Injection Question - Moved From Competition

[Solidkick]

Everyone remember the BBQ competition show that Dr. BBQ was on, hosted by Chris Lilly? (sorry guys, I can't remember the show's name)
Anyway, on the last evening of the show, Chris Lilly's injection recipe was posted on the show. Did anyone write it down, or do you have it? I'd like to try it in the off season. I appreciate the help.
Thanks!

[rbsnwngs]

11/2 pt juice (apple or pineapple)
1 pt water
1 pt suger (brown or white)
1/2 pt salt
worcestershire to taste

this was a pork injection

[dxesmkr]

This is the recipe I have from two different places.I don't remember on the show the exact amounts they used.
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 Tablespoons worcestershire

Willy T.

[BrooklynQ]

From my blog....
"Pulled Pork



Today, I'm cooking for tomorrow. We're celebrating my daughter's 12th birthday a few days late. Right now, as I type, there is 15lbs of Pork Butt cooking on my Weber Smokey Mountain. I used a modified Minion Method for the fire and the meat should be ready around midnight tonight.

Last night my daughter and I rubbed and injected the butts using Chris Lilly of Big Bob Gibson's fame "Grand World Championship Pork Shoulder" recipe as published in Peace, Love and Barbecue, by Mike Mills. We let the butts sit in the refrigerator over night and got them on the fire at about noon today.

Big Bob Gibson's Grand World Championship Pork Shoulder.

1 Pork Butt or Shoulder (18 to 20 lbs) Mine is 15lbs because it is boneless.

Dry Rub
1/2 cup Sugar
1/2 cup paprika
1/3 cup garlic salt (I used garlic powder)
1/3 cup kosher salt, finely ground
1/4 cup brown sugar
1 tablespoon chili powder (I used ancho chili powder)
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin

Injection Baste
3/4 cup apple juice
1/2 cup water
1/4 cup kosher salt, finely ground
2 tablespoons Worcestershire sauce. (I use Lea & Perrins)

Make the dry rub. Combine all ingredients in a small bowl. Transfer to a shaker. Store leftover rub in an air tight container. To better mix the rub ingredients, I mixed it in a covered container and shook the rub well. Then I ran the rub through a screen mesh which worked out all the lumps and blended the rub further.

Make the baste. Whisk together the apple juice, water, sugar, salt and Worcestershire sauce in a bowl. Keep mixing until all dry ingredients are dissolved. Fill a basting syringe and begin injecting the meat. You'll want to use about 1/2 oz per pound of shoulder. Coat the butt well with the dry rub and refrigerate overnight.

Cook on a pit or smoker for about 1 hour to 1 1/2 hour per pound or to an internal temperature of 195 degrees. Pull or chop the meat. Pole the meat onto buns for sandwiches. Leftovers can be frozen for up to one month.

Well, that's the recipe. But I know there are major differences between that method of cooking and how you do butt for competition. I'll talk about that in a post later this week."

[Kevin]

Originally Posted by BrooklynQ

From my blog....
"Pulled Pork



Today, I'm cooking for tomorrow. We're celebrating my daughter's 12th birthday a few days late. Right now, as I type, there is 15lbs of Pork Butt cooking on my Weber Smokey Mountain. I used a modified Minion Method for the fire and the meat should be ready around midnight tonight.

Last night my daughter and I rubbed and injected the butts using Chris Lilly of Big Bob Gibson's fame "Grand World Championship Pork Shoulder" recipe as published in Peace, Love and Barbecue, by Mike Mills. We let the butts sit in the refrigerator over night and got them on the fire at about noon today.

Big Bob Gibson's Grand World Championship Pork Shoulder.

1 Pork Butt or Shoulder (18 to 20 lbs) Mine is 15lbs because it is boneless.

Dry Rub
1/2 cup Sugar
1/2 cup paprika
1/3 cup garlic salt (I used garlic powder)
1/3 cup kosher salt, finely ground
1/4 cup brown sugar
1 tablespoon chili powder (I used ancho chili powder)
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin

Injection Baste
3/4 cup apple juice
1/2 cup water
1/4 cup kosher salt, finely ground
2 tablespoons Worcestershire sauce. (I use Lea & Perrins)

Make the dry rub. Combine all ingredients in a small bowl. Transfer to a shaker. Store leftover rub in an air tight container. To better mix the rub ingredients, I mixed it in a covered container and shook the rub well. Then I ran the rub through a screen mesh which worked out all the lumps and blended the rub further.

Make the baste. Whisk together the apple juice, water, sugar, salt and Worcestershire sauce in a bowl. Keep mixing until all dry ingredients are dissolved. Fill a basting syringe and begin injecting the meat. You'll want to use about 1/2 oz per pound of shoulder. Coat the butt well with the dry rub and refrigerate overnight.

Cook on a pit or smoker for about 1 hour to 1 1/2 hour per pound or to an internal temperature of 195 degrees. Pull or chop the meat. Pole the meat onto buns for sandwiches. Leftovers can be frozen for up to one month.

Well, that's the recipe. But I know there are major differences between that method of cooking and how you do butt for competition. I'll talk about that in a post later this week."

Wow,Rob, nice post with all of the links.

[Jeff_in_KC]

Hey Rob... out of curiousity, why would the method in those recipes and methods you posted not be suitable for competition?

[Jeff_in_KC]

BTW Rob... just read your results report on this recipe. I also thought while mixing this rub last night that turbinado sugar would be better... amd the something missing I considered was onion powder. Have you determined what you think is missing from it yet?

May have to fire up a smoker anyway this weekend to try this! It sounds outstanding!

[icemn62]

Kinda on topic, when I inject either Brisket or Butt, I notice that A LOT of it comes out as I remove the needle. Am I doing something wrong, or is the $0.94 syringe I got from wally world just a bad product?. The meats that I have injected came out fantastic to me, and the family did not complain. If I am farking it up, then it must be outta this world if you do it right.

[chad]

Even the cheapest injectors will get the job done - a lot has to do with technique (what in life doesn't?).

When you inject don't try to push all the fluid into one spot (now that sounds downright rude!) - inject some, pull back a bit and angle the needle to a new spot, inject some more and repeat until the injector is empty. You actually should think of making an * shaped injection field.

Also, try and inject with the grain of the meat.

[Jeff_in_KC]

Also, leave your meat in the cryovac and inject. It helps to hold it in.

[Arlin_MacRae]

Originally Posted by chad

Also, try and inject with the grain of the meat.

Dave, I'm curious. Injecting with the grain - does that help form pockets that stay full or...? Interesting...

Arlin

[chad]

Actually, it makes the injection process easier and doesn't open up holes across the grain. Yeah, you can get pockets and that's one reason you need to do the injection early and let the meat rest - the injection will have time to disperse more evenly. No matter what you do there is probably going to be some leakage.

[Arlin_MacRae]

That's my new lesson for the day then. Thanks!

[Solidkick]

Originally Posted by Arlin_MacRae

That's my new lesson for the day then. Thanks!

I'm so good at creating useful threads.....I bet this ends up in the roadmap.....

[Jeff_in_KC]

Originally Posted by Solidkick

I'm so good at creating useful threads.....I bet this ends up in the roadmap.....

Without a doubt, Kick!