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Started By
Message
Pork Butts to inject or not inject
Posted on 4/6/20 at 11:40 am
Posted on 4/6/20 at 11:40 am
I was finally able to get to the store an grab a pork butt on Sunday. I plan on smoking it Saturday.
My question to the FDB smoke kings is do you inject (and with what) or not, and why? I have cooked a few w/ both a pellet smoker and on a Webber Kettle, but have never done one with an injection.
TIA
My question to the FDB smoke kings is do you inject (and with what) or not, and why? I have cooked a few w/ both a pellet smoker and on a Webber Kettle, but have never done one with an injection.
TIA
13
Posted on 4/6/20 at 11:46 am to gringeaux
no.
they're fatty as hell. you don't need to do a damn thing to get a juicy tender butt out of the smoker.
they're fatty as hell. you don't need to do a damn thing to get a juicy tender butt out of the smoker.
Posted on 4/6/20 at 11:46 am to gringeaux
Nope.
Posted on 4/6/20 at 12:00 pm to gringeaux
It definitely wouldn't hurt anything if you felt like experimenting, but it is really unnecessary. Like the others have said there is already plenty of fat.
Posted on 4/6/20 at 12:03 pm to gringeaux
I've never tried it, but I wouldn't think it would be good. Maybe you can try it once the apocalypse is over and some pork butts are on sale.
Posted on 4/6/20 at 12:09 pm to drdoct
neva tried it but sure it would get the seasoning in there. I do it the old fashioned way mostly traditional I stick a knife in the roast repeatedly and stick my finger in the hole and open it some then I stuff it with a sorta paste I make with finely chopped onion garlic and cajun seasoning.
Posted on 4/6/20 at 12:11 pm to drdoct
Well, the above posters have made it clear that injection is not needed to make the butt juicy due to the fat. However, injecting it injects seasonings inside the butt, so injection is a good method of seasoning the inside of the cut. When I make bbq pulled pork, I do not inject and would not recommend as it is not needed.
But, I do smoke butts and make pork roasts. These I inject and sometimes stuff with garlic and green onions. When I inject a butt, it has nothing to do with the juiciness or the fat content of the butt, and all to do with the added flavor of the injection.
But, I do smoke butts and make pork roasts. These I inject and sometimes stuff with garlic and green onions. When I inject a butt, it has nothing to do with the juiciness or the fat content of the butt, and all to do with the added flavor of the injection.
Posted on 4/6/20 at 12:16 pm to gringeaux
I don't inject, but I do throw in some rub when I'm pulling the butt.
Posted on 4/6/20 at 12:22 pm to gringeaux
I inject apple juice, garlic powder and pepper. It will be juicy without it but I like the flavor.
Posted on 4/6/20 at 12:23 pm to Epic Cajun
quote:
I don't inject, but I do throw in some rub when I'm pulling the butt.
FTR, this is how I do it as well. That is just a funny sentence.
Posted on 4/6/20 at 2:56 pm to gringeaux
IMO, the best butts are the ones you manipulate the least.
Season with salt & pepper and cooked with charcoal & one large chunck of oak & hickory.
Wrap it in foil @ 202°F & allow it to cool enough to pull. Add any drippings back to the meat adjust seasoning with salt & pepper.
Natural pork flavor with a hint of smoke.
Season with salt & pepper and cooked with charcoal & one large chunck of oak & hickory.
Wrap it in foil @ 202°F & allow it to cool enough to pull. Add any drippings back to the meat adjust seasoning with salt & pepper.
Natural pork flavor with a hint of smoke.
Posted on 4/6/20 at 3:23 pm to gringeaux
(no message)
This post was edited on 4/6/20 at 3:32 pm
Posted on 4/6/20 at 3:51 pm to Got Heeem
a lot of people say no but I inject with Dales seasoning and Pineapple or orange juice
Posted on 4/6/20 at 4:40 pm to Epic Cajun
quote:
I don't inject, but I do throw in some rub when I'm pulling the butt.
I also don't inject, but instead of just adding some rub when I pull, I make a finishing sauce that consists of:
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Slap ya Mama
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
Nuke it for about 30 seconds then add to the pulled pork.
This post was edited on 4/6/20 at 4:41 pm
Posted on 4/6/20 at 5:46 pm to gringeaux
I don't inject. I do take the extra time though and remove all of the silver skin between the two muscles and pack that with rub though. Makes it a little more floppy, you have to handle it more gently, but it makes a different.
Posted on 4/6/20 at 6:26 pm to TigerFanatic99
I've done it both ways. If injecting I prefer the Chris Lilly recipe.
3/4 cup apple juice
1/2 cup water
1/2 cup white sugar
1/4 cup table salt
2 Tablespoons Worcestershire Sauce
3/4 cup apple juice
1/2 cup water
1/2 cup white sugar
1/4 cup table salt
2 Tablespoons Worcestershire Sauce
Posted on 4/6/20 at 7:31 pm to gringeaux
As others have said, Pork Butts are good without injecting, but it does add some flavor.
Injecting doesn’t add near as much upside as it does on other cuts, like a brisket.
Similar effects will be obtained wrapping in pink butcher paper, BTW.
I definitely recommend experimenting for yourself! It definitely will not hurt the butt and you will gain quality experience to apply in smoking future cuts.
Injecting doesn’t add near as much upside as it does on other cuts, like a brisket.
Similar effects will be obtained wrapping in pink butcher paper, BTW.
I definitely recommend experimenting for yourself! It definitely will not hurt the butt and you will gain quality experience to apply in smoking future cuts.
Posted on 4/6/20 at 8:40 pm to SoItGoes
Ive found when using a packaged injection like Kosmos Q pork injection it causes the meat to pull differently.
I'd rather no injection.
I'd rather no injection.
Posted on 4/6/20 at 9:52 pm to gringeaux
Not an injector fella here.
I did make a variation of the old standard pork chops baked in mushroom soup and rice subbing leftover smoked butt tonight.
Slices of butt in lieu of chops. Added black olives, red onion, more mushrooms. Came out pretty tasty.
I did make a variation of the old standard pork chops baked in mushroom soup and rice subbing leftover smoked butt tonight.
Slices of butt in lieu of chops. Added black olives, red onion, more mushrooms. Came out pretty tasty.
Posted on 4/8/20 at 10:02 pm to gringeaux
No.
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