Seasoned Pulled Pork

I usually just add some more of the rub I used on the pork butt before smoking it. Also, to keep it moist I sometimes add some of Smokin's Finishing Sauce. It's all good.

It could have been any number of flavor components added to the meat. Possibilities include:
finishing sauce (typically a vinegar based thin sauce)
pork au jus
seasoning rub
MSG spritz (yup, some teams use it)

Search FIND for SmokinOkie's finishing sauce. I tweaked S.O's version just a bit and find it adds great flavor without masking the flavor of the meat.

The Memphis teams must show their 1/2 dozen 16-18 lb shoulders on the cooker,so they don't have the chance to season after pulling.Thus,the world of injecting came about.

The rest can season as they pull,as you might slightly accent the basic product.Salt and pepper might be used lightly on even the highest priced,best prepared beef.

One thing we sometimes forget is that the product being served may be supposed to taste like what it is.

Good judges like to see if you can actually cook the meat correctly.

The thought, over the years ,is if you can't cook correctly ,you cover it with ketchup,sauce,gravy,marinades,etc.

Just a couple of thoughts to ponder.

I ALWAYS season after pulling. I use some of my finishing sauce (see PB 101) and I'll grind up some of the rub I used and make it a little more fine (more the size of table salt). You have to do that last step because many rubs have large grain that won't dissipate and then when you eat it, it tastes like rock salt.

Well it sounds like Smokins Finishing Sauce and some Rub is the ticket. Next time I cook a PB I will be sure to try it. Thanks!