Optimizing pulled pork


 
Gene Brownson said:
A big noticeable difference for us was the injection. It made the meat super moist, IMHO.
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Is this done right before you put it on? Do you water as well as inject? I've never thought of injecting a butt, I suspect it's an apple juice based solution.

I can see injecting really lean cuts if meat but pork shoulder seems plenty moist without injection.
 
I don't do mustard as I could not tell that much difference althought I only used a very lite coating when I did. I do inject a 50/50 mixture of AJ & ACV with a Tbs of whatever rub I'm using mixed in. seems to enhance the flavor. Thanks for sharing your results.
 
Love the prodject. But i have had the same exp with mustard. And with alot of otherthings aswell. To mutch rub/Smoke/chilled or not. Its just alot of things that goes around here in the Q world. Aslong as you find the method you like...Stick with it. No matter what the "pros" say.
 
Wolgast said:
Love the prodject. But i have had the same exp with mustard. And with alot of otherthings aswell. To mutch rub/Smoke/chilled or not. Its just alot of things that goes around here in the Q world. Aslong as you find the method you like...Stick with it. No matter what the "pros" say.
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I agree and when I was thinking of posting this I consciously tried to make sure that this is optimized for MY tastes. If you like mustard, that's great and I hope that my post has not caused you to question whether to switch. I am sure that there are some BBQ " pros" on these boards, I am even more convinced that I'm not one of them. I know I'd flame out at any competition because that just not my thing ( but mega props to the people who do). Im just a backyard kinda guy who trying to find his way.

But there are a lot of choices at multiple steps leading to many different combinations, and hopefully by changing only one at a time, I hope I can make some progress. Even if I did two butts a week it would take years to go through all of the combinations, which is kind of the fun part.
 
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