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Foiling Juice...Chef JimmyJ

Discussion in 'Sauces, Rubs & Marinades' started by chef jimmyj, Sep 1, 2011.

  1. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Hey Bear,

    You don't have a step by step for pulled pork, maybe you should be the one to try JJ's injection on a butt.

    I know you don't inject large cuts of meat, but this may be worth a try!

    You could crank the MES up full blast & when you get through the danger zone cut it back down.
  2. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I was thinking about that, but Chicken & Pulled Pork are two of the things I don't usually do any more.

    My Son does those two items, along with ABTs, Shrimp, and a few other things.

    Mrs Bear & I get a good share of the stuff he makes, and I give him & his Mrs a share of my smokes.

    It really works good like that for us.

    I may still try it though, because my son doesn't like his Pork sweet at all, and Mrs Bear does.

  3. jstanford

    jstanford Fire Starter

    Glad I could help!
  4. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I am doing a couple of racks of spare ribs tomorrow and look forward to trying out your Foiling Sauce Chef JimmyJ!!  Thanks for posting it!!
  5. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    Really got to think of a way to do a trade off with my slamon and Bears Smoked bacon, not the CB nor the BBB, but down home smoked bellies.. The distance is the killer as Fed-ex think they dont have an 'odor' to their , well stuff.

  6. saw a link to this elsewhere...can't believe I missed it!
  7. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Better late...JJ
  8. I am going to try this recipe this week. I'll be doing 4 racks of spare ribs for my son's birthday.
  9. When I found this post and made the juice to sample I was committed to give it a try .. I have to report that I have used it on ribs and butts with fantastic results, but today I substituted medium grade maple syrup for the corn syrup and I have to admit this is a recipe made my pulled pork one of the best things I have ever tasted .. Thanks Chef JimmyJ

    Half way through the foil I also injected some of the juice from the foil into the butt ....

    I also followed your suggestion to fridge cool the foiling juice to remove the fat solids and the resulting sauce was to die for ..... Pulled pork sandwich heaven ...

  10. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Glad you enjoyed this Ross...I like the Maple Syrup and injecting idea and will have to try it...JJ
  11. piaconis

    piaconis Smoking Fanatic OTBS Member

    Chef, think that foil sauce would work as an injection for pork?
  12. shoneyboy

    shoneyboy Master of the Pit OTBS Member

  13. avins

    avins Newbie

    What is the 3-2-1 method?
  14. 3 hours on the grate, 2 hours in foil and back to grate for the last hour. Usually a method for ribs.
  15. so has anybody tried injecting this in a butt yet? I got 4 butts I am going to take to work sunday nights. Im definitely going to add it to the foil pack but didnt want to inject it without getting some reviews. Thanks.
  16. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Yep works Great! Adds a sweet apple flavor and the acid in the Cider has a tenderizing effect. You can make a large batch and use some as a Finishing Sauce if you like the sweetness or try my Tangy Finishing Sauce as a nice compliment to the sweeter Injection and Foiling Juice...JJ

    JJ's Finishing Sauce

    2C Apple Cider Vinegar

    2T Worcestershire Sauce or more to taste

    1/4C Brown Sugar

    1T Smoked Paprika

    2 tsp Granulated Garlic

    2 tsp Granulated Onion

    2 tsp Fine Grind Black Pepper

    1 tsp Celery Salt

    1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

    1/2 tsp Grnd Allspice

    Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.
  17. Sounds good how many batches do you think I would need to do four butts and have enough left over to foil with?
  18. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    It depends on how much you inject. Each batch makes about a Cup. I only use about a 1/2 cup to Foil. I guess if you make 6X the recipe you will have all you need. You can always save leftovers for the next run of Butts or Ribs...JJ
  19. 1beezer

    1beezer Smoke Blower

    Found this recipe this morning and used Mesquite honey for my ribs and pork shoulder. It is delishious and will be used often. Thanks JJ.
  20. I use it on my ribs & really enjoy it as well. I put a little on a pulled pork sammich & it was really good too. Chef JimmyJ's recipe is a keeper [​IMG]