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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. |
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11-20-2015, 02:29 PM | #1 |
Full Fledged Farker
Join Date: 10-07-15
Location: SC
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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! |
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11-20-2015, 02:51 PM | #2 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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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
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"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 |
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Thanks from:---> |
11-20-2015, 03:11 PM | #3 | |
Babbling Farker
Join Date: 04-12-07
Location: USA
Name/Nickname : Phillip
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Quote:
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Happy Q'en, Phillip Food Networks "Chopped" champion By His grace, for His glory! |
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11-20-2015, 03:12 PM | #4 |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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11-20-2015, 03:12 PM | #5 |
Full Fledged Farker
Join Date: 10-07-15
Location: SC
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Thanks guys! About how long would the injection keep for in case I made enough for a few butts?
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11-20-2015, 03:15 PM | #6 |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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11-20-2015, 03:51 PM | #7 |
Full Fledged Farker
Join Date: 04-15-15
Location: Rockford, Illinois
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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.
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22" Weber, Cheapo gasser, Cheapo big ugly box |
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11-20-2015, 04:06 PM | #8 |
Banned
Join Date: 09-03-13
Location: Edgewood, TX
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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. |
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11-20-2015, 04:56 PM | #9 |
Knows what a fatty is.
Join Date: 01-20-15
Location: Akron, Indiana
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I like to use Blue's Hog Red sauce filtered through a mesh strainer. Tastes awesome...
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Stump's Stretch, 18.5" WSM, 22.5" Weber Kettle, Weber Genesis Just getting started in competition BBQ. |
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11-20-2015, 05:16 PM | #10 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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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.. |
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