Does injecting reduce cook time?

Discussion in 'General Discussion' started by big deck bb-jr, Jan 18, 2014.

  1. I have an 8.5 lb butt that I want to smoke for the second playoff game tomorrow (starts at 5:30, my time). I realize my options are to wake up early and get to cooking or start it now and let it go overnight. However, this is the first time I've ever injected anything. Does it reduce or alter the 1.5 hr/lb rule? Any help and or prompt responses appreciated!
     
  2.   If you are cooking at around 225 or so you should probably allow closer to 2 hours per lb.

     If I have a set time to serve pulled pork I usually smoke the day before and rewarm it at meal time. It cuts down on the hurry and hassle when it's time to eat.

    Chuck
     
  3.   To answer your question. I haven't noticed any appreciable difference in cooking time when injecting.

    Chuck
     
  4. Thanks! Yeah, I'm not sure what I was thinking when I bought it, but we've fired up the UDS and are getting ready to throw it on. In going to have some temp alerts set up, as well as an alarm here or there to double check. I think I'll have it ready by the 1st game instead, but that's alright. Interested to see how the injection works out
     
  5.   If you get it done sooner than you want to eat, you can wrap it in foil, put it in a cooler and cover it with towels for insulation and let it rest. It will stay piping hot for several hours.

    Chuck
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Adding any moisture to the meat, Injection, Brine or Marinade, extends the stall due to more evaporative cooling. At 225-250* alwys plan on 2hrs/Lb and 2 hours CYA/Rest time...JJ
     
  7. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

    Sounds like you have a plan! Be sure to let us know how it turns out.

       Mike
     
  8. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Theoretically, Chef JJ is correct, if you are cooking low and slow. However if you are cooking hot and fast, 285°-325° is my preferred range, it will not add any time to the cook IMHO because the "stall" does not have an effect at the higher temps.
     
    Last edited: Jan 19, 2014
    chef jimmyj likes this.
  9. As it has been smoking since 1 am, I've done a variation of the two! It was rocking at about 230 and dwindled to about 200 at 5 am (alert went off). Made some adjustments and woke up to the next alert (265*). Another adjustment, back to sleep. IT is currently 170 and it's been there awhile.
     
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Good Point!...JJ[​IMG]
     
  11. Well thanks again for everyone's input. It turned out great, finished after about 12-13 hours. Super tender, like warm butter. The butt looks a little jacked, I've got the fat cap up (I left it On during smoke and removed before pulling) and the bark "slid".
     
    Last edited: Jan 20, 2014

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