First Time Injecting Boston Butt

Chris_Wang · July 2013

I was getting some wood chips from my dealer (The Fireplace Place in Stockbridge, GA) and Devlin (the sales manager) told me to try injecting the shoulder with John Henry's Pecan Marinade. So I took him up on it and have that going on the inside with BB's on the outside.

I have never injected any meat before, so I cannot wait for dinner tonight to see how the pulled pork comes out.

I threw this ten pounder on the egg a few hours ago with pecan chips and a little apple juice in the drip pan.

Here's a pic while I was in the middle of rubbing her down...

Wish the Falcons were playing...

Buckdodger · July 2013

Sounds like a plan...let us know what you think about the finished product. FYI...saw a post where a butt that was injected took a little longer to cook because of the added fluid. Got some Tony Chachere's (sp) Cajun Butter as a gift that I'm gonna try on my next butt.

Hope the Dolphins learn how to win again !!!!!

Chris_Wang · July 2013

@buckdodger My step mom is a huge Dolphins fan.

Here's where I'm at after 4 1/2 hours.

BobsBGE · July 2013

Chris_Wang said:

I was getting some wood chips from my dealer (The Fireplace Place in Stockbridge, GA) and Devlin (the sales manager) told me to try injecting the shoulder with John Henry's Pecan Marinade. So I took him up on it and have that going on the inside with BB's on the outside. I have never injected any meat before, so I cannot wait for dinner tonight to see how the pulled pork comes out. I threw this ten pounder on the egg a few hours ago with pecan chips and a little apple juice in the drip pan. Here's a pic while I was in the middle of rubbing her down... Wish the Falcons were playing...

Preseason starts soon but I'm with you on the Falcons. Let us know how that marinade turns out. I haven't seen it at any of the stores I frequent but Stockbridge isn't to far from me so I may go get some if it turns out great.

Chris_Wang · July 2013

@BobsBGE Tough schedule this season, but I think the Falcons will still win the division. Sorry @nolaegghead.

Chris_Wang · July 2013

IT is at 178, hopefully the stall is over. I'm getting hungry... Just spritzed some more AJ, patiently waiting.

Hi54putty · July 2013

I am a huge fan of John Henry rubs. I probably have 10-15. Their hot sauce is great too. Let us know about the injection.

Black_Badger · July 2013

I'm with you @Hi54putty, love their stuff. Very curious to hear how this turns out...

Springram · July 2013

Hi54putty said:

I am a huge fan of John Henry rubs. I probably have 10-15. Their hot sauce is great too. Let us know about the injection.

I live about 20 minutes from the headquarters of John Henry......ha ha ha ha ha ha :<)

Springram

Spring, Texas

grege345 · July 2013

Well?

Rezegger · July 2013

Sorry Chris. We know the Falcons will finish in 2nd place in the division. Who Dat!

Chris_Wang · July 2013

Sorry for the delay! Didn't get on the forum last night due to the INCREDIBLE dinner, poolside hangout, and watching the Braves sweep the Cards.

The JH marinade was delicious! I will definitely be rotating their selection, and I highly recommend it for those of you who choose to inject.

Here is the finished product. I chose not to wrap it in foil (unlike the Franklin BBQ vids). Since I was keeping the grid temp at 225 (the dome stayed a tick shy of 250), I didn't think foiling was going to be necessary. I did however spritz her with Apple Juice every 4 hours (3 times), and then again as she came off the egg and into the cooler.

Here's the 10lb shoulder after 13 1/2 hours at a low temp. I took the drip pan out after the last apple juice spritz because I didn't want the butt to have a burned taste.

I pulled her from my MBGE at 195 IT.

As for the injection, I injected 2/3 of the JH bottle into the shoulder and saved the other 1/3 to pour over her into FTC.

After about 75 minutes of FTC time, we pulled her off and had some of the best pulled pork. The blade bone cleanly slid right out.

I used Original Sweet Baby Rays and Williamson Bros (Carolina style) sauces on the table. I wanted to have a choice. Both sauces went great with the pork.

It was a great journey, and I already can't wait for the next...

Chris
Locust Grove, GA

grege345 · July 2013

Bravo. I was disappointed with the flavor of my last one. I will be trying this for sure

Chris_Wang · July 2013

@grege345 It was recommended to me, and I see why. I will be surprised if you don't like the pecan marinade and pecan wood combo.

Chris_Wang · July 2013

@Rezegger The only way the Saints will win the division is if the Falcons can't make it through their tough Nov/Dec schedule. I think the Falcons will win 9/10 games, and the Saints will win 8/9 games. It'll be a good season. I like the NFC South schedule.

Chris_Wang · July 2013

@Buckdoger I don't think it took any longer than usual. 13 1/2 hours at 250 dome to get to 195 IT.

Chris_Wang · July 2013

@BobsBGE @Hi54putty @Black_Badger Marinade was fantastic. I will definitely be trying the other JH stuff.

Chris_Wang · July 2013

@Springram We love living in Metro-Atlanta, but SWMBO and I have always wanted to live in Texas. We would probably choose Austin or Dallas over Houston.

We've been to Houston a few times. Do you know where Champion Forest Baptist Church? We have a lot of friends who go there.

bccomstock · July 2013

I just liked a Falcons fan's post.. I feel like I need to go take a shower.. :-&

>:)

Chris_Wang · July 2013

@bccomstock It could be worse...
We could be Auburn fans.

jaydub58 · July 2013

Here is my go-to sauce for pulled pork. A home-made Eastern North Carolina sauce recipe I stumbled across somewhere.

2 Cups apple cider vinegar

2 TBS Molasses

1 TBS Dry Mustard

1/2 C Butter

1/2 tsp Cayenne Pepper

1 TBS Worcestershire Sauce

1/2 C Brown Sugar

1/2 tsp Black Pepper

Stir all ingredients into a saucepan over medium heat. Cook,stirring until sugar is dissolved.

Don't boil.

This stuff really brings pulled pork to life!

bccomstock · July 2013

Chris_Wang said:

@bccomstock It could be worse... We could be Auburn fans.

Good point.. That's true.

Chris_Wang · July 2013

@jdub58 Thanks for sharing! That sounds really good. SWMBO typically goes for the sweet sauce, but I love a good vinegar sauce. I will definitely try this in the future.

Springram · July 2013

@Chris_Wang - we are only 5 minutes from Champion Forest Baptist Church.

I prefer Dallas myself having grown up there and attending SMU for undergraduate school.

Springram

Spring, Texas

BigGreenBamaGriller · July 2013

@jaydub58, how does the sauce turn out after its been placed in the refridgerator? Does the butter turn solid?

SmokeyPitt · July 2013

The butt looks like it turned out great Chris. Have you ever tried Fresh Air BBQ in Jackson? My in laws are from down in Jackson and they bring me a gallon jug of the sauce. It is just a simple vinegar/ketchup but it is a 75 year old recipe so they are doing something right!

Chris_Wang · July 2013

@BigGreenBamaGriller sorry if you got an "off topic" notification. My iPhone screen was still loading when I went to reply to SmokeyPit, and it jumped to where my thumb landed on that button for you. My apologies. I'm interested in the answer to your question as well.

Chris_Wang · July 2013

@SmokeyPitt Yes, it's only a 20 minute drive to Fresh Air from my State Farm office, so we go every now and then. We would probably go more than that if Pippens BBQ wasn't just a 5 minutes drive! Pippens is just as good as Fresh Air. That's some good in-laws ya got there!

JRWhitee · July 2013

I have never injected a butt and am a big fan of Stubbs Original. I need to try the marinade next time. Thanks.

Chris_Wang · July 2013

@JRWhitee Yeah, obviously it's not a necessity, but I am looking forward to playing around with different flavor combos.

jaydub58 · July 2013

@BigGreenBamaGriller, yes it does solidify.

I put in a plastic squeeze bottle to use it, and I just put that in a pan of water on the stove top to heat it up. Works good.

First Time Injecting Boston Butt

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