Joined: Mar 2007
Questions About Pulled Pork
I have made less than ten Boston Butts in my short BBQ career - just over a year - all of which were made on my Weber Kettle grill, using either mesquite or hickory chips.
All of them have turned out nicely, as judged by the amount of sandwiches consumed by friends & family. (I was quite thrilled when my sister told me that it was the best pulled pork she's ever had. Of course, it may be the only pulled pork she's ever had :lol: )
Anyway, I still have a lot to do to make them better, so I have a few questions. (You don't have to give away any secrets, just a basic answer will be fine.)
1) I've read a few recipes where they brine the butt. I've never tried it, but does it really change the flavor or anything of the pork? And if so, does it change the flavor for the better?
2) Now when I do butt, I use a mop sauce every hour while I add more charcoal &/or wood chips. If I brine the butt, would I still continue to mop it on a regular basis, or does the brining cause the butt to stay moist?
3) Like I mentioned, I've only used hickory or mesquite in the past. Would using apple or cherry really change the smoke flavor all that much? Which is better to use?
I guess that's all for now. Any input on any of these would be helpful.
If a cow ever got the chance, he'd eat you and everyone you care about!
|04-11-2007 01:21 PM
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|Questions About Pulled Pork - Tayster - 04-11-2007 01:21 PM
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