Re: Making Pulled Pork
I like injecting pork butts because it’s faster than brining. I rub them and refrigerate them overnight. Then I inject them when I pull them out of the fridge to let them warm up. I do prefer to brine poultry.
I’m not a huge mop fan, particularly if you’re are using a kettle grill,; You lose too much heat every time you pull the lid off. Plus most people mop too early, the meat needs time to form a crust on the outside – usually about 3 hours. Mop before that and you’re just washing off the rub.
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Finally, if you don't already own at least one, check out Steven Raichlen's books.
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The first one “The Barbecue! Bible” is the best of the lot, but in my opinion it’s more of a grilling book. My big issue with Raichlen is that a lot of his recipes are hard to duplicate because of hard to find ingredients. His books also tend to lean toward an Asian flavor. (I have 3 of his books)
A truly great barbecue book is “Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses” by Robb Walsh. This will really bring your “Q” up several notches.
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