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Started By
Message
Injecting a pork butt
Posted on 5/20/18 at 11:00 am
Posted on 5/20/18 at 11:00 am
Anyone do this prior to smoking one?
I was thinking of some sort of apple cider, apple cider vinegar and mustard mixture.
I was thinking of some sort of apple cider, apple cider vinegar and mustard mixture.
9
Posted on 5/20/18 at 11:39 am to Tigertown in ATL
Yes, you can. Is it worth it? Probably not.
Posted on 5/20/18 at 11:49 am to Tigertown in ATL
quote:
Injecting a pork butt
That's illegal in most states
Posted on 5/20/18 at 11:51 am to BigPerm30
quote:
Is it worth it? Probably not
Tell me more.
Would it be worth brining in said concoction?
Posted on 5/20/18 at 12:32 pm to Tigertown in ATL
So much fat already that little will shine through
Now taking leftovers and throwing in crock pot with some apple juice, coke and spices makes for myriad options
Now taking leftovers and throwing in crock pot with some apple juice, coke and spices makes for myriad options
This post was edited on 5/20/18 at 1:24 pm
Posted on 5/20/18 at 12:38 pm to Rouge
quote:
So much fat already that little will shine through
Injecting, brining or both?
Posted on 5/20/18 at 1:24 pm to Tigertown in ATL
quote:both
Injecting, brining or both?
Solid rub will get you where you need to be
Posted on 5/20/18 at 1:34 pm to Tigertown in ATL
quote:
Anyone do this prior to smoking one?
I was thinking of some sort of apple cider, apple cider vinegar and mustard mixture.
I do. It adds another level of flavor that we enjoy. Do you HAVE TO? Not really but I prefer it. I've played around with several recipes for injections but one of my favorites is Chris Lilly's.
quote:
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
Butcher's BBQ also has some awesome injections I've been told, though I've never tried any yet.
Posted on 5/20/18 at 2:01 pm to Rouge
quote:
Solid rub will get you where you need to be
"That's what she said."
Sorry couldn't resist. Thanks for the insights.
Posted on 5/20/18 at 5:52 pm to Tigertown in ATL
We just did one this weekend. Injected it the night before with: 1 cup sugar, 1/3 cup salt, 2 1/2 cups apple juice, 1 1/2 cups of pineapple juice, 1 TBS ground cayenne pepper, and 3 TBS Tabasco chipoltle with smoke sauce. Its enough for a couple butts, used about 1-1.5 ounces per pound.
The rub and hickory makes the biggest taste difference but you could tell the injection added a little something too. Kept it juicy throughout and a little sweet and spicy pizzazz.
The rub and hickory makes the biggest taste difference but you could tell the injection added a little something too. Kept it juicy throughout and a little sweet and spicy pizzazz.
Posted on 5/20/18 at 5:56 pm to CohibaLady76
I used ro but it is a waste of time and money. Get a good rub. Injections to me made pockets of salty shite and took away pork flavor.
Posted on 5/21/18 at 5:05 am to Tigertown in ATL
I’ve had great results with Cajun Injector Creole Garlic
Posted on 5/21/18 at 8:04 am to Tigertown in ATL
I can tell a distinct difference when I do.
Typically, I will brine mine over night and inject it with the brine. The brine is salt, sugar, vinegar, and whatever rub you're using. Don't over inject as you can make it too salty.
Typically, I will brine mine over night and inject it with the brine. The brine is salt, sugar, vinegar, and whatever rub you're using. Don't over inject as you can make it too salty.
Posted on 5/21/18 at 9:39 am to Tigertown in ATL
They always do it on th bbq pitmasters show with phosphates
Posted on 5/21/18 at 9:45 am to Tigertown in ATL
always. and almost always get blasted by the marinade coming back out of another area and landing on my shirt. 
Posted on 5/21/18 at 11:27 am to Tigertown in ATL
I tried it one time, and like others have said, doesn't really add anything.
I only inject poultry now for the most part.
Now if you want to add that something extra to your pulled pork, I recommend this finishing sauce:
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.
After you pull the pork, pour this all over the meat and mix. This is enough for an 8-9 lb shoulder. Adjust more or less based on the size of the shoulder.
Credit for this goes to soflaquer on Smoking Meat Forums
I only inject poultry now for the most part.
Now if you want to add that something extra to your pulled pork, I recommend this finishing sauce:
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.
After you pull the pork, pour this all over the meat and mix. This is enough for an 8-9 lb shoulder. Adjust more or less based on the size of the shoulder.
Credit for this goes to soflaquer on Smoking Meat Forums
Posted on 5/22/18 at 8:29 pm to GeauxTigers0107
I use the Chris Lilly injection recipe too. It’s awesome!
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