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Injecting Pork Butt

Discussion in 'Pork' started by smokininidaho, Oct 9, 2019.

  1. smokininidaho

    smokininidaho Meat Mopper

    Got a new injector and want to inject a pork butt this weekend. Anyone have a good recipe or what you use to inject your butt?
     
    JC in GB likes this.
  2. gburg tyrell

    gburg tyrell Newbie

    I like to use Cherry Dr Pepper, ACV, and hot honey for mine. Little sweet and a little heat just the way i like it
     
    chilerelleno and smokininidaho like this.
  3. xray

    xray Master of the Pit

    I’ve had tasty results with the cherry Dr. Pepper.
     
  4. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    If you are going to inject salt in any of that stuff... Weigh out 1.75% salt, based on the weight of the butt, dissolve the salt in the injectable stuff... I would inject 10% the weight of the butt in injectables..
     
    smokininidaho, zwiller and JC in GB like this.
  5. WaterRat

    WaterRat Smoking Fanatic

    I've used Chris Lilly's injection with tasty success:
    3/4 C apple juice (this time of year I'd use fresh cider instead)
    1/2 C water
    1/2 C brown sugar
    1/4 C kosher salt
    2 TBSP Woosie sauce
     
  6. JC in GB

    JC in GB Master of the Pit SMF Premier Member

    Very good advice being presented here. I have that same style of injector. I use it all the time.

    JC :emoji_cat:
     
    smokininidaho likes this.
  7. Pop's brine and cure for week for killer ham!
     
  8. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    Cure for a week is not adequate.... Here is what Pops noted.....

    [​IMG]
    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member
    Fort Worth, Tx.
    Mike Bolack said:

    Okay, new to this... so whats the worst case senario if my fresh ham only sits in a brine for 5 or 6 days?
    Well, first let's check out what prep you've done.

    Is it a fresh ham or fresh front arm shoulder?

    Either way, if it is bone-in, you need to inject it with the curing brine first, then put it in the brine and hold it down with a weight (I use a half-filled ziploc of water).

    For a front arm shoulder, minimum brining time would be 10 days.

    For a fresh ham, minimum brining time would be 14 days.

    If only 5 days, esp. with no injection, you risk the cure not reaching the inner parts of the product and it would be like fresh pork inside:


    If this happens, no curing would be present and the inner pork would spoil after 4-5 days, risking a health hazard.

    Not worth it nor the ER bills.
     
    jcam222 likes this.

  9. Looks like he taking about brine with no inject. I done several pork butts now. Inject the heck out of it and sit in brine for week, smoke at 250 until 160 internal. They turn out great.

    20190407_090154.jpg
     
    zwiller likes this.
  10. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Like Dave said 1 week is not long enough . Pop's is talking about an injected bone in fresh ham , or front leg in the comment from Pop's that he re posted .
    He also says " 10 day minimum " for a shoulder .
     
  11. Not trying to be smart but if it has spoiled after 5 days wont it still be spoiled after 10?
     
    Last edited: Oct 10, 2019 at 6:09 AM
  12. potsieko

    potsieko Fire Starter

    I think they are referring to brining/curing for 10 days, then 5 days AFTER removing from the brine - it would spoil.
     
  13. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    If it spoiled at 5 days, your refer is too warm.... check it and set the thermostat for 36-38F...
     
  14. Just trying to understand. I can see a problem if you where cold smoking or like you say not cooking right away. I have done several in 7 days and all ways completely cured but I do inject very good. If really a health hazard I will give couple extra days in future. Anyway this really does make a tasty ham. Cant get myself t do pull pork anymore.
     
  15. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Brian,
    this is what it boils down to, YOU can do whatever you want.
    But you can't give bad advice to others that could potentially result in illness or death.

    Your first suggestion was exactly that, potentially harmful.
    "... cure for a week..."
    It was corrected with the proper information on Curing from a well respected source.

    Stop trying to argue your method is okay, it's not, it's Russian Roulette with possible food poisoning.

    I wish the Mods would remove everything from your first reply and down.
    Get @smokininidaho 's thread cleaned up and back on track.
    The man wanted recommendations for tasty injectable marinades/brines for this weekend's cook.
     
    smokininidaho and daveomak like this.
  16. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    Either way, if it is bone-in, you need to inject it with the curing brine first, then put it in the brine and hold it down with a weight (I use a half-filled ziploc of water).

    Looks like you didn't read what Pops wrote ...
     
  17. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Well said . Completely agree .
     
    smokininidaho and daveomak like this.
  18. smokininidaho

    smokininidaho Meat Mopper

    Lot's of good stuff here. Not looking to brine or cure, just a simple recipe to inject into the butt before placing in the smoker. There's a couple good ideas and recipes above that sound great.
     
  19. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    @smokininidaho
    Don't overlook a simple brine for adding significant flavor and juiciness to a Butt.
    A little salt and sugar goes a long way.

    Most any of the Tony C's injectable marinades are great, inexpensive and readily available.
     
    Brian Trommater, chopsaw and daveomak like this.