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Unread 11-24-2008, 10:44 PM   #1
DMDon
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Default Pork Butt Injection

I'm not the pork cook on our team and haven't cooked a butt in over 2 years. Other than Fab P and Butchers what is a good injection? I have seen mention of Chris Lily's injection but have not been able to find it anywhere? I would like to try something more than just apple juice.
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Unread 11-24-2008, 10:50 PM   #2
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Quote:
Originally Posted by DMDon View Post
I'm not the pork cook on our team and haven't cooked a butt in over 2 years. Other than Fab P and Butchers what is a good injection? I have seen mention of Chris Lily's injection but have not been able to find it anywhere? I would like to try something more than just apple juice.
Google is your friend, it can answer everything....
here....

http://www.google.com/search?sourcei...lily+injection
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Unread 11-24-2008, 10:57 PM   #3
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I like to strain off a bottle of Stubbs Pork Marinade and inject the juice. Then coat the outside of the butt with the seeds and other bottled goodness. Goes well with the dry rub.
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Unread 11-25-2008, 05:44 AM   #4
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Chris Lilly is with Big Bob Gibson's BBQ. Below is his supposed recipe. I use a very simple injection of pineapple juice and salt.


Big Bob Gibson / Chris Lilly injection

INGREDIENTS

3/4 cup apple, juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tbsp Worcestershire sauce

DIRECTIONS

Inject shoulder with injection solution (1/2 oz. Per pound).
Coat well with rub mixture (4 oz. Per shoulder).
Gently pat shoulder so rub will adhere.

Cook on pit or smoker for 1 hour per pound on 225 degrees
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Unread 11-25-2008, 11:56 AM   #5
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Quote:
Originally Posted by TN_BBQ View Post
Chris Lilly is with Big Bob Gibson's BBQ. Below is his supposed recipe. I use a very simple injection of pineapple juice and salt.


Big Bob Gibson / Chris Lilly injection

INGREDIENTS

3/4 cup apple, juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tbsp Worcestershire sauce

DIRECTIONS

Inject shoulder with injection solution (1/2 oz. Per pound).
Coat well with rub mixture (4 oz. Per shoulder).
Gently pat shoulder so rub will adhere.

Cook on pit or smoker for 1 hour per pound on 225 degrees
I use a similar recipe for my injections

1-1/4 cups AJ
1/4 cup sugar
1/4 cup salt
2 tbsp Worcestershire sauce
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Unread 11-25-2008, 04:25 PM   #6
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Consider this approach.

Pork blends well with fruit flavors.
So, start with a fruit juice like AJ, Apricot, Mango, or whatever and work from there.

"Nectars" are more concentrated and therefore more expensive. But, more flavor.

Apple Cider is more concentrated than AJ, therefore more flavor.

From a fruit juice base, add liquid spices to your hearts content.
Take it to savory, spicey, hot, sweeter, or whereever that works for you.

Basic "building block" approach.

Good luck.

TIM
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Unread 11-25-2008, 09:05 PM   #7
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Quote:
Originally Posted by The_Kapn View Post
Consider this approach.

Pork blends well with fruit flavors.
So, start with a fruit juice like AJ, Apricot, Mango, or whatever and work from there.

"Nectars" are more concentrated and therefore more expensive. But, more flavor.

Apple Cider is more concentrated than AJ, therefore more flavor.

From a fruit juice base, add liquid spices to your hearts content.
Take it to savory, spicey, hot, sweeter, or whereever that works for you.

Basic "building block" approach.

Good luck.

TIM
just stay away from papaya.....trust me
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Unread 11-25-2008, 09:19 PM   #8
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I injected one w/ Chris Lilly recipe & one w/o - both rubbed up good. I preferred the butt w/o the injection...
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Unread 11-25-2008, 09:24 PM   #9
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Howdy!
Chris Lily's is a great injection, and it allows the pork to taste like pork. Consider adding a tbsp or two of your favorite rub (finely ground). I am not a big fan of whats-dis-chere sauce, so I leave that out.

Happy injecting!
Chris
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Unread 11-25-2008, 09:54 PM   #10
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Try some Tony Chachere's with apple juice. 1 cup of Tony's and 3 cups apple juice. Stir,stir and stir some more. The Tony's is dry and it does not all disslove. Sometimes it clogs the needle so stirring is real important. It is worth the trouble though. Puts streaks of sweet spicy cajun flavor through the meat.
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Unread 11-25-2008, 10:14 PM   #11
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Don, on a butt all I use for injection is:

10 oz AJ
2 oz JD
1/2 cup brown sugar

Give it a good rub with Yardbird or Slabs Kyle Style.
Double wrap in Saran wrap & put in fridge over night.
Unwrap & give it another rub while you wait for the smoker to warm up.
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Unread 11-25-2008, 10:55 PM   #12
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Dude - stick with what works
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Unread 11-26-2008, 07:38 AM   #13
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Quote:
Originally Posted by KC_Bobby View Post
Dude - stick with what works
And what would that be may i ask??
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Unread 11-26-2008, 07:44 AM   #14
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Quote:
Originally Posted by KC_Bobby View Post
Dude - stick with what works

Ha!!!! That's funny.
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Unread 11-26-2008, 08:13 AM   #15
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Quote:
Originally Posted by BBQ_Mayor View Post
And what would that be may i ask??
Little bit of this, about a cup of that and mix in some stuff for good measure. Honestly, it's probably pretty much the same as the majority of teams use for pork. I'll let you survey the teams.
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