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A butt question

post #1 of 14
Thread Starter 

I've done alot of pulled pork but never injected one. Would the flavor be to much if inject my finishing sauce and put my rub on the out side or should i just stick to the old saying if it aint broke dont fix it?

post #2 of 14

I say this is all about experimentation.  Give it a whirl and let us know!  That's where the fun is, isn't it?

post #3 of 14
Thread Starter 

Thats what i was thinking but didnt want to ruin a chunk of meat. It shouldnt be to bad cause i put the sauce on after it being smoked right.

post #4 of 14

I also have not injected a butt, I think it adds to the smoking time - that seems to make sense to me.  If you try this, I'm interested in seeing and hearing about the results also! 


Good luck,



post #5 of 14
remember the 40-140 in 4 rule though. personally, I didn't care for it each time I injected. But in usually only did a simple injection. Let us know how it goes.
post #6 of 14

I too have never injected a butt. I have brined them but never injected. I too am with the extermination crowd, I just smoked a turkey that was brined in cranberry juice and injected with cranberry juice, OJ and jellied cranberry sauce. Can't hurt to try, and as others have said post the results. 

post #7 of 14

If you do inject remember you will have to get the IT from 41 to 135 in fours. This is why many of us don't inject butts or brisket. 

post #8 of 14

I tried injecting a pork butt once. I really couldn't tell that much of a difference between it and not injecting. Maybe it had to do with the injection(apple juice and honey) I used. But now when I want more flavor I just sprinkle rub on the pork right after pulling. Less hassle too.

post #9 of 14


Now if you inject the meat it should keep some of the flavors of your injection. I would think because it is a somewhat dense piece of meat but it would allow the injected liquid to seep around the injection area. Thous flavoring the injected area

post #10 of 14
Thread Starter 

Thanks for all the input. What does the 40-140 in four hrs rule mean? Ive never injected anything. I'm thinking saturday is when ill be smoking.

post #11 of 14

Last pork butt I smoked was injected with Dr. Pepper. It was one of the best pulled porks I have ever had. Not sure if it was the result of the injection or the cut of meat but I will definately be doing that again.

post #12 of 14

Hi Bodyman!


The 40-140 in 4 hrs rule means you need to make sure you take the IT from 40° - 140° in 4 hours or less to meet the USDA safety guidelines to be safe.  So that I don't mis-state anything, there is a good thread to review.  http://www.smokingmeatforums.com/t/72852/food-safety-and-low-and-slow-discussion


Good luck!

post #13 of 14

I'm going to be doing a butt this weekend so I'm going to give the Dr Pepper a try!  That sounds interesting!

post #14 of 14
Thread Starter 
Thanks for info on the 40-140 in 4. Suppose to be in the upper 30's sat so I might just wait till it gets a lil warmer to try an injection. I hate the cold. I'm still gona do a butt and i'll see if the woman will help get the pictures on her laptop to post. All I have is my smart phone and can't upload from it. Again thanks!!!
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