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pulled pork overrated?

Unknown
Unknown
edited November -0001 in EggHead Forum
ive done it 5 times. i put a lil olive oil or mustard to help the rub and salt and pepper stick. i use dizzy pig.[p]i use my bbq competitor and cook 225 to 250 dome until done at 195 or 200 internal temp. it does come out tender and juicy and all but it is always bland. not much taste to it. i add bbq sauce or whatever but the flavor comes from the sauces.[p]ive never tried brining, maybe i should?[p]it just never comes out as spectacular as some of you folks say it is. i tried the different cuts, picnic, boston butt, etc.[p]
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Comments

  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    sparta,[p] Can't say mine has ever been bland. I don't brine, but I will inject with some Eastern NC BBQ Sauce during the cook. Something my Father-in-law taught me and most folks around these parts will tell you his BBQ is second to none.[p] Do you cook it Fat cap up or down? I always good with the cap down and rub the heck out of the rest of it. I rub it and let it sit in the refrig. for 30 minutes to an hour. This allows the spices some time to penetrate the meat. [p]
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  • Sundown
    Sundown Posts: 2,980
    sparta,[p]BLAND!? [p]I've heard some true foodies describe pulled pork as having a "delicate flavor" as being "mild taste and filled with flavor".[p]Our family mostly uses a vinegar based sauce and once in a while a sweet sauce called Bone Suckin' Sauce.[p]Try eating it with out all of the stuff on it and try to see if you can taste the hammy taste many people talk about.
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  • Unknown
    Unknown
    sparta,what charcoal and wood chips are you using? Quality in, equals quality out.

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  • Unknown
    Unknown
    27jan07_2-006.jpg
    <p />sparta,
    i don't know, i've only done pp on the egg twice, but this here was sweet and tasty without any sauce. i used jack daniels oak barrel chips[p]27jan07_2-002.jpg
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  • Curly
    Curly Posts: 46
    sparta,[p]I have eaten pp without sauce a few times and definately enjoyed it less. I have a favorite vinegar based sauce that I always like to use on a bowl of (or sandwich) pp.[p]But there ain't nothing better than picking off pieces of the rub enhanced bark while pulling the pork...now that's a flavor bonanza![p]Curly
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  • FlaMike
    FlaMike Posts: 648
    sparta,
    A pork butt is a long cook, so make sure you've got enough wood for a long smoke. I use 2 fist sized chunks of guava, but you might prefer something else. If you want smoked pork, make sure there's some smoke.
    Mike
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  • DaytonEgger
    DaytonEgger Posts: 66
    IMG_0827-1.jpg
    <p />sparta,[p]I brine mine with molasses and salt, and gets lots of smoke flavor with a combo of hickory and apple woods. There is a ton of flavor in the finished product. I got hooked on the stuff while living in Mississippi, and now that I live in the north, I am pleased to be able to make it just as good as I remember.
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Rick's Tropical Delight,[p]food.jpg[p]Slaw usually goes on top, but I was taking a picture of the meat not the slaw..[p]Even my Father-in-law liked it. High praise from the Eastern NC BBQ Master. The Potato Salad is pure Yankee and my own recipe.
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  • Chainsmoker
    Chainsmoker Posts: 114
    Celtic Wolf,
    I thought they only did that in Memphis!
    Ryan
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  • AZRP
    AZRP Posts: 10,116
    DaytonEgger,
    Nice pic! -RP
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    chainsmoker,[p] Where do you think Memphis got it from? :)[p] Slaw BBQ, Slaw Dogs and Slaw Burgers are a NC thang!![p][p]
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  • The Virginian
    The Virginian Posts: 275
    sparta,
    Use the butt, and make sure you need woodchunks, maybe 3-4 fist size chunks of apple/cherry/hickory/oak (take your choice, though hickory will give you a stronger flavor). Ingjecting can also add more flavor, though many people to not, and its a bit of a bother. [p]Brett
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  • Unknown
    Unknown
    I also have had good results fat cap down. As well as rub and then anywhe
    re from 4hours to overnight in the fridge. The amount of and flavour of smoke can change things alot. I have used 3-4 big chunks (small fist sized) and some chips and then combined with a vinegar based sauce have had great results. I have found that when I do alot of smoke the leftovers (not too often) seem to get overpowered by the smoke. [p]But bland...not yet. I have not brined yet or injected pp (brisket injection was good). [p]
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  • thirdeye
    thirdeye Posts: 7,428
    e352a471.jpg
    <p />sparta,[p]I'm not sure brining will accomplish more than injecting will. I do inject butts about 75% of the time. I'm really not into using sauces with the usual body (I save them for the table) but after pulling I will sometimes add a thinned sauce, a table sop as many call it, and even some finely ground rub to the PP. My intent is not to disguise the flavor of the pork, only to enhance. [p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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