The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 04-19-2013, 10:07 PM   #1
cb4004
Knows what a fatty is.
 
cb4004's Avatar
 
Join Date: 12-05-12
Location: Escondido, CA
Default Quick ?

doing a butt tomorrow. do i inject or just let it roll? interested in knowing what you all do with your butts. Thats a loaded ? keep it clean.
cb4004 is offline   Reply With Quote


Old 04-19-2013, 10:09 PM   #2
ksace
On the road to being a farker

 
Join Date: 11-09-10
Location: Gladstone, MO
Default

You will be fine with or without an injection. I rarely inject butts.
ksace is offline   Reply With Quote


Old 04-19-2013, 10:16 PM   #3
Bob in St. Louis
is Blowin Smoke!
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Default

I've always done my butts dry.
Mainly because I don't have anything to inject them with.
__________________
"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
-------
In the early part of the third millennium, a modern-day bbq samurai named Robert will emerge from a holy city to usher in a new era of succulent food, camaraderie, and good cheer.
- Notorious Q.U.E.
Bob in St. Louis is offline   Reply With Quote


Old 04-19-2013, 10:16 PM   #4
tb80
Take a breath!
 
Join Date: 03-26-12
Location: San Antonio tx
Default

Let it roll
tb80 is offline   Reply With Quote


Old 04-19-2013, 10:19 PM   #5
Stingerhook
Quintessential Chatty Farker

 
Stingerhook's Avatar
 
Join Date: 02-13-12
Location: SE Florida
Default

Keep rollin as is.
__________________
Marty

UDS now resurrected, Weber Smoke N Grill, Bass Pro Water Smoker, Square Chicken Cooker, Green 22" Kettle, Stainless ECB, Stok Tower Grill & Barrel Grill, Stealth WSM 18"
Stingerhook is offline   Reply With Quote


Old 04-19-2013, 10:23 PM   #6
71-South
is One Chatty Farker
 
71-South's Avatar
 
Join Date: 05-02-08
Location: Harrisonville, MO
Default

I've never injected pork. Smoke on...and keep it clean. :)
__________________

Yoder YS640 / UDS / Mini WSM
---
Hackers -n- Hogs Competition BBQ Team
Harrisonville/Lee's Summit, Missouri
Grip it. Rip it. Let the big hog eat!
71-South is offline   Reply With Quote


Old 04-19-2013, 11:02 PM   #7
ErikH
Knows what a fatty is.

 
ErikH's Avatar
 
Join Date: 04-13-13
Location: Northwest Chicago suburbs, Il
Default

I usually don't inject. I actually have two butts on the smoker now that are the first I have ever injected. This was at the request of my wife, who wanted my to follow the recipe in Chris Lilly's cookbook.
__________________
Weber Genesis Silver Gasser, WSM 18.5", BWS Chubby G2, Weber Kettle
ErikH is offline   Reply With Quote


Old 04-19-2013, 11:06 PM   #8
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Rub it & smoke it
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Thanks from:--->
Old 04-19-2013, 11:09 PM   #9
DubfromGA
is One Chatty Farker

 
DubfromGA's Avatar
 
Join Date: 01-08-13
Location: Georgia
Default

I never inject.

I trim a good bit of fat off, too, prior to smoking.

I roll at 275 until it probes tender all over & then rest it for an hour or so, then pull it and hit with my vinegar sauce.

My family has put me on strict notice to not tamper with my pulled pork method. They want me to stay locked in to results I've been getting this past year or so.
__________________
Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe /// Want a Shirley...
DubfromGA is offline   Reply With Quote


Old 04-20-2013, 07:57 AM   #10
Bob in St. Louis
is Blowin Smoke!
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Default

Quote:
Originally Posted by DubfromGA View Post
My family has put me on strict notice to not tamper with my pulled pork method. They want me to stay locked in to results I've been getting this past year or so.
You too huh? I guess that's the ultimate complement.
__________________
"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
-------
In the early part of the third millennium, a modern-day bbq samurai named Robert will emerge from a holy city to usher in a new era of succulent food, camaraderie, and good cheer.
- Notorious Q.U.E.
Bob in St. Louis is offline   Reply With Quote


Old 04-20-2013, 08:10 AM   #11
Mike Y
Got Wood.
 
Join Date: 07-02-08
Location: Pork Potentate
Default

Looks like I go the other way. I always inject. I start with the basic Chris Lilly injection and add apple juice instead of water. I used to have some sour cherry syrup and would add a touch of that -- not much. I buy my butts in vacpacs and inject right through the plastic. Just inject from one side and don't poke through the other side. If I am injecting the day before I'll leave them in a cooler with ice. If I am smoking them the same day I try to give them at least an hour before I rub them down.
__________________
WSM x 2, Weber 18.5", Weber 22" x 2, Performer, Genesis Gasser
Mike Y is offline   Reply With Quote


Old 04-20-2013, 09:01 AM   #12
popeye
is one Smokin' Farker

 
popeye's Avatar
 
Join Date: 01-08-13
Location: michigan
Default

I brine my butts
popeye is offline   Reply With Quote


Old 04-20-2013, 09:04 AM   #13
criffaaa1
is one Smokin' Farker
 
criffaaa1's Avatar
 
Join Date: 08-14-11
Location: Cleveland OH.
Default

I inject a blend of cider vinegar, Apple juice and seasonings.
__________________
22.5 ots, 22.5 wsm, kingsford deluxe
criffaaa1 is offline   Reply With Quote


Old 04-20-2013, 09:51 AM   #14
SmokinFatties
Full Fledged Farker
 
SmokinFatties's Avatar
 
Join Date: 03-10-13
Location: Ironton Oh
Default

I dont inject my pork. Most times I don't even mop. Still turns out juicy and flavorful either way with good bark.
__________________
Smoker Joe, UDS, Weber Silver 22.5 kettle, MB Gas Smoker, CG Smokin Pro w/sfb, pitmaster IQ110
SmokinFatties is offline   Reply With Quote


Old 04-20-2013, 10:43 AM   #15
morgaj1
is one Smokin' Farker

 
Join Date: 09-06-11
Location: Alabama
Default

I mix a couple of tablespoonfuls of rub with apple juice and then inject the butt the night prior. I do this more to get rub and flavor to the internal meat than I do to add juiciness.
__________________
Eric

Congress is like 2 drunks arguing about the bar tab on the Titanic.
morgaj1 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 02:14 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts