Pulled pork again on my Traeger

LarryF

LarryF

New member
My coworkers have threatened to beat me if I don't either shut up about barbecue, or bring some in for them to sample. So next Monday I am bringing in a pulled pork for them. I am going to go with the "renowned Mr Brown" recipe that I had success with last time. I don't want to mess this up because I will never hear the end of it. But I am also thinking about tweaking it a bit. Do anyone see and harm in putting a pie plate full of water in the fire chamber to add moisture? Also, how about doing an injection? I have bought the syringe and have messed around with it a bit on chicken, but have never injected a pork butt.
So should I leave well enough alone, or will these modifications just help?
Thanks,
Larry
 
B

BigJoeBob

New member
Traeger says you can place a small pan of water on the drip pan to add steam. I see a lot of the competition cooks use water/apple juice combo ifor pork on thier water cookers. I'd go for it with a small tray of water/AJ on the drip pan.
 
Corn n 'Q

Corn n 'Q

New member
Make one your standard way, but I would also try one with an injection if you haven't before, good stuff. I like to use butter, beer and some rubs and spices in there too. Just use what you like, I tend to add a few things here and there and come up with my own each time. Melt that down on the stove, let it cool off to room temp and then inject. Great stuff, I have tried several other injections as well like an apple juice mix etc and it does add a nice little touch to the pork.
 
KimG SOW

KimG SOW

New member
Whatever marinade you use make sure it is as cold as the meat when you inject. You don't ever want to put anything warmer into the meat because it can start growing bacteria.
 
LarryF

LarryF

New member
Corn n 'Q said:
Make one your standard way, but I would also try one with an injection if you haven't before, good stuff. I like to use butter, beer and some rubs and spices in there too. Just use what you like, I tend to add a few things here and there and come up with my own each time. Melt that down on the stove, let it cool off to room temp and then inject. Great stuff, I have tried several other injections as well like an apple juice mix etc and it does add a nice little touch to the pork.
Click to expand...
I am only cooking for six people so I will only be cooking one butt. I am leaning towards not doing any experimenting with injection on it. Unless I can't screw it up by injecting it.
 
LarryF

LarryF

New member
BigJoeBob said:
Traeger says you can place a small pan of water on the drip pan to add steam. I see a lot of the competition cooks use water/apple juice combo ifor pork on thier water cookers. I'd go for it with a small tray of water/AJ on the drip pan.
Click to expand...
I think I will give this a shot. Thanks!
 
LarryF

LarryF

New member
OK, I bought a second butt. I will see which one tastes better and bring that to work. Any recipes for an injection that will work with The renowned Mr Brown rub?
Rub
1/4 cup black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tbs salt
2 tsp dry mustard
1 tsp cayenne
 
LarryF

LarryF

New member
Rubbed both down and letting them rest overnight. The one on the left is going to follow the recipie. The one on the right I am going to inject with apple juice and beer and something. Getting up at 5 a.m. to finish the rest of the prep.
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LarryF

LarryF

New member
Started them out on "smoke" (about 180) with a blend of 75% Hickory and 25% Peach. Turning it up to 225 in 4 hours.
 
LarryF

LarryF

New member
I made three batches of sauce so they can choose. Vaunted Vinegar, Carolina Red, and Golden Mustard. The Carolina Red is tasty. I think I will be using some of that for my taste test tonight.
 
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