SALT
1/3 CUP KOSHER SALT
1 TBSP CHILI POWDER
1 TSP OREGANO
1 TSP CAYENNE PEPPER
1 TSP GROUND CUMIN
1 TSP BLACK PEPPER
Inject then apply rub. Wrap in saran wrap. Do this the night before. Refrigerate overnight or as long as you can. Smoke with hickory, pecan, apple, or cherry. Any combination will work. Smoke until 165 degrees internal spritzing with a 3:1 apple juice to spiced rum mix. When 165 is reached wrap in aluminum foil with some of the spritzing liquid. Put back on smoker until it reaches 200 to 205 internal. Pull of wrap in old towel and place in cooler for an hour or two to let it rest. Be careful it will still be hot. The bone should pop right out and should pull with ease. Here is a good finishing sauce to add afterwards. Sorry for the long post but this is excellent. Hope I didn't forget anything. And don't forget the coleslaw on the sandwich.
The Finishing Sauce for Pulled Pork
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.
I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.
Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.
Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!
If you've never done Pulled Pork with a "Finishing Sauce" before, you're in for a real treat!!!! It's the secret ingredient that alot of Quer's don't know about, and part of the reason people at my 'Q Parties say "they've never had Pulled Pork that tasted this good, before!".
¾ CUP APPLE JUICE
¾ CUP PEACH JUICE
½ CUP WATER
½ CUP TURBINADO SUGAR
¼ CUP KOSHER SALT
2 TBSP WORCHESTIRE
RUB
¼ CUP DARK BROWN SUGAR
½ CUP WHITE SUGAR
½ CUP PAPRIKA
1/3 CUP GARLIC SALT
1/3 CUP KOSHER SALT
1 TBSP CHILI POWDER
1 TSP OREGANO
1 TSP CAYENNE PEPPER
1 TSP GROUND CUMIN
1 TSP BLACK PEPPER
Inject then apply rub. Wrap in saran wrap. Do this the night before. Refrigerate overnight or as long as you can. Smoke with hickory, pecan, apple, or cherry. Any combination will work. Smoke until 165 degrees internal spritzing with a 3:1 apple juice to spiced rum mix. When 165 is reached wrap in aluminum foil with some of the spritzing liquid. Put back on smoker until it reaches 200 to 205 internal. Pull of wrap in old towel and place in cooler for an hour or two to let it rest. Be careful it will still be hot. The bone should pop right out and should pull with ease. Here is a good finishing sauce to add afterwards. Sorry for the long post but this is excellent. Hope I didn't forget anything. And don't forget the coleslaw on the sandwich.
The Finishing Sauce for Pulled Pork
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.
I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.
Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.
Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!
If you've never done Pulled Pork with a "Finishing Sauce" before, you're in for a real treat!!!! It's the secret ingredient that alot of Quer's don't know about, and part of the reason people at my 'Q Parties say "they've never had Pulled Pork that tasted this good, before!".
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