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[hughver]

Now that the hamburger project is completed, it's time to replenish my pulled pork supply. While rearranging the freezer to make room for the beef, I came across two large pork butts that I moved to the refrigerator to thaw. I injected them with a home made concoction that did not contain apple juice, I was out and did not feel up to going to the store. After injection, I let them rest in the refrigerator for around four hours, coated them with yellow mustard/Worcestershire sauce mixed 50/50, applied copious amount of Cimarron Doc's sweet rib rub and put them on the pit set to 160°. With any luck, IT will be around 160° and I'll have them in sealed pans before I go to bed. In order to eliminate the pit uncertainty factor, I'll probably put them in the oven to finish and monitor them with the ThermoWorks Smoke.

[Clonesmoker]

How did they turn out? The mustard and worcestershire combo intrigues me. I have 4 10 lb butts and 3 5 lbs going on the DB tomorrow afternoon late. What does the worcestershire sauce bring to the party? I've done a molasses rub down and then dry sweet rub. I've done the mustard and BBQ rub along with a maple syrup coating then BBQ rub on top of that.  I usually dry brine with Kosher salt first.

[Bar-B-Lew]

I still don't get the need for anything under the rub but I guess to each his own.  I have never had a problem with rub sticking to the meat on any type of meat.  I remember trying the mustard on ribs 20+ years ago.  That was my last time.

[dk117]

I still don't get the need for anything under the rub but I guess to each his own.  I have never had a problem with rub sticking to the meat on any type of meat.  I remember trying the mustard on ribs 20+ years ago.  That was my last time.

I haven't used mustard for years and years.  Molasses on pork, 100% yes.  Worcestershire now that I can absolutely taste on a steak and use it frequently as a glue.   Though agreed the entire concept of a glue is unnecessary and more of an enhancing element to the rub.   

DK

[hughver]

They were on the smoker for ~12 hours (IT=160°) and in the oven (250°) for 4 1/2 hours. As I've mentioned before, pulled pork is my favorite food on the pellet grill and these were the best tasting that I've done. IMHO, the mustard/Worcestershire not only provides glue, it helps develop bark. The finished product was very moist so I only had to add back maybe a cup of juices.   

[Clonesmoker]

Did a bunch of pulled pork over the weekend. I did use the mustard/worcestershire glue along with the rub. I put the 8-9 lb on around 6 pm on Friday and the smaller 5 lbs on at Midnight. I also had a 13 lb brisket on it. I removed my furnace elbow (low cost version of a downdraft) to accomodate all of these in by DB. It really messed with my side to side temps when I removed it. Pulled the brisket at 9:30 in the morning and started pulling shoulders at 11. Temps on the shoulders were just a little over 190.  Good bark and flavor (could have been the 24 dry brine of kosher salt that helped.) Next time I may just use mustard/worcestershire on them over night. You know the pork  is moist when vac sealing and you can see the moisture coming out of the bag before it seals. I always add a little more rub into the pork before I bag it. Added a little sauce to my sandwiches (best local sauce around!!). Excellent!!

[hughver]

Good job, that meat looks awesome. Did the bone just fall out when you pulled them at 190° or were they boneless?

[Clonesmoker]

I had 4 bone in butts and 3 boneless. Bones came right out. I did let them rest for about an hour.

[hughver]

Thanks, good to know.

[Canadian John]

 This is making me hungry. Well done guys.