Need Boston Butt Injection

bnew17 · Sep 2, 2011

Whats a good Boston Butt injection that is fairly simple? I need one for this weekend.

alelover · Sep 2, 2011

Why do you want to poke holes in it. The juice will leak out. Just smoke it and spray it with some Captain Morgan and apple juice every hour.

eman · Sep 2, 2011

alelover said:
Why do you want to poke holes in it. The juice will leak out. Just smoke it and spray it with some Captain Morgan and apple juice every hour.

What he said ^^^

terry colwell · Sep 2, 2011

Or drink the Morgans and spray it with the Apple juice

bigbob73 · Sep 2, 2011

why would you open your pit every hour?

doug r · Sep 2, 2011

alelover said:
Why do you want to poke holes in it. The juice will leak out. Just smoke it and spray it with some Captain Morgan and apple juice every hour.

I totally agree. No need for injection. Spray with CPT Morgan and apple juice and double wrap in foil when it hits 160. I did one last weekend and it turned out to be one of the juiciest pieces of meat I've ever had.

cliffcarter · Sep 2, 2011

bigbob73 said:
why would you open your pit every hour?

Doug R said:
I totally agree. No need for injection. Spray with CPT Morgan and apple juice and double wrap in foil when it hits 160. I did one last weekend and it turned out to be one of the juiciest pieces of meat I've ever had.

Depends on whether the butt you have is already injected with brine during processing. If so then no injection needed, if not I inject with apple juice, about a cup full. Some will leak out, but not enough to make a difference IMHO. Foiling can make for mushy bark, not my preference.

larrym · Sep 2, 2011

But a question from a noob,, wouldnt the extra flavor from a nice garlic/herb injection give it more flavor on the inside. If it was injected prior to going into the smoker,, wouldnt the heat seal the hole ?

michael ark · Sep 2, 2011

Never had problem with dry meat injecting adds moister.That's why meat packers do it in the first place.If you want garlic.May i suggest garlic butter.The bark seals the holes.

Bearcarver · Sep 2, 2011

Just so you know, if you inject it, you will have to abide by the ground meat safety rule.

You will have to make sure the meat goes from 40˚ internal temp to 135˚ internal temp, in no more than 4 hours.

Bear

SmokinAl · Sep 2, 2011

There are a whole bunch of pork injection recipes.

Raptor has a great one.

Here is Chris Lilly's World Champion pork butt injection:

3/4 cu apple juice

1/2 cu water

1/2 cu sugar

1/4 cu salt

2 Tbl Worcestershire sauce

smokin pigskins · Sep 2, 2011

SmokinAl said:
There are a whole bunch of pork injection recipes.

Raptor has a great one.

Here is Chris Lilly's World Champion pork butt injection:

3/4 cu apple juice

1/2 cu water

1/2 cu sugar

1/4 cu salt

2 Tbl Worcestershire sauce

Quote:

Bearcarver said:
Just so you know, if you inject it, you will have to abide by the ground meat safety rule.

You will have to make sure the meat goes from 40˚ internal temp to 135˚ internal temp, in no more than 4 hours.

Bear

This basically what I use except I go a little light on the salt and sugar and add some of my rub into it instead. My main goal is to add flavor to the meat, not necessarily to add moisture although I've never had it turn out dry after compromising the integrity of the meat by injecting with the needle. I never used to use an injection on my butts at all but I cooked for a group of about 30 people once and did some with an injection and some without and had everyone vote on which one they preferred in a sort of blind taste test. The injected meat won hands down because of more "flavor" in the meat and I've been doing this way since. Did it this way for a party with about 80 people last weekend and I don't think anyone left hungry! Personally I would stray from adding too many different spices or flavors when cooking for a group, many like it pretty simple and I happen to agree. Although, I will add a little Jim Beam to my injection when cooking for just the family or a small group of friends. But, like Bear said, once you inject you have to be aware of the safety zone and follow it closely with a good thermometer. Don't want anyone getting sick from your butts!

bruce jackson · May 17, 2013

So, if you cook at 220, there is no way that the rule will be followed then right? Takes mine longer than that from what i remember from my notes...I usually throw mine on about 11 at night for the next days feast, I am throwing 2 on tonight for a small gathering at the house tomorrow night. Already have them oiled and rubbed, ready to go on the smoker tonight. Firing it up about 10...so I don't have good notes on temp during the night...I usually start tracking every half hour when i get up in the morning...have a nice remote temp probe in the smoker, but use my therma pen when it gets close.

Bearcarver · May 17, 2013

Bruce Jackson said:
So, if you cook at 220, there is no way that the rule will be followed then right? Takes mine longer than that from what i remember from my notes...I usually throw mine on about 11 at night for the next days feast, I am throwing 2 on tonight for a small gathering at the house tomorrow night. Already have them oiled and rubbed, ready to go on the smoker tonight. Firing it up about 10...so I don't have good notes on temp during the night...I usually start tracking every half hour when i get up in the morning...have a nice remote temp probe in the smoker, but use my therma pen when it gets close.

A couple ways of staying safe:

#1 (My way)----Don't inject & don't insert your temperature probe until the 3rd hour at about 220 or more. Then insert sterile probe. (intact muscle rule)

#2 If you must inject, learn your smoker, so you can get the meat through the danger zone safely. Run it at 240, 250, 260, or whatever it takes to get it from 40 It to 135 IT in no longer than 4 hours.

Bear

bryanwbraddock · Jun 27, 2013

So if I skip the injection step, and I don't brine it for my normal 24-48 hours (like I normally do all my white meats) . . . . . is there any reason I can't rub it down 48 hours in advance, then rub it down a second time 24 hours ahead of time? Besides possibly having too much bark (is there such a thing), are there any dangers?

chef willie · Jun 27, 2013

BryanWBraddock said:
So if I skip the injection step, and I don't brine it for my normal 24-48 hours (like I normally do all my white meats) . . . . . is there any reason I can't rub it down 48 hours in advance, then rub it down a second time 24 hours ahead of time? Besides possibly having too much bark (is there such a thing), are there any dangers?

That should be fine, as long as it's in a cold reefer for the resting phase....I usually don't rub a second time 24 hours in advance but often will do another coat of rub just before going into the smoker. Like Bear, I personally don't inject (yet) and don't put the meat probe in for a long time.....Willie

marshman71 · Jul 4, 2013

SmokinAl said:
There are a whole bunch of pork injection recipes.

Raptor has a great one.

Here is Chris Lilly's World Champion pork butt injection:

3/4 cu apple juice

1/2 cu water

1/2 cu sugar

1/4 cu salt

2 Tbl Worcestershire sauce

That's the one I use & it's excellent. Chris's Rub is outta this world too. Just a little info for those who are new to the smokin' scene.

Everyone seems to know Myron Mixon, Johnny Trigg, Tuffy Stone yada yada but I doubt many know Chris Lilly.

Defiantly no slouch in the BBQ world .... Chris is executive chef at Big Bob Gibson's BBQ he's also a world champion pitmaster

Big Bob Gibson's is a legendary name one the Bar-B-Q circuit and their cooking team holds something like ten World BBQ Championships,

johnb5 · Jul 25, 2013

Marshman71how or where can I find Chris Lilly's rub

marshman71 · Jul 25, 2013

johnb5 said:
Marshman71how or where can I find Chris Lilly's rub

Here ya go...

This makes enough Rub and Injection to do about 16-18 Lbs of meat.

Dry Rub

1 tablespoon granulated sugar

1/2 tablespoon dark brown sugar

2 1/4 teaspoons garlic salt

2 1/4 teaspoons kosher salt

1 1/2 teaspoons paprika

1 teaspoon chili powder

1/8 teaspoon dried oregano

1/8 teaspoon cayenne pepper

1/8 teaspoon ground cumin

1/8 teaspoon black pepper

Injection

3/4 cup apple juice

1/2 cup water

1/2 cup sugar

1/4 cup kosher salt

2 tablespoons Worcestershire sauce

johnb5 · Jul 25, 2013

Thank you very much

Need Boston Butt Injection

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