That is what I did. Vacuum sealed enough for a couple sandwiches in each bag.
67455A5A-9FBB-4BE4-96C9-821F87064795.jpeg
Pulled pork
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Anyone have a good recipe for smoking pork butts for pulled pork that uses apple juice in the brine? My son graduates this year and I’m doing some for his party. My Dad always used apple juice but I dont know what else. He never wrote out his recipes, and he passed away before I could get them all from him. I’m sure I can figure out something, but a little help would be appreciated.
hey vegetarians, my food poops on your food!
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
kyle just inject with apple juice and use your favorite rub and you’ll be good to go.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 do you let it sit for a while in the juice or only inject it. I really wish I would have payed more attention when the ol man was around. This is a good lesson for all of us in our community. Thanks for the response
hey vegetarians, my food poops on your food!
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
kyle inject, rub, let sit over night.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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kyle remind me after 5pm today, i will look at my recipe and see if there is any value to you. Which im sure there is. I catered a 100 person wedding and they couldnt say enough good about it.
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Injection
3/4 Cup Apple Juice
1/2 Cup Water
1/2 Cup White Sugar
1/4 Cup Salt
2 TBL Worcestershire Sauce
Put a little of your rub in as well -
Dfryer thanks
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Bob Stehlik Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans last edited by
kyle I have brined & injected, using Pa’s Black Bull, and then spritzed with apple juice and malt vinegar or apple cider vinegar to get a sweet/sour on the bark. It comes out great and usually not much leftover!
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by JoeB
I do 1part vinegar, 1part soy sauce, 1part real apple juice, not the drink. Injection, and also use as a mop during smoke / cook. or just inject and pre lather with cheap mustard and your favorite rub. Then mop or spray after 3hrs every 40mins or so… Finished temp apx 201* for pulled pork
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JoeB
101’s going to be a bit stringy don’t ya think? LOL -
JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
Fat_Bob Stringy and a bit bloody i would think… Thanks for the correction. Big fingers, small key board. that’s my story and I’m sticking to it
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JoeB In my case the fingers are faster than the mind.
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
Please, let us not go down that yellow brick road. Ha Ha… I’ve been told that before. Oh, Oh censure in the que .
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
Fat_Bob Don’t know what your talking about Bob 201* is a good temp
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JoeB LOL. I guess that notification I received that said you edited the post after I gave you a poke with the stick was a system error. (
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Thanks guys
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
Fat_Bob I Know nothing, I see nothing.
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
kyle you’re welcome
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Aaron Franklin has a good Texas-style pork butt
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