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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.

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Old 05-23-2013, 05:39 PM   #1
On the road to being a farker
Join Date: 04-05-13
Location: Little Rock, AR
Default Y'all want to share you Chris Lilly injection mods?

I'm cooking for the future father-in-law (he bought the meat) this weekend.

I've used something *similar to the Chris Lily injection posted here. From what I've read most people are using Kosher salt cut down to 1/4c and some say that adding 2Tbs of lemon juice is producing good results.

Anybody else got any tried and true mods you're using that I might consider? Just looking for options, not trade secrets.
UDS, 1995 Weber Redhead, 18.5" Weber crapper. Cool 5yr old.
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Old 05-23-2013, 05:53 PM   #2
Lake Dogs
Quintessential Chatty Farker
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Join Date: 07-14-09
Location: Lake Sinclair, GA

LOL at trade secrets. Some people, usually noobs or pseudo-noobs, perceived secrets, but there are no secrets in BBQ.

The average successful competitor injects using a simple combination of apple juice, worchestershire sauce, and some of their rub ground fine enough to be injected. There's usually enough salt in their rub, and no need to water down if you dont add in the extra sugars, so something as simple as this works great.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Old 05-23-2013, 06:54 PM   #3
On the road to being a farker
Join Date: 04-05-13
Location: Little Rock, AR

Thanks Lake Dogs. The "trade secrets" was tongue-in-cheek. I frequent duck hunting forums a lot and posts like this usually get you flamed for "internet scouting".... I was just trying to be humorous about asking for a handout without trying it for myself first.
UDS, 1995 Weber Redhead, 18.5" Weber crapper. Cool 5yr old.
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Old 05-23-2013, 07:31 PM   #4
Hawg Father of Seoul
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR

A tablespoon of phosphate.......
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Old 05-23-2013, 07:49 PM   #5
Babbling Farker
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Join Date: 05-07-09
Location: Draper Utah

Originally Posted by Lake Dogs View Post
there are no secrets in BBQ.
DAM IT! thats my problem...

lol jk

As far as injecting a pork butt, i would this:

  • 16oz Apple Juice
  • 1/2 cup Kosher Salt
  • 1/2 cup Brown Sugar
  • 1 TBS Worcestshire Sauce
  • 1 TBS Soy Sauce
Cut the salt and sugar if needs be. Injections are like rubs, use the same ratio of salts and sugars. so a 1:1 ratio

check this out. its kind of interesting.

good luck
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