Hard Cider Injection

[seandog]

Doing another pork butt for a family gathering this Saturday. Last one was fantastic, 13 hours on the smoker. I was thinking of injecting this one with Woodchuck Hard Cider. I can't find regular cider and wanted to try something. Any thoughts?

 

[padronman]

Do it and report back

Im not an injector type of guy.  I like the pork to taste like the pork and the butts have so much fat they don't dry out.  To each their own though.......I would think it would work ok. 

Scott

 

[themule69]

Happy smoken.

David

 

[addertooth]

Fat is soluble in alcohol ; alcohol boils at 170, it might dry out the meat a bit.

 

[seandog]

Thanks for the info, Addertooth. I never gave that a thought.

 

[addertooth]

Alcohol and meat isn't an entirely bad thing.   Alcohol is a great "carrier" for marinades which are done cold.  It helps transport seasonings into cold meat very effectively.

 

[grillmonkey]

Are you still going to try it?

 

[seandog]

Still debating.

 

[seandog]

How about just Apple juice? I don't want to ruin it.

 

[grillmonkey]

Nah, you already put it out there. You've got to try it now!

 

[Bearcarver]

If you inject before smoking, you should get the meat from 40* to 140* Internal Temp (Danger Zone) in no longer than 4 hours.

This also goes for probing the meat in any way. If you want to put a meat probe (Temp) in it, wait until after 3 hours of smoking.

This is why I never inject anything.

Bear

 

[seandog]

Meat is rubbed and in the fridge. I did inject some apple juice just for kicks. It will be on the smoker by 0300 tomorrow.

 

[seandog]

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• seandog
• Aug 16, 2014

 

[seandog]

image.jpg

• seandog
• Aug 16, 2014

 

[seandog]

Smells good outside!