Injecting Butts!

Discussion in 'Pork' started by capt dan, Nov 11, 2007.

  1. capt dan

    capt dan Master of the Pit OTBS Member

    Not at the doctors office either.

    I have done Butts with or with out injecting, and I think I like the injected ones best. I inject them the night before, and then rub,wrap and in fridge till am. Usually 12 hrs or more.

    It does take a bit more time but I think it makes it more moist.

    Inject is just 3/4 cup apple juice, 1/2 cup water, 1/4 cup Kosher sailt, and 1 TBSP of worchestershire sauce.

    Tonight I added 1/2 teaspoon of the Cajun seasoning( Tony's) too.


    Just wondering how many others inject their Butts?

    Tomorrow when they come off around 6 pm or so, I plan on using SoFlaques finishing sauce when they are pulled.[​IMG]
     
  2. ds7662

    ds7662 Smoking Fanatic OTBS Member

    I never have injected pork butts before. I have thought about it just never did it.
    I inject my chickens all the time.
    Let us know how it turns out. Q-view to please.
     
  3. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    I've never injected a pork butt. I can't imagine one being any more moist, they always fall apart in their juices. I may have to try that! As for the finishing sauce, it's a must have when I do a butt! Remember to post the q-view. [​IMG]
     
  4. deejaydebi

    deejaydebi Smoking Guru

    I'm with Dan - Injecting make any meat taste better!
     
  5. flash

    flash Smoking Guru OTBS Member

    I have used mojo for injecting sometimes. [​IMG]
     
  6. mkatts

    mkatts Smoke Blower

    I always inject. I don't even use a rub.Just the injected marinade.
    Had nothing but good reviews.
    I inject them right before going on now though. I used to do it the night before, but a few months ago, I got behind schedule and forgot to do it. So I got up an hour earliers, inject them, then let them sit on the counter warming up to room temp while I got the smoker ready and heated up.
    Then I basted them once an hour until done. Had family coming over who look forward to me making it. They didn't notice a difference in taste so I no longer do them the night before.
     
  7. flattop

    flattop Smoke Blower

    I've done it both ways but really do like the injected butts better. I use a store bought creole butter injector kit and it really tastes great.

    I want to start trying other mixtures though but have a hard time breaking away from something that already tastes great.
     
  8. glued2it

    glued2it Master of the Pit

    I have found in my own experience, (being I smoked or somebody else did)
    That injected meat always has more flavor. No matter if it's beef, pork or poultry.
    I haven't noticed that it was more tender or juicy. Just better flavor!
     
  9. rip

    rip Smoking Fanatic

    Like Glued said I inject for flavor more than anything.
     
  10. mkatts

    mkatts Smoke Blower

    Agreed, I don't think there is a difference in tenderness/juiceyness, but the flavor is a lot better and throughout all of the meat.
     
  11. capt dan

    capt dan Master of the Pit OTBS Member

    Well after getting up at 4 am to get em in the smoke by 5 am, I am very pleased, as well as the others who had some of it today!

    New baffle on the firebox worked very well, and with todays wind and cold rain, the large pan of water under the butts certainly helped the chamber hold the heat. I did a Fatty too, and I was really hoping for better. The taste was awesome, but I think I over cooked it a bit, as I left it on till 180, and about 2/3 of my cheese leaked out of a hole AGAIN!

    I'll get it figured out next time I hope.
    The injected butts turned out great, but one of them took almost 1 hr longer than the other. Same size too.[​IMG]
    After 10 hrs of smoking, and 1 1/2 hrs setting ( foiled and wrapped in towels in a cooler) They were the best I have done to date.

    Pulled the bone out with nothing sticking to it, and just pushed down on the top of the roast. It just caved in and smooshed out in the pan. Warm moist heaven, with wonderfull bark and great smoky taste.

    Thanks so much to all the good folks on this site for the help.[​IMG]

    To all the vets out there.........................THANK YOU for your dedication and sacrifice. May god bless each and every one of you.
    [​IMG]
     
  12. walking dude

    walking dude Smoking Guru SMF Premier Member

    i have brined my butts......but have never injected em.............thankx for the idea..........but would brining and injecting be alill overboard?


    d88de
     
  13. flyboys

    flyboys Smoking Fanatic

    I brine my butts as well, love it. I had the same thing happen to me the last time I did butts. Both were the same size and finished an hour apart
     
  14. walking dude

    walking dude Smoking Guru SMF Premier Member

    yeah.....we all have experienced the different times of one piece of meat compared to the same cut of meat, same size......hehee......just ask meowy who did 4 butts at one time.........natured of the beast.......but the light at the end of the tunnel is ALWAYS good pulled pork.......YUM

    d88de
     
  15. fat sal

    fat sal Fire Starter

    I brine my butts overnight in a water, salt and sugar brine. I do it for flavor, rather than moisture. The few unbrined butts I've tried (i.e., my first few) were disappointingly bland.

    I've not yet tried injecting.
     
  16. walking dude

    walking dude Smoking Guru SMF Premier Member

    yeah sal..........its a great idea.......i add molasseses in my brines .....really helps with the flavor


    d88de
     
  17. glued2it

    glued2it Master of the Pit

    Well If I'm curing a ham it's brined and injected. Just for a longer period and different ingredients.
    I don't see why you couldn't brine and inject the butt. maybe I'll have to try it.
    For pulled pork I just inject. Never brined.
     
  18. I have never brined a butt but I have injected them it does add flavor will have to try the brine.
     
  19. deejaydebi

    deejaydebi Smoking Guru

    If you brine a butt and debone it you have buckboard bacon.
    If you brine a butt and smoke it to 180 degrees you have an almost ham.
     
  20. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    I've been injecting my butts since attending a bbq cook school. I also use the quick cook method on butts (5 hours and they are done). I would have a hard time telling them apart for taste and tenderness. I've never brined a butt would like to give it a try as well.
     

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