newbie butt question

[realtorterry]

I'm still new at smoking but decided to try a small 3# pork butt for my wife & I. I found meowey's thread for pulled pork which is extremly helpful & I will be following. My question though is do you need to inject a pork butt? Is it even nessesary? I'm figurin a small butt like that shouldnt take but 5 hours? Any advice from you gurus

 

[pineywoods]

Injecting it or not is up to you personally I don't usually inject butts. Use a good rub and you should have plenty of flavor

 

[the dude abides]

I don't inject either. But that's not to say that you can't. I do however let it sit with the rub on, wrapped tightly in Saran Wrap for at least 12 hours.

With a smaller butt like that I'd think the flavors from the rub would soak in nicely.

 

[cajunsmoke13]

I've done them before w/o injecting and they turn out just fine...Let us know how it turns out...

 

[daddio]

i don't inject mine just rub and low and slow, there are plenty that do inject and i'm sure it's good also but i usually cook at least 8 or 9 at a time
and i just do a rub and mine are great as well. time is relevant to temps that you cook at,so rely on your thermometer till you've done enough to judge when there done. and enjoy the learning experience cause at least your learning most times still taste good!

 

[bigsteve]

I don't inject either.

A very general time estimate is 1.5 hours per pound.that would be 5 1/2 hours. But the meat could be done quicker or slower anyway, and then if you have trouble with your temperatures, it's off even further. You should also factor in at least an hour at the end to wrap it in foil, then towels, then put in a cooler. That step could be skipped if time runs out on you, but the meat will be better if you put it in a cooler.

 

[olewarthog]

I never injected a butt. I's sure there are many who do & produce fine results. I personally prefer not to overpower the flavor of the meat. Also, like others said, cook by temp -- not by time. Time is an estimate at best. Be sure to allow for at least 30 min - a hour rest time after it reaches 195-200 internal temp. If you have time for it to rest 2+ hours in foil, so much the better.

I would suggest keeping it simple for the first cook -- just a good basic rub & see how it turns out. Then with that knowledge, experiment, experiment, experiment. That's the best part about this addiction... we get to eat our experiments.

 

[realtorterry]

thanks guys. I think I'll skip the injection. I'm gonna rub the butt with a cimmon/chipotle rub I found at wal-mart & sprz it with a chipotle finishing sauce from smart & final

 

[the dude abides]

Sounds like a plan! Be sure to take some picts and post some qview.

 

[mballi3011]

I personally do'nt inject and I'm glad you decided not to. The rub you have picked sounds good and like DUDE ( newest otbs knight) said make sure that you wrap it in saran wrap for a period of time. Happy Smokin

 

[rickw]

I don't inject any meat after reading the Food Safety and Low and Slow Discussion thread

 

[bigsteve]

Well, you sure don't want to inject cold meat if you're not going to take it over 140*

 

[deltadude]

Nice variety on advice here.

I inject, but not injecting is fine too.

I inject because it is hard to ignore watching KCBS events on TV and not noticing past winners injecting their Butts. I would guess for every BBQ competitor that injects there is one that doesn't inject.

 

[fire it up]

Personally I wouldn't inject either.
A good rub on it when pulled and mixed, and a bit of SoFlaQuer's finishing sauce and you should have one of the most incredible batches of pulled pork you can imagine.
Sometimes I rub a few hours before but usually rub the night before, wrap it and when ready to throw on the smoker add some more rub over some of the more "bare" spots.