We Like Boston Butts (and we cannot lie)
Let's talk pulled pork, guys. Specifically, Boston butts. Corey and Jeff recommend this as the "starter" meat for new smokers; it is the easiest to use and hardest to mess up.
The guys spend some time discussing home-made rubs and quality store bought rubs, get into a conversation on the differences in KC and NC styles, and breaks down the "money muscle" before offering a litany of good tips for pulled pork prep.
Corey and Jeff's weekly tips:
- Don’t pull the pork until just before you serve - it dries out quickly!
- Put your rub on then wrap it tight in plastic wrap overnight.
- Invest in a vacuum sealer for leftovers.
- If you are looking for a smoker, check your zipcode in Facebook's marketplace - there are always good deals there.
What to do with those pulled pork leftovers:
- Jeff’s Clucking Piggy Breakfast sandwich - a scrambled egg, pulled pork, and jalapeno omelette on a buttered bagel.
- Pulled pork nachos topped with barbecue sauce.
- Think Tex-Mex: Burritos, tacos, enchiladas
- Corey's Pork Bombs - jalapenos stuffed with cheese, wrapped in cold pulled pork, then breaded and fried.
- Loaded French Fries
- Homemade pizza
Q&A:
Q. Easiest Cut of Pork to do? And Why Apple Juice in an Injection?
Boston Butt is the easiest! Apple juice helps with moisture and evaporates slower than water. So you can mix it with dry rubs, butter, etc, then inject it. The juice will cook out, leaving the rest behind.
Q. Is there anything worse than people asking “When will it be done?”
Agreed. It is done when it is done. You can’t force a schedule on good smoking.
Q. I found a great recipe online, but the rub is a bit salty.
Maybe that’s Texas style; they tend to be salt and pepper based, and built more for beef. On pork, they don’t always work as well. Try a brown sugar based rub. And ALWAYS taste rubs or sauces before using them!
Q. Low and slow vs high and fast? Stick burner or pellet? Good rib recipes?
- Corey and Jeff use stick, but there's nothing wrong with going pellet.
- Corey typically uses his own homemade rub and tends to go for sweeter flavor profiles with ribs.
- Jeff says honey bbq is a good rib!
- We are a low and slow podcast, for sure. But for poultry, especially wings, you need to crank the heat up.
Smoker and the Bearcat is hosted by two low and slow backyard barbecue gurus who share tips, tricks, and stories from their combined years of BBQ experience and expertise; and don't be surprised when a little football talk sneaks in from these two long time Kansas City Chiefs fans.
Smoker and the Bearcat is brought to you by the following talented folks:
Your BBQ-loving Hosts: Chief Bearcat and Jeff Fawver
Have a question you'd like to hear the guys answer on a future episode? Find us on Twitter!
@chief_bearcat
@jtfawver