BUTT INJECTION QUESTION

rollin smoke

Meat Mopper

Original poster

Nov 3, 2012

222

11

Pembroke ga

• Dec 21, 2012

• #1

I'm smoking a 10lb but and 3 whole chickens for a Christmas party Sunday. I want to inject the butt with apple cider...what is the best length of time to leave the meat in the cider before smoking? Should i inject it tonight? Or just about 8hrs before i smoke? (i usually inject 6-8hrs before smoking)
Ricky

 

burnit13

Newbie

Apr 6, 2012

20

10

Central MA

• Dec 21, 2012

• #2

Aren't butts normally injected with collagen or silicone these days?

Just kidding.  I don't see any reason not to inject it sooner than 8 hours.  72+ hours before smoke might be a bit much.   I'm not sure it will do any harm but I'm not sure it will do any good either.  As long as its not high in salt or very acidic I think you should be good.

I'd just be worried of the moisture leaking out.  More experienced minds will chime in shortly.

 

daveomak

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Omak,Washington,U.S.A.

• Dec 21, 2012

• #3

Ricky, morning......  Injecting meat is a standard practice that deserves some special consideration... In a "whole intact muscle" like pork butt, it will need to get to an internal temp (IT) of 140 ish in 4 hours.... that includes resting time on the counter etc.... Injecting equipment should be sterile/sanitary as to not inject other bacteria into the meat... also, cleaning the meat where the injection will occur is also recommended so surface bacteria, on the meat, is not introduced into the muscle itself....    All of this is in the name of food safety...  Dave

 

chef jimmyj

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• Dec 21, 2012

• #4

BurnIt13 said:

Aren't butts normally injected with collagen or silicone these days?

Just kidding.  I don't see any reason not to inject it sooner than 8 hours.  72+ hours before smoke might be a bit much.   I'm not sure it will do any harm but I'm not sure it will do any good either.  As long as its not high in salt or very acidic I think you should be good.

I'd just be worried of the moisture leaking out.  More experienced minds will chime in shortly.

Click to expand...

Apple Cider is actually quite Acidic, about the same Ph as Orange Juice, even though it taste sweet to us. So prolonged contact with the meat can chemically Cook the meat. The end result can be mushy Pork...JJ

 

Last edited: Dec 21, 2012

mneeley490

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Jun 23, 2011

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Everett, WA

• Dec 21, 2012

• #5

If you are worried about leakage, you can also inject apple sauce in place of the cider. I often inject with a mixture of apple sauce, bbq rub, and bbq sauce. I have done it many times with good results.

 

rollin smoke

Meat Mopper

Original poster

Thread starter

Nov 3, 2012

222

11

Pembroke ga

• Dec 21, 2012

• #6

I did not know that about apple cider. I think I will try apple juice instead. I have smoked a butt injected with apple cider before but it was only about 45 minutes before I put it on the smoker.

DaveOmak said:

Ricky, morning......  Injecting meat is a standard practice that deserves some special consideration... In a "whole intact muscle" like pork butt, it will need to get to an internal temp (IT) of 140 ish in 4 hours.... that includes resting time on the counter etc.... Injecting equipment should be sterile/sanitary as to not inject other bacteria into the meat... also, cleaning the meat where the injection will occur is also recommended so surface bacteria, on the meat, is not introduced into the muscle itself....    All of this is in the name of food safety...  Dave

Click to expand...

thank you Dave. I will definitely take that into consideration. especially since I will be cooking for 20 to 30 people. the last thing I want is anyone to get sick.