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HazeT Newbie
Joined: 26 Sep 2011 Posts: 36
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Mish BBQ Super Fan

Joined: 03 Apr 2011 Posts: 489 Location: Redding, CA
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Posted: Thu Jan 19 12 5:01 pm Post subject: |
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After I pull it all I sprinkle a bit more rub over the meat and mix it in, not too much as I like to keep the flavor of the pork there to taste and dont want to cover it all up.
I personally dont inject, have not had a reason to. |
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Canadian Bacon BBQ Super All Star

Joined: 06 Sep 2007 Posts: 13547 Location: Mississauga ON Canada
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Posted: Thu Jan 19 12 9:27 pm Post subject: |
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I very seldom inject my butts......heavy coat of rub outside to form that flavorful bark......after I pull, I will sprinkle a little more rub and toss the meat to mix the bark and rub through it,works well for me.  _________________ Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25 |
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Jeb'sQ Newbie
Joined: 08 Apr 2010 Posts: 59 Location: Manchester, TN
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Posted: Thu Jan 19 12 10:15 pm Post subject: |
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I know most here don't, but I do. I make a weak beef broth, and mix in my rub. I inject this, not for moisture, but to spread the flavor of rub throughout butt while it's cooking. |
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Chef BBQ Pro

Joined: 13 Apr 2010 Posts: 855 Location: Lytle, Texas
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Posted: Thu Jan 19 12 10:54 pm Post subject: |
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I cook more wild hog then I do pork butts. When I do them I brine them, then throw them in the pit. I will cook the entire ham and the whole shoulder and have no problem with flavor carrying deep into the meat. |
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istock74 BBQ Pro

Joined: 28 Jun 2007 Posts: 965 Location: Logan, IA
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Posted: Thu Jan 19 12 11:00 pm Post subject: |
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Most times just a liberal coating of whatever rub I'm using at the moment. If I do inject I use Chris Lilly's injection recipe. _________________ Superior Smokers SS-One with Stoker
18" WSM With Stoker
24" x 48" Offset
UDS
Weber Performer |
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thsmoker BBQ Fan
Joined: 05 Nov 2008 Posts: 322 Location: NC
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Posted: Thu Jan 19 12 11:08 pm Post subject: Re: what goes in your butt? |
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Just put some kosher salt on it before smoking. Are you slicing, pulling, or chopping it? Most of the time, I add a finishing sauce after pulling or chopping -- usually a lexington style -- the sauce adds a lot of complementary flavors that I can easily control. |
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HazeT Newbie
Joined: 26 Sep 2011 Posts: 36
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Posted: Thu Jan 19 12 11:17 pm Post subject: |
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pulling, always. I loved pulled pork.
the bark indeed has a delicious taste. last time I sprinkled some salt over after I had pulled it, based on your replies, next time I will sprinkle the rub instead.
Honestly, I don't like using BBQ sauce on it, that's why I want to make the meat tasteful all the way. To me, everything tastes the same with BBQ sauce  |
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1buckie BBQ Super Pro

Joined: 10 May 2009 Posts: 3290 Location: Sacramento CA
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Posted: Thu Jan 19 12 11:20 pm Post subject: |
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Recectly tried the rubs I was using (Ron's In The House & Original) mixed w/ guava or mango juice & injected.
Result was a light flavor throughout, about equal to the smoke & the pork.
Started off concerned that it would be overwhelming, so I used (for example) 3 Tablespoons rub dissolved in 2 cups juice for an 11# butt, cooked to pull......came out good......Don't always inject, but that seems to be a good mix if that's the case. _________________ Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers" |
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Toga BBQ Super Pro

Joined: 06 Aug 2008 Posts: 2736 Location: Southern Michigan
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Posted: Fri Jan 20 12 12:54 am Post subject: |
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I love this place. Man my mind went straight in the gutter when I saw the subject title of this post
That said I don't inject them anymore. I keep it simple and rub them with a blend of salt, pepper, garlic powder, onion powder, and a touch of tenderizer. _________________ "if you cant cook it in bacon grease it ain't worth eating"
UDS
ECB x2
Gasser |
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Kurt_W BBQ Fan
Joined: 27 Apr 2011 Posts: 165 Location: SWTx
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Posted: Fri Jan 20 12 1:26 am Post subject: |
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send it to Leno for his Monday gig....
he'll go Barney bigtime with it...
BBQ buttz... Franks.... injection.. pork.... da da da.... typical DC public effin to the masses.... yall Maassatwoshetts gotta love it  _________________ extra vinegar caint hurt |
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jickey BBQ Fan

Joined: 01 Apr 2011 Posts: 168 Location: Central Alabama
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Posted: Fri Jan 20 12 1:49 am Post subject: |
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I guess I'm in the minority - I inject my butts (or shoulders, as the case may be.) I use a modified Chris Lilly recipe with peach juice, apple cider vinegar, a little kosher salt, and some Worcestershire sauce. Every part of my shoulder is moist and it has a very subtle flavor.
I'm thinking of experimenting with a "secret ingredient" added in, but I haven't tried yet. _________________ --
Jickey
MBN Certified Judge
Bubba Grills 250-R
War Eagle! |
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thsmoker BBQ Fan
Joined: 05 Nov 2008 Posts: 322 Location: NC
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Posted: Fri Jan 20 12 2:48 am Post subject: |
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HazeT wrote: | pulling, always. I loved pulled pork.
the bark indeed has a delicious taste. last time I sprinkled some salt over after I had pulled it, based on your replies, next time I will sprinkle the rub instead.
Honestly, I don't like using BBQ sauce on it, that's why I want to make the meat tasteful all the way. To me, everything tastes the same with BBQ sauce  |
This sauce is a bit different. More vinegar based. Not meant to cover up the meat, but to complement it after it is cooked. Can add lots of other flavors as well -- This is an approximate recipe; I like to add more hot sauce/pepper.
2 cups apple cider vinegar
1 cup ketchup
1 tablespoon (packed) brown sugar
1/2 teaspoon salt
1/2 teaspoon dried crushed red pepper |
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Q-in BBQ Fan

Joined: 05 Sep 2009 Posts: 185 Location: West Alton MO
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Posted: Fri Jan 20 12 7:33 pm Post subject: |
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I set nothing in stone and am always looking to try something new. Latest injection that everyone loves has been sweet-n-sour,lemon juice,and half a stick of butter. |
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T00lman BBQ Super Pro

Joined: 21 Dec 2007 Posts: 2473 Location: warren michigan
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Posted: Sat Jan 21 12 3:55 am Post subject: |
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NOT A DAM THING - just rub em down with some big rons rubs and away we go .
now thats a party _________________ 1 bad azz d.o table
weber 22 1/2 x 2
some of its magic some of its tragic
#37 liar
1 wsm 18 1/2
1wsm 22 1/2 |
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tacklebox BBQ Super Pro

Joined: 07 Jul 2009 Posts: 1870 Location: Big Bend, WI
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Posted: Mon Jan 23 12 1:37 pm Post subject: |
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I do not inject or brine. Mustard slather, rub, good 4 to 6 hours in the fridge. When I'm done pulling, I shake a little bit more rub on the meat and give it a healthy dose of vinegar based sauce. _________________ ~Joe
This post is not intended to offend, unless I intend it to
Life is like a penis, some times it gets hard for no reason
Pompous Ass Bigoted LIAR #69  |
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Alien BBQ BBQ All Star

Joined: 12 Jul 2005 Posts: 5426 Location: Roswell, New Mexico
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9329 Location: Wasaga beach, Ontario
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Posted: Tue Jan 24 12 6:56 am Post subject: |
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Cant say what goes in but ya sure dont want to see what comes out of it..@!!  _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9329 Location: Wasaga beach, Ontario
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Posted: Tue Jan 24 12 6:57 am Post subject: |
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Alien BBQ wrote: | I use Alien Butt Juice! |
That is what I was thinking when I read the header..!  _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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BBQMAN BBQ Super All Star

Joined: 13 Jun 2005 Posts: 15474 Location: Florida
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Posted: Tue Jan 24 12 7:08 am Post subject: |
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I prefer not to have anything go in my butt.
Do I win a prize?
Marinate for about 6 hours in their own cryo-bag, then into the smoker with some rub. _________________ BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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