Injection on pork butt...

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Coach Zyg

Newbie
Original poster
Jan 23, 2018
4
0
Hey all. I am new to the forums and apologize if this is a rehashed question. I was unable to identify another thread discussing this.

Even though I have used a Smoky Joe grill and smaller things like that in the past, I have only been using an actual smoker for a little over a year. As I am the only one in the house that loves smoke flavor, I don't even get to use it all that often. All of that being said, the last two times I have smoked a port butt (my absolute favorite!) I have used Jeff's cherry Dr. Pepper injection and it has been awesome! Because of the nature of life being what it is, I generally rock the first half of the cooking in the smoke box and then I take it out and wrap it in foil and finish the last half in the oven while catching some sleep at night. When I wake up the temp is always right (maybe a bit higher than ideal) and the meat is delicious but it seems as though most of the Dr. Pepper has seeped out during the back half of the cooking process. Is this because I am letting it cook a little bit too long on the back half? Is there something else that I am not doing that I should? The meat tastes incredible and is generally pretty moist but I can't help but wonder if the meat would be even that much better if so much of the injection liquid didn't come back out. Maybe I am mistaken and this is supposed to happen.

I probably should have also mentioned that I inject 24 hours in advance. I inject first and, after a few hours, I apply the rub and then I let it set in the fridge for a full day. I also take it out and let it set on the counter for an hour or two before starting the smoking/cooking process. If anyone can help out a relatively new smoker, I would greatly appreciate it! Thanks y'all!
 
I think you are doing fine, all that liquid that you inject is meant to carry some flavor inside the meat, but it's not going to stay there during the cook. Just toss the meat in the juice and enjoy!
 
I agree, I always use the pan juices to incorporate with the pulled pork. Also a finishing sauce is a good idea. It really puts the PP over the top. This is the one I use.

SoFlaQ’uers finishing sauce
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.

Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!

Good luck,
Al
 
This is completely normal. The muscle contracts due to heat while cooking forcing the liquid out. You can finish the butt in a foiled pan and the injection will be saved. After pulling the butt, pour the injection/juice into a fat separator then back onto your pulled butt. This will keep the meat moist and add flavor.
 
Most people have been using cold meat right out of the refrigerator to start.. well, a bunch of us. Theory being that the meat absorbs smoke longer before the steam and juices kind of push back on the outside smoke and heat. Will add some time to the smoke process and your cooking time. More bark for the bite.

Have fun!
 
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I'm sorry that it took me a full day to get back to y'all but thank you so much for the responses!

SmokinAl, my wife has been asking me to create a good Q sauce. I will definitely take yours into account, thank you so much!

Everyone else, thank you for the kind and quick responses. This is great info. I cannot believe it never occured to me to keep the juices and mix them back in! DUH! You guys are great!
 
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