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Injected Pulled Pork Q-View!

post #1 of 11
Thread Starter 

Smoked an 8 lb butt today for a small party tomorrow afternoon celebrating a close friend receiving his masters degree.  Injected overnight with 3/8 cup apple juice, 1/4 cup water, 1/4 cup white sugar, 1/16 cup table salt and 1 Tbsp worcestershire which is Chris Lilly's pork butt injection with altered measurements.  Rubbed overnight with Plowboys yardbird rub as well.  Smoked at 265 for a little over 9 hours to an IT of 200-203 in various spots of the butt.  Rested for 2 hours wrapped in foil in a cooler and then pulled into chunks so i can reheat tomorrow in a crock pot and not have mush.  This was my first time injecting and smoking over 235 deg on a butt.  I loved the time saving with the higher temp along with the fat rendering better.  The injection added a bit of flavor but not much. Pics below, thanks for looking!

 

 

Ready for the smoker after an overnight rest

 

 

My mes 30 with various mods

 

 

Before going in the cooler for a 2 hr nap

 

 

Pulled in chunks (looks pinker in the pic than actual)

 

 

Pulled (looks pinker in the pic than actual)

post #2 of 11

Nice, very nice.  Love the bark, well done

post #3 of 11

Looks good. Be careful with Injecting or Brining then using commercial rubs. They are very salty and can ruin the meat...JJ

post #4 of 11

Looks tasty...nicely done!

 

Red

post #5 of 11
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Looks good. Be careful with Injecting or Brining then using commercial rubs. They are very salty and can ruin the meat...JJ

 

 

Figured, thats why i cut the salt way down on the injection.

post #6 of 11

Is that a camera on top of your smoker?  Nice setup and the results look great, I'm going to cook a 15 lb butt this weekend on my Hasty Bake and will try your injection.  I've never injected pork before, I like the natural meat taste but I'm going to give it a try.

post #7 of 11
Thread Starter 
Quote:
Originally Posted by SoonerSmokeRing View Post

Is that a camera on top of your smoker?  Nice setup and the results look great, I'm going to cook a 15 lb butt this weekend on my Hasty Bake and will try your injection.  I've never injected pork before, I like the natural meat taste but I'm going to give it a try.

 

It's a foscam 8910 ip camera on the smoker.  I generally use it to keep an eye on my dog while my wife and I are at work but it comes in handy with the smoker as well.  You can view the cam via pc, android, or iphone and is a quick way for me to ensure my amnps is still smoking.  As for the injection i take no credit as it comes from Chris Lilly.  This was the first time i injected a pork butt and while the difference was subtle i did find a slight improvement in taste.  As mentioned by Chef Jimmy be very careful with the salt in the injection.  Let us know how it turns out!

post #8 of 11
Quote:
Originally Posted by njfoses View Post

 

It's a foscam 8910 ip camera on the smoker.  I generally use it to keep an eye on my dog while my wife and I are at work but it comes in handy with the smoker as well.  You can view the cam via pc, android, or iphone and is a quick way for me to ensure my amnps is still smoking.

I'm curious on this camera, so do you have a camera system at the house this hook into or does it just use your WiFi? 

 

Thanks,  Michael

post #9 of 11
Thread Starter 
Quote:
Originally Posted by humdinger4u View Post

I'm curious on this camera, so do you have a camera system at the house this hook into or does it just use your WiFi? 

 

Thanks,  Michael

 

Works over wifi.  Very easy to setup to view on your home network.  To view outside your network requires a bit more setup.

post #10 of 11
post #11 of 11


Checkout that money muscle it like a freakin tenderloin!
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