Created My First Injection

Cack · 07-09-2012, 09:14 AM

I've done Myron's injection from his book every other time I've done a butt, but I decided to try my own hand at it yesterday.

The flavor came out well, but the butt was tougher than it's been before. I didn't use vinneger or anything to help break down the meat, so was that the mistake?

I cooked around 250-275 as I usually do, so the only thing I can think of is that I need to add something to the injection to help tenderize the meat a little more.

Q-Dat · 07-09-2012, 09:18 AM

You may have just gotten a tougher butt. Sometimes they just take longer to get tender.

Ron_L · 07-09-2012, 09:18 AM

I've never used vinegar or anything in an injection to break down the meat and my butts come out fine. Are you sure you cooked it until it was probe tender? Did the bone come out easily and cleanly?

Lake Dogs · 07-09-2012, 09:58 AM

What did you use?

Cack · 07-09-2012, 11:05 AM

Quote:

Originally Posted by Ron_L

I've never used vinegar or anything in an injection to break down the meat and my butts come out fine. Are you sure you cooked it until it was probe tender? Did the bone come out easily and cleanly?

Now that I think about it. I pulled it out a little before I usually do. I pulled it around 180+ and I normally don't till it's at least 190+.

Parts still came out very good, but other parts were a little tougher. Same with the bone. 90% of it came out as smooth and easy as could be. But there were 2 spots that pulled a hair

Quote:

Originally Posted by Lake Dogs

What did you use?

Dr Pepper 10, Water, Ac'cent, then just some basic seasonings

Lake Dogs · 07-09-2012, 11:17 AM

Ah, BINGO, pulled out around 180+-... That's your culprit right there, not the injection(s).

fingerlickin' · 07-09-2012, 11:18 AM

Good to see your back on your horse my man. I think 180'ish might have been a little too soon. It seems like I'm almost always at around 195*. I'll bet it tasted good though.

Cack · 07-09-2012, 11:47 AM

It's definitely earlier than I've ever pulled before, but thought/hoped it'd go up another 5-10 while in the cooler. Guess I learned that one the hard way

Q-Dat · 07-09-2012, 11:52 AM

Yep. That Dr Pepper probably had enough acid in it to make up for the lack of vinegar.

I once used an injection that was orange soda, and cider vinegar based. It turned the middle of the butt to mush. Nasty texture!

07-09-2012, 09:14 AM	#1
Cack is One Chatty Farker Join Date: 10-05-11 Location: Greenville, SC Downloads: 0 Uploads: 0	Created My First Injection I've done Myron's injection from his book every other time I've done a butt, but I decided to try my own hand at it yesterday. The flavor came out well, but the butt was tougher than it's been before. I didn't use vinneger or anything to help break down the meat, so was that the mistake? I cooked around 250-275 as I usually do, so the only thing I can think of is that I need to add something to the injection to help tenderize the meat a little more. __________________ Lang 36" Original Patio (Jessica) - Char-Broil Commercial Series 4 Burner gasser

07-09-2012, 09:18 AM	#3
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	I've never used vinegar or anything in an injection to break down the meat and my butts come out fine. Are you sure you cooked it until it was probe tender? Did the bone come out easily and cleanly? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

07-09-2012, 09:58 AM	#4
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	What did you use? __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

07-09-2012, 11:17 AM	#6
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Ah, BINGO, pulled out around 180+-... That's your culprit right there, not the injection(s). __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

07-09-2012, 11:18 AM	#7
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Good to see your back on your horse my man. I think 180'ish might have been a little too soon. It seems like I'm almost always at around 195. I'll bet it tasted good though. __________________ Jason* "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

07-09-2012, 09:18 AM	#2
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	You may have just gotten a tougher butt. Sometimes they just take longer to get tender.

07-09-2012, 11:47 AM	#8
Cack is One Chatty Farker Join Date: 10-05-11 Location: Greenville, SC Downloads: 0 Uploads: 0	It's definitely earlier than I've ever pulled before, but thought/hoped it'd go up another 5-10 while in the cooler. Guess I learned that one the hard way __________________ Lang 36" Original Patio (Jessica) - Char-Broil Commercial Series 4 Burner gasser

07-09-2012, 11:52 AM	#9
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	Yep. That Dr Pepper probably had enough acid in it to make up for the lack of vinegar. I once used an injection that was orange soda, and cider vinegar based. It turned the middle of the butt to mush. Nasty texture!