Got my first gig......

[zwiller]

While I do feel injecting water purely for profit is somewhat cheating the consumer per se, the end product might be improved, so there might actually be a benefit but I am not sure. That said, I am dang sure a good injection improves meat. Improved yield is a side benefit. I used to think injecting was cheating, but then again I used think Kiss ALIVE was actually a live recording.

The way I see it, the ULTIMATE chef's compliment is a request for some to take home.

If I was doing that many butts I would certainly geek out on at least one and try injecting and do a shoot out. It's not often you get a chance to test side by side. Pick up some STPP.

 

[chef jimmyj]

Check this out before you bother injecting high fat, high collagen meat like a Butt...JJ

 

[JC in GB]

Check this out before you bother injecting high fat, high collagen meat like a Butt...JJ

Excellent video. I did an injected butt vs uninjected butt on Memorial day. I thought the injection worked as it was supposed to. I didn't get mushy pork like his. I pulled the butts at 203°. The thing I was surprised at was the injected butt had a muted pork flavor but had a really nice aftertaste. Probably why it is used in competition.

I think I will forego the effort and just use rub.

I am thinking an 11 hour cook at 250° with 1 hour rest in foil. I added 2 hours to the cook for having the smoker to capacity. My last butts cooked in 9 hours wrapped at 160°.

I don't plan on wrapping these butts until I rest them.

Am I giving myself enough time?

 

[zwiller]

What injection/liquid did you use?

 

[JC in GB]

What injection/liquid did you use?

I used kosmos Q original pork injection package directions using honey crisp apple juice.

 

[chef jimmyj]

Timing sounds about right. Best of luck...JJ

 

[zwiller]

Apple juice definitely mutes the pork but I like that effect. I make my own injection but it has phosphate like Kosmos. Not mushy in the least either. I have said it before, TBS and pork butt to proper IT _IS_ good on it's own. Fairly confident the injected butt would win in a shootout BUT if you use a finish sauce/juice/etc it might be closer. One of the main reasons I like injecting is control. I think it is far too easy to overdo it after pulling BUT if you exercise the same amount of control (10% liquid in my case) and adding back pan juice from the smoke a la Bear's liquid gold, it might really dang close. Not sure if you could ensure the pork is as consistent as injecting but possibly. If you find injecting to be a PITA I might be able to help with that.

 

[JC in GB]

Thus far, I have found injecting to be quite a PITA...

 

[jcam222]

AGREED...For Folks on a Paying Bases!. This is Charity. If I'm Giving It Away, 4 oz is a decent Sandwich on a Hamburg Bun. You spread a little Goodwill that won't break the bank.
Speaking of Fat and Happy, I figure 12 ounces for a Family event at my House! The Men and Women, alike, can put down some BBQ! Then you got Grandma, half a Dozen Aunties and the IN-LAWS Who all want a Doggy Bag to go. NONE OF THEM HAVE DOGS!!!!...JJ

LOL made me laugh out loud, my family and extended family is very used to taking doggie bags home. So used to it that I have a pretty full inventory of to go containers for food, sauce containers and heavy duty bags to pack it all out in. Its all good though as it gives me an excuse to cook ridiculous amounts of meat lol.