SRG Pulled Pork information needed

[whoger]

 
I am going to do a pulled pork butt for a friends beer tasting tomorrow.  Since I have never done one all suggestions gratefully accepted.
What kind of rub, injection marinade should I use? I do plan on using CYM (thanks  TMB) for your post on this  .  Just wondering what everyone else has done.  Thanks again for your help.

[Las Vegan Cajun]

The butt-master TMB will be a great source of info on this subject.   While waiting on Tommy to reply my simple suggestion is to use any rub that you like,  rubs with sugar will produce a darker bark as the sugar caramelizes during the cooking process.  I can't recommend an injection marinade as I have never used any when doing a butt.

[teesquare]

You may also want to look thru the "Pork Recipes" section ( http://www.letstalkbbq.com/index.php?board=83.0 ) and see if there is anything that attracts your attention for recipes, techniques etc. And - then if you have some questions about adapting any recipes  to cooking in the SRG ( if needed ) - fire away!

T

[RAD]

I will inject with apple juice, if I remember.

[TMB]

As for injections I have tried them but didn't think they were worth the time.

I use Bad Byron's Butt rub and CYM all the time and this combo never fails. 

Just remember to carry the temp to 200 to 205 before you FTC for a few hours
 

[smokeasaurus]

I am with Tommy when it comes to not injecting. There is enough fat in butts to not worry about them drying out. I have tried apple juice with some of the rub used on the outside mixed in and I really can't tell the difference. Yellow mustard is good rub glue.....so is pancake syrup.........

[muebe]

Tommy won't steer you wrong

I would suggest a molasses slather for your butt except it does not work well in the SRG. The sugars in the molasses will burn from the infrared energy!

[ACW3]

I have injected with Chris Lilly's marinade.  I also use Fine Swine and Bovine rub over a coating of Worcestershire sauce (it doesn't burn like molasses).  The juices after cooking the PP are collected, defatted and then reduced down by simmering and pouring back over the PP.  This way you don't lose any of that good flavor.

Art

[TMB]

When using an SRG for pulled pork the meat will retain a lot of juice so make sure you wrap it tight.  Save the juices for when you pull it then mix in.

Your gonna love it! 

[allornothing]

Happy New Year to all,
Quick question, I will be doing a pork roast for new years in my SRG, I plan on rubbing it, cooking it to get some bark and then wrapping in foil to finish.  Kind of like Tommy suggests for his ribs, is this a good way to do it.  Also any guidelines on time, 10 minutes a pound etc??

Thanks to all. 

[TMB]

Happy New Year to all,
Quick question, I will be doing a pork roast for new years in my SRG, I plan on rubbing it, cooking it to get some bark and then wrapping in foil to finish.  Kind of like Tommy suggests for his ribs, is this a good way to do it.  Also any guidelines on time, 10 minutes a pound etc??

Thanks to all.

Don't wrap, you will kill any good bark.  Just cook it then rest on a platter before cutting up

Use a good rub and a little CYM as glue