Injection Question
- Thread starter Lockon
- Start date
cpw
Babbling Farker
I like to inject 4-5 hours ahead of time.
chad
somebody shut me the fark up.
Ideally several hours to overnight. But, I've also injected, rubbed, and put in the cooker! But then my injection is not enhanced with unpronouncable chemical names. Also, if you have vinegar in the injection it may start "pickling" the meat where it pools!! Don't ask me how I know this!
NickyG
Knows what a fatty is.
We strive for at least 4 and no more than 8.
John Bowen
is One Chatty Farker
When I do I try for at least 4 hours but I like over night if possible.
Lockon
Full Fledged Farker
Thanks a bunch for the response....I will probably do "over night" (8-12 hours) then. I am going to try the Chris Lilly recipe for the pork butt and I bought some Butcher BBQ injection for the brisket.
Thanks again
Thanks again
Bludawg
somebody shut me the fark up.
I don't inject:fear:
Lockon
Full Fledged Farker
I know Bludawg lol....I really, really, really appreciate all your help and advice, but I have got to try it just once :icon_smile_tongue:
Lake Dogs
Quintessential Chatty Farker
Thanks a bunch for the response....I will probably do "over night" (8-12 hours) then. I am going to try the Chris Lilly recipe for the pork butt and I bought some Butcher BBQ injection for the brisket.
Thanks again
I'm thinking this (above) could be a huge mistake. First, know that any rub or injection that has much salt at all will be amplified the longer it's left in the meat. Then, please know that Chris Lilly's recipe is known to be extremely, and I really mean EXTREMELY salty.
For what it's worth, most competitors inject, and most inject using their own version of Chris Lilly's published injection. They're simple, and less salty. Most are simply apple juice (un-watered and no need to add back additional sugar), worchestershire (which has a little salt already), and some of their rub. Rubs usually have some salt in them; the combination of this and the worchestershire usually does the trick.
Frankly, in the morning, I go light the fire, then I come back and inject my butts and briskets, then I apply the rubs, then I go move the lit coals into the smoker. 45 minutes later, give or take, the smoker is ready temperature wise and I put the meats in at that time. Usually the meat has been injected all of 1 hour to 1.5 hours.
JS-TX
is One Chatty Farker
For pork, I highly recommend Chris Hart's (Wicked Good BBQ book) pork injection, much better than CL injection IMO.
Lockon
Full Fledged Farker
Uggg.....I thought I had a game plan, but guess I don't. So a NO on the Chris Lilly injection recipe? Do just apple juice, Worcestershire, and some of the rub? I am going to be soooo stressed out before it is all over with :twitch:
yakdung
is Blowin Smoke!
Overnight for the PButts. I do not inject brisket.
