I made my first pulled pork over Labor Day Weekend. My personal feeling is that the results were just “good.” It had a decent flavor, I used apple and hickory (because cherry wasn’t available at my local store) and it gave it very mild flavoring. I used a trimmed 7 pound butt with Big Time rub and the Big Bob Gibson’s injection you post on the website Q&A section. I also mopped it (only twice) per your recipe in the book, then wrapped it. I have to say I was pissed off at first that the bark softened up so much because it was like armor before I wrapped it, which I was proud of. I turned out a very moist product, that everyone “loved,” but I think I still need to find my own favorite flavor. Anyway, I noticed that your Championship recipe uses no mopping, injection, or wrapping. I am assuming you still get a moist product because of the fat cap being left on and the fat left inside the butt. Thanks, Doc.
I think everyone should find their own flavor and they should find a texture they like too. Pork butt is a very forgiving cut and can be done many ways with great results from them all. The texture of the unwrapped butt will have crunchy edges and the inside meat will not have the seasoning of the injected one but the best way to eat it is to pull the whole butt and toss it together, and if you add a little apple juice, rub and maybe a little sauce it ends up close to the same.