twilliams last edited by
Hey all, i am gonna be doing a smoked pulled pork for a 4th of July family get together. I bought the soluble Pa’s black bull, butter garlic seasoning, prime rib seasoning, and ultimate pork chop and roast rub. Keep in mind i cant have it spicy for the family members. So i was thinking first with the black bull of using chicken broth to make it injectable instead of water. Also for the rub using the butter garlic, or should i use the ultimate pork rub instead
@twilliams I would think that broth or beer would work great with the Pa’s.
Perhaps you could try tying a piece of twine around the butt vertically and apply one rub to each side to try both at once? Like a half and half pizza!
@twilliams The broth will work well as long as it is thin enough to not bother your injector. As for the seasoning, I would go with the ultimate pork rub as the butter garlic and Pa’s don’t seem like they will compliment each other as well, at least to me, I could be wrong though!
@Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.
let us know if any of this is helpful.
@Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy
@Dave-R Interesting. I would have not expected that much difference between the two.