My previously favored method for pork shoulder was better than this one. It really shouldn't be surprising that butter and brown sugar makes shit taste really really good. I think the moisture from the butter helps confit and steam the pork butt as well.
The cook didn't go badly. I had excellent smoke and it was very tender. Just didn't have the "wow" factor that the sugar/butter combination does. Especially when you mix that butter/ sugar into the pulled pork. Very very delicious.
Honestly can't tell that the injection did much of anything at all.
Now I know, best pulled pork is smoked at 225 with a rub until 165, then placed in a foil pan with butter and brown sugar and more rub on top, then cooked coveted with foil cooked at 275 until 200. Rest for at least 2-3 hour then shred and mix the sauce in.
To be honest no. I took a bite of it and didn't think it was impressive. Right now it's sitting in a container with sauce mixed in. Brisket turned out a little dry this week too. Had temperature control problems. For some reason the point turned out really nice and juicy and it has good flavor. Just drier then I wanted it to be honestly. Really really good smoke ring this week just moisture wasn't there. Think the marbling on my brisket had a lot to do with it honestly.
HeyJames 0 points 1.7 years ago
To be honest no. I took a bite of it and didn't think it was impressive. Right now it's sitting in a container with sauce mixed in. Brisket turned out a little dry this week too. Had temperature control problems. For some reason the point turned out really nice and juicy and it has good flavor. Just drier then I wanted it to be honestly. Really really good smoke ring this week just moisture wasn't there. Think the marbling on my brisket had a lot to do with it honestly.