Should You Be Injecting Your Pork Butts? | HowToBBQRight Podcast Clips

[@yolandagrabowski6043]

Thanks for explaining what pulled means about meat.

[@jamesmaloney8191]

Malcom, I ALWAYS use your AP seasoning to doctor the meat up once I shred it. 10/10

[@danm2419]

Hi Malcom and Michelle. You mentioned brining vs. injecting. Can you please discuss how long to brine a butt? I guess it depends on the salinity, but if you could provide some pointers? Thanks!

[@greensquare4499]

I won’t make pulled pork unless I have your vinegar sauce for it after. Makes it so much better!

[@mikeheugel4461]

Woohoo! My question!

[@Beast12369]

Pulled pork burritos is the best thing for leftovers.

[@billturner4427]

Love you, man.

[@chadwilson6550]

Question please? I cooked a butt yesterday at 250 till butt went to 203. Wrapped in foil at 165. Had two other thermometers confirming the temps of grill and meat. This was a half butt which I’ve never bought before. Wasn’t pleased with butt it was almost in 2 pieces. Butt the question is the butt just would not pull. Was very tough. I’ve cooked many Butts and never had this results. Your thoughts. Thank you.

[@matthew4718]

Did you let it rest? I usually turn the smoker down or throw it in the over at about 160 for an hour atleast. Otherwise you will lose all the juice

[@Jefchinson]

I don’t wrap at all, I take off at 203, place in a pan wrap with aluminum foil, out in a cooler for 2-3 or more. Shred with hands and bone. I spritz with pig juice after the initial 3hrs.