Trophy Winnin' Pulled Pork!

[solobaric]

Forgot to ask. What does rapidly chilling the injection/mop sauce do to it exactly?

[teesquare]

The "quick chill" is for 2 reasons:

1. Saves hours of time waiting for the mixture to cool down to a food safe temperature ( which is a maximum of 40F. ) You should never brine or inject meats with something that is warmer than this temp - unless you are going to cook it immediately.

2. Prevents us from being tempted into breaking rule No.#1 (see above ) due to impatience, frustration, too much adult beverages while cooking...

[solobaric]

Lol. Gotcha. Now that my fine swine arrived today, would it hurt to inject with another 6 ounces of apple juice with fine swine even though I already did 6 ounces of plain apple juice  on friday?

[teesquare]

Lol. Gotcha. Now that my fine swine arrived today, would it hurt to inject with another 6 ounces of apple juice with fine swine even though I already did 6 ounces of plain apple juice  on friday?

Will not hurt. I would probably not use much apple juice in the injection with rub - you might want to use some water and a bit more soy or worcestershire sauce than the recipe on the label, as you already have apple juice in the meat.

[okie52]

Lol. Gotcha. Now that my fine swine arrived today, would it hurt to inject with another 6 ounces of apple juice with fine swine even though I already did 6 ounces of plain apple juice  on friday?

Will not hurt. I would probably not use much apple juice in the injection with rub - you might want to use some water and a bit more soy or worcestershire sauce than the recipe on the label, as you already have apple juice in the meat.

Teesquare-thanks for all of your input.  I want to give your recipe a try but just to make sure I understand your process:

This is an injected brine rather than an exterior brine? 

When you triple wrap it for 2-3 days you're allowing the interior brine to take effect by permeating the meat. 

I've done injections before particulary on briskets but I have never brined pork or used injections as a brine.  I'm looking forward to trying it.

Thanks

Okie

[teesquare]

My pleasure!

You are correct. This is an internally injected brine. Apply the dry rub to the exterior of the pork, and wrap in plastic and put it in the fridge! It will "self brine" or self marinade not he outside because of the salts and sugars in the rub.

[okie52]

I'm smoking a butt on Wednesday so I probably won't get in a full two days of brining but I'm looking forward to trying it. 

Thanks for your help.

Okie

[teesquare]

I am honored that you want to try the recipe. Please let us know how you like it. And - helping one another is what we do here. There will be occasion for you to offer a tip or trick to help another LTBBQ member .

[Divey]

I have just looked at the thread for the first time.

Gee you blokes make it difficult for an Aussie, what in the hell is Fine Swine and Bovine ??

[drholly]

I have just looked at the thread for the first time.

Gee you blokes make it difficult for an Aussie, what in the hell is Fine Swine and Bovine ??

Just one of the very best rubs you will ever try! Check the slider at the top of the page with sponsors and click on Savor Spices - or look for them on the sponsor page. If you decide to order a bottle, I suggest you get the big one. I also suggest you add some Mo-Rockin' chicken and Way out West to your order - as Jaxon would say - "Just sayin'"

[okie52]

I am honored that you want to try the recipe. Please let us know how you like it. And - helping one another is what we do here. There will be occasion for you to offer a tip or trick to help another LTBBQ member .

I've been smoking foods for almost 40 years but I've only been using a pellet smoker for about 1 1/2 years now.  Thoroughly enjoy it.

I've learned a lot about pellet smokers from this forum.

Hopefully I'll be able to add a few things to the forum discussions.

Thanks again.

[okie52]

I tried TeeSquare's recipe...well more like his competition recipe.

I used the "brine" recipe using soy and vinegar.  I used my own rub as I couldn't find any Fine Swine and Bovine locally.  I was smoking about a 9lb butt.

I was only able to "brine" the meat for about 8 hours so I doubt it really had time to do its magic.

I started smoking the meat at 11pm at 160 knowing that I was aiming for a smoking completion time of around 3-4pm on the next day.  At 8:30am on the next morning I raised the temp setting to 225.  The IT at that time was 138. 

Here is a pic at 12:30pm after 13.5 hours of smoking with the IT at 167.



At 6pm the IT hit 201 and I wrapped it and put it in the cooler (I usually take my brisket and butts to about 203 before I pull them off of the smoker knowing they'll rise to 207-208 while resting in the cooler).

After about an hour wrapped and resting in the cooler.









Pulled the pork just using insulated rubber gloves.  Bone popped right out.  Had excellent bark.



I also used all of the "brine" on the injections and therefore didn't "mop" the pork.  I did spritzer it with cranberry juice which is something that I have used on pork for quite some time. All told, including an hour in the cooler, the cook took about 20 hours. I did not foil the pork during the smoking time.

Next time I'm going for the 2-3 day brine along with using FSB for the rub.  However, I was very happy with the cook overall and the family loved it.

Thanks for the recipe TeeSquare.

[teesquare]

Awesome looking  results!  Glad I could offer some help...but YOU did the great job on that pork!

[drholly]

That is simply gorgeous!

[Big Dawg]

Yeah, nothing wrong with those pictures ! !





BD