Injection Question

S

SmokeNride

Guest
Actually I think a couple about injecting pork butts

1. How much liquid does one use? I imagine there must be some sort of limit before it's too soggy.

2. Does it change the cook time?

I've injected a couple of times but never felt it did too much to add flavor, which makes me think maybe I didn't add enough. I felt like it gave the meat a texture I wasn't crazy about, which makes me think I added too much. Thanks.
 
You cant over inject. when it starts to just squirt the liquid out the other holes when you try to fill it your done. I inject mine while its still in the cryo bag. Let it sit in the fridge over night. Next day take it out and dry it, put your rub on it.

If you didnt like the texture, you probably put to much acid in it or it could be a fluke. you might just had a funny peice of meat. Apple juice, a little apple cider vinger, and some finely powder ground dry rub mix will get some good flavor in the meat.

It might extend the cook time a little. But ive never compared. I just cook it till its done.
 
I agree with Jeff - I use up to 1-1 1/2 cups on a shoulder. Like he says, it may change the time - but not enough to notice since there's no set time...it's done when it's done. Same goes for turkey, chicken, etc.
 
Yeah, I guess I just don't like it injected. I like it fine just rubbed and I think I'll just stick to that.
 
i didnt inject the last 10 butts i did. I enjoy tasting more of the meat and rendered fat. Dont know if ill ever inject one again. I also cut my rub in half, and reduced my sugar to 1/4 brought my temps up a little higher 250-260 and keep the fire clean. Getting back to basics, and liking where it going.
 
Personally I always inject my pork butts. I like to mix part of my rub in with my injection as well as some worcestershire. I can definitely tell a difference between my injected pork vs. not injected. It's all personal preference, but you can't overdue an injection.
 
SmokeNride said:
Actually I think a couple about injecting pork butts

1. How much liquid does one use? I imagine there must be some sort of limit before it's too soggy. ( Actually there is no limited, it's how much you like use and how much you feel is right )

2. Does it change the cook time? ( No it doesn't from what I've experienced )

I've injected a couple of times but never felt it did too much to add flavor, which makes me think maybe I didn't add enough. I felt like it gave the meat a texture I wasn't crazy about, which makes me think I added too much. Thanks.
( I add about x2 12 oz of apple cider in my butts / brisket and I mop with the bbq sauce & and apple juice )
Click to expand...


I hoped that helped and it's my 2 cents.
 
Inject thru the cryovac, helps it all to stay in there. I inject 1 quart to a a twin pack of butts
 
I inject 1.5 quarts per butt or brisket.
Does it all stay inside??--No.

But, the meat sits in the juices for several hours and I think that is all good.

TIM
 
rockyathabaska said:
and Myron doesn't seem like he's Brethren material anyway does he ?
Click to expand...

Did you see the Pig Jig episode? Heck yeah, Myron seems like Brethren material. From all I've heard, he's a great guy who is a fierce competitor at comps. Nothing wrong with that. Plus, a lot of what he says to the other competitors is pretty typical southern razzing - it's a give and take and denotes a certain amount of affection not otherwise easily expressed. As I heard him say in an interview talking about Johnny Trigg, one thing he likes about Johnny is that if he doesn't like you and just doesn't have anything to do with you - and Myron seems the same way. Heck, I'd love to know Myron! :thumb:
 
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