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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 06-06-2012, 09:20 AM   #1
Greg60525
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Default Salty Pork Injection - Will it Change the Texture?

I used a pork injection with salt for the first time on pork butts. The injection had a considerable salty taste to it, but the pork didn't. What I did observe was two things:

- the pork did not pull well. It came out more in strings at times and it was difficult to pull.

- the texture when you chewed it was more like steak, a tender steak.........it had more firmness.

It was certainly different than my typical apple juice and Worcestershire injection. Can't be certain that it's the salt, as I didn't perform a B vs C experiment, but I never had pork butts turn out like that before.

First of all, does this make sense............is it in-line with your experiences?

My real question is, what is dersireable from a competition point of view? Is perhaps, my usual pork too soft/tender and the judges are really looking more for this steak-like texture and firmness.

Thanks,
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Unread 06-06-2012, 09:44 AM   #2
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use FAB, it works well for us.
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Unread 06-06-2012, 12:58 PM   #3
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Its FABulous
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Unread 06-06-2012, 01:34 PM   #4
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It sounds a little under cooked to me. keith
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Unread 06-06-2012, 01:41 PM   #5
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Quote:
Originally Posted by mobow View Post
It sounds a little under cooked to me. keith
Ditto.
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Unread 06-06-2012, 03:42 PM   #6
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I use salt in my injection and have never had that problem unless it wasn't cooked enough.
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Unread 06-06-2012, 06:28 PM   #7
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We use salt I our injections too.

I know Some of the pork butts you find will also contain a "salt solution" (such as Hormel). Some people say it give the meat a "hammy" flavor. I've cooked a couple of these butts in the past but have never really noticed a difference.
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Unread 06-06-2012, 08:59 PM   #8
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Thanks for the comments!

First thing I thought about was it being undercooked, but I pulled it from the pit at the same IT as usual and it probed well...............I think!

I guess it's time for that B vs C experiment!

Thanks again,
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Unread 06-06-2012, 11:38 PM   #9
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Was this an injection you made yourself or commercially made?
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Unread 06-07-2012, 12:11 AM   #10
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Quote:
Originally Posted by Q-Dat View Post
Was this an injection you made yourself or commercially made?
Recipe I go off of the web.
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Unread 06-07-2012, 01:12 AM   #11
Q-Dat
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Does your injection have phosphates in it? They can cause texture issues kinda like what you describe if theres too much.
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Unread 06-07-2012, 10:29 AM   #12
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Quote:
Originally Posted by Scottie View Post
Its FABulous
Stupid question but I am still somewhat new. Do you use FAb on top of your injection and rub? or by itself?
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Unread 06-07-2012, 10:32 AM   #13
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Quote:
Originally Posted by Parts_Guy View Post
Stupid question but I am still somewhat new. Do you use FAb on top of your injection and rub? or by itself?
use FAB as your injection, per directions.. still use rub on the outside.
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Unread 06-08-2012, 09:06 AM   #14
Greg60525
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Quote:
Originally Posted by Q-Dat View Post
Does your injection have phosphates in it? They can cause texture issues kinda like what you describe if theres too much.
No phosphates. The only thing different is I substituted sea salt for kosher salt.
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Unread 06-08-2012, 07:02 PM   #15
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Quote:
Originally Posted by Meat Meets Meat View Post
Some people say it give the meat a "hammy" flavor.
Probably a whole discussion by itself. Hammy, good or bad? We have generally tried to avoid hammy, but I am told that further south judges prefer that.

I do agree with the other posters that it sounds more like a doneness issue vs. the injection.
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