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....different twists (at least for me!) to pulled pork!
EggerInCharlotte
Posts: 76
Hey, everyone -
I tried a few new things today and wanted to share with the group. We had long-time college friends over for the last few days and wanted to share some good ol' Carolina Pulled Pork with them. For me, this was the first time I had prepared the butt this way so, again, I wanted to share with the group.
1.) I've never injected a butt before. It was a simple injection recipe (apple juice + apple cider vinegar + Worcestershire + salt + brown sugar + water) that I injected throughout the pork.
2.) I've never "brined" a butt before. I soaked the butt overnight in the same goodness I injected.
3.) I had the butt indirect @ 210 degrees over a drip-pan with some apple juice (as usual.) But, at 160 degrees, I wrapped the butt in foil and poured some of the juices from the drip pan into the foil (which I've never done before) and finished in the foil.
I pulled @ 203 degrees internal but was only able to let it sit for maybe 30-min (while the table was set and the rest of dinner was prep'd.)
4.) Lastly, I chopped instead of pulling - again, first time I've done that.
It was amazing (not a first!) but the taste was so different - in a great way. Incredibly juicy and incredibly flavorful! ...a very intense pork flavor!
Again, I'm sure not an original approach - but, for me it was the first time and I'll definitely do it this way again!
I tried a few new things today and wanted to share with the group. We had long-time college friends over for the last few days and wanted to share some good ol' Carolina Pulled Pork with them. For me, this was the first time I had prepared the butt this way so, again, I wanted to share with the group.
1.) I've never injected a butt before. It was a simple injection recipe (apple juice + apple cider vinegar + Worcestershire + salt + brown sugar + water) that I injected throughout the pork.
2.) I've never "brined" a butt before. I soaked the butt overnight in the same goodness I injected.
3.) I had the butt indirect @ 210 degrees over a drip-pan with some apple juice (as usual.) But, at 160 degrees, I wrapped the butt in foil and poured some of the juices from the drip pan into the foil (which I've never done before) and finished in the foil.
I pulled @ 203 degrees internal but was only able to let it sit for maybe 30-min (while the table was set and the rest of dinner was prep'd.)
4.) Lastly, I chopped instead of pulling - again, first time I've done that.
It was amazing (not a first!) but the taste was so different - in a great way. Incredibly juicy and incredibly flavorful! ...a very intense pork flavor!
Again, I'm sure not an original approach - but, for me it was the first time and I'll definitely do it this way again!
Comments
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Sounds good. Pics would nail it.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Sounds intense and delicious!!_______________________________________________XLBGE
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Excellent.
I was cooking butt's before I ever got an Egg. Continued on with the Egg. Not sure how many Butts I have cooked, but only recently started injecting.
Wow - I agree the injection is fabulous.
That's the great thing about this site, everyone is trying new things and then we all learn from it.
I will try your injection mix next time. I have been using Hot Sauce and Italian Salad dressing ( got the salad dressing idea from this site).
Good job - bring more ideas!!!!
Cookin in Texas -
Sounds great Egger, I still need to inject a butt one time._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
...I should have included in the first post. Here is the simple injection I used:
1c apple juice
1/2c apple cider vinegar
1/2c water
1c brown sugar
1/4c kosher salt
2T Worcestershire sauce
I injected that throughout and then let the butt soak in that overnight. I rubbed with Kansas City Sweet about an hour before going onto the egg.
The one "negative" is that it didn't develop a thick bark...but, it was a great flavor throughout and the most moist I've done.
So...that's that.
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Sounds Great! I brine and inject all the time. I use a product called Smoke on Wheels (pork) to inject and then soke my butts in for 8 to 10 hours. The Smoke on Wheels gives the pork a great taste.
I have used it in several BBQ competitions and have done well with it.
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