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South Carolina pulled port
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baychilla
Posts: 387
In the past I've done what I guess is a North Carolina style pulled pork. I wanted to try something a little different this time around and mosey'd my way south. The recipe I'm using comes from an episode of Cooks Country with a modification (I'm not going to use the oven - start to finish cooking will be in the Egg). I'm also for the first time going to inject the butts. It turns out I should have RTFM about how to use my nifty syringe. Oops.
Dry rub waiting to be applied
Dry rub waiting to be applied
Injection/brine with a wee addition (I put about 1tbsp of Makers in - I have no idea if alcohol is a good or bad thing for injecting)
16lbs of boneless butts
The butts after injection waiting a last rub in of the rub. I found that the amount of rub the recipe made to be insufficient (top, bottom, sides as well as the interior where the bone was).
Near San Francisco in California
Comments
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Alcohol is always good for injecting, if kept to a reasonable amount, like you did. Discovered this with JD Tennessee Honey, couldn't drink it so tried to cook with it. Worked very well, about 1 oz in a cup of marinade.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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The only thing I found for the JD honey was a hot toddy.Near San Francisco in California
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Looks good so far. I prefer bone-in butts myself. How did you like the rub? Their recipes usually lacked heat for me, but maybe their bbq recipes are better.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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If its like most of their other recipes probably too sweet for me. Unfortunately around here bone in butts are a special order item.The rub was very pungent when I got of whiff of it this morning before tossing the butts on the egg - so I'm hoping the mustard flavor carries through rather than the combination of white and brown sugar.Near San Francisco in California
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Just asking (not judging mind you) but two pic's with Makers Mark in them and they were both a little fuzzy?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Mickey said:Just asking (not judging mind you) but two pic's with Makers Mark in them and they were both a little fuzzy?Up and running this morningIt's Alive!Checking on the dome open featureNear San Francisco in California
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All I see is butts. When do we get to the port?
Steve
Caledon, ON
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Little Steven said:All I see is butts. When do we get to the port?Near San Francisco in California
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After nervously watching online all day (the butts seemed to heat up very quickly at first) I got home and saw I was stuck in plateau land at ~175. Not wanting to be up all night I pushed the grill grate temperature up to 300.
I wound up with thiswhich when introduced to the sauce (I think Ill make more sauce - I dont think I had enough)produced this -The pork tasted good while being pulled. I guess due to the sugar in the rub the skin took a very crisp crackling like quality. It was however a bit on the sweet side. I'm looking forward to trying the meat reheated in sandwiches, perhaps with a bit more sauce.Near San Francisco in California
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