Boston Butts?

Car Wash Mike

I picked up 17.75 lbs of Boston Butts today. Still in cry o vac. Going to cook both at same time but haven't done any for so long.[p]Going to apply mustard, rub and low and slow for many hours. Has anyone ever injected these with anything. Seems a few years ago, someone injected with apple cider to cut down on grease?[p]Any other suggestions,[p]CWM

thirdeye

Car Wash Mike, I did two last week following a injection recipe which was originally posted by Stogie years ago, but was recently reposted either here or on the KC board. Not sure who the poster was. I only have a printed copy. I'll locate it and post it.

eggor

Car Wash Mike,[p]based on another post the other day i decided to go to the archives, and stumbled across this. I haven't heard mention since i been here so i thought i'ld at least offer it. i know that some of the eggers that were around then are still here and maybe they've tried this. this is what was posted back in 2000 somthin. seams like it may have some old tips that may work...[p]
In our area we can much more easily obtain a bone in shoulder cut than a butt for making pulled pork. This shoulder includes the skin which covers most of the meat and detracts from the benefits of the use of a rub and the development of "Mr. Brown". Here is an easy cooking method that works very well for getting around these problems:
The answer is to skin the beast. Start at the armpit (I wish I knew a better term - narrowest and wrinkliest skin) and split the skin to the meat. Pull the skin back and (with a knife) remove the skin and fat in one large piece. The fat will want to stick to the skin and pull off of the meat. Refrigerate the skin/fat for later use. Rub the meat all over with your favorite rub and refrigerate overnight. Start your cook the evening before you intend on eating and let it cook overnight. The next morning the internal temperature should be approaching 160F. At 160F place the skin/fat back over the top of the meat and cook as usual. The plateau at 160-165F will be extended for a couple of hours but the cook will still finish at the normal times if you kick the dome temp up to 275-300F once the internal reaches 170F.
The result is more than twice the amount of chewy good Mr. Brown and a greatly improved flavor throughout the entire cut. The longer cook in the 160-165F range also dissolves virtually all of the fat in the meat. I encourage you to try it. [p]Spin

thirdeye

Car Wash Mike,
Stogie's Injection:
4C apple juice or cider
1C cider vinegar
1C water
1/2C Worcestershire
1/2C corn syrup
2T rub, (same that you will use on the butt) pulverized[p]Heat the liquid to help dissolve the spices, strain if necessary.[p]Inject at 1 oz/lb (also used for drizzle on ribs before foiling)

Car Wash Mike

eggor,[p]That is an interesting concept. Mine has fat cap no skin. There is no time frame to eat. Just practicing for a cook in June, wife volunteered me for.[p]Thanks,[p]Mike

Car Wash Mike

thirdeye,[p]Thanks, I think I'll inject one and not the other, am I making a mistake?[p]Mike

thirdeye

eggor, Are you thinking of the "Renowned Mr. Brown?" It's from Smoke and Spice and reprinted here. It is great.

thirdeye

Car Wash Mike, No mistake at all...There are a lot of store bought injections too. The ones I've seen are by the Cajun Injector folks.

Rumrunner

Car Wash Mike, I've had good luck lately with a 50/50 mix of Dales Sauce/apple juice OR 50/50 Dales/water OR 50/50 apple juice/water. All have been good. Inject with no more than 10% of weight of meat. Ex: 8 lb butt gets roughly 3/4 lb of liquid, etc. Space your injections and don't feel that you have to get a 'squirt back' to stop injecting Let sit overnight in plastic bag or covered pan. Good eats and you might find that an injected butt cooks quicker, too.

Car Wash Mike

Rumrunner,[p]You have been helpfull tonight. For my information why would it cook quicker?[p]Mike

Rumrunner

Car Wash Mike, any liquid injected inside the meat
is a great conductor of heat and this will help to shorten the cooking time.

BBQfan1

thirdeye,
Stogie's injection is a great suggestion; I've used it many times to great success. One idea on infusing the injection with rub: go to the discount or dollar store and look for a 'tea ball'. It's a clasp closing fine-mesh strainer for when you make tea using loose leaves. It allows the rub to 'steep' in the hot injection liquid without leaving injector needle-clogging pieces of herbs/peppercorns/seeds behind.
Qfan

Unknown

Rumrunner, I did your 50/50 apple juice/Dale's Sauce injected butt overnight Sat. EXCELLENT!

Rumrunner

George, glad to see that you tried it....and liked it.
Steve