Here we go again....

Well. It seems like Smokin should answer this, but what the heck. I got this stuff from him anyway.

I mix small amounts of the finishing sauce and the dry rub with the pork butt as I pull it. Also, include some of the finishing sauce on the side when you serve.

When you go to freeze, add some more of the finishing sauce into the Foodsaver bags along with the smoked pork butt. Thaw the bag of pork in simmering water when you want it, and it's ready to eat.

Good information Pags. What kind of dry rub are you using for this?

I have a 50/50 mixture of Rib Rub & Spicy Chicken Rub, with a couple of extra ingredients.

I never thought of mixin it with the vinegar sauce as the pork is being pulled, but I am gonna have enough to experiment a bit, so wish me luck!!

This whole pork butt thing is kind of a phenomena here, but so far, everybody who's tried it has flipped over it.

quote:

Exactly what do I do with this vinegar sauce? Add it as the meat is consumed, or douse the butts after they have been pulled, or what?

There's no simple answer...ask 20 Q cooks and you'll get 15 different answers. If I'm serving the pork within minutes of being pulled, I'll offer finishing sauce and some Memphis style BBQ sauce on the side. If the pulled pork is being held a day or two, or frozen, I'll moisten it with finishing sauce.

Don't know where MaxQue is from, but his advice is the kind that will make everybody happy. Leaves the sauce up to the eater.

Around here, the "finishing" sauce, or dip as it's known here, is ladled on pretty heavy. Like maybe a quart to 4 chopped butts. Some people add it as they chop the meat, others like myself don't enjoy the vinegar sting in my eyes, so I add after the meats in the pan. Either way it gets soaked up real fast.

Some of the 20 Q cooks would remind you that 200* temp is only a target, you may want to use your experience to make sure it is done.

PBs can play little tricks on the probe, don't ask how I know. The probe might be against a bone, in a fat pocket, or just plain wore out?

Give that bone a little tug to see if it is loose or use the probe to poke for feel of doneness and remember every piece of meat is a little different.

You have three options, well, maybe four, with a finished PB. You just need to decide which you like best.

Option 1: Nekked butt. Pull it and eat it. The parts with bark will have the most flavor. The parts inside won't have as much

Option 2: Add some rub. Take some rub (same stuff on the outside) and lightly add some to the pulled meat. Taste the mixed PB. Need more seasoning? Add more

Option 3: Add some finishing sauce. You don't want the FS to flavor the meat as much as enhance what you've already done. Add a LITTLE, mix it, taste it, add more as needed

Option 4: Add some BBQ sauce. Well this one is my least favorite because any sauce will overpower the meat, but go for it if you want.

Oh, and there is an Option 5: Mix the above options for more variety.

Well, 18 hrs later, and they were FALLIN APART!

Thanks to all for the advice. I vac sealed two 16 oz packs, and added the vin sauce to it before sealing.

Mixed the sauce with about a pound for my own consumption, and left the rest with out to take to work tonight.

I must say, the sauce is pretty good. WAYYY different from anything Ive ever had, but pretty dang good!!

Thanks to everyone for the advice and hints . I wish y'all could see my crews faces when I tell em whats for supper!! I have about half the sauce left, & Ill take it just to see if anyone will try it.

Well, Im now at work, and I have made a convert here. Two actually counting myself.
Man that sauce gets hotter the longer it sits in the fridge, huh? And I put about double the cayenne in it.