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Creole Butter injection?

post #1 of 20
Thread Starter 
I plan on doin a Butt tomorrow. I've done a few but I have never injected one so today i got the cajun injector with creole butter. does this go well with pork butt?

I'm going to inject tonight and put it on the smoker early tomorrow morning
post #2 of 20
should be ok with pork, I usually use it on venision. Have done turkey breat with it also.
post #3 of 20
I use the injector it comes with, but dont use the injection marinade(ill use that for chicken, etc.).

I prefer some fruit juice, rub, etc in my injection.

good luck
post #4 of 20
Creole Butter injection? hmmm? sounds damn interesting? i would like the see the finish product. Post some pics when you done..
post #5 of 20
Thread Starter 
no cam at the moment..I'll have my girlfriend take some pics on her phone when she gets here tomorrow.

I could always make my own injection with my rub and some apple juice but that creole butter sounds damn good
post #6 of 20
I used some on a loin, should be ok. I have the Jalapeno injection for a loin for tomorrow.
post #7 of 20
What about apple sauce? Has anyone used that before?
post #8 of 20
Thread Starter 
that don't sound half bad. however you might have to thin it out with some juice to keep the injector from clogging up
post #9 of 20
I like the creole butter on poultry (turkery and chicken). Go with a good ol' apple juice type injection on the pork.
post #10 of 20
for a "cheapie" injector my last one lasted quite a while. I just broke it on the last butt so I have to get a new one tomorrow for the butts I am doing Sunday.
post #11 of 20
I injected a small one the other day. A figative from sausage making about 3 lbs. Used the following:

1 c apple juice
1 Tbs molassas
2 Tbs brown sugar
1 Tbs Wors. Sauce
1 Tbs hot suace (tobasco, La, or Crystal)
1 Tbs salt
1/2 Tbs ground pepper
1/4 cup beer

Came out real nice even though I didn't have time to let it sit overnight.
post #12 of 20
beer in the injection, interesting, and cool twist. PDT_Armataz_01_37.gif
post #13 of 20
yeah? i been wondering about that? I may try that next weekend.
post #14 of 20
I've used gallons of the Creole Butter. It would be great with your pork butt. For beef, I like to use Creole garlic. There aren't many I haven't tried (from Cajuninjector).
post #15 of 20
The best part might be the...ummm...leftovers!
post #16 of 20
It sounds like a pretty good idea to me. I would like to hear some success stories but I am smoking a butt this weekend and I do have some cajun butter in the pantry so maybe I'll be the guinne pig on this one.
post #17 of 20
Creole Butter is good stuff! I've used it on pork, chicken, turkey and have always had good results.
post #18 of 20
Thread Starter 
didn't get to pick up my butt tonight like i had hoped..gonna pick it up tomorrow and inject it. don't know if I'll put it on tomorrow or wait til sunday for the smoke.. Kentucky plays LSU at 4pm sat PDT_Armataz_01_12.gif
post #19 of 20
I read the ingredients on that stuff and it said "Proplyn Glycol" aint that anti-freeze? Sorry I make my own marinades from scratch. Butter,garlic,lemon juice and smoked salt work pretty good for me. JMHO.
post #20 of 20
Thread Starter 
yeah they're feeding us anti-freeze icon_rolleyes.gif

it's goin in the butt tomorrow and anyone who don't like it might get real coolant in their pork next time PDT_Armataz_01_40.gif
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