Injections

EggerInCharlotte

Hey, everyone -

So, I'm hearing folks talk about injecting pork butt with strained Italian dressing, vinegar, apple juice, etc. etc.

I would really appreciate everyone's experience around injecting.  Any advice or direction would be greatly appreciated!

Thanks...

muttin

i did a version of this this spring i did a small bottle of italian dressing strained out the junks. then mixed with apple juice a small bottle you get from a gas station. then added the seasoning that i use for my rub (dizzy dust) to the mix untill the liquid is covered in it. stir it up let it sit for a little bit (the thought was to get a little of the rub flavor into the injection) the after a little bit strain it out again and inject. if it is still in a wrap from the store great other wise wrap in plastic and place in fridge over night. next day take out and use your rub (dizzy dust) on the outside and cook

i did a bbq comp this spring and did about 5 different kinds of injections and did tast tests with my family for about 3 weeks and this always came out on top

 

that is what i have done i am sure you will find lots of different kinds of injections on here  

SmokinDAWG82

For pork I usually just use apple juice, for brisket I make a heartier injection with more flavor

booksw

I am thinking about injecting my thanksgiving turkey and have been searching for ideas. 

SmokingOzarksBBQ

If you buy the meat from a grocery store its probably "enhanced" meaning it has a salt based solution to help keep the meat fresh. If this is the case I skip using salt in my injection. Just a tid bit for ya.

FanOfFanboys

I've used creole butter, Italian dressing, apple cider vinegar, apple juice, and a cider/juice mix. I liked them all and I'm partial to injecting v not injecting.

ratcheer

We injected a cured pork picnic with maple syrup. Had the usual spicy rub on the outside. It was awesome.

Actually, we just used Log Cabin syrup. Real maple syrup is outrageously priced, these days.

Tim

FanOfFanboys

@ratcheer I may try that. I have a friend whose dad makes his own syrup so I get a few bottles a year. I eat a lot of French toast in the months that follow that gift.

EggerInCharlotte

The injected maple syrup actually sounds great...but, it doesn't caramelize inside the meat?  Although it sounds great, it does sound very, very sweet tasting.  No??

BOWHUNR

I like the pork injection from Butcher BBQ.  Instead of mixing it with two cups of water I do one cup of water and one cup of Dr. Pepper.  I've never had any complaints.

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

Mike

ratcheer

EggerInCharlotte said:

The injected maple syrup actually sounds great...but, it doesn't caramelize inside the meat?  Although it sounds great, it does sound very, very sweet tasting.  No??

I did not find it to be exceptionally sweet. Sure, there was a little sweetness to it, but it was mainly a rich maple flavor that came through to me.

Tim

lousubcap

An injection suggestion-wrap the target meat in a saran wrap material and inject thru the wrap.  Greatly reduces and confines the stray shots and makes clean-up much easier. FWIW-

nolaegghead

lousubcap said:

An injection suggestion-wrap the target meat in a saran wrap material and inject thru the wrap.  Greatly reduces and confines the stray shots and makes clean-up much easier. FWIW-

+1

Stargaze

EggerInCharlotte said:

Hey, everyone -

So, I'm hearing folks talk about injecting pork butt with strained Italian dressing, vinegar, apple juice, etc. etc.

I would really appreciate everyone's experience around injecting.  Any advice or direction would be greatly appreciated!

Thanks...

Experiment with it, but the one key thing to keep in mind....following the basic rules in grilling a pork butt is much more important than what injection you use. 

Two butts ago I didn't really know what I was doing and I injected it, poor results.  Last time I did one, I got some advice from the kind folks here and had a KILLER pork butt as a result....no injection.

 

Austin Egghead

lousubcap said:

An injection suggestion-wrap the target meat in a saran wrap material and inject thru the wrap.  Greatly reduces and confines the stray shots and makes clean-up much easier. FWIW-

+1+1  Cleaning injection liquid off the ceiling is not fun.  (voice of experience)

SmokingOzarksBBQ said:

If you buy the meat from a grocery store its probably "enhanced" meaning it has a salt based solution to help keep the meat fresh. If this is the case I skip using salt in my injection. Just a tid bit for ya.

Read the label, ask the butcher.  SQBBQ is correct about "enhanced" meat

ttexxan

I use this and turns out great

3/4 cup apple juice, 1/2 cup water, 2 Tbs wishtishire, 1 cup sugar white, 1/4 cup salt

stir until sugar and salt dissolved.  Inject. Then if really want a good butt use Butt Rub on the outside!!  This dry rub can be used for anything!!   I put large amounts right on the butt.  You will thank me later!!  Oh yeah ... I have let set overnight and also have put on grill right after injecting.  Both methods good so dont be afriad to throw right on the smoker.  Do low and slow with some apple wood chips.

Put on indirect with pan of apple juice at around 200-230.  Look for internal temp of 195 on the meat.  I also have a spray bottle of the injection sauce and spray over the butt during the cook.  You will thank me later for doing that also.  Makes nice outside!!  Yummy!!