Welcome, Guest

Shop Amazon.com and support the WKC | WKC T-Shirts

Author Topic: My Saturday butt.  (Read 1353 times)

kettlebb

  • WKC Performer
  • Posts: 4102
Re: My Saturday butt.
« Reply #15 on: April 10, 2017, 06:56:59 AM »
I let all the dripping fall into a pan under the meat. When I'm done I separate and filter out the fat. My pulled pork is never extremely juicy or dry. Just middle of the road. We usually add sauce to our sandwiches anyway. I just like the flavor and bark from doing it this way.


Sent from my iPhone using Tapatalk
Looking for: Gray Smokey Joe Gold, Red 18” Coca-Cola logo, Copper Mist 18”, Red 26er

RumBar

  • WKC Brave
  • Posts: 348
Re: My Saturday butt.
« Reply #16 on: April 10, 2017, 08:31:36 AM »
Dang, looks fantastic. I'm planning on doing one next Saturday, trying to pass it off as a ham. I no long wrap mine either, just let it ride.


Sent from my iPhone using Weber Kettle Club mobile app

MINIgrillin

  • WKC Ranger
  • Posts: 1824
Re: My Saturday butt.
« Reply #17 on: April 10, 2017, 08:08:07 PM »
Also try doing some more rub to the pulled pork when adding the juice. It's a good way to kick it up.
Seville. CnB performer:blue,green,gray. 26r. 22 brick red OTP. Plum SS. black SS. chocolate G-code 18 Imperial cart. F-code brownie 22. Mastertouch:plum,blue,red. Simpsons OTG, SJ. 18otg. Karubeque C-60.

Travis

  • WKC Ambassador
  • Posts: 5731
Re: My Saturday butt.
« Reply #18 on: April 10, 2017, 10:01:05 PM »
Also try doing some more rub to the pulled pork when adding the juice. It's a good way to kick it up.
+1


Sent from my iPhone using Tapatalk
Merry Christmas fella’s!

Easy

  • WKC Brave
  • Posts: 181
Re: My Saturday butt.
« Reply #19 on: April 11, 2017, 03:03:20 PM »
As Uncle AL said ,just hanging out on this site and a couple others you pick up so many good ideas. And sometimes learn from others mistakes or homeruns.
Love this place.

Sent from my SAMSUNG-SM-G900A using Weber Kettle Club mobile app


HoosierKettle

  • WKC Performer
  • Posts: 3207
Re: My Saturday butt.
« Reply #20 on: April 11, 2017, 03:23:50 PM »

Also try doing some more rub to the pulled pork when adding the juice. It's a good way to kick it up.

Yep. I've been doing that. I'm real happy with the results I've been getting lately. I'm just fine tuning.  Personally, I love a cup or 2 of finishing sauce added. Cider vinegar, brown sugar, Tony's, red pepper flakes. The wife likes it plain. I'll just have to do 2 each time.


Sent from my iPhone using Weber Kettle Club mobile app