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Question

Unknown
Unknown
edited November -1 in EggHead Forum
Thought I would try something different this weekend. I have 2- 7lb butts. Going to try and inject one of them and cook the other as normal to see what the difference might be. Has anyone ever did a side by side comparsion of injecting vs. not injecting? Also, how much do you inject and where do you inject it.Thanks for any info.
Happy Cooking
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Comments

  • Unknown
    Unknown
    smokeapig,
    We did 8 butts (all 7 to 8 pounds)for Memphis in May, 4 injected 4 we rubbed. Cooked them all to 195º internal,
    checked for tenderness, fat rendering and how they pulled.
    We turned in the injected product (took 2nd out of 189 turn-ins). It was very moist and the flavor was great. The injections was Zesty Italian dressing, strained to take out chunks and added our rub to the mixture. Inject till the butt will hold no more. We cooked between 225 to 250º, pulling at 195º the non-injected butts were also moist and pulled well. I find once you take the internal temp over 200º they start to dry out.
    Hope this helps.
    Jim

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  • Unknown
    Unknown
    Jim Minion,
    Thanks Jim. I live 70 miled from Memphis and was thinking about entering the patio porkers competion next year and seeing what I can do. I,ve smoked for year,do you have any tips for a first timer at MIM. Thanks
    Happy Cooking
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  • Unknown
    Unknown
    smokeapig
    If your going to cook MIM plan having a great time. You need to get a couple of competitions under your belt to understand what they judging and how it works.
    Let me know if I can help.
    Jim[p]
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  • Unknown
    Unknown
    Jim Minion,
    Thanks, I'll sure and holler at ya,because me and a buddy of mine plan on getting in MIM next year as first timers. We both can smoke some good food. It would be nice to know the in's and out's when it comes to judgeing, set up,etc..
    Happy Cooking
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