Injecting a rub question

[jacob]

OK here is what I am wandering about. Reading a lot of post where some of you Brothers mention injecting some of your rub into the butts. What do you use to mix with a rub to make it injectable. And will it really put the taste of the rub deep into the meat or will it just cook out as it renders. I literally love the rub I mix up and have never really used it on the butts. Mostly my ribs and chicken, but if I could get that flavor deep down it there where you could still taste it after cooking. I would do it every time. So how do I combine a rub to make it injectable? all replies kept strictly confidential.:biggrin: The few times I tried to do this it didn't work.

 

[Bigmista]

You would have to dissolve it in some liquid. Maybe apple juice. I would probably run it thru your grinder first so it will dissolve better. Rubs will clog your needle if you aren't careful.

 

[jacob]

Thank You Brother, come payday I will try this and let you know my results.

 

[JohnMcD348]

I mix mine up in one of those Magic Bullet mixers. I dump some of the run in the cup then add the liquid. SOmetimes I use the broths, sometimes different fruit juices for added taste characteristics. Then I blend it together really well. Like Mista said, if it isn't blended well, then it'll clog the needle on the injector. Experiment and play with different ideas and see what you find that you might be surprised you like.

 

[Big Tom]

You can also take about a 1/4 cup of rub and wrap in cheese cloth to make a sort of tea-bag type rig.

Simmer this in some apple juice (1 - 2 quarts) for an hour or so and allow to cool. The simmering will release the oils/flavors from the rub ingredients and the bag will minimize the solids to clog a needle or leave residue in the meat when injected.

 

[jacob]

You can also take about a 1/4 cup of rub and wrap in cheese cloth to make a sort of tea-bag type rig.

Simmer this in some apple juice (1 - 2 quarts) for an hour or so and allow to cool. The simmering will release the oils/flavors from the rub ingredients and the bag will minimize the solids to clog a needle or leave residue in the meat when injected.

I think I give this a try.

 

[qman]

You can also take about a 1/4 cup of rub and wrap in cheese cloth to make a sort of tea-bag type rig.

Simmer this in some apple juice (1 - 2 quarts) for an hour or so and allow to cool. The simmering will release the oils/flavors from the rub ingredients and the bag will minimize the solids to clog a needle or leave residue in the meat when injected.

An even lower tech approach [and therefore the one I use]. Just dump your rub and whatever liquid you are using in a saucepan, simmer awhile, let cool some, then strain through a coffee filter set in a strainer.
No clog rub injection.

 

[Brauma]

Ding ding ding! We have a winner. I agree as well. I'll try Big Tom's idea next time myself.

 

[D.F. Expat]

I just use a big arse injector and that cures any clogging issues:biggrin:

 

[Meat Burner]

Mix the liquids and rubs or spices you want and steep a little to incorporate the flavors...strain...cool ... and inject like a big dog when it's cool and smooth. Gawd I love this forum. It is so full of wonderful info...I am a better and happier Q'er.

 

[WineMaster]

Injected my first butt tonight

Two parts Apple Juice
One Part Jack Daniels

Well See

 

[D.F. Expat]

I did some last weekend, mixed it about 50/50 though and it was farkin amazing, best butt I ever made!