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Injecting a Butt!!!! :)

Bubba's dadBubba's dad Posts: 97
edited 10:33PM in EggHead Forum
I have done a couple pork butts on the egg that I have used a dry rub. I was wondering if anyone out there has injected their butt along with a rub and what kind of a difference does this make? Thanks


  • I injected my last butt with dizzy dust, 1/4 apple cider vinegar and 3/4 apple juice.

    It was good but no big deal. I'm not sure if I would go out of my way to do it again
  • I inject mine with:

    maple syrup, pinapple juice, worsteshire and bourbon. I never measure but would guess it would be roughly:

    1 6oz can pineapple juice
    1 shot bourbon
    2 tbsp worsteshire
    2 tbsp bourbon
    2 tbsp real maple syrup

    How much do I put in. I inject til the butt takes no more OR I run out of the liquid noted above.

    I think it makes a difference and I do it all the time. I've forgotten and it was good, but when I've remembered it was better.
  • What I was considering doing next time was just make a lot of deep slices in the butt get the rub right in there and tie it up.

    I do like your injection recipe though.... nice :)
  • Are you injecting for flavor or moisture?
  • Very good point. I always tie my butts with cooking twine. then I put on the rub, then I inject. I really believe that tieing up the butts makes a big difference. Sometimes you get one side thats thin and another that's thick. Cinch them all in with some cooking twine...before you inject - which again I highly recommend.
  • SmokeyPittSmokeyPitt Posts: 9,669
    I tried the Stoagies injection recipe on the BGE web site (apple juice, cider vinegar, worcheschecssttehcchsire, etc.). It turned out great. However, the next butt cook I skipped the injection and it also turned out great. I think next time I cook butts I will do two butts, inject one and not the other and do a side by side taste test.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • BurntRawBurntRaw Posts: 565
    I like to inject and I do think it makes a difference - others not so much. Over the past couple of years I have been using the FAB products...mostly FAB B for briskets but also use FAB P in butts.

    You can check them out at The Ingredient Store dot com.
  • Misippi EggerMisippi Egger Posts: 5,095
    Hey Jerry.

    Look back at your recipe- is the 'shot of bourbon' for the cook and the 2 tablespoons for the injectate, or the other way around? :whistle: :laugh: :laugh:
  • Good catch - must have had too much bourbon when I wrote that!!
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