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Pork butt inject and rub?
theeggcellentchef
Posts: 137
I’ve got some leftover meat church pork injection and a nice butt in the freezer. I typically just rub and slather with mustard but curious if I can inject and rub or if that would be too much salt. Any recommendations on ratio? Thanks!!
Comments
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It’s your butt, but I sure would not inject it!To me the bark mixed in during the pulling effort adds much more controllable taste than any injected taste.Re-gasketing America one yard at a time.
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Inject away. I'll often use Chris Lilly's butt injection recipe
~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
What I really like to do w/ Pulled pork is wrap it at 160 in a foil pan to easily reserve the seasoned juices. Then reincorporate them as is or run them
through a fat separator if you desire. Inject or brine or nothing at all, it’ll be great. -
I us Myron Mixons method. He has a Butt Injection and he uses Pans. Three hours uncovered in pans then put the butts in a clean pan. I just clean the ones I am using the put the butts back in with some apple juice cover the pans with a thermometer inserted and bring them up to 205 degrees and wiggle the bone. If it comes out I am done. I inject the butts the night before and Rub them in the morning before they go on the Egg!
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RRP said:It’s your butt, but I sure would not inject it!To me the bark mixed in during the pulling effort adds much more controllable taste than any injected taste.
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I did Harry Soo's injection recipe last week and the butt turned out great. It does take some things that are hard to find or people avoid, like msg. It was noticably better than the many other pork butts I've smoked.
I've also injected to add different flavors, like Jamaican jerk.
IMO, it only adds flavor. I've never had a dry pork butt with or without injection. -
I have a big bag of Kosmos pork injection. The first butt I used it on, was not good, bordering on terrible.
In order to give the injection a fair chance, I offered up another butt on the sacrificial altar, It too was a bad result.
I'm back to a simple Kosher salt/black pepper rub. The simple rub doesn't get in the way of the pork flavor.
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I have used the following recipe for 7 or 8 years now with excellent results. It comes from Bob Lilly of Big Bob Gibson's BBQ, Decatur, AL. They also are the one's that get credit for the Alabama white sauce that some of you have tried. Use whatever rub and other items to include mustard as you normally would. The injection is not going to affect the bark what so ever. It will add moisture and some flavor to the meat (nothing drastic).
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt (I use Kosher salt)
2 tablespoons of worcestershire sause
enough for 16-18 lbs of pork
XL BGE and L BGE -
I used meat church hog injection and honey hog and love the finished product. Flavor throughout the pork.
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looks great to me. when i inject i use this and inject during the cook after an internal reading of 160. it takes more of the injection and gives it more of a whole hog cook tastefrom the elder wards pulled pork recipe
- 1 C white vinegar
- 1 C cider vinegar
- 1 Tbs. sugar (Hawaii style when you can)
- 1 Tbs. cayenne pepper (fresh ones split 2 of em instead soak 2 days or more is best)
- 1 Tbs. Tabasco sauce
- 1 tsp. kosher salt
- 1 tsp. cracked black pepper
fukahwee maineyou can lead a fish to water but you can not make him drink it - 1 C white vinegar
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