BBQ Sauce -- Pork Butt

Kjunbob

I am about to wrap my Pork Butt that has been cooking since early this AM to get it through the stall.  My wife just had an interesting idea that might be good... Should we cover it in the BBQ sauce  to allow the sauce to soak in a bit before we put it back in the egg?  Thoughts?  
Thanks

Hans61

I wouldn't - may want to use leftovers for other stuff I.e. Pulled pork quesadilla-  nachos. Some people also like different sauces 

Kjunbob

Good point..

The Cen-Tex Smoker

Well said by Hans- Also, sauce won't soak in. It just sits on the outside. It will most likely scorch since most have a lot of sugar in them. Plus it would most likely turn that bark you have been working so hard on all day into a gloopy mess.

Save the sauce for the table

pgprescott

Ditto. Personally I like a simple vinegar sauce in my sammiches. Enjoy!

SoCalTim

Try it, let us know how it turns out.

Hans61

Yeah man post some pics. Should turn out great!

henapple

I'd pour bourbon in a glass.... And hope the cook lasted a while 

Kjunbob

Decided not to do it.. thinking that we might want the left overs for some other use.. but I will try it someday on a smaller pork butt.

agreen

I'm sorry new to smoking, but what exactly is "the stall"  mean?  thanks!

pgprescott

agreen said:

I'm sorry new to smoking, but what exactly is "the stall"  mean?  thanks!

The stall is the period of time when the meat is at the ideal temperature for the breakdown and melting of collagen and connective tisssue. Usually @ 160 degrees. During this time the meat temperature rises very slowly and can even regress. It’s like sweat for humans. It cools the meat. 

DavidL

agreen said:

I'm sorry new to smoking, but what exactly is "the stall"  mean?  thanks!

agreen, during a low and slow cook, you'll see the internal temperature (IT) of the meat rise fairly-consistently until it reaches a point where the temperature stalls due to the action pgprescott described above.  At that point the temperature will rise very little if any, and may even drop a few degrees, and stay in a "stalled" mode until it continues to rise again in a fairly-consistent manner until it reaches the target IT.  A stall can last for a pretty good while.

David

drumdudeguy

I coat with salt, pepper, and peanut oil before I cook. After it's done I pull the pork, coarse chop it, and add one bottle of Harris Teeter Eastern Carolina (Vinegar Based) Sauce per butt. Allow the sauce to marinate for 8 hours before eating.

gdenby

agreen said:

I'm sorry new to smoking, but what exactly is "the stall"  mean?  thanks!

The mass of meat can't rise above a certain temperature until at least half of the water in it has sweated out. The piece is being cooled by evaporation. Traditional cooking temperatures are low enough that the cooling effect tends to keep the meat at an internal temp of around 160 for many hours. Study in the past few years has shown that the "turbo" method, boosting the cooking temp to up too 350, drives the moisture off so fast that there is no stall. The down side is that the meat does not spend as much time in the smoke, and sugar in the rub might burn a bit.

The texture is also somewhat different. As the collagen breaks down, which happens at top speed once its at 180F, the resulting gel spreads thru the muscle fiber. Lower temps that hold the meat around 160 give the goo more time to diffuse. Its not a huge difference, but its noticeable to me.

buzd504

drumdudeguy said:

I coat with salt, pepper, and peanut oil before I cook. After it's done I pull the pork, coarse chop it, and add one bottle of Harris Teeter Eastern Carolina (Vinegar Based) Sauce per butt. Allow the sauce to marinate for 8 hours before eating.

You have a freshly chopped hot pork butt, and you wait 8 hours?  That's crazy talk.