Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Butt Juice

MattBTI
MattBTI Posts: 417
in Pork
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

Pratt, KS
· Share on FacebookShare on Twitter
«1

Comments

  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    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.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    Always a drip pan and then into the trash. Beyond that, you lost me when you mentioned Raichlen.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • johnmitchell
    johnmitchell Posts: 7,365
    I think you will soon be getting the Cesar Hernandez salute for your thread..
    Greensboro North Carolina
    When in doubt Accelerate....
    · Share on FacebookShare on Twitter
  • MattBTI
    MattBTI Posts: 417
    To clarify from my OP; do any of you add anything to your pulled pork, once pulled, or do you just pull and serve?
    Pratt, KS
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    edited June 2019
    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

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • ryantt
    ryantt Posts: 2,558
    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. 
    XL BGE, KJ classic, Joe Jr, UDS x2 


    · Share on FacebookShare on Twitter
  • MattBTI
    MattBTI Posts: 417
    @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. 
    Pratt, KS
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,182
    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? 
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    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👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • Kent8621
    Kent8621 Posts: 843
    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. 

    2 Large Eggs - Raleigh, NC

    Boiler Up!!

    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,182
    edited June 2019
    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. 
    · Share on FacebookShare on Twitter
  • BluegillSmalls
    BluegillSmalls Posts: 41
    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?
    Madison WI

    Large Big Green Egg • Pit Barrel Cooker • 36” Blackstone Griddle • New Holland Grill • Weber Q
    · Share on FacebookShare on Twitter
  • YukonRon
    YukonRon Posts: 17,261
    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.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
    · Share on FacebookShare on Twitter
  • HogFather
    HogFather Posts: 264
    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 


    Fighting off the trolls 1 by 1
    Large Egg

    Pig, KY 
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    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?
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • YukonRon
    YukonRon Posts: 17,261
    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.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
    · Share on FacebookShare on Twitter
  • MattBTI
    MattBTI Posts: 417
    @SGH I am honored to have received my first, and likely only, SGH Seal of Approval. Thank you, sir. 
    Pratt, KS
    · Share on FacebookShare on Twitter
  • northGAcock
    northGAcock Posts: 15,173
    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. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,750
    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.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,182
    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. 
    · Share on FacebookShare on Twitter
  • frazzdaddy
    frazzdaddy Posts: 2,617
    lkapigian said:
    Could have been a friday thread
    It's got potential. 
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
    · Share on FacebookShare on Twitter
  • MattBTI
    MattBTI Posts: 417
    edited June 2019
    Making butt juice as we speak. 
    Pratt, KS
    · Share on FacebookShare on Twitter
  • MattBTI
    MattBTI Posts: 417
    This is the recipe I follow, although I use about 1/4 of the cayenne. 
    Pratt, KS
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,613
    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. 
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    Spider fell in my butt juice this morning, was both exciting and disappointing.   I just flushed it.  Fck it.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    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. 
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    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.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

    · Share on FacebookShare on Twitter
  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174

    Flint, Michigan
    · Share on FacebookShare on Twitter

Categories