What seasoning is missing from my smoked pork butt?

[RichPB (richlife)]

I've known quite a few smoke masters here in NC and you may be missing what they all do -- part of the smoke process is mopping with their vinegar sauce -- even after the picking has started. And while a home or commercial pig-picking may cut and chop from the full roast, most shred or chop the entire pig mixing meat from all parts. That's much different from simply smoking a butt like most of us do. And contrary to what you may think, almost all liberally douse their pots of prepared que with their vinegar sauce -- often adding more as the top levels are served. I saw one of the best just pour right out of a gallon jug -- they don't skimp. And then they offer extra sauce if you want it. It's all to your taste, but the sauce is key.

 

[Garry Milner]

I've known quite a few smoke masters here in NC and you may be missing what they all do -- part of the smoke process is mopping with their vinegar sauce -- even after the picking has started. And while a home or commercial pig-picking may cut and chop from the full roast, most shred or chop the entire pig mixing meat from all parts. That's much different from simply smoking a butt like most of us do. And contrary to what you may think, almost all liberally douse their pots of prepared que with their vinegar sauce -- often adding more as the top levels are served. I saw one of the best just pour right out of a gallon jug -- they don't skimp. And then they offer extra sauce if you want it. It's all to your taste, but the sauce is key.

So, this mopping with vinegar sauce - is that done throughout the smoke process, say every few hours then add some to the pulled pork?

 

[Richard S]

These are exactly the replies I was hoping for - many thanks to everyone for the advise and suggestions!

The barbeque I am referring to is where the guy pulls a nice chunk of pork off the grate (fire going below), and chops it into sandwich size pieces right on the chopping block, plenty of bark and from what I can tell, no finishing sauce or rub added. I really don't know what cuts I am eating from, butt, shoulder or what. Some places are better than others but they're all really decent.

I do already mix rub in after the pull and it does improve the flavor, but I think a full mustard coating and a lot more hickory on the coals is a good start to the process. Question: Has anyone smeared more mustard on the butt halfway thru the cook? Seems like it might add some extra flavor too. In the future I'm going to try leaving the butts unwrapped until they're done. I know this will add to the cook time but I can handle that.

That Killer Hogs Vinegar Sauce is something I'm gonna try as well, maybe add it to the drippings. And I do use Bad Byron's Butt Rub however I add other rubs to it. I probably need to stop mixing stuff and settle on what I can buy ready made. Byron's seems like a good one so that will be used alone on my next cook.

Also I agree that the pork does have better flavor the next day, like many other foods. Things seem to "marry".

Thanks again!

I will also say that pulling the pork immediately before serving makes a huge difference. I mean as people are lining up you are pulling the pork and serving it almost per person. It is much more flavorful and tender. I realize this is not always possible but I do this whenever I can.

 

[Brett-EDH]

I'm just a backyard cook, Brett - not a dam scientist.

Just kidding, but I dont have time to read the stack of books that I WANT to read! Sure not gonna go looking for others.
And why would I? I can find almost everything I want to know right here on TVWBB.

we all are backyard cooks. some of us do and can make money for cooking though.

food/cooking is science. i tend to read cookbooks more than fiction or other books. i just like science. and i get a good meal or two from reading about it.

 

[Brenda T]

we all are backyard cooks. some of us do and can make money for cooking though.

food/cooking is science. i tend to read cookbooks more than fiction or other books. i just like science. and i get a good meal or two from reading about it.

Okay. Not sure how appreciating Eric's product recommendation gave the impression that I wanted to make money but thanks anyway.

 

[RichPB (richlife)]

So, this mopping with vinegar sauce - is that done throughout the smoke process, say every few hours then add some to the pulled pork?

In general, yes. If you want to try it, I think the mopping is important, but again, it's to your taste. Assuming you're not doing a whole hog, you control any amount of sauce you add after. Swimming in sauce isn't the goal, but the sauce provides much of the special flavor I think you're looking for. Remember, BBQ joints do very large amounts of que and take meat from all over the carcass. Pig-picking cooks, like @Richard S said, get it right off the steaming carcass,and good ones will take from more than one area. The bark from rubs contribute, but I think the vinegar sauce is key.

But also remember that various regions use various sauces. SC is known for mustardy sauces, AL for their white sauces. (I haven't tried either.). Even NC tends to be divided by sauces without ketchup (east) and those with ketchup as a main ingredient (west). I recently saw an eastern NC guy strongly dissing any use of ketchup, while I personally prefer just a little and also have enjoyed Western NC BBQ. But vinegar plus red pepper seems to be basic in most along with other spices.

My favorite BBQ place is Allen and Sons which is only a few miles (fortunately ) away. I've tried to mimic their sauce (good luck trying to get the actual recipe), but I was a bit surprised to note just how much crushed red pepper is in the little cups they provide for adding to taste. Another favorite place is The Pit in Raleigh. They offer a choice of shredded or chopped. After having tried the shredded option, I asked our waiter which he thought was best and with no hesitation, he said chopped. So that's what I ordered and will now always order. The difference was striking, but I don't know if they treat the options differently in any other way.

Good luck and enjoy your research!

 

[Garry Milner]

Last night I concocted a DIY finishing sauce with ACV and a little Bullseye BBQ sauce, more vinegar than sauce. Grabbed a good handful of pulled pork and mixed it all together in a bowl and refrigerated it overnight. Tried a couple of sandwiches today and I believe I am on the right track, except maybe a little too vinegary. At least now I know I'm in the ballpark and have something I can work with. Not too sweet or heavy and really tasted good re-heated in a pot on the stove. It could probably use a shot of Louisiana hot sauce. If anyone cares to share other ingredients I can add to my DIY sauce just let me know.

My next butt is going to be a lot more fun with all I've learned on here that I can experiment with. Hopefully a lot better tasting too.