So i am doing a nice 10lb boston butt this weekend and of course im all excited, cant wait to fire the smoker up, but im not sure whether i should marinate and inject or brine and inject the butt....i want the juiciest tastiest mess i can produce
Like AL saidIf you do inject it remember you will have to get it thru the danger zone in 4 hours. If you don't inject it or put your temp probe in until 3 or 4 hours into the smoke, you don't need to worry about that rule.
If you do inject it remember you will have to get it thru the danger zone in 4 hours. If you don't inject it or put your temp probe in until 3 or 4 hours into the smoke, you don't need to worry about that rule.
Like AL said
I inject the smaller butts (4-6lbs) but I like to go low&slow so I don't inject the larger ones
for the reasons AL stated.
Good luck and remember the camera
What Al & Raptor said--------And Don't Forget The Qview!!!
Just kidding, I know you make nice Qview & BearViews!
Bear
X2Here's how I do them..
http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke I dont spray it tho .. the lid stays on the smoker.
Don't forget the finishing sauce!!
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
Craig
About injecting and why I do it. I inject with applejuice as a carrier for my rub. I dont need a finishing sauce and the drippings are mixed back in after pulling for added flavour. No you do not have to inject as butts are naturally moist but it has benefits. I have never had a 10 lbs butt not get to 140F in under 4hrs and I smoke at 225-250 F. I am cooking on a good cooker with even heat and that may be why I do not know. There are many ways to do it but one thing is for sure. Butts are forgiving for the most part and ohhhhhh so goooooood!
I should add---I still sterilize my meat probe before probing (Pun not intended).I don't inject mine and they are delicious. Putting them in the fridge overnight with the rub on them is super simple and saves me time. Letting it rest at room temperature helps too before you place it on the ole' pit. I have heard other say to sanitize your probes on the thermometer, but I simply wait like Bear does to add the probe later. Never had a problem.
You will be fine if you follow the hints. Good luck and remember the Q-view!!! You will see a lot of people interested in YOUR efforts. ENJOY!
I should add---I still sterilize my meat probe before probing (Pun not intended).
I just use one of those individually wrapped "Alcohol Prep Swabs" (Isopropyl alcohol 70%). Same things they use on your arm, before a shot.
Their real cheap at CVS in a box of 120.
Bear