Butt Juice

MattBTI

What do you guys use for your butt juice to add some pop to your final pulled pork product, or do you add anything? I've been using a recipe I found in steven raichlen's Sauces Rubs and Marinades book that I adapted from another recipe in that book to pulled pork. Its basically a vinegar and butter concoction with a little cayenne and pepper. I typically don't use drip pans when I cook low and slow. Just let the juices drip straight onto the PS so I don't end up with drippings to mix back in. 

Just curious to hear if there is much variety among the methods. 

Thanks

TEXASBGE2018

MattBTI said:

What do you guys use for your butt juice to add some pop to your final pulled pork product, or do you add anything? I've been using a recipe I found in steven raichlen's Sauces Rubs and Marinades book that I adapted from another recipe in that book to pulled pork. Its basically a vinegar and butter concoction with a little cayenne and pepper. I typically don't use drip pans when I cook low and slow. Just let the juices drip straight onto the PS so I don't end up with drippings to mix back in. 

Just curious to hear if there is much variety among the methods. 

Thanks

I do nothing with it except throw it in the trash same with Brisket drippings. No reason other than I don't care/am too lazy to make a sauce with them.

lkapigian

Could have been a friday thread

nolaegghead

I would start by renaming it to something that sounded more appealing. 

Carolina Q

Always a drip pan and then into the trash. Beyond that, you lost me when you mentioned Raichlen.

johnmitchell

I think you will soon be getting the Cesar Hernandez salute for your thread..

MattBTI

To clarify from my OP; do any of you add anything to your pulled pork, once pulled, or do you just pull and serve?

Carolina Q

MattBTI said:

To clarify from my OP; do any of you add anything to your pulled pork, once pulled, or do you just pull and serve?

Eastern NC vinegar sauce

ryantt

Put all of the juices in a fat separator and allow it to cool and remove the fat from the top.  I then poor some of it back in with the some of my pulled pork.  If I’m at a comp we use it reduced and mix it with some of our sauce and drag the money muscle, tubes meat and top our pulled with it. 

MattBTI

@Carolina Q thank you. I looked up some recipes for that sauce style and would say what I add is similar with the addition of some butter. 

DoubleEgger

ryantt said:

Put all of the juices in a fat separator and allow it to cool and remove the fat from the top.  I then poor some of it back in with the some of my pulled pork.  If I’m at a comp we use it reduced and mix it with some of our sauce and drag the money muscle, tubes meat and top our pulled with it. 

You drag your money muscle through butt juice? 

SGH

MattBTI said:

What do you guys use for your butt juice 

This has got to be the greatest question ever asked on the forum. I proudly give it the Double Seal Of Approval and the Cesar Hernandez salute👍


And by all means, keep the questions coming brother👍

Kent8621

i do the turbo butts, so after the bark on the outside is satisfactory, i wrap in foil to finish.  i typically pull the pork after it starts to pull away from the bone and is super tender.  what juice is left in the foil after the wrap i do mix in with the meat after pulling. 

DoubleEgger

SGH said:

MattBTI said:

What do you guys use for your butt juice 

This has got to be the greatest question ever asked on the forum. I proudly give it the Double Seal Of Approval and the Cesar Hernandez salute👍


And by all means, keep the questions coming brother👍

Can it be used as an aftershave? Asking for a friend. 

BluegillSmalls

I just mix the magical butt juice in from either the foil or paper wrap, and finish it off with a little salt and white vinegar, nothing fancy here.  Is it Friday yet?

YukonRon

Brine it. Rub it. Coat it in peach preserves. Cook it. Pull it. Serve it.
Preserves create a hard crust that keeps the pork butt moist and tender, which is also helped from the brining process.
No need for collecting "butt juice".
Melts in your mouth.

HogFather

So what you are asking is if it’s okay to have butt juice on your PP?

Answer: it’s becoming more and more accepting 

bgebrent

YukonRon said:

Brine it. Rub it. Coat it in peach preserves. Cook it. Pull it. Serve it.
Preserves create a hard crust that keeps the pork butt moist and tender, which is also helped from the brining process.
No need for collecting "butt juice".
Melts in your mouth.

That sounds ridiculous.  No butt juice?  Really?

YukonRon

bgebrent said:

YukonRon said:

Brine it. Rub it. Coat it in peach preserves. Cook it. Pull it. Serve it.
Preserves create a hard crust that keeps the pork butt moist and tender, which is also helped from the brining process.
No need for collecting "butt juice".
Melts in your mouth.

That sounds ridiculous.  No butt juice?  Really?

You, of all the eggers, should know. You turned me on to this recipe, back when I had no idea where to put lump in these BGEs.

Everyone that tastes this cook agrees they have had none better, anywhere.

MattBTI

@SGH I am honored to have received my first, and likely only, SGH Seal of Approval. Thank you, sir. 

northGAcock

bgebrent said:

YukonRon said:

Brine it. Rub it. Coat it in peach preserves. Cook it. Pull it. Serve it.
Preserves create a hard crust that keeps the pork butt moist and tender, which is also helped from the brining process.
No need for collecting "butt juice".
Melts in your mouth.

That sounds ridiculous.  No butt juice?  Really?

Brent is cantankerous today. 

JohnInCarolina

northGAcock said:

bgebrent said:

YukonRon said:

Brine it. Rub it. Coat it in peach preserves. Cook it. Pull it. Serve it.
Preserves create a hard crust that keeps the pork butt moist and tender, which is also helped from the brining process.
No need for collecting "butt juice".
Melts in your mouth.

That sounds ridiculous.  No butt juice?  Really?

Brent is cantankerous today. 

He’s been spun up ever since returning from his latest peace out.

DoubleEgger

northGAcock said:

bgebrent said:

YukonRon said:

Brine it. Rub it. Coat it in peach preserves. Cook it. Pull it. Serve it.
Preserves create a hard crust that keeps the pork butt moist and tender, which is also helped from the brining process.
No need for collecting "butt juice".
Melts in your mouth.

That sounds ridiculous.  No butt juice?  Really?

Brent is cantankerous most days. 

FTFY. 

frazzdaddy

lkapigian said:

Could have been a friday thread

It's got potential. 

MattBTI

Making butt juice as we speak. 

MattBTI

This is the recipe I follow, although I use about 1/4 of the cayenne. 

GrateEggspectations

DoubleEgger said:

northGAcock said:

bgebrent said:

YukonRon said:

Brine it. Rub it. Coat it in peach preserves. Cook it. Pull it. Serve it.
Preserves create a hard crust that keeps the pork butt moist and tender, which is also helped from the brining process.
No need for collecting "butt juice".
Melts in your mouth.

That sounds ridiculous.  No butt juice?  Really?

Brent is cantankerous most days. 

FTFY. 

And here I thought I was the only one to have noticed a change in his demeanour. 

nolaegghead

Spider fell in my butt juice this morning, was both exciting and disappointing.   I just flushed it.  Fck it.

The Cen-Tex Smoker

nolaegghead said:

Spider fell in my butt juice this morning, was both exciting and disappointing.   I just flushed it.  Fck it.

I see you were scared straight. 

TEXASBGE2018

nolaegghead said:

Spider fell in my butt juice this morning, was both exciting and disappointing.   I just flushed it.  Fck it.

Looks like somebody needs a new toilet seat.

Fred19Flintstone