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Optimizing pulled pork


 
A big noticeable difference for us was the injection. It made the meat super moist, IMHO.

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.
 
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.

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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