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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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Old 01-23-2015, 08:24 AM   #1
NeilH
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Default Butt Injection?

For those that inject, do you have a go to injection that you use each time? Been reading good things about Chris Lily's injection but wasn't sure about switching from a NC vinegar base injection that I usually use to a sweeter one. Any thoughts? May be just as good without one.
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Old 01-23-2015, 08:33 AM   #2
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My go to injection is apple juice and worcestershire sauce, 3 : 1 ratio, taste good.
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Old 01-23-2015, 08:41 AM   #3
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I have used both but since my parents are from NC and I grew up on chopped BBQ, I prefer the vinegar injection. I usually use Chris Lilly's injection for backyard cooks.
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Old 01-23-2015, 08:44 AM   #4
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North Carolina makes a Muscadine wine, and yes, it works well with pork!
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Old 01-23-2015, 09:06 AM   #5
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Chris Lilly's is very heavy on the salt. Cutting it to its simplest, Ol' Joe has you hooked up with teh AJ and woosy. For years I did the same but added in some of my rub to help merge/blend the flavors. Later I found that if I mix in a little creole butter in there it really has it POP.
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Old 01-23-2015, 10:08 AM   #6
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I've been using the Chris Lily recipe, salt cut in half, and smoked pork stock subbed for the water. I adjust a little bit from there till I like it - not too sweet, not too bitter/umami.
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Old 01-23-2015, 10:11 AM   #7
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I'm not fond of sweet injections in pork. I use beef stock, then kick it up with garlic powder, onion powder, cayenne, and anything else that sounds good at the time.
I do the pinky finger taste test before injecting.
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Old 01-23-2015, 10:42 AM   #8
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I inject with a modified version of Chris Lilly's pork injection EVERY SINGLE TIME I cook pork butts.

All I do is use Kosher salt instead of table salt, which cuts down on the salt.
Smoked a case of butts last weekend. DANG it was good!
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Old 01-23-2015, 11:43 AM   #9
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Quote:
Originally Posted by toymaster View Post
I have used both but since my parents are from NC and I grew up on chopped BBQ, I prefer the vinegar injection. I usually use Chris Lilly's injection for backyard cooks.
Born and raised in NC, still here just further east. Ive always used the vinegar but need to try something else for a change. Looks like Lily's is a favorite.
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Old 01-23-2015, 12:10 PM   #10
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A modified Chris Lilly for me, less salt is really all I change. If I get a good quality butt then I won't even inject and they often times come out better.
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Old 01-23-2015, 03:20 PM   #11
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I used to brine, and had good results. Then I started injecting which made the task easier and less clean up. I used Chris Lilly's Injection but found it to be salty to my tastes, I cut back to almost half the amount of salt and it is still good. last year I switched to OakRidge Game Changer Brine as my Injection and have nothing less than great results with it.

I now, always use OakRidge Game Changer Brine as an injection. I Use fruit juice (Peach, Pear, Apple, or White Grape) for added flavors. For every 8 ounces of juice add 1 Tablespoon of OakRidge Game Changer Brine and then inject into the pork. I inject right through the cyro-packaging to save with cleanup, using different angles through the same hole to prevent leaking. I used to rub and let the pork sit overnight, but now I'll rub a few hours before smoking depending upon my time constraints.

When cooking injected pork butts I find the bone begins to wiggle at about 187°, I pull and rest the pork in a cambro/cooler for 3 to 4 hours, and pull the pork just before serving. I find the OakRidge Game Changer Brine keeps the pork exceptionally tender, moist, flavorful, and it pulls in very long strands which is great for sandwiches.
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Old 01-23-2015, 03:38 PM   #12
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I might be the only one who doesn't think Lilly's injection isn't salty . But I love my salt. Haven't used that one in a while though. For home when I do inject I actually go pretty intense on my injections because the flavors all seem to mellow out during the cook and I like them to be bold when I inject. So if you like mild flavors you might not need as much, but if you want more then give it more seasoning, hot sauce, sweet, vinegar, etc .

I don't have a go to injection since I like to change it up. But Lilly's injection is a good place to start and then modify.
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Old 01-23-2015, 03:44 PM   #13
NeilH
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Ive shot a seven pounder up with Lily's recipe cut in half and halved the salt. All the sugar even cut in half scares me. I'm use to vinegar I guess. I'll throw it on when I get up in the morning.
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Old 01-23-2015, 03:44 PM   #14
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I like the flavor of pork so I use a simple brine injection. 2% salt ( 2 gms salt per 100cc)
4.64 gm per cup There is 5.69 gm salt per tsp. So a slight tsp of salt per cup would give you an approx 2% sol.. You can always add salt to the final product if you need more.
I always wrap so I can save the juice. After chilling and removing the solid fat you are left with pure pork nirvana which can be heated and added to the pulled pork. Wonderful.
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Old 01-23-2015, 07:06 PM   #15
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I've just started using a mixture of the rub that I'm using on the pork and water or chicken stock to a porpotion of (1/3rd cup of BBQ Rub) to (32 oz. of the water or chicken stock). I really like it as it gives my pork a consistent taste inside and out...
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