Jack Daniels pulled pork (pics)

SeahawksEGGHead

I got this recipe from my boss's boss at work, and with a strong recommendation I decided to try it.  I started with a 10 lb butt, soaked it in a marinate for at least 12 hours, I think mine was closer to 18.  Marinade was ketchup, white vinegar, brown sugar, onion and garlic powders, soy and Worcestershire, molasses and whiskey.  The recipe called for single barrel, but I couldn't bring myself to spend that much on something I wasn't going to drink straight up, so I settled for the old #7 Jack Daniels.  Well the shoulder rested in that overnight, then yesterday afternoon, I injected most of the marinate into the pork while the Egg was getting up to temp.  The butt held the injection pretty well, and I was growing more and more excited about this stuff.

The Egg was ready at 250 grill temp, so I threw in 2 hickory and 3 cherry chunks, the PS and raised grid configuration, and then I placed the butt.  Closed the lid and went to a Hanukkah service where I silently took pity on the kosher folks, whilst thinking about my delicious pork butt slow cooking back home.  Went to bed anxious as a kid on Christmas Eve, knowing something good was waiting for me when I woke up. 

I arose this morning, earlier than expected but filled with anticipation.  I checked my temps, Egg was steady at 250-ish, and the meat was 195.  Holy cow, need to start checking the bone for release!  So I went downstairs, made some coffee, started the dough in the bread machine for the buns, and checked on the butt.  The bone was still solid, so I moved the probe to a different segment of my butt, and it read 192.  So I had some time, which was a big relief.  Made waffles for breakfast, cleaned up the kitchen, checked the meat, bone was still solid, no problem.  Dough was ready, so I shaped my hamburger buns on the baking sheet, placed them in the lower oven to let them rise.  Checked on the meat, IT was 196 and the bone was wiggly, so I pulled it.  10 lbs for 17 hours at 250, sounds good to me.  FTC time until grandma arrives.

Pulled this sucker out of the cooler, pulled it with bear claws, and wow.  The texture was terrific, very tender, very moist.  The flavor... the aroma... it was strong, very tasty, very flavorful.  This stuff makes for a terrific pulled pork sammich.  Everyone was happy, including this guy.  One of my better cooks.

Brisket_Fanatic

Sounds and looks amazing!

TN2TX

Looks great!

theyolksonyou

Looks great.

This made me confused, then amused. "Closed the lid and went to a Hanukkah service where I silently took pity on the kosher folks, whilst thinking about my delicious pork butt slow cooking back home."

Edit: bookmarked.

grege345

I like the looks of this very much

Jeepster47

The Jack Daniels' approach sounds interesting and the final product looks great ... good cook ... thanks for sharing.

johnmitchell

Great looking and interesting....But your pics are beyond awesome.. =D>

ksmyrl

I've never been a fan of injection. Never saw the benefit. However...injecting with whiskey after a day long soak. This I will try. I love whiskey that much. Nice job.

bodski

I want some! Amusing and informative post.

FATC1TY

Try using pappy next time see if it taste more rare.

Nice cook!

What injector do you use?

SeahawksEGGHead

FATC1TY said:

Try using pappy next time see if it taste more rare. Nice cook! What injector do you use?

I'm pretty sure I'm using the Bayou Classic injector.  I used the minced marinade needle for this one.

SeahawksEGGHead

ksmyrl said:

I've never been a fan of injection. Never saw the benefit. However...injecting with whiskey after a day long soak. This I will try. I love whiskey that much. Nice job.

The marinade certainly does give the meat a distinct flavor.  This is the first time I've injected a pork butt, and I'm certainly open to do it again.

SeahawksEGGHead

johnmitchell said:

Great looking and interesting....But your pics are beyond awesome.. =D>

Thanks for the kind words.