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Couple butts tonight (first time injecting) Lots Qview

post #1 of 17
Thread Starter 
I've never tried injecting a boston butt before so I thought I'd give it a try.

Found some on sale at Bilo.

Mixed up:

2 cups apple juice
1 cup water
1/2 cup brown sugar
1/8 cup salt
2 TBS cider vinegar
Heated till dissolved, then cooled before injecting.

Injected and wrapped back up and put in fridge overnight.

Rubbed em down with brown sugar, Chili powder, cayenne, Onion powder, garlic powder, salt, black pepper.

Smoking with cherry wood. After 8 hours they are at 170*.

Will post more later. cool.gif
post #2 of 17
Nice Lookin Color
post #3 of 17
Lookin' Good! Made my mouth water!
post #4 of 17
Looks fantastic. I will be doing the exact same thing tomorrow. Also going to be my first time injecting. Looking forward to more pics.
post #5 of 17
Thread Starter 
Turned out to be the best pulled pork yet!

post #6 of 17
If only we had smell-a-vision. Looks great.
post #7 of 17
Super job, I'll have to try the injection.

Thanks, points.PDT_Armataz_01_37.gif
post #8 of 17
Thread Starter 
Toppin off my sammich with:

Cherry Chipotle Barbecue Sauce:

2 cups ketchup
1 cup cherry preserves
1/2 cup cherry juice
1/2 cup packed brown sugar
3 tablespoons cider vinegar
1 1/2 tablespoons chipotle pepper sauce (find it near tabasco sauce)
1 tablespoon worcestershire sauce
1 tsp minced garlic
1 tsp onion powder

Put it all in a sauce pan. bring to a boil over medium high heat. reduce heat and simmer 10 minutes. I let cool and then put into a food processor or blender to chop up the cherries.

post #9 of 17
Good looking pulled pork! Sure wish there was smellovision nice job.

post #10 of 17
Darrin, nice job, injecting add a whole new deminsion to your meat dosen't it.
post #11 of 17
Thread Starter 
I like it. Although I think next time I will not cut my injection with water and add more salt and cider vinegar. Since this was the first time injecting, I was afraid to add too much flavor.
post #12 of 17
looks good. Like the injector recipe, sounds perfect for pork.
Another must try.
post #13 of 17
Fine job! I've done the injection gig.
post #14 of 17
A litlle tip for injecting any type of meat.
Take whatever meat you want to inject and wrap tightly in plastic wrap before you inject.
You can do this before or after seasoning or rubbing. keeps most of the injection from leaking and what does will stay on the meat.
post #15 of 17
Thread Starter 
Good tip. I'll try that next time.
post #16 of 17
I really like the Creole Butter by Cajuninjector. It's great with poultry and pork. I've even used it with beef with good results.

Good looking pulled pork BTW. PDT_Armataz_01_37.gif

post #17 of 17
Cajun injector was started about 30 min north of me in clinton La. was started by mr reese williams as a seasoning for use in his resturant.
Now it is owned by bruce foods and reese spends his time fishing. thanks reese.
Try the creole garlic on your beef and lamb.
Be careful though it's pretty potent.
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