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 09-17-2013, 09:23 AM   #1
Pooky
Knows what a fatty is.
 
Join Date: 09-01-13
Location: St Leonards On Sea, UK
Default First Time Injector

Hey all,

So, my injector arrived in the post this morning - I'm planning on cooking my first ever injected Pork Butt this weekend and was looking for some advice:

I've been looking around at recipes, so I think I've got that sorted - Going to go with the published Chris Lilly injection to start with.
My main question is, whereabouts do you inject? All over, Through the cap, into the 'sides' looking straight at the muscle groups?

Is there a formula - Volume of injection to weight of meat, or do you just inject until it can't take any more?

I read somewhere, ages ago, that there is a risk of pushing harmful bacteria from the surface of the meat, into it when you inject - Is this a real issue or is it just a case of using the usual common sense?

Thanks in advance for the advice and sorry if this has been covered elsewhere.
Pooky is offline   Reply With Quote


Old 09-17-2013, 09:41 AM   #2
RobKC
is one Smokin' Farker

 
Join Date: 07-10-07
Location: Summerville, SC
Default

First, make sure your pork butt has not been "enhanced" already.

Use half the salt in the Chris Lilley injection recipe. I try to inject all over, as much as the butt will hold. Wrap the butt in plastic wrap before injecting and inject through the wrap. That will help keep you and your kitchen protected from leaks.
__________________
Go For Smoke BBQ - Summerville SC
RobKC is offline   Reply With Quote


1 members found this post helpful.
Old 09-17-2013, 09:58 AM   #3
kujay
Knows what a fatty is.
 
Join Date: 03-22-12
Location: St. Louis/Kansas City
Default

Quote:
Originally Posted by RobKC View Post
First, make sure your pork butt has not been "enhanced" already.

Use half the salt in the Chris Lilley injection recipe. I try to inject all over, as much as the butt will hold. Wrap the butt in plastic wrap before injecting and inject through the wrap. That will help keep you and your kitchen protected from leaks.
That's a great tip, I've struggled with that. An episode of Pitmasters this year showed the contestant plugging the holes with her fingers, until she ran out of fingers anyway. But this is much better. Thanks!

OP, I've only used Lilly's recipe and have enjoyed the results.
kujay is offline   Reply With Quote


Old 09-17-2013, 10:35 AM   #4
Lowki
Full Fledged Farker
 
Lowki's Avatar
 
Join Date: 07-03-12
Location: Holden, MA
Default

Wrapping first is great for mess prevention, but be careful. I find that this will affect the bark. You may need to rub lightly, inject and then throw some more rub on it when you take it out. May not be issue, just something to think about.
__________________
Cookers
Lowki is offline   Reply With Quote


Old 09-17-2013, 12:15 PM   #5
Pooky
Knows what a fatty is.
 
Join Date: 09-01-13
Location: St Leonards On Sea, UK
Default

Thanks folks - Great tips! I just wish I didn't have to wait until the weekend!
Pooky is offline   Reply With Quote


Old 09-17-2013, 12:30 PM   #6
HookedonSmoke
Knows what a fatty is.
 
Join Date: 10-29-12
Location: Mocksville, NC
Default

I recommend changing the water in Lilly's recipe to white grape juice (using same volume as apple juice) and change the worcestershire sauce to fish sauce and double the amount. It really increases the savory aspect of the injection.
HookedonSmoke is offline   Reply With Quote


Old 09-17-2013, 03:00 PM   #7
Okie Sawbones
Babbling Farker

 
Okie Sawbones's Avatar
 
Join Date: 09-03-13
Location: Edgewood, TX
Default

I agree with RobKC. I have a tried and true pork injection. Converting the proportions used in the Lilly recipe to mine, the salt is 40% more than I use, plus the salt in the Worcestershire sauce would push it to near 50% more salt. FWIW.
__________________
My cooking family - 48" Jambo Pit Clone, Blaz'n Grill Works Gridiron Pellet, Primo XL Ceramic, Weber 22", Lynx 36" SS Grill
PNWBA - CBJ, KCBS - CBJ
DAV, VFW
Cooking BBQ since 1971, seriously cooking BBQ since 1996, when I read Smoke and Spice.
Okie Sawbones is online now   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 11:56 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