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to inject or not to inject?

JeffMJeffM Posts: 97
edited November -1 in EggHead Forum
Do most of you guys inject your Boston butts for pulled pork or just rub? If you do inject is there a simple recipe? Thanks
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Comments

  • Rezen73Rezen73 Posts: 356
    Personally, I never inject. In my experience, the fewer holes in the flesh of whatever I'm cooking, the better it usually turns out.

    However some people swear by it, and with good reason... injecting can result in a flavor profile you just can't get without it.

    My advice: try it both ways (more excuses to egg!) and see what you & your family & your friends prefer :D
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  • transversaltransversal Posts: 719
    I just use rub. I have never had an injection cook that I was satisfied with. But that is just my opinion.
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  • Carolina QCarolina Q Posts: 7,899
    never have. doesn't mean I think it would be bad, it means I like it with just rub............and I don't own an injector. :laugh:
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • I have done it both ways and both ways turned out very well both ways. The injected meat seemed to have a little more flavor throughout the meat where as the rubbed just had a bit crispier flavored outer edge.
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  • I do unless I forget - Pineapple juice (6oz can), real maple syrup (couple tbsp), couple swishes of Worcestershire and a shot of Bourbon... actually I never measure..

    Other times I just rub... but I like the injected....both are very good.
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  • chrisnjennchrisnjenn Posts: 534
    Tried it both ways and almost everyone who has tasted both prefers the injected one. I inject it with Butchers pork injection (link below--their brisket injection is awesome as well) which is a high quality product used by many competitors. It is much juicier and flavorful using the injection.

    I inject it, rub yellow mustard on it, put rub on it, let it settle in the fridge for 4-6 hours, put on Egg at 235 until it reaches 195-198.

    http://www.butcherbbq.com/#!injections
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