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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-27-2009, 10:55 PM   #1
smokin smitty
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Default Pork Butt Injection Recipe

Hodwy Folks, I want to experiment with injection some butts this weekend. Can anyone point me in the direction of a simple (but good) injection recipe?

Thanks.
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Unread 10-27-2009, 11:02 PM   #2
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I have used a mixture of apple juice, beer and melted butter. Try 1 cup each on the apple juice and beer with a stick of melted butter.
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Unread 10-27-2009, 11:31 PM   #3
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Smile Well documented recipe (not mine)

Here is one of the most commonly found recipes (from a place about 20 miles from where I live)

Chris Lilly's Six-time World Championship Pork Shoulder

Recipe By : Chris Lilly of Big Bob Gibson's
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the pork shoulder rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
-----------
Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
------------
1 whole pork shoulder (approximately 16 pounds)
1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce)

Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225˚F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195˚F.
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Unread 10-28-2009, 05:32 AM   #4
smokin smitty
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Thanks guys. I will send some pic after the cook.
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Unread 10-28-2009, 06:41 AM   #5
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i like to use super smokers Mississippi mud to inject mine
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Unread 10-28-2009, 08:13 AM   #6
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Chris Lilly's injection is a great starter recipe you can change up to make your own.
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Unread 10-28-2009, 08:46 AM   #7
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http://www.thepickledpig.com/forums/...injection.html
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Unread 10-28-2009, 08:57 AM   #8
MoGreen
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I just used Chris Lily's recipe this weekend, and it was by far my finest butt! Highly recommended.
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Unread 10-28-2009, 09:14 AM   #9
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Flat Dr Pepper....
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Unread 10-28-2009, 09:23 AM   #10
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Quote:
Originally Posted by MoGreen View Post
I just used Chris Lily's recipe this weekend, and it was by far my finest butt! Highly recommended.
Nothing like a fine butt!
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Unread 10-28-2009, 11:20 AM   #11
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Quote:
Originally Posted by drbowden View Post
Here is one of the most commonly found recipes (from a place about 20 miles from where I live)

Chris Lilly's Six-time World Championship Pork Shoulder

Recipe By : Chris Lilly of Big Bob Gibson's
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the pork shoulder rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
-----------
Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
------------
1 whole pork shoulder (approximately 16 pounds)
1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce)

Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225˚F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195˚F.
I second this one..i only use the injection portion of the recipe though..
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