Ref; First time injecting Pork Butts!

[TomKnollRFV]

Here we go; right now it's a google photo album, later I'll download the pictures for my PC and re-up as a Q-view.

So I got a Norpro deluxe injector, 14 USD, I was originally gonna get the cheapest, but well, what ever. I never found the cheaper ones. Then I got a good size pork butt, like...I already forgot actually. 8 pounder or so.

This turned into two pork butts as my dad decided we should do two at once <I think this means because I bought a new toy, he wanted to use it>. So I ended up also grabbing Cajun Injector Garlic Creole marinade.

As a fun thing I had actually put up a poll and I had 18 total votes on it, and the leader was Root beer injected with sweet heat rub. Fine by me, that is what one is..

The second is the creole garlic injected and I started with a honey bee rub, but I went 'thats pretty much just going to be the same as the first I suspect' so I added a good amount of this Caribbean seasoning I have and I also bought a Weber KC BBQ Rub. So ..well, it's a blend.

The plan is ~6 hours of apple smoke and just let it go with out after that. 225f is as always my temp of choice, which means the weather will make me think it'll downpour and at some point I go up to 240-250f.

PS: If any one knows where I can buy replacement/other needle types for this injector I'd love to know.

PHOTO ALBUM!<I put some info on each photo and the album name it self!> - https://photos.app.goo.gl/brq2FugWgCHrbEn27

Update!:
11:45, go to start smoker, flip the pork butts to inject some more and put rub on other side..

Smoker doesn't start. Engage Panic mode, MES Broke... Naw. Outdoor power outlet got tripped some how. Reset, now of course I'm worried it'll trip again during the night with about 40 dollars of product in my smoker.

Update!:
Got them in the smoker, planning to check about 1:15 AM to ensure pellets still going, then that'll be it till they reach 205f internal :) Got em around 12:45 AM.

 

[Biergott]

Glad it was just a breaker. I can imagine the feeling in the pit of your stomach when it first happened. Ugh!

Can’t wait to hear how they turned out!

 

[KrisUpInSmoke]

The second is the creole garlic injected and I started with a honey bee rub, but I went 'thats pretty much just going to be the same as the first I suspect' so I added a good amount of this Caribbean seasoning I have and I also bought a Weber KC BBQ Rub. So ..well, it's a blend.

You are determined to taste that rub now! You've got Creole flavored injection with honey/Caribbean/KC rub. This will be interesting!

I wonder if the root beer one will be softer and more broken down than the Creole/Caribbean one.

 

[TomKnollRFV]

You are determined to taste that rub now! You've got Creole flavored injection with honey/Caribbean/KC rub. This will be interesting!

I wonder if the root beer one will be softer and more broken down than the Creole/Caribbean one.

I'm curious on that as well...the root beer didn't stay in as well...and I use that caribbean stuff as SPOG basically. I actually considered using jerk seasoning, but as I haven't cooked any thing with it yet..wouldn't want to do an entire pork butt then find out it's way hotter then I thought.

My theory is next time..I will use -flat- soda..stuff with carbonation doesn't keep in as well. Logic and all I just didn't consider it.

 

[KrisUpInSmoke]

jerk seasoning, but as I haven't cooked any thing with it yet..wouldn't want to do an entire pork butt then find out it's way hotter then I thought.

You might have to cook something for the same amount of time as a pork butt or a pork butt to really know if it'll be too hot or if you'll taste anything but heat. Red pepper can intensify with cooking. Herbs and spices can lose their potency and flavor, "cooking off," over long cooks. That might also contribute to some of the muted rub flavor you experienced in the past.

Interesting idea trying flat pop. There was a guy here who injected something halfway through the cook. That was an out-of-the-box move. Leave the cap off the pop... you can go back... lol.

 

[TomKnollRFV]

You might have to cook something for the same amount of time as a pork butt or a pork butt to really know if it'll be too hot or if you'll taste anything but heat. Red pepper can intensify with cooking. Herbs and spices can lose their potency and flavor, "cooking off," over long cooks. That might also contribute to some of the muted rub flavor you experienced in the past.

Interesting idea trying flat pop. There was a guy here who injected something halfway through the cook. That was an out-of-the-box move. Leave the cap off the pop... you can go back... lol.

I'm also wondering if I injected hard cider in how that would go... Also you too are a Nightowl Kris!

 

[KrisUpInSmoke]

Yep! I was just thinking that! It's you, me and the guy who just got out of bed to put his brisket on and back to bed he goes...lol.

Acidic fluids would break down and tenderize the meat. Have you ever seen video of a steak put in Coca-Cola or Pepsi? I don't know about root beer. Cider should be acidic. Don't know how much.

Edit: turns out root beer is more acidic than Pepsi. Apple juice is as acidic as cider or more so.

 

[TomKnollRFV]

I normally don't even consider bed till 3 AM, and then by 4 AM I get dozy from medication Lol..

I'm wondering if the meat would be mush if you smoked it with cider injection; I always did pulled pork in slow cookers or instant pots with hard cider.

 

[SmokinAl]

Looking forward to seeing the finale!
Al

 

[KrisUpInSmoke]

How's the smoke going?

 

[TomKnollRFV]

Alright, there is the Q-views! The cooking shot was just a bit ago. We'll see how it goes. Insomnia kept me till 4 AM, and then as always I wake up to early and go to check on the smoker :)

 

[TomKnollRFV]

How's the smoke going?

Well the apple pellets burned out completely, so I'm..hoping that was around 6 hours. I might nail it with a half load of wood chips when it hits 195f-200f range. I'm already going 'Hey what else can I inject into stuff?' now. Can I use this injector to fill partially cooked burgers with liquid nacho cheese on a grill...

 

[Bearcarver]

Looks Great, Tom!!:)
Mighty Tasty!
Like.
I should mention that when you inject a roast, you are supposed to treat it like Ground meat, because the seal was broken, which just means that you should get it from 40° IT to 140° IT in no more than 4 hours.

Bear

 

[TomKnollRFV]

Looks Great, Tom!!:)
Mighty Tasty!
Like.
I should mention that when you inject a roast, you are supposed to treat it like Ground meat, because the seal was broken, which just means that you should get it from 40° IT to 140° IT in no more than 4 hours.

Bear

I'll admit it probably took more then 4 hours to get to 140f. Since I let them sit out. Though, my thermal probes when I put them in said the meat inside was still 38f. I'm pretty OCD on keeping things clean and all. I was thinking of putting them in the fridge in between when I put on rubs and flipping but I couldn't fit them in the fridge <and because I used the grill pan right away for the root beer one..was a tad bit messy>.

Well if I suddenly stop posting for weeks, it means I should stop doing the 30 minutes to let the rub settle method!

 

[Bearcarver]

I'll admit it probably took more then 4 hours to get to 140f. Since I let them sit out. Though, my thermal probes when I put them in said the meat inside was still 38f. I'm pretty OCD on keeping things clean and all. I was thinking of putting them in the fridge in between when I put on rubs and flipping but I couldn't fit them in the fridge <and because I used the grill pan right away for the root beer one..was a tad bit messy>.

Well if I suddenly stop posting for weeks, it means I should stop doing the 30 minutes to let the rub settle method!

There's very little chance of having a problem. Just thought I should mention it.
I never bring anything to room temp or any other kind of waiting. I always go right from Fridge to Smoker.

Bear

 

[TomKnollRFV]

There's very little chance of having a problem. Just thought I should mention it.
I never bring anything to room temp or any other kind of waiting. I always go right from Fridge to Smoker.

Bear

I normally rub one side, then put in the fridge for 30 mins, then flip, rub, back in fridge for 30 mins. I should really buy some el cheapo cooler to put cold packs in for this instead. Alot easier to clean out a cooler if a mess forms then the fridge. The one we got now is a royal PITA to clean.

 

[TomKnollRFV]

Here we go...the bigger pork butt, which has the root beer in it, is sitting at 164f IT. The smaller one is the creole, and my built in probe says 173f-174f. I know the built in probe is a bit off <but it is a smaller one..and actually closer to the heat source>. Either way, I don't plan to pull until the big one is done. Which might take me well past 6 PM now. If I don't see much change by 4 PM I am going to run her up to 250f to finish them off whilst the house is relatively calm and quiet.

I'll probably hit her once with a chip load of apple around 4 PM as well..but ya'all? When I open the door to my smoker, my yard smells like heaven from that creole garlic butter !

 

[TomKnollRFV]

4 PM, went out to check temp on one, reading 178f on the Root beer one and 181f on the smaller one via MES Probe. I opted against a load of wood chips; I'll let every one look at the current bark situation and tell me if they think it'll turn out good or not.. I'm used to bark basically being all over and way darker.

PS: The Pork Butt on a grate is the Creole Garlic injected one. The one in a grill pan is the root beer one. Hopefully some one chimes in soon with some wisdom. I mean is this good looking bark or no?

 

[Bearcarver]

Hard to tell in the Pic, but the Bark looks fine from the Bear Den!!

Bear

 

[TomKnollRFV]

Hard to tell in the Pic, but the Bark looks fine from the Bear Den!!

Bear

Some day Bear, I will take good pictures I promise. I'll just let it ride along. It's a nice mahogany reddish hue. I'm trying to see if I oversmoke for my taste buds or not. I guess I should stick to my premise!

What do you usually shoot for barkwise? I always thought 'darn near burnt' looking was the only true way to do bark..