My Saturday butt.

[kettlebb]

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.


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[RumBar]

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.


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[MINIgrillin]

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

[Travis]

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

+1


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[Easy]

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.

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[HoosierKettle]

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.


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