MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 11-20-2015, 02:29 PM   #1
jmed999
Full Fledged Farker
 
Join Date: 10-07-15
Location: SC
Cool Boston Butt/Pork Shoulder Injection???

What do most folks here use for a boston butt injection? I've been using...




I'd like to try something different. What do most folks here use?

Thanks for the help guys!
jmed999 is offline   Reply With Quote




Old 11-20-2015, 02:51 PM   #2
PatAttack
somebody shut me the fark up.

 
PatAttack's Avatar
 
Join Date: 07-19-11
Location: In the Marsh
Default

Do a search for Chris Lilly's pork injection.

Easy to make, goes a long way and is very tasty.

Found it!

http://www.bbq-brethren.com/forum/sh...d.php?t=130672
__________________
"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier

22" WSM
22" Weber Gold
Weber Smoky Joe
Weber Gasser
Rec-Tec 590
PatAttack is offline   Reply With Quote


Thanks from:--->
Old 11-20-2015, 03:11 PM   #3
bbqwizard
Babbling Farker

 
bbqwizard's Avatar
 
Join Date: 04-12-07
Location: USA
Name/Nickname : Phillip
Default

Quote:
Originally Posted by PatAttack View Post
Do a search for Chris Lilly's pork injection.

Easy to make, goes a long way and is very tasty.

Found it!

http://www.bbq-brethren.com/forum/sh...d.php?t=130672
__________________
Happy Q'en,
Phillip
Food Networks "Chopped" champion
By His grace, for His glory!
bbqwizard is offline   Reply With Quote


Old 11-20-2015, 03:12 PM   #4
yakdung
is One Chatty Farker
 
Join Date: 04-12-10
Location: Houston, Texas
Default

Save your $
http://virtualweberbullet.com/pork4.html

http://www.slapyodaddybbq.com/2012/0...n-pork-butt-2/
yakdung is offline   Reply With Quote


Old 11-20-2015, 03:12 PM   #5
jmed999
Full Fledged Farker
 
Join Date: 10-07-15
Location: SC
Default

Thanks guys! About how long would the injection keep for in case I made enough for a few butts?
jmed999 is offline   Reply With Quote


Old 11-20-2015, 03:15 PM   #6
yakdung
is One Chatty Farker
 
Join Date: 04-12-10
Location: Houston, Texas
Default

Quote:
Originally Posted by jmed999 View Post
Thanks guys! About how long would the injection keep for in case I made enough for a few butts?
Not certain. I would purchase some Ball canning jars and lids from Wallymart. Should keep for awhile on the fridge door
yakdung is offline   Reply With Quote


Old 11-20-2015, 03:51 PM   #7
Yan can Cook
Full Fledged Farker
 
Yan can Cook's Avatar
 
Join Date: 04-15-15
Location: Rockford, Illinois
Default

I used "Cajun Injector" Creole Garlic last time. Not your typical flavor, but very good. I wasn't sure if it would be too garlicky or not but tried it anyway. It was one of the best I ever made. The garlic wasn't overpowering and I was really moist and delicious.
__________________
22" Weber, Cheapo gasser, Cheapo big ugly box
Yan can Cook is offline   Reply With Quote


Old 11-20-2015, 04:06 PM   #8
Okie Sawbones
Banned
 
Okie Sawbones's Avatar
 
Join Date: 09-03-13
Location: Edgewood, TX
Default

I use a slightly modified version of Myron Mixon's injection:

4 quarts apple juice
1 quart distilled white vinegar
5 pounds sugar
2 cups salt
1 cup monosodium glutamate, such as Ac´cent brand flavor enhancer

I don't use the MSG, and I add some jalapeno powder and honey powder. Simple, tasty.

It lasts for months in the fridge.
Okie Sawbones is offline   Reply With Quote


Old 11-20-2015, 04:56 PM   #9
Pb's BBQ
Knows what a fatty is.
 
Join Date: 01-20-15
Location: Akron, Indiana
Default

I like to use Blue's Hog Red sauce filtered through a mesh strainer. Tastes awesome...
__________________
Stump's Stretch, 18.5" WSM, 22.5" Weber Kettle, Weber Genesis

Just getting started in competition BBQ.
Pb's BBQ is offline   Reply With Quote


Old 11-20-2015, 05:16 PM   #10
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

I used to use Chris Lilly's injection. The first time I used it, I found it was too salty, so I cut the salt in half and it was better.

I then found OakRidge Game Changer Brine that I use as an injection. I use 1 Tablespoon of OakRidge Game Changer Brine to 1 cup of apple cider or apricot nectar. The meat comes out more flavorful and the bone wiggles about 185 - 187 degrees. After resting, the pork pulls in beautiful long strands and gives a great presentation as well as great flavor.

https://www.oakridgebbq.com/?product=game-changer-brine


Last edited by IamMadMan; 11-20-2015 at 06:10 PM..
IamMadMan is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:57 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts