Smoked Pork Juice

[SkunkedAgain]

I've smoked several pork butts this year for pulled pork. My method is getting much better now that I'm starting the night before and allowing enough time to rest in the cooler afterward. My specific question is about the juice.

I usually put in one tray of wood that smokes for 2-3 hours. I'll fill the water pan to the top and maybe refill after a few hours when it's empty. By the time my pork is done, the water tray is bone dry and all of the drippings have evaporated and burned solid in the pan. It's worth noting that I don't ever wrap it in foil (crutch) until it goes into the cooler to rest.

Once I pull the pork, the meat tastes great on its own and is moist. However, I feel like I should have more drippings/juice from the meat mixed in there to really help with the moisture.

Is there a juice that I can whip up with maybe some stock, apple juice, and bourbon (just guessing) or is there a better way for me to catch/deal with the drippings while smoking?

[Grainbelt]

How about beef stock and some Nordeast beer half and half? Reduced down in a smoker and mixed with pork fat drippings...mmm yum. Just keep the liquid levels up throughout the cook and let it reduce to around a 1/3 of a pan toward the end.

I do the cooler thing also. I put mine in a brown paper bag and roll up the top tight and drop it in the cooler.

[updecreek]

This is thirdeyes info from his s i t e

Reheating Liquids For BBQ

A lot of us have leftover barbecue. Hey, if you don't have leftovers you must not be cookin' enough .... Okay, even if you don't have leftovers, I know some of you cook a day ahead, like for a party or to take some Q to work. I like to make extra so I can vacuum seal small amounts for lunches or just a sandwich. I want it to be as close to just-off-the-pit as I can get. Several months ago I began taking a poll about liquids that folks use when reheating barbecue. Well, I sure learned a few things and got some insight into some popular trends too. Thanks everyone for giving up your secrets....

Below is a summary of the information I collected. Some information is from my cookin' notes, some from interviews, podcasts, cookbooks or magazine articles as well replies to the poll question I posted on 3 Q sites. The most popular responses are listed first in each list. Some responses mentioned a pinch of this or a splash of something like Worcestershire. These things were omitted. Likewise I did not break down specific brands of BBQ sauce.

Cooking juice was mentioned often. This generally referred to juices collected in the foil during the resting period, not juices collected if meats were cooked in foil or in pans. De-fatting the juice was not mentioned very often, the exception was de-fatting juices when meats were COOKED in pans or foil. Coca-Cola & apple juice are used a lot, both straight and as an added ingredient. When BBQ sauce is used it is usually thinned out with another liquid. Mostly it is to add flavor, but some adjust the thickness to make the pulled or chopped meats "sticky" so they hang on a bun better. Vinegar + water (or apple cider) + cayenne, one of my favorites, was not mentioned as often as I thought it would be. Sprite was only mentioned once. The reasoning is that the citrus adds some "brightness" to the product. Only about 25% of folks added more dry seasonings or rub after pulling the beef or pork.

PULLED PORK

Apple juice + cooking juice

Apple juice + chicken broth

Coca-Cola

Apple juice + cooking juice + cider vinegar

Coca-Cola + chicken broth

Coca Cola + BBQ sauce

Apple juice

Apple juice + cider vinegar

Dr. Pepper + cooking juice

RC Cola + sauce

Cider vinegar + water

Vinegar + water (or apple cider)

Fruit nectar

Pineapple juice + sauce

Sprite

BRISKET

BBQ sauce + cooking juice

Beef broth + BBQ sauce

BBQ sauce + water

Coca-Cola + cooking juice

Coca-Cola

BBQ sauce + beer

BBQ sauce (1/3) + Beef stock (2/3) + some cooking juice to taste

Beef broth + Au Jus mix

Beef broth + red wine

BBQ BEEF (chuck or clod)

Beef broth + BBQ sauce + cooking juice

Cooking juice + BBQ sauce

BBQ sauce + Coca-Cola

Beef broth + BBQ sauce

Beef broth + Coca-Cola

Beef broth + coffee

BBQ sauce (1/3) + Beef stock (2/3) + some cooking juice to taste

BBQ sauce + Apple juice

Beef broth + BBQ sauce + cider vinegar to taste

Coca-Cola

Posted by ~thirdeye~

I smoke a butt for 6 hours then finish in oven. double wrapped in foil. then do the cooler process for 3 or more hours before pulling.

I use a mop and save some to put in after i pull it with some jucies from the oven foil wrap part of the process. brown sugar sprite worsh. maple suryp ect. make your own flavors. Heat all this in a pan. Then rest cool the mop overnight.

Third eyes s i t e and many more videos blogs on the net to read everybody has there own style.

[OnAFly]

Once smoked and pulled, I add a mixture of the rub I used on the pork, apple juice and cider vinegar. It comes out great.

[McGurk]

I like either a 1/3 cider vinegar 2/3 apple juice or equal parts cider vinegar/apple juice/ coca cola for a spritz and when i foil. It worksthe for reheating or to add some juice while you pull. I like to foil during the stall so the juices end up in the foil and can be reserved for pulling. Honestly, I would make sure you have some sort of juice with the pork while resting, because a big part of that is redistributing juice back into the core of the roast instead of just on the outside or in the pan.