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i wait til the butts in the plataue and sometimes inject vinegar sauce, works well and it takes more of the injection when its heated up verse cold. no mess to clean up as its done in the egg
I always inject. Creole butter or a modified version of Chris Lilly's pork injection. Give it a try and see what you think.
Have never injected a butt.. I got a Tony Chachere's pack of 4 different injectables for a gift so i'm gonna try the Creole Butter. Sounds good will let ya'll know how it turns out. Also gotta try the Italian dressing inject.
I made two 8lb shoulders last summer side by side. Both had Byon's Butt Rub on them but one of them I injected with Stubbs Chipolte Butter marinade. Both came out great but the injected one got rave reviews.
You could take whatever you're injecting and use it as a finishing sauce after it's pulled, or do both. You're adding flavor and salt - not sure if it makes it more moist, the fat and gelatin make it seem moist with or without an injection - unless it's way overcooked.
______________________________________________ This is my signature line just so you're not confused. Love me or hate me, I am forum Marmite. Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend. Registered republican. New Orleans, LA - we know how to eat
You could take whatever you're injecting and use it as a finishing sauce after it's pulled, or do both. You're adding flavor and salt - not sure if it makes it more moist, the fat and gelatin make it seem moist with or without an injection - unless it's way overcooked.
I tried injecting as well as not injecting and I can't tell a huge difference in taste. Both were excellent - good flavor, moist, but I couldn't rate one over the other. I do know that its basically useless to inject the boneless Boston Butt's as the injection just runs out for the most part.
I use Butcher BBQ products. you need some time before cooking, but not necessary to inject overnight unless you want to. I don't and haven't seen the down side. I have done both with similar results.
For you prior to the cook injectors-cover the target meat with a saran wrap type material and inject thru it. Controlls the stray shots and clean-up is much easier. Yes-I learned the hard way!
Louisville; "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win. Life is too short for light/lite beer.
I use a modified version of Myron Mixon's hog injection recipe for mine. Notice a huge difference in the flavor but not the moisture (always moist). I inject every time now.
I use Lawry's Teriyaki with pineapplejuice marinade, twelve ounce bottle costs about $3.50. Available at most food stores. I get two butts injected out of a bottle. I inject maybe an hour prior to cooking. I have wrapped and waited overnight, but i can't tell any difference?? And it doesn't make the pork taste like "teriyaki", but adds a rich taste to the butt. This works on "low and slows" and also on "turbo cooks"..
I am definitely a believer in injecting butts. I started doing it about 4 months ago and feel like my results have been taken to a completely different level! I also use the Chris Lilly recipe.
@YEMTrey - I've used that injection for years, this was the first time with the moonshine. Couldn't tell a difference between the two, honestly. I only added 1/4 cup. I'll try it with more next time.
I injected an 8# butt last week with the Italian dressing injection that's been referenced on this site a bunch. It turned out really good. I was afraid that it would have too strong a taste of the dressing - but, it didn't. It brings out a very deep, rich flavor.
It's one of my favorite things about this site - it's the same "hunk o' meat" but there are so many different great ideas that bring out a different flavor!
Comments
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
Here lies the thread that henapple has referenced.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
This is my signature line just so you're not confused. Love me or hate me, I am forum Marmite.
Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend. Registered republican.
New Orleans, LA - we know how to eat
I used Chris Lilly's injection spiked with a touch of apple pie moonshine tonight.
Nibble Me This
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
I am definitely a believer in injecting butts. I started doing it about 4 months ago and feel like my results have been taken to a completely different level! I also use the Chris Lilly recipe.
Crunk
Nibble Me This