1st butt, inject or not?

Discussion in 'Pork' started by jetsknicks1, Jan 29, 2016.

  1. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Getting ready to do my first pulled pork this weekend and was wondering about the pros and cons of injecting it. I'm going to make my own rub and let it sit overnight in the rub but what do you guys think about injecting it as well? Thanks in advance.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I always inject just before putting it in the smoker.

    I just use chicken broth & butter.

  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Injecting can add a particular flavor if that what you want. I have brought 2C Apple Cider and 1T Rub to a simmer, strained and cooled, then injected that. Gets the Apple flavor in throughout. Only issue is, injecting can push bacteria into the meat. You need to Make Sure the heat stays above 225°F and doesn't die so the meat gets over 140 in 4-5 hours tops...JJ
  4. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Thanks guys. Interesting to see the two different thoughts, I'd've never thought to use chicken broth in a pork butt. My buddy just had twins and is planning a family get together in a few weeks and asked me to do a couple PP in what he calls The Meat Locker so this weekend will be a test run. I'll keep you updated. :grilling_smilie:
    Last edited: Jan 29, 2016
  5. joe black

    joe black Master of the Pit OTBS Member

    I don't ever inject butts anymore and haven't for a couple of years. There is plenty of fat and connective tissue to keep a butt moist. Also, when I wrap for the stall, I add a 1/2 cup of apple juice. It imparts a little flavor, but most of all it helps with tenderness.

    Injecting IMO is a competition thing to push a certain flavor profile.

    Good luck with it. Try a side by side sometime and see which one gives you what you want.

  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Personally, your first butt, I would do a salt and pepper rub and nothing else. See how you like the meat. Then you can start modifying the flavors. Its good to know what your base line is before you start injecting and rubbing and spritzing and mopping and saucing and marinating. 

    I would although make up a batch of Chef JJ's Famous Finishing Sauce. When the meat is done, and pulled, JJ's has saved more butts than Charmin Toilet Tissue.

    I can't recommend it highly enough, you always need it. it adds moisture if your butt runs dry, it adds the illusion of spices which is perfect to not cover the taste of the meat. I am betting that 95% of the folks here having tried it, have some made up right now in their reefer now!

    Remember that name, "JJ's Finishing Sauce" You butts will make happy sounds when you use some.


    BTW I smoke mine low and slow, so I can use light brown sugar to coat and liquify the butt, it then caramelizes, then crustalizes and holds all those juices in the butt. By Low and slow the sugar doesn't burn. Its like that candy shell on an M&M, the chocolate stays on the inside. It retains those juices and you really can't taste it.
    Last edited: Jan 29, 2016
  7. mfreel

    mfreel Smoking Fanatic

    I vote no injection.  Slather it with yellow mustard.  Add your rub and throw it in.  No need to let it sit overnight, either.
  8. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Thanks for all the info guys.. I've been thinking about this thing alllll day and couldn't wait to get started lol.
    4.5lb butt, wish I could've found one a bit bigger.
    Covered in yellow mustard and some homemade rub.
    Night, night until Sunday morning when I'll put some more rub on it, then into the smoker.
  9. poppafinch

    poppafinch Newbie

    I've injected some and others I have not. I believe it's all in the rub which turns into the bark which turns into flavor. I did however just do a little flavor test. Smoked two butts side by side, one injected with applejuice rub mix, and the other with Dr Pepper. I really couldn't tell the difference between the two. Next ones I do I'm going to inject with cider mix, and the other I won't inject at all, but will wrap at 165 IT. I'd like to see which one I like better. I know wrapping turns the bark soft, but I'm curious which one turns out juicier! Best of luck regardless Jets..

  10. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Thanks Finch. I'm thinking I'm gonna let this one go without injecting..
  11. one eyed jack

    one eyed jack Master of the Pit

    Chef JJ;  I am curious.  Would boiling the injecting then letting it cool enough to work with it in the injector reduce or eliminate the danger of bacteria?

    I've never injected nor wrapped a butt during smoking, but I'm a little curious about the injecting.
  12. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The Bacteria of concern is on the meat surface, not typically in the injection liquid. Injecting is perfectly safe as longer as you are not away or asleep and the smoker dies...JJ
    vegasrc1 likes this.
  13. one eyed jack

    one eyed jack Master of the Pit

    Ah!  The light bulb goes off.  Thanks for enlightenment Sensei.  [​IMG]
  14. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Food safety question: since its pork, should I get to room temp before putting on the smoker or go straight from fridge to smoker?
  15. smokeymose

    smokeymose Master of the Pit

    I'll go with Joe on this. I tried injecting the first time and other than getting squirted in the face, I don't see any advantage over just putting a little apple juice in with the foil...
  16. maple sticks

    maple sticks Smoking Fanatic

    Rule is 40-140 in four hours.
  17. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The only time you should Warm meat is Beef or porkloin that will be cooked rare to medium. Warming gives a more even side to side doneness. Well done meat gains nothing from warming and in the case of poultry, ground and injected meat. Warming just adds time in the Danger Zone (40 to 140°F), giving bacteria more time to multiply. Refrigerator to smoker is the safest move in this case...JJ
    Last edited: Jan 30, 2016
  18. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Thanks guys, I'm not going to inject this one but I will be trying Chef Jimmy's finishing sauce. Thumbs Up
  19. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Smoking Day! I'm pretty much using Bear's step by step.
    Out of the fridge. Been soaking up rub since Friday afternoon.
    Gave it another coat of rub and heading for the smoker.
    Also planning on making up some of Chef Jimmy's finishing sauce.
  20. one eyed jack

    one eyed jack Master of the Pit

    Enjoy your day of smoking.  Don't get panicky when the stall hits.  I did on my first butt.  It can make you question your thermometer and your sanity, at times, but you've just got to wait it out.

    I'm looking forward to your finished pictures.

Share This Page