Pork Butt Injection

DMDon · 11-24-2008, 10:44 PM

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.

Jaberwabee · 11-24-2008, 10:50 PM

Quote:

Originally Posted by DMDon

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

JP · 11-24-2008, 10:57 PM

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.

TN_BBQ · 11-25-2008, 05:44 AM

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

HB-BBQ · 11-25-2008, 11:56 AM

Quote:

Originally Posted by TN_BBQ

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

The_Kapn · 11-25-2008, 04:25 PM

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

TN_BBQ · 11-25-2008, 09:05 PM

Quote:

Originally Posted by The_Kapn

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

TALEG8R BBQ · 11-25-2008, 09:19 PM

I injected one w/ Chris Lilly recipe & one w/o - both rubbed up good. I preferred the butt w/o the injection...

Nature Boy · 11-25-2008, 09:24 PM

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

cheez59 · 11-25-2008, 09:54 PM

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.

Rookie'48 · 11-25-2008, 10:14 PM

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.

KC_Bobby · 11-25-2008, 10:55 PM

Dude - stick with what works

BBQ_Mayor · 11-26-2008, 07:38 AM

Quote:

Originally Posted by KC_Bobby

Dude - stick with what works

And what would that be may i ask??

Plowboy · 11-26-2008, 07:44 AM

Quote:

Originally Posted by KC_Bobby

Dude - stick with what works

Ha!!!! That's funny.

KC_Bobby · 11-26-2008, 08:13 AM

Quote:

Originally Posted by BBQ_Mayor

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.

11-24-2008, 10:44 PM	#1
DMDon Full Fledged Farker Join Date: 05-08-07 Location: Ankeny, IA Downloads: 0 Uploads: 0	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. __________________ Boondoggle BBQ - http://boondogglebbq.com/ American Royal Open Grand Champion 2009 FEC-100 Country Smokers Whole Hog Weber kettle 22.5 w/rotisserie Weber Kettle 22.5 Weber Smokey Joe Sunbeam kettle with adjustable grate height CharBroil Big Easy gasser KCBS CBJ #23234

11-25-2008, 05:44 AM	#4
TN_BBQ is One Chatty Farker Join Date: 06-02-08 Location: Knoxville, TN Downloads: 0 Uploads: 0	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 __________________ Life's a party with a Backwoods Party!

11-25-2008, 04:25 PM	#6
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	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 __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

11-25-2008, 09:19 PM	#8
TALEG8R BBQ Knows what a fatty is. Join Date: 02-07-08 Location: Waukee, IA Downloads: 0 Uploads: 0	I injected one w/ Chris Lilly recipe & one w/o - both rubbed up good. I preferred the butt w/o the injection... __________________ Turkey Fryer Weber Smokey Joe Silver Weber Go-Anywhere Gasser Weber One Touch Silver 22.5" Weber Spirit Gasser ECB Modified Traeger BBQ070

11-25-2008, 09:54 PM	#10
cheez59 is one Smokin' Farker Join Date: 05-29-08 Location: Georgetown,TN Downloads: 0 Uploads: 0	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. __________________ Primo Oval XL with all the goodies Brinkman All-In-One Straubelstone gasser Cajun Fryer 8-1/2 gallon Cajun Fryer 12 gallon Commercial Jimmy Turkey fryer Catfish slayer,cooker feeder Super Fast [COLOR=red]RED [/COLOR][COLOR=black]Thermapen[/COLOR]

11-24-2008, 10:57 PM	#3
JP On the road to being a farker Join Date: 02-03-07 Location: Murrieta, California Downloads: 0 Uploads: 0	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.

11-25-2008, 09:24 PM	#9
Nature Boy On the road to being a farker Join Date: 09-03-07 Location: Fairfax, VA Downloads: 0 Uploads: 0	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

11-25-2008, 10:14 PM	#11
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	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. __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

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