T
tmarksinc
Guest
I am going to cook a pork butt this weekend & I have never injected one, anyone have a great injection recipe you know is da bomb for pork butts? Thanks!
bamaman76
Knows what a fatty is.
Apple juice, Worchestshire, and you favorite rub
JD McGee
somebody shut me the fark up.
I would imagine you're gonna get a lot of different answers here...my advice is to think "apples" and go from there...a simple injection of apple juice or apple cider mixed with a little of your favorite butt rub works wonders. Good luck...and have fun! :biggrin:
Bogus Chezz Hawg
is Blowin Smoke!
What they said!
beerguy
is Blowin Smoke!
and a shot of bourbon if you have it. can you tell i was born and raised in KY?
Capn Kev
is one Smokin' Farker
Or, try coca-cola with your favorite rub. Take a food processor, grind down your favorite rub to a fine powder, de-fizz your coke, add seasoning to coke and inject. Tastes great.
NorthwestBBQ
somebody shut me the fark up.
Ditto.
jonboy
is Blowin Smoke!
I use a shot of jim beam, a shot of apple juice, a squirt of Worcestershire, a squirt of Tabasco, and some bbq rub. If it tastes good over ice it will be good inside the pig.
jon
jon
EatonHoggBBQ
Babbling Farker
I just pump it up with apple juice then give it a rubdown with my pork rub. Works for me.
JONESY
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-Injection
1/3 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup kosher salt
2 tbsp Worcestershire
1/3 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup kosher salt
2 tbsp Worcestershire
E Mellow
Knows what a fatty is.
Apple Juice for flavor and moisture
White Vinegar for tenderness
Rub for flavor
White Vinegar for tenderness
Rub for flavor
Lake Dogs
Quintessential Chatty Farker
Exactly what Brad said.
millsy
is Blowin Smoke!
Is there a magic amount that you guy's use?Do you change your ratio's on the size ?
BRBBQ
Babbling Farker
I use a modified Chris Lillys.
NorthwestBBQ
somebody shut me the fark up.
Interesting.
Butcher BBQ
is one Smokin' Farker
I helped a team 2 years ago that had Chris Lillys injection ready to go. They came to me and I did a quick salt formulation and gave them a suggestion on how much of my pork injection to ad to it and they did. They won 3rd place at that comp.
T
tmarksinc
Guest
thanks for the help, is there a method anyone has found that works best on injecting? Any other tips on injecting would be helpful, not skilled with injecting used to using only dry methods
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Inject into the middle of the butt, all over. Put in as much as you can. Here is a very good recipe...
Chris Lilly's Six-time World Championship Pork Shoulder
Recipe By : Chris Lilly of Big Bob Gibson's
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the pork shoulder rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
-----------
Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
------------
1 whole pork shoulder (approximately 16 pounds)
1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce)
Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225˚F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195˚F.
Chris Lilly's Six-time World Championship Pork Shoulder
Recipe By : Chris Lilly of Big Bob Gibson's
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the pork shoulder rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
-----------
Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
------------
1 whole pork shoulder (approximately 16 pounds)
1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce)
Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225˚F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195˚F.
jack040806
is one Smokin' Farker
Man I was just gonna do a brisket this weekend but after reading this I think I may need to try a pork butt and inject it for the first time ever too.
