rowdycowboy
Full Fledged Farker
Anyone have a simple and good injection? I usually do one with pineapple juice but I am out. I have apple and orange juice is all I have. Any good injections would be great.
Boston Butts
- Thread starter rowdycowboy
- Start date
Chef Jim
Babbling Farker
Depends on what you are injecting. I use homemade chicken stock for a lot of things. I have also found a product called Better than Bouillon in the supermarket. dilute it and use it.
colonel00
Quintessential Chatty Farker
I usually start with something similar to Chris Lilly's pork injection:
Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
From there I have played with different combinations of spices and flavors. Maybe add some of your rub or add some heat with some pepper.
Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
From there I have played with different combinations of spices and flavors. Maybe add some of your rub or add some heat with some pepper.
Mister Bob
Babbling Farker
For Boston Butts:
2 cups of apple juice
1/4 cup of apple cider vinegar
1 tablespoon Worcestershire Sauce
Simple but good, you won't be disappointed.
2 cups of apple juice
1/4 cup of apple cider vinegar
1 tablespoon Worcestershire Sauce
Simple but good, you won't be disappointed.
D
DesMar
Guest
I subbed cider vinegar with Jack Daniels
Will see how it turns out tomorrow. :becky:
Pork butts can be great with no injections as well.
Goin Que Que
Knows what a fatty is.
I do the same, At 160 I foil pan the butt with a foil cover snug tight till it hits 195ish. When it's done I save the juice use a fat separator to get rid of fat and you have something good enough to drink straight. But you might just want to pour it on the pulled pork.
good luck!
John
Amen, Brother! A properly cooked Butt is w-a-y mosit and tender with good texture and Real PORK TASTE! Injection is unneccesary IMO. More often than not, the injected meat I've had was mushy! And I never score mushy meat above a 6.
I've never understood why people look for meat that isn't "enhanced" so they can add it themselves?
sfisch
is Blowin Smoke!
I agree with GTR and Mitch, rub it down real good and let it go. We inject at comps but I have never done it at home.
Scott
Scott
Hub
Full Fledged Farker
I'm with sfisch, if you've got a good lookin' butt and no judges to please, injection is optional. For family and friends I smoke it for a bit then foil early to hold in the juices (which I use later in a sauce/dip).
Hub
Hub
