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Injected Pulled Pork, Qview Bomb - Page 2

post #21 of 32
Looks great Disco,I may have to bust out some Tony C's I bought with an injector my next butt!icon14.gif
post #22 of 32
Thread Starter 
Quote:
Originally Posted by b-one View Post

Looks great Disco,I may have to bust out some Tony C's I bought with an injector my next butt!icon14.gif


It is worth a try!

post #23 of 32

You know Tony's has been a staple in our house for years,  Salt, Pepper, & Tony's  I use it on everything

 

Gary

post #24 of 32
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

You know Tony's has been a staple in our house for years,  Salt, Pepper, & Tony's  I use it on everything

 

Gary


I've never heard of Tony's but I'm from a different country!

post #25 of 32

Great post and good looking pulled, Disco! I did a couple butts on my bullet a while back, one injected, one not. I would say I like them both..they were just different. My current method is to put the juices in a fat separator and mix the de-fatted juice with meat. That gives me the flavor I am looking for without having to inject, but you post has me wanting to try it again, now that I am using an offset. I also definitely want to try injecting a brisket flat, if I am cooking it alone. My experience with the butt was pretty good, so I think it might help the flat.

 

Good luck!

post #26 of 32
Thread Starter 
Quote:
Originally Posted by KeithA View Post
 

Great post and good looking pulled, Disco! I did a couple butts on my bullet a while back, one injected, one not. I would say I like them both..they were just different. My current method is to put the juices in a fat separator and mix the de-fatted juice with meat. That gives me the flavor I am looking for without having to inject, but you post has me wanting to try it again, now that I am using an offset. I also definitely want to try injecting a brisket flat, if I am cooking it alone. My experience with the butt was pretty good, so I think it might help the flat.

 

Good luck!


Thanks for the kind words. I hope you do a post of the brisket!

 

Disco

post #27 of 32

D, great post and great looking PP !

post #28 of 32

I have to say that as a new guy here who's never done this by myself before, using everyone's tips and tricks is hopefully going to work out well for me.  I can't wait to do my first butt.

 

Thank you for sharing Disco, that looks amazing.  I do believe that I may be trying your injection recipe also.

 

Chad

post #29 of 32
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

D, great post and great looking PP !

Thanks, CM!

 

Quote:
Originally Posted by TheBig1 View Post
 

I have to say that as a new guy here who's never done this by myself before, using everyone's tips and tricks is hopefully going to work out well for me.  I can't wait to do my first butt.

 

Thank you for sharing Disco, that looks amazing.  I do believe that I may be trying your injection recipe also.

 

Chad

Chad, butts are quite forgiving. Just remember that you can not predict how long they will take to cook so give yourself plenty of time. It will be ready when it is ready and there is nothing you can do to speed it up.

 

Also, when I did my first successful butt, I did a post with my prep work and then posted as I did each step. You can see the result at http://www.smokingmeatforums.com/t/138972/pulled-pork-second-attempt-qview. You'll note how I got encouragement and info as I went along. You might want to do the same.

 

If I can be of any help or can answer any questions, feel free to message me.

 

Disco

post #30 of 32

Looks great Disco!  Quick question, did you notice any different cooking times with injecting?  In my head im thinking adding more liquid might distribute the heat a bit better and make it a bit quicker.  

post #31 of 32
Thank you Disco, I truly appreciate that.

Chad
post #32 of 32
Thread Starter 
Quote:
Originally Posted by Mxman005 View Post
 

Looks great Disco!  Quick question, did you notice any different cooking times with injecting?  In my head im thinking adding more liquid might distribute the heat a bit better and make it a bit quicker.  


Thanks. With pulled pork it is so hard to tell as each piece of meat takes its own length of time to cook. This seemed to be on the long end but within my experience with pork. So, I will have to use the husband's answer, I don't know.

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