Injected Butt results

Big Murth

Did an 8.2lb Butt, and it gave up a 200 degree internal reading after a 240-250degree cook, after about 12 1/2 hours. Wrapped it in double foil, then in an ice chest for about 4-5 hours before my neice and her husband with baby came over. Everything came out great, and we had three sauces (2 NC's and a mustard based SC-style)--complemented by Mary Lee's Slaw from Elder Ward (it tastes much better by using only a couple of tablespoons of sugar instead of 2 cups!!) QUESTION: I had injected the butt with an apple cider, apple cider vinegar concoction that I believe Big Daddy had suggested, and could this have accelerated cook times? By the way, had plenty of lump leftover after loading it just above the top of the firebox, with care given to covering all airholes on sides and bottom with extra large pieces of lump. Apple and hickory put the smoky touches on everything!!
Big Murth
p.s. How 'bout that Tiger.............again!!!

Unknown

Big Murth,
I do butts at pit temps of 235 to 250º and 12 to 14 hours is the time range to finish one. Injecting or brinning will speed up cook to a degree.
Jim

Charcoal Mike

Big Murth,[p]Can't say about the butt speed, however, I did use this same concoction as an injection for a recent Pork Tenderloin. This was by far the best tenderloin I've ever had.[p]For those that haven't seen it, here is the original message in it's entirety.[p]- Mike[p]=========================
Marv, [p]I totally agree!! NO pre-sauce to my guests. I serve 4 sauces for every event.....sweet red, hot red, sweet mustard, hot mustard. I am always amazed by how many folks will eat them "dry" once they have tried it. I use a mixture of cider vinegar, apple juice and I always add some oil in there...it helps to maintain that moisture so I don't have to mist as often. [p]I do use a mustard glaze when competing...the one from Danny Gaulden. [p]BB.... [p]Injecting is soooo much more effective and easier than brining..I am surprised more folks don't do it. I learned many years ago to inject my pork butts when I was cooking on the MIM circuit. They all use the large industrial size, constant pump units. They will inject about a gallon into one, 15 lb. shoulder. [p]One thing I have learned about injecting......you should have pure liquid...any spices you use should be dissolved. Problem is, any un-dissolved spices will show up in clumps inside the meat(not a hassle with pulled pork, but it is terrible on pork loins). I now heat the liquid to dissolve and then strain if I am using spices. [p]Here is an injection to try........... [p]Pork Injection Marinade [p]4 cups Apple juice or cider
1 cup Cider vinegar
1 cup Water
1/2 cup Worcestershire sauce
1/2 cup Corn syrup
2 tablespoons Rub(use the same as you do on the meat)
Be sure to powderize this! A mortar and pestle works great. [p]PREPARATION:
Inject into pork butts at the rate of 1 ounce per pound of meat. [p]I also use as a drizzle on ribs before foiling.[p]Hope you enjoy this![p]Stogie

RhumAndJerk

Charcoal Mike,
Thanks. I just printed that one out.
RhumAndJerk