doing pulled pork a different way

bubba96

Fire Starter

Original poster

Dec 2, 2013

39

10

saginaw,michigan

• Apr 17, 2015

• #1

Hey there everbody I have smoke around 4-5 pork butts and they turn out good but im changing it up a bit. For the very first time im going to inject the pork butt with apple juice, but I usually trim the meat and season it the night before. Would it be safe if i injected the meat the night before and put it on the smoker the next day? 

 

jrod62

Smoking Guru

OTBS Member

Group Lead

Jun 13, 2011

5,010

41

New Athens IL

• Apr 17, 2015

• #2

Yes you can inject the night before.

 

bubba96

Fire Starter

Original poster

Thread starter

Dec 2, 2013

39

10

saginaw,michigan

• Apr 17, 2015

• #3

Alright that's great! Thanks!

 

bruno994

Master of the Pit

Dec 19, 2011

1,319

63

Buna, Texas

• Apr 17, 2015

• #4

Absolutely, inject it the night before.  I like dissolving some salt in my apple juice injection too.  Pork to me needs salt.  I also have used this injection too, very good also.

Chris Lilly's Six-Time World Championship Pork Shoulder Injection
3/4 cup apple juice 1/2 cup water 1/2 cup white sugar	1/4 cup table salt 2 Tablespoons Worcestershire Sauce
Combine all ingredients and stir until sugar and salt are dissolved.

 

bmaddox

Master of the Pit

Jan 5, 2015

1,705

144

Central FL

• Apr 17, 2015

• #5

Injecting the night before is fine. Just stay away from using a lot of vinegar or anything that might break down the meat. Also, when you inject you need to stick to the 40-140 rule a little tighter as you potentially pushed bacteria from the surface to the interior.

 

bubba96

Fire Starter

Original poster

Thread starter

Dec 2, 2013

39

10

saginaw,michigan

• Apr 17, 2015

• #6

I might have to try that out

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Apr 17, 2015

• #7

bmaddox said:

 
Injecting the night before is fine. Just stay away from using a lot of vinegar or anything that might break down the meat. Also, when you inject you need to stick to the 40-140 rule a little tighter as you potentially pushed bacteria from the surface to the interior.

Click to expand...

    Also make sure your injection liquid is below 40° when injected. Then right into the fridge.

Also----Don't eat too much!!!

Bear

 

jimpam

Smoke Blower

Nov 14, 2010

93

15

Benbrook, TX

• Apr 17, 2015

• #8

For something different I have injected mine with either Stubbs Green Chili marinade or Hatch Green Chili enchilada sauce.  We do pulled pork tacos with it once pulled,  and comes out fantastic....

And, I eat way too much lol.