the stars are out...

smokesniffer

....and a 8.5 pound butt is going on. Trying injection for the first time. Read a lot of posts about it not being needed. Up until now I have done without the injection, and have always enjoyed the outcome, but was at Bass Pro a while back and saw the injection needle and some marniate, so thought I'd give it a whirl. Egg is settled in at 240. Some pecan chunks are in with the lump. Guess we will find out if we need to do this on a ongoing basis. 

johnmitchell

Looking forward to seeing and hearing what you think..

YukonRon

I wish you the best of luck. I have never injected mine, the flavor and moisture is always outstanding. I am interested to find out.
something I do with butts, I brine and after application of the rub, I cover it in peach preserves. 
Tender, juicy and the best you will ever have.

smokesniffer

Butt is at a IT of 174, waiting, just waiting....

GregW

YukonRon said:

I wish you the best of luck. I have never injected mine, the flavor and moisture is always outstanding. I am interested to find out.
something I do with butts, I brine and after application of the rub, I cover it in peach preserves. 
Tender, juicy and the best you will ever have.

I always brine chicken, I've wanted to do a butt, however all the research I've done on it says there's no reason.
I'm going to try one now. 
How long do you brine it for and what's the brine recipe? if you don't giving it out.
The peach preserves sound good also.

smokesniffer

@GregW  I didn't brine it at all, just injected with a teriyaki marinate mixed with some peach preserves. Don't know what will happen with this, just trying something different. Right now it smells great, taste test later today.

RMSmithJr

How did it turn out?

smokesniffer

not quite done yet, will post when it is finished.

smokesniffer

Finished product

smokesniffer

Overall I was happy with the injection. The flavour is milder than what I am used to. The meat does seem just a bit moister. The non-injection butts that I do have a little bit more snap, spice etc. The peach preserve may have done that. I would inject again, after all it doesn't take a lot of time. It will all depend on how I'm feeling the day of. We are off to the table for some eats.

YukonRon

GregW said:

YukonRon said:

I wish you the best of luck. I have never injected mine, the flavor and moisture is always outstanding. I am interested to find out.
something I do with butts, I brine and after application of the rub, I cover it in peach preserves. 
Tender, juicy and the best you will ever have.

I always brine chicken, I've wanted to do a butt, however all the research I've done on it says there's no reason.
I'm going to try one now. 
How long do you brine it for and what's the brine recipe? if you don't giving it out.
The peach preserves sound good also.

I brine with pickling salt, molasses and water. I do it 24-48 hours. It seems to help break down the fat during the cook and keeps it so very moist.

MaC122

nice