Prepping pork

[hamiltont]

Just to reinforce what others have said... I also use bus tubs for prep. Process: Trim quickly (no more than a few seconds per butt), rub, then either store in the refrigerator/cooler or they go directly to smoker. If you have a couple people doing this you can prep a LOT of butts while the pit is coming up to temp. Unassisted mine takes a little over an hour to get to 275F. Enlisting help for pulling & serving is usually not an issue for charity cooks. YMMV... Cheers!!!

[Cooknhogz]

Originally Posted by luke duke

My thoughts as well. There's a reason that restaurants don't really trim or inject.

Please tell me that you aren't using a syringe injector. If you are, you need to get/make one of these pronto
http://www.bbq-brethren.com/forum/sh...46&postcount=2

Luke Duke, great job on the homemade super injector. Could you please post where you get all your parts at, and how its put together. Thanks

[cynfulsmokersbbq]

Originally Posted by luke duke

My thoughts as well. There's a reason that restaurants don't really trim or inject.

Please tell me that you aren't using a syringe injector. If you are, you need to get/make one of these pronto
http://www.bbq-brethren.com/forum/sh...46&postcount=2

I've heard of a few restaurants that inject to add colume to the meat.
Anyone know if this is true. If I inject my butts, will it add volume and retain volume to the final product?

Also If you are a one or two man crew, it is easy to get busy, and get some of the butts overdone. I can see where injecting might give you a little cushion to that time frame.

[Cooknhogz]

I always inject and always will. 5 lbs. or 500 lbs. I want the best product each and every time. It's worth the extra effort.