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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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05-07-2013, 09:28 AM | #1 |
Full Fledged Farker
Join Date: 01-14-13
Location: Oskaloosa, IA
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Butt Injection
Anyone have a good pork butt injection recipe they would like to share? I have some awesome pickle juice I saved from some none commercial pickles. I would like some how to use this in a injection. Has anyone ever tried that?
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05-07-2013, 10:05 AM | #2 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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I have not used pickle juice. However, I inject my shoulders with plain jane creole butter. At the end of the day, the creole butter makes the pork taste more "zesty" without tasting like straight up marinade. Weird how that works. Do that with chicken, and it tastes like the marinade.
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05-07-2013, 10:14 AM | #3 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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There is no reason to inject a pork butt I does absolutely nothing. Everything that butts needs to be absolutely delicious is already in it. All it needs is smoke & time.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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05-07-2013, 10:16 AM | #4 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Wampus gave me this and it was real good!!!
Chris Lilly's Six-Time World Championship Pork Shoulder Injection Recipe for 2 butts 3/4 cup apple juice 1/2 cup water 1/2 cup white sugar 1/4 cup table salt (I either use kosher salt or cut back a little on the table salt) 2 Tablespoons Worcestershire Sauce Combine all ingredients and stir until sugar and salt are dissolved.
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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Thanks from:---> |
05-07-2013, 10:20 AM | #5 | |
Full Fledged Farker
Join Date: 03-29-13
Location: Anderson, South Carolina
Name/Nickname : Brian
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Quote:
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05-07-2013, 10:27 AM | #6 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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Honestly I have been wanting to do a SxS cook, one injected and one not, all other prep and cook the same. I think there is a difference, but maybe its just my mind *wanting* there to be a difference.
WAIT... Has anybody else done this and started a thread about it? **EDIT** Search is my friend, found it! |
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05-07-2013, 01:06 PM | #7 |
Full Fledged Farker
Join Date: 01-14-13
Location: Oskaloosa, IA
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BUTT injection
I agree I generally don't inject, but I like to try some new things.
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05-07-2013, 01:42 PM | #8 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Quote:
Me, I found that this above is too salty for my palate, and that if I back off of the water the apple juice is sweet enough, so I go without the sugar as well. I enjoy just the apple juice, Worcestershire, and some of my rub to tie in the external and internal flavors.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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1 members found this post helpful. |
05-07-2013, 01:44 PM | #9 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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yeah, I cut the salt way back on this. The worchestershire has plenty of salt already in it
__________________
Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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Thanks from:---> |
05-07-2013, 04:11 PM | #10 |
On the road to being a farker
Join Date: 04-28-13
Location: Holland, Michigan
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Has anyone ever tried injecting Sriracha?
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05-28-2013, 10:59 AM | #11 |
On the road to being a farker
Join Date: 09-01-11
Location: S.E Minnesota
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I would have to respectfully disagree with this . I end up with nice pulled pork, but I never feel there is a lot of flavor past the bark and smoke ring. I sometimes sprinkle some of my rub on the pork after it's pulled, but I would like to try an injection also.
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[COLOR=red]****************************************************[/COLOR] [COLOR=black]Twins UDS, iQue 110, Maverick ET732. :clap2:[/COLOR] Last edited by dae06; 05-28-2013 at 11:24 AM.. |
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05-28-2013, 11:18 AM | #12 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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I do it (inject) for the reason you stated above, and I've done more than one side-by-side tests (injected and uninjected) to taste and see if there are any other differences. There are. I find mine to be slightly more moist (but I also foil; dare I say it) and you can taste the apple juice, slightly, and by putting the rub in the injection it delivers the flavors all around; everything tastes just a little bit "barkish".
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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05-28-2013, 11:27 AM | #13 |
On the road to being a farker
Join Date: 09-01-11
Location: S.E Minnesota
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I don't mean for this to be a highjack, but I saw a video of a fellow injecting only into the fat on a butt. Is this common practice? Before I saw the video, I was thinking I would inject into the meat itself.
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[COLOR=red]****************************************************[/COLOR] [COLOR=black]Twins UDS, iQue 110, Maverick ET732. :clap2:[/COLOR] |
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05-28-2013, 11:39 AM | #15 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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+1 into the meat, because most of the fat renders (if cooked properly) and the remainder is removed (of not shredded back into the meat using one of those shredding devices).
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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