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Has anyone tried injecting Boston Butt
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Grilltastic
Posts: 74
Doing pulled pork Saturday for Party on Sunday, wondering if injecting would make a more moist pulled pork since not eating until Sunday. Plan on pulling and put into Ziploc bags and reheating in crock pot on Sunday with a little Carolina vinegar sauce I am making. Any input greatly appreciated especially about injecting since I never have before. Only done 1 pulled pork so far which was awesome, however ate the same day it was smoked.
Boynton Beach, Fl
Comments
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I inject sometimes and not other times. I think it helps a little.
Just get get some apple juice and inject away. Not specific amount.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
have not found it gets any more moist. i do sometimes inject with a vinegar sauce though for flavor, inject it during the cook when its over 160 internal, i inject it IN the egg. add some real coke to the crock with the pull along with the vinegar sauce.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Agreed. In my experience, the difference has not been discernible.fishlessman said:have not found it gets any more moist. i do sometimes inject with a vinegar sauce though for flavor, inject it during the cook when its over 160 internal, i inject it IN the egg. add some real coke to the crock with the pull along with the vinegar sauce. -
I've never injected anything. Don't even have an injector.
@Grilltastic, if you have a vacuum sealer, seal the meat up as soon as you pull it, then refrigerate. At the party, leave the bags sealed and place them into a pot (or pots) of water at about 160°F for 30 minutes or so. Open the bag(s) and serve. Best way I've found for pulled pork. I still don't think it's as good as when it first comes off the cooker, but it's the best I've been able to do.
If you don't have a vac sealer, zip bags (freezer bags are preferable) will work if you get as much air out of the bag as possible. Air will insulate and reduce the effectiveness or the warmed water. Also, be careful not to let water get into the bag. Lastly, don't boil the water! Zip bags can melt! Don't ask how I know this. 160ish is fine. Enjoy!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
youre missing out on bbq pulled turkey sandwiches without an injectorCarolina Q said:I've never injected anything. Don't even have an injector.
@Grilltastic, if you have a vacuum sealer, seal the meat up as soon as you pull it, then refrigerate. At the party, leave the bags sealed and place them into a pot (or pots) of water at about 160°F for 30 minutes or so. Open the bag(s) and serve. Best way I've found for pulled pork. I still don't think it's as good as when it first comes off the cooker, but it's the best I've been able to do.
If you don't have a vac sealer, zip bags (freezer bags are preferable) will work if you get as much air out of the bag as possible. Air will insulate and reduce the effectiveness or the warmed water. Also, be careful not to let water get into the bag. Lastly, don't boil the water! Zip bags can melt! Don't ask how I know this. 160ish is fine. Enjoy!
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Dude that looks incrediblefishlessman said:
youre missing out on bbq pulled chicken sandwiches without an injectorCarolina Q said:I've never injected anything. Don't even have an injector.
@Grilltastic, if you have a vacuum sealer, seal the meat up as soon as you pull it, then refrigerate. At the party, leave the bags sealed and place them into a pot (or pots) of water at about 160°F for 30 minutes or so. Open the bag(s) and serve. Best way I've found for pulled pork. I still don't think it's as good as when it first comes off the cooker, but it's the best I've been able to do.
If you don't have a vac sealer, zip bags (freezer bags are preferable) will work if you get as much air out of the bag as possible. Air will insulate and reduce the effectiveness or the warmed water. Also, be careful not to let water get into the bag. Lastly, don't boil the water! Zip bags can melt! Don't ask how I know this. 160ish is fine. Enjoy!
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
8 out of 10 times I inject butts with the following
Chris Lilly's Six-Time World Championship Pork Shoulder Injection 3/4 cup apple juice
1/2 cup water
1/2 cup white sugar1/4 cup table salt
2 Tablespoons Worcestershire SauceCombine all ingredients and stir until sugar and salt are dissolved. ~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Oh, dat chick look nice!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Awesome recipe indeed. Word of caution though - this recipe is for 16 pounds / 2 butts. Adding that much salt into one butt does not turn out good. I made that mistake several months ago...ColtsFan said:8 out of 10 times I inject butts with the followingChris Lilly's Six-Time World Championship Pork Shoulder Injection 3/4 cup apple juice
1/2 cup water
1/2 cup white sugar1/4 cup table salt
2 Tablespoons Worcestershire SauceCombine all ingredients and stir until sugar and salt are dissolved.
Now I usually just stick with injecting apple juice.Milton, GA
XL BGE & FB300 -
@fishlessman what temp do you have to take the turkey to in order to pull it? That looks great!Milton, GA
XL BGE & FB300 -
I just injected my first pork butt over the weekend. I used Chris Lilly recipe posted above. Not sure if it was the rub and the cook but it was the best butt I done. Used Texas grand champion for the rub. Also I spritzed with some of the injection.
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I must be doing it wrong....i don't inject wrap or spritz.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
I've done it but I don't notice much difference. I seem to get better results when spritzing with apple juice mixed with apple cider or water.Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group -
It makes a difference for a turbo butt, big time."I've made a note never to piss you two off." - Stike
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I havent done turbo, but in low n slows I don't notice a difference between times I do Inject and times I don't.“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
This!Carolina Q said:I've never injected anything. Don't even have an injector.
@Grilltastic, if you have a vacuum sealer, seal the meat up as soon as you pull it, then refrigerate. At the party, leave the bags sealed and place them into a pot (or pots) of water at about 160°F for 30 minutes or so. Open the bag(s) and serve. Best way I've found for pulled pork. I still don't think it's as good as when it first comes off the cooker, but it's the best I've been able to do.
If you don't have a vac sealer, zip bags (freezer bags are preferable) will work if you get as much air out of the bag as possible. Air will insulate and reduce the effectiveness or the warmed water. Also, be careful not to let water get into the bag. Lastly, don't boil the water! Zip bags can melt! Don't ask how I know this. 160ish is fine. Enjoy!
I pull and out any left overs hot into vac bags. Seal. Allow to cool and into freezer.
When needed- boil pot of water. Then remove. Toss
in frozen it half thawed bag of pork. It'll heat thru nicely. Remove and toss. It's ready to go and very juicy.-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
Tried two butts one with and the other without injection for a event... Injection went 2x faster than without... I inject butter and some kind of seasoning that has been like at a simmer state to mix it and the slightly cool then inject the greatness... I would highly recommend it ...
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To add- injection is not worth the trouble and mess to me.
If your pork is dry- work on cooking it better or buy better cuts.-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
Just don't try the angry orchard. Nope. Doesn't work.Slumming it in Aiken, SC.
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@Fishlessman is that the turkey from a couple years back you cooked then injected and cooked again? Always meant to try that ....
If you are going to pull it and dress it, I can't come up with a reason to inject. If you are going to let people pull it for themselves like a pig pickin then inject it for flavor. Take Fish's picture for example. The aha moment in that meal is plucking the meat right from the bone when it would appear to need carving.
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@Carolina Q I was talking about injecting, the comment above mine by @JohnInCarolina stated that injecting helps on turbos, so I wanted to distinguish my input from that comment. Don't see how that's off topic for this thread...“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
sorry. fat fingers. fixed.Hans61 said:@Carolina Q I was talking about injecting, the comment above mine by @JohnInCarolina stated that injecting helps on turbos, so I wanted to distinguish my input from that comment. Don't see how that's off topic for this thread...I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
@Carolina Q no worries :-)“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
If you want a much deeper apple flavor, contact Woods Cider Mill in VT and order some of their Boiled Cider. It has the color of dark vanilla and very nice and deep apple flavor and mixed in with your injection in place of apple cider would give it a real nice flavor. You can also get it from King Arthur Flour.
The family that makes it has been doing it for generations (200+yrs). In the spring, they make maple syrup and using the same equipment in the fall they make the boiled cider. It is a GREAT addition when making apple pie or any apple dish. -
I've done injected and not. I've done low and slow and turbo. Every way comes out great. I love doing turbo now and it's done so quick it doesn't need any injection.
The suggestion to bag it and reheat in water (or Sous vide) is the way I would do it. Less moisture loss. Add any liquid you want when you bag it. Works when frozen too. I use half apple juice, half apple cider vinegar.Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
I inject every pork shoulder I cook.
I use a large Tervis Tumbler cup and fill it 1/2 full with apple juice, 1/4 white vinegar, and 1/4 with Honey and ~ 3 or 4 teaspoons of Kosher salt..
Mix that well and inject. I try to let it sit for 24 hours, when I have the time.
IMO...
as the Donald or POTUS says...
"It makes a YOUGE difference in the product."
Have:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga -
GoooDawgs said:@fishlessman what temp do you have to take the turkey to in order to pull it? That looks great!
it was cooked low and slow, it was probably upper 180's when done, heres the link
http://eggheadforum.com/discussion/1142418/low-and-slow-turkey
fukahwee maineyou can lead a fish to water but you can not make him drink it
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