3rd time a charm?!

wissmoker

Newbie

Original poster

Mar 17, 2013

10

10

wisconsin

• Mar 17, 2013

• #1

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• wissmoker
• Mar 17, 2013

Picked up this baby yesterday, will be my 3rd shoulder. First 2 went good but think could be better. Both took around 10 hrs. (Masterbuilt electric 30") i want to try an injection along with a rub this time, when should i inject and with what? This shoulder is 7.65lbs.

 

Last edited: Mar 17, 2013

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,017

1,776

N.E. Oklahoma

• Mar 17, 2013

• #2

I've never injected a butt, just a healthy application of rub and into the smoker.  Many here have injected, and I'm sure they'll be along to give you some tips shortly...Good luck, and keep us posted!

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Mar 17, 2013

• #3

Wash the Butt in cold water, dry it with paper towels and and apply your Rub. This will help reduce or eliminate surface Bacteria and lessen the risk of pushing the little buggers into the meat. For Pork the injection can be as simple as Apple Juice or other juice you enjoy, mixed with some Rub to you favorite Cocktail, Rum & Coke or Mai Tai...People have injected Sweet Tea, Hot Sauce, or Bacon Grease. Anything you think will add flavor to the meat. Just remember that anything chunky will very likely clog the needle, so strain if necessary. If you can rest overnight the flavors will get more time to distribute...JJ

 

shoneyboy

Master of the Pit

OTBS Member

Nov 3, 2010

1,895

58

Denham Springs La

• Mar 17, 2013

• #4

Chef JimmyJ said:

Wash the Butt in cold water, dry it with paper towels and and apply your Rub. This will help reduce or eliminate surface Bacteria and lessen the risk of pushing the little buggers into the meat. For Pork the injection can be as simple as Apple Juice or other juice you enjoy, mixed with some Rub to you favorite Cocktail, Rum & Coke or Mai Tai...People have injected Sweet Tea, Hot Sauce, or Bacon Grease. Anything you think will add flavor to the meat. Just remember that anything chunky will very likely clog the needle, so strain if necessary. If you can rest overnight the flavors will get more time to distribute...JJ

Click to expand...

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Mar 17, 2013

• #5

Waiting to see what you ended up doing!  Checking in on ya!

Q-Views!!!!

Kat

 

wissmoker

Newbie

Original poster

Thread starter

Mar 17, 2013

10

10

wisconsin

• Mar 17, 2013

• #6

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• wissmoker
• Mar 17, 2013

All rubbed up, going in smoker at 7am!

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,017

1,776

N.E. Oklahoma

• Mar 17, 2013

• #7

Good luck and keep us posted...

 

rgacat

Meat Mopper

SMF Premier Member

Feb 5, 2010

270

11

Eastern NM

• Mar 17, 2013

• #8

The last two I did (no Pictures) I injected with a mixture of apple juice and cherry Dr Pepper then Jeff's rub they were moist and a good flavor.

Ronnie G.

 

wissmoker

Newbie

Original poster

Thread starter

Mar 17, 2013

10

10

wisconsin

• Mar 18, 2013

• #9

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• wissmoker
• Mar 18, 2013

9 hrs and bone fell right out. I put foil on the last 2hrs. Final inside temp was between 205-210. Good flavor. Gonna crack a beer and enjoy this beautiful snowy day!

2013-03-18_17-20-53_571.jpg

• wissmoker
• Mar 18, 2013

Pulled/shredded really easy.

 

rookiesmoker18

Smoke Blower

Aug 18, 2011

125

11

Southeast Wisconsin

• Mar 18, 2013

• #10

Nice job!!!!!!!