Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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After Pulled

Does anyone add anything to their pork butts after they have pulled them i.e. rub (besides BBQ sauce)? Just did my first butt yesterday and it was great! Just curious if I am missing something at the end.


  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    That looks pretty good to me just the way it is. I used a mustard based sauce recently that was delicious; and a nice change of pace.
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • frankc623frankc623 Posts: 163
    I will add a little rub for a little extra flavor.
    L-BGE | Westminster, MD
  • milesbrown4milesbrown4 Posts: 314
    I do not but I do put the rub and sauce out for individuals much like salt and pepper.  If you are competing you would for sure give it a cursory shake of rub at least.  
  • Charlie tunaCharlie tuna Posts: 2,191
    The turbo cooking provides so much more moisture and juices, nothing is needed for me.  I think adding anything would be taking away from the pulled pork.
  • onelikearockonelikearock Posts: 104
    Just a little Texas Pete for me.
    Chesapeake, VA
  • GramblerGrambler Posts: 142

    I love the added dimension vinegar with a tad of heat can give. Try this sometime:


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