Post cook butt injection

fiercetimbo17

There was a cook a couple days ago where someone talked about a post cook injection, searched and couldn't find it. I'm just curious to the result and benefits. I always brine my butts so maybe it could save me some prep work

Lit

It was injected when it was pulled at 165-170 and then wrapped in foil and put back on till 200. I have had good luck doing it at this stage as far as flavor and ease. The meat takes the injection much better since it is much more tender. Also I use the left over drippings after I let it rest and add that to the initial drippings from bringing it up to 165 and use that to make the sauce.

Carolina Q

Don't understand injecting butts, but hey... here ya go. What I always do is mix in NC style (eastern, please) vinegar sauce after I've pulled it. Tasty! This sounds like more or less the same thing, just a different sauce - and more trouble.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1027054&catid=1

fiercetimbo17

Thanks for the link, whats the reason for not liking injecting butts?

Lit have you ever brined a pork butt? I do mine for 24 hours or so in a water canning salt and molases mixture and like the results.

Carolina Q

Honestly, I've never injected a butt. Could never see the point. I rub mine and they have plenty of authentic NC style flavor. Which is what I'm going for. I keep meaning to cook one without a rub, as many NC Q joints do, but haven't done it yet. Next time, nothin' but meat and smoke.

fishlessman

if you like the vinegar sauce and like crunchy bark you can inject a few hours before its done and still keep the crunch in the bark without sogging it down with adding the sauce last. its more like a whole hog flavor than a normal butt cook. i foil and cooler when its more convenient but like to pull when the bark is more crisp for my sandwiches with never foiling. injecting during the plateau doesnt add that funky flavor i taste when injecting before the cook. i dont do it all the time, but do every once in a while with wards vinegar sauce

Lit

I have not tried brining a shoulder yet but will have to give it a shot. I am going to get a brisket tomorrow and that is my cook for this weekend. I never posted any pictures of the final result on those shoulders but I uploaded a video of pulling them to youtube. I know it is an easy cook but these came out good.

http://www.youtube.com/watch?v=R8U7aOqHbOk

fiercetimbo17

Fishlessman Ive been reading up on thirdeyes sight and he mentions you injecting brisket at the plateau, does this achieve the same results in the bark on the brisket?