When to inject your butt

Discussion in 'Pork' started by donnylove, Jan 23, 2010.

  1. I do not use an injection for a pulled pork cook

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  2. I inject the night before

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  3. I inject the morning of the cook

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  4. I inject right before the butt goes into the foil

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Multiple votes are allowed.
  1. donnylove

    donnylove Meat Mopper SMF Premier Member

    I'm cooking a couple of bone-in butts from Sam's Club tomorrow. Our new Sam's Club just opened this past Thursday, so I want to compare the pork they have to what I typically buy at Costco. In terms of cost, the Sam's is $1.28/lb whereas it's typically $1.38 at Costco, but the bone is removed for the Coscto cryopac and the bone is left in at Sam's.

    As for the cooking process, this time I've put together an injection to use. What I haven't decided yet is whether to inject tonight or tomorrow morning right before I start the cook. Figured I'd run a poll to see who injects vs. not and when you all do it. Obviously, the longer the meat is injected, the more flavor is likely to be imparted from your injection liquid. Any input or opinions would be appreciated. Thanks!
     
  2. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    I've only injected a brisket, but I did that about 12 hrs prior. I'd say around there as well for a butt. I'm curious to see what responses you get, cause I might inject my next butt.
     
  3. 3montes

    3montes Master of the Pit OTBS Member

    I have never injected so I can't really speak from any hands on experience. I know many here inject most things they smoke but I never have. I always have thought that at some point your meat just becomes a sponge for all the injections and rubs that get used. The flavor of the meat just gets lost.
    I tend to beleive that any meat or poultry if cooked properly will be tender and moist in it's own juices.
    I'm not saying injecting is wrong by any means. Heck all the champions you see on the shows are pumping their briskets and pork butts full of marinades and sometimes they still come out dry! [​IMG] So who knows maybe one day I will try one with and one without and see which comes out better.
     
  4. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    I inject the night before with apple juice mixed with my rub for butt. My rub mixed with apple juice and beef broth 50-50 for brisket. The night before for both.
     
  5. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Inject the night before, then rub an inta the icebox fer a nice rest.
     
  6. fire it up

    fire it up Smoking Guru OTBS Member

    Sometimes I inject and sometimes I don't, depends on what I am doing for flavor in the final pulled pork but if I do inject it is always the night before so the injection will completely distribute throughout the meat.
     
  7. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I inject and rub as the smoker is warming up. Not sure there is a wrong way/time frame of doing, just the way we do thing differnt.
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have never injected a butt before but with all tis talking about it I might just start.
     
  9. atcnick

    atcnick Smoking Fanatic

    lol, no kidding. Me too!! I think we must all be watching the same bbq show on tv!
     
  10. I like to inject the night before with pineapple juice and spiced rum, also good to drink, then rub my pork.
     
  11. foxmid

    foxmid Fire Starter

    TMI, bro!!

    j/k - anyway I've never bothered with the injection. I'm surprised to see so many people doing them. May have to try them side by side to see if it's worth it.
     
  12. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    got 2 10 lb butts on the mes cright now. didn't inject just a coating of yellow mustard mixed w/ brown sugar ,molasses and pikapeppa sauce . Then heavy coat of rub.
    Been on since 2pm this afternoon and still chuggin along.
     
  13. bignick

    bignick Meat Mopper

    I have a friend that does comps and has won many notable prizes...54 grand champs including Memphis in May & Big State Festival...over a beer one night, I asked...what and when to inject a butt...(or shoulder or whole hog in his case)...a surprise came out and he says..."try an injection AFTER it's done. Brown sugar dissolved in apple juice with some red pepper or some other kicker. Maybe a touch of butter. Inject and then let rest before you pull/slice/chunk it. Experiment and see what works for ya." I had never thought of this, but surely is worth a try.
     
  14. I always inject the night before. Just finished a butt last night (around 2:30AM) and injected with Pineapple and apple juice mixed with a product called Fab-P which is like Pork Bouillon.

    I find it sweetens up the meat. You can really taste a difference, IMHO.
     
  15. fire it up

    fire it up Smoking Guru OTBS Member

    Last time I did pulled pork I was going to inject with a pork bouillon made by Goya but when I read the ingredients the first was salt, second was MSG and third was artificial pork flavor [​IMG][​IMG]
     
  16. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    butts gt injected the night before for me. Never going back to not injecting them.
     
  17. donnylove

    donnylove Meat Mopper SMF Premier Member

    Thanks for all of the responses. Looks like most inject the night before or not at all. For my two butts today, I injected one right before it went on the drum and left the other dry with a rub. I'll post que view as the cook progresses. Here are the befores:

    Here's the meat. Bone-in pork butt from Sam's Club


    Rubbed and ready. The one on the right is also injected.


    On the drum and we're off!


    More to come . . .
     
  18. There is MSG in this but it really does work. Don't mind MSG. I think it got a bad rap in the 80's but it really is just a seasoning. An asian guy I used to work with was telling me his family (who owned a restaurant) basically used it like salt.

    FabP contains:
    Hydrolyzed soy protein, partially hydrogenated soybean, cottonseed and peanut oils, sodium phosphates, monosodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum.
     
  19. Looks great so far!
     
  20. donnylove

    donnylove Meat Mopper SMF Premier Member

    Qview update: 3 hours in and flipped
     

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