Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Do you inject your pork butts?

TheToastTheToast Posts: 253
And if so, what with?

I never normally do but my pork can get a little dry outside - perhaps because in the UK the cuts I get are massive 6kg / 13lb cuts. 

How how often do you spritz the outside too?

Comments

  • theyolksonyoutheyolksonyou Posts: 16,197
    The pigs cringe when they see me coming. 

    The ones I buy, no. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. 
  • JohnInCarolinaJohnInCarolina Posts: 11,564
    I think the average pork Butt done on this forum is probably north of 5kg, so it's not the size.

    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • RRPRRP Posts: 22,048
    only did one time and it tasted like a cheap, crappy ham and never injected one again...in fact threw that one out!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • TheToastTheToast Posts: 253
    @rrp Thanks for the warning!
  • YukonRonYukonRon Posts: 12,240
    edited August 2017
    I do the rub, and then I smear peach preserves over the entire surface, and do a low and slow, smoked with peach.
    Keeps inside moist, nice bark, and delicious when served.
    I also brine prior to cook, using water, pickling salt, and molasses.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • TheToastTheToast Posts: 253
    Oh yeah - what's the temp you all normally cook at? 110c / 230f for me. 6kg takes about 19hrs
  • YukonRonYukonRon Posts: 12,240
    TheToast said:
    Oh yeah - what's the temp you all normally cook at? 110c / 230f for me. 6kg takes about 19hrs
    225F until bone is easily removed. I take it off with a pizza peel.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • blastingblasting Posts: 5,494
    TheToast said:
    And if so, what with?

    I never normally do but my pork can get a little dry outside - perhaps because in the UK the cuts I get are massive 6kg / 13lb cuts. 

    How how often do you spritz the outside too?

    Our butts are most often sold in a double pack, and 20lbs for a two pack is about the largest I can find here.  A 13lb single butt is a larger butt by my standards.  

    I only spritz if I'm using the stickburner - egg no spritz.  I usually do a submerged brine.  I wrap in foil once the bark looks to be to my preference.
    Phoenix 
  • SoCalTimSoCalTim Posts: 2,155
    I know you said the 'outside' gets dry, but if the final product ever appears dry after pulling, you can hydrate it by adding hot apple juice, it'll wake it right up.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
  • HeavyGHeavyG Posts: 4,934
    I've never injected any meat and doubt that I ever will.
    Camped out in the (757/804)
  • bgebrentbgebrent Posts: 16,468
    YukonRon said:
    I do the rub, and then I smear peach preserves over the entire surface, and do a low and slow, smoked with peach.
    Keeps inside moist, nice bark, and delicious when served.
    I also brine prior to cook, using water, pickling salt, and molasses.
    I brine as well, never inject.  Choose the rub of your liking (Ron's concoction above is delicious) and smoke on.
    Sandy Springs & Dawsonville Ga
  • TheToastTheToast Posts: 253
    Thanks everyone. I normally make a North Carolina finishing sauce which does a good job in livening it up once pulled too. 
  • YukonRonYukonRon Posts: 12,240
    bgebrent said:
    YukonRon said:
    I do the rub, and then I smear peach preserves over the entire surface, and do a low and slow, smoked with peach.
    Keeps inside moist, nice bark, and delicious when served.
    I also brine prior to cook, using water, pickling salt, and molasses.
    I brine as well, never inject.  Choose the rub of your liking (Ron's concoction above is delicious) and smoke on.
    I brine, because Brent was kind enough to share with me his method of cooking pork butts on the BGE. Once I tried it, I have not done it any other way. I had since added the step of using peach preserves. If you try this, add the remaining preserves to your sauce. It cranks it up.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • EoinEoin Posts: 1,522
    YukonRon said:
    I do the rub, and then I smear peach preserves over the entire surface, and do a low and slow, smoked with peach.
    Keeps inside moist, nice bark, and delicious when served.
    I also brine prior to cook, using water, pickling salt, and molasses.
    Adding jam (preserve) sounds good.
  • YukonRonYukonRon Posts: 12,240
    Eoin said:
    YukonRon said:
    I do the rub, and then I smear peach preserves over the entire surface, and do a low and slow, smoked with peach.
    Keeps inside moist, nice bark, and delicious when served.
    I also brine prior to cook, using water, pickling salt, and molasses.
    Adding jam (preserve) sounds good.
    Kind of a messy labor intensive way to do it, yet very worth doing. Try it on ribs, too. It is so good.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • blastingblasting Posts: 5,494

    Jam thinned with jalapeno juice is awesome


    Phoenix 
  • SmokeyPittSmokeyPitt Posts: 9,860
    It sounds like the bark might be getting too dark for your liking. Another suggestion would be to try wrapping the butt in foil toward the end of the cook to finish. This basically traps in moisture and will steam and soften the bark. To some, this is the reason they don't like to foil because they prefer the bark nice and crusty. Honestly I think that would give you better results than injecting or spritzing for the outside of the meat. I would advise not to foil too early though. The foil stage will soften the bark so I would suggest waiting until the bark is nice and dark and then foil. Somewhere around 170-180 degrees F internal temp. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

Sign In or Register to comment.
Click here for Forum Use Guidelines.