I won a bag of Oakridge Game Changer Brine and Injection by posting in this thread: https://www.bbq-brethren.com/forum/showthread.php?t=292299&highlight=game+changer
I injected a pork butt with Game Changer and apple juice and cooked it on the Egg using B&B Lump charcoal and some pecan wood. Temp was mostly 275 but crept up to 300 when adding another chimney of charcoal. Wrapped it in foil when I liked the color (IT was 165) and cooked until IT was around 200. Let it rest and pulled it.
My wife commented that something was different but thought it was the rub (I used Meat Church Honey Hog) and I really liked the taste (kind of unami savoriness) and moistness of the meat. Served it with coleslaw and Blues Hog Tennessee Red sauce.
Looking forward to using the rest of the Game Changer as a brine for some turkey breast and was definitely impressed with how the pulled pork turned out.
Also received a bag of Oakridge Santa Maria and need to find a tri-tip to use it on. Thank you Mike at Oakridge for this excellent product and thank you IamMadMan for making this survey.
I injected a pork butt with Game Changer and apple juice and cooked it on the Egg using B&B Lump charcoal and some pecan wood. Temp was mostly 275 but crept up to 300 when adding another chimney of charcoal. Wrapped it in foil when I liked the color (IT was 165) and cooked until IT was around 200. Let it rest and pulled it.
My wife commented that something was different but thought it was the rub (I used Meat Church Honey Hog) and I really liked the taste (kind of unami savoriness) and moistness of the meat. Served it with coleslaw and Blues Hog Tennessee Red sauce.
Looking forward to using the rest of the Game Changer as a brine for some turkey breast and was definitely impressed with how the pulled pork turned out.
Also received a bag of Oakridge Santa Maria and need to find a tri-tip to use it on. Thank you Mike at Oakridge for this excellent product and thank you IamMadMan for making this survey.
