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To inject or not to inject

crabcakez
crabcakez Posts: 20
in EggHead Forum
Now I know this has been gone over multiple times but after reading what’s out there I sill can’t decide. Is injecting pork shoulders recommended?

i have two going on my large tonight around 8p to be ready by 2p tomorrow. One rubbed down with MC Honey Bacon BBQ the other with Deez Nuts. 

I have ave an injection I mixed up on standby but I just can’t decide.


Plan on going straight through no wrap at 235
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Comments

  • dmourati
    dmourati Posts: 1,311
    Inject one I guess and find out.
    Plymouth, MN
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  • XC242
    XC242 Posts: 1,208
    Agree agree with @dmourati. Try one of each. Report back with your results. 
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • crabcakez
    crabcakez Posts: 20
    I considered doing that. I wonder if injecting it has any affect on cook time. One is a little smaller than the other so if it slowed it down or sped it up I could put it in the larger/smaller one accordingly to even out finish times 
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  • pgprescott
    pgprescott Posts: 14,544
    You are going to be with these quite a while @ 235. I would suspect 16-18 hours. 
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  • GaryLange
    GaryLange Posts: 418
    I have been following Myron Mixons recipe since I got my BGE and they have turned out great. I inject them the night before then in the fridge in pans for a few hours then turn them over. I take them out in the morning and put a rub on them and put them in the smoker at 250-275 degrees for three hours. Then take them out put them in clean pans with a cup of apple juice and cover with foil and cook to 205. Check them and if the bone is loose I am good. Rest for 30 min. the pull the bone and break that meat apart with some claws. I usually have to beat the wife off so we have some for sandwiches. It makes her happy and for me that is all I need. Injection is Myron's Hog Injection.
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  • crabcakez
    crabcakez Posts: 20
    pgprescott said:
    You are going to be with these quite a while @ 235. I would suspect 16-18 hours. 
    Really? They are only 8.5/9 lbs
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  • pgprescott
    pgprescott Posts: 14,544
    crabcakez said:
    pgprescott said:
    You are going to be with these quite a while @ 235. I would suspect 16-18 hours. 
    Really? They are only 8.5/9 lbs
    You never really know, but no wrap and cook at that temp, it’ll be a while. I’m in the 250 then bump to 275-300 after I get a good smoke on it myself, but I’ve done it many ways. Last
    low temp overnight butt I let ride was in that range. 
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  • hoosier_egger
    hoosier_egger Posts: 6,875
    FYI, Injecting will slow it down too. 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • GoooDawgs
    GoooDawgs Posts: 1,060
    pgprescott said:
    crabcakez said:
    pgprescott said:
    You are going to be with these quite a while @ 235. I would suspect 16-18 hours. 
    Really? They are only 8.5/9 lbs
    You never really know, but no wrap and cook at that temp, it’ll be a while. I’m in the 250 then bump to 275-300 after I get a good smoke on it myself, but I’ve done it many ways. Last
    low temp overnight butt I let ride was in that range. 
    @pgprescott.   At 235 it'll be 2 hours a pound for the pork butts.  Might be a tad longer if you inject.
    Milton, GA 
    XL BGE & FB300
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  • pgprescott
    pgprescott Posts: 14,544
    GoooDawgs said:
    pgprescott said:
    crabcakez said:
    pgprescott said:
    You are going to be with these quite a while @ 235. I would suspect 16-18 hours. 
    Really? They are only 8.5/9 lbs
    You never really know, but no wrap and cook at that temp, it’ll be a while. I’m in the 250 then bump to 275-300 after I get a good smoke on it myself, but I’ve done it many ways. Last
    low temp overnight butt I let ride was in that range. 
    @pgprescott.   At 235 it'll be 2 hours a pound for the pork butts.  Might be a tad longer if you inject.
    Soooo, that’s 17-18 hours right?
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  • lousubcap
    lousubcap Posts: 37,806
    Didn't read all the above but the short answer is just make a decision, do it, remember the results and then decide if you want to change it up next go 'round.  However, given you have two, as above, divide and conquer. 
    BTW- shoot the juice thru a saran type wrap to minimize the collateral damage and clean-up.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • unoriginalusername
    unoriginalusername Posts: 1,156
    Jonny triggs on pitmasters inspires me to get juicy meat without injecting so it’s more your preference fo flavour than anything else 
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    crabcakez said:
    pgprescott said:
    You are going to be with these quite a while @ 235. I would suspect 16-18 hours. 
    Really? They are only 8.5/9 lbs
    I bit late for today's cook, but for future:

    Approximate cooking times for pork butt/shoulder:

    225º:  2 hours a pound

    250º: 1.5 hours a pound

    275º:  1 hour per pound

    350º:  30-45 mins per pound


    There is a good amount of variability between individual pieces so take all times as rough. Times assume a full sized butt - 7-10 pounds. Temps are dome.

    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • crabcakez
    crabcakez Posts: 20
    I’m getting some weird readings on temp (probes say done but when I use my thermapen it’s still at 170). So I took them off the egg put them in a drip pan with some apple juice and honey and covered with foil and threw them in the oven ant 275. It’s in God’s hands now...
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  • lousubcap
    lousubcap Posts: 37,806
    edited November 2018
    Thermo's cal checked (including dome) going in?  You have to trust your indications but only to the level of confidence you have in their accuracy.  Just go til the bone pulls clean and you are there-temp be da-ned.  FWIW-
    Edit:  If the 170*F is a good number then you have a long way to go to hit the finish-line. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • pgprescott
    pgprescott Posts: 14,544
    lousubcap said:
    Thermo's cal checked (including dome) going in?  You have to trust your indications but only to the level of confidence you have in their accuracy.  Just go til the bone pulls clean and you are there-temp be da-ned.  FWIW-
    Edit:  If the 170*F is a good number then you have a long way to go to hit the finish-line. 
    Covered in a 275 oven will accelerate the finish dramatically. 

    sometimes the probe is in a fat vein or hitting bone etc. and it throws the readings off.
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  • dmourati
    dmourati Posts: 1,311
    jtcBoynton said:
    crabcakez said:
    pgprescott said:
    You are going to be with these quite a while @ 235. I would suspect 16-18 hours. 
    Really? They are only 8.5/9 lbs
    I bit late for today's cook, but for future:

    Approximate cooking times for pork butt/shoulder:

    225º:  2 hours a pound

    250º: 1.5 hours a pound

    275º:  1 hour per pound

    350º:  30-45 mins per pound


    There is a good amount of variability between individual pieces so take all times as rough. Times assume a full sized butt - 7-10 pounds. Temps are dome.

    FWIW my cook times are all at least a half hour longer than your list above for each temp range. I'm no expert but just wanted to share my experience from about a dozen or so butts.
    Plymouth, MN
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  • littlerascal56
    littlerascal56 Posts: 2,110
    Always injected when I had pellet grills, but quit when I saw how well butts came out on the BGE’s.  
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  • pgprescott
    pgprescott Posts: 14,544
    dmourati said:
    jtcBoynton said:
    crabcakez said:
    pgprescott said:
    You are going to be with these quite a while @ 235. I would suspect 16-18 hours. 
    Really? They are only 8.5/9 lbs
    I bit late for today's cook, but for future:

    Approximate cooking times for pork butt/shoulder:

    225º:  2 hours a pound

    250º: 1.5 hours a pound

    275º:  1 hour per pound

    350º:  30-45 mins per pound


    There is a good amount of variability between individual pieces so take all times as rough. Times assume a full sized butt - 7-10 pounds. Temps are dome.

    FWIW my cook times are all at least a half hour longer than your list above for each temp range. I'm no expert but just wanted to share my experience from about a dozen or so butts.
    Odd. Generally all things cook faster in an egg due to the naturally moist environment. Your experience is 180 degrees from what I have experienced and heard from most. I would check your thermo to be sure. 
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  • dstearn
    dstearn Posts: 1,705
    I have cooked Butts with and without injection. Note, I find that with a non processed Pork Butt that the injecting method provides more moisture for the finished product. My cook times are not shorter or longer either way.
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  • cottonseed
    cottonseed Posts: 87
    INJECT THAT ****
    Atlanta, GA
    Large Egg ~1998 model
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  • Kent8621
    Kent8621 Posts: 843
    i inject mine every time with great results.  I use equal parts hard cider (either apple or pineapple), cider vinegar and honey.  add in some salt and Worcestershire sauce just depending on how many you are injecting at once.  

    2 Large Eggs - Raleigh, NC

    Boiler Up!!

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