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Old 05-24-2013, 01:42 PM   #1
jheiry18
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Default injecting pork butts

I'm going to be smoking 2 7lb pork butts and i want to try injecting one to compare if it makes a noticeable difference. Does anybody have a good recipe that they prefer to use?


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Old 05-24-2013, 01:47 PM   #2
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Good lord, where do I start???

I use miller lite as a base and add cayenne, paprika, FRESH garlic (crushed) salt and pepper.

Basically, whatever you are rubbing it with will work, but you need to strain it to keep the injector from getting gunked up.

Steep it the night before and strain through a coffee strainer.


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Old 05-24-2013, 01:50 PM   #3
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I'm a big fan of apple juice/hard cider with pork.

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Old 05-24-2013, 05:20 PM   #4
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i was thinking about using my rub as As an injection but good call with making a tea out of it. ill probably give that a shot and even mix in a little apple juice or beer and butter
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Old 05-24-2013, 06:11 PM   #5
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Beware hoppy beers. Delicious as they are, bitter pork is just nasty.
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Old 05-24-2013, 06:36 PM   #6
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My pliny clone definitely isn't going in it. I use miller for my fried Turkeys so ill stick with that. Have you noticed a reasonable difference when injecting?
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Old 05-24-2013, 07:58 PM   #7
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Absolutely!....well.....in Turkey.

If you are making "pulled pork" it all gets mixed up and I can't honestly say, but I like to think it makes it moister.
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Old 05-24-2013, 09:07 PM   #8
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+1 to juice. using bmc for cooking isnt the best route to go. its the same concept as for drinking. sugars react really well with the fats in pork. Apple juice with various spices has to be one of the most popular methods. I know a guy that uses mead, smoke salt, bay leaves and some other various spices as a brine.

I'd say keep it simple with the injection (apple juice, mead or cider with a couple spices), and then get a nice brown sugar dry rub going with spices of your choice to make a delicious pork bark on the outside and hold the juices in.
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Old 05-26-2013, 12:00 AM   #9
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here's the two beauties
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Old 05-26-2013, 02:27 AM   #10
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I just bought a smoker, this is now a fave thread. Those look delicious.

Lived in the south 10 years, injecting poultry, definitely, but most didn't inject the pork. Apple cider, any herbs or spices you want. Also, to be totally awesome, melted butter.


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