G
gordi
Guest
I wanna smoke a coulple of butts this weekend , but dont have whole injecting thing figured out . The wife brought home a bottle of apple cider vinegar ? what do you guys think ?
Smoothsmoke
Babbling Farker
Nothing really. Just my opinion but butt's dont need to be injected. Perhaps if you're competing maybe.
BTW, nice blue, got one that is 2 years old.
BTW, nice blue, got one that is 2 years old.
E
eleventhtoe
Guest
Nothing, IMO.
beerguy
is Blowin Smoke!
The cider might work, but I'd lean more towards plain apple juice. Sometimes i throw in a shot of KY bourbon, after deglazing the cook, and some rub. Inject about 4-6 hrs before smoking. There are some commercial products out there too, like KOSMOS, but that won't help you this weekend. Good luck, and have fun. Butts are very forgiving and are always good!
Ryan Chester
is Blowin Smoke!
Kosmos Pork Injection.
G
gordi
Guest
Thanks for the info What the hell , I will inject only one and have a comparsion !:crazy:
This is the last one I tried and everyone really liked it, its from Dr. BBQ
1 C pineapple juice
1 C apple juice
1/2 C brown sugar
1/4 C salt
2 T Worcestershire
2 T soy sauce
2 T hot sauce
1 T dry mustard
Combine all ingredients in a saucepan. Heat until they are well blended. Refrigerate before using.
1 C pineapple juice
1 C apple juice
1/2 C brown sugar
1/4 C salt
2 T Worcestershire
2 T soy sauce
2 T hot sauce
1 T dry mustard
Combine all ingredients in a saucepan. Heat until they are well blended. Refrigerate before using.
getyourrubonbbq
Full Fledged Farker
I use apple juice and mix in some of my dry rub.
wannchef
Knows what a fatty is.
If you must inject I have used beef broth simmered with the rub I am using, strain and chill. Bring to room temperature before injecting. HTH
wannchef
Knows what a fatty is.
Oooops I misread I thought you said brisket. in that case use apple juice. :icon_blush:
bottomsupbbq
Full Fledged Farker
Peach juice mixed with a little Bottums Up BBQ Rub. 
seattlepitboss
is one Smokin' Farker
For 48-51 pounds of pork shoulder butt (bone-in)
2 cups blackberry syrup (I use Zergut brand from eastern Europe)
1/4 cup Dijon mustard
1-1/2 cups water
1-1/2 cups sugar
3/4 cups salt
1/4 cup Worcestershire sauce
blackberry/dijon is the bad-a$$ combo
just did some Wednesday, meat was incredible
seattlepitboss
2 cups blackberry syrup (I use Zergut brand from eastern Europe)
1/4 cup Dijon mustard
1-1/2 cups water
1-1/2 cups sugar
3/4 cups salt
1/4 cup Worcestershire sauce
blackberry/dijon is the bad-a$$ combo
just did some Wednesday, meat was incredible
seattlepitboss
I agree.
Smokin Turkey
is Blowin Smoke!
I just did a 3-1 Cabernet and Worchester injection that was awesome!
Boshizzle
somebody shut me the fark up.
People have been eating pork for thousands of years. They know what goes good with it. Don't fight the common knowledge. Use what you like. Personally, I don't inject pork, but, if you must, pork friendly ingredients include apple juice/cider, cloves, sugar, Worchester, garlic, salt, red pepper, white pepper, and black pepper.
bam
is Blowin Smoke!
Kosmo's apple juice/pineapple juice and some of your rub mixture. Save apple cider vinegar for after it's done.
