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South Carolina pulled port

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baychilla
baychilla Posts: 387
in EggHead Forum
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
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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)
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16lbs of boneless butts
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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).
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Near San Francisco in California
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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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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  • baychilla
    baychilla Posts: 387
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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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  • caliking
    caliking Posts: 18,731
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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 2013
    A happy BGE family in Houston, TX.
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  • baychilla
    baychilla Posts: 387
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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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  • Mickey
    Mickey Posts: 19,674
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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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  • baychilla
    baychilla Posts: 387
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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? 
    Id like to blame my cell phone.  It's not near as sharp as my DSLRs.

    Up and running this morning
    image

    It's Alive!
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    Checking on the dome open feature ;)
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    Near San Francisco in California
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  • Little Steven
    Little Steven Posts: 28,817
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    All I see is butts. When do we get to the port?

    Steve 

    Caledon, ON

     

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  • baychilla
    baychilla Posts: 387
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    Little Steven said:
    All I see is butts. When do we get to the port?
    Hah.  As soon as the clipper from Lisbon arrives. 
    Near San Francisco in California
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  • Little Steven
    Little Steven Posts: 28,817
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    Love me some Warres man!

    Steve 

    Caledon, ON

     

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  • baychilla
    baychilla Posts: 387
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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 this
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    which when introduced to the sauce (I think Ill make more sauce - I dont think I had enough) 
    image

    produced this - 
    image

    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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