apple juice injected?

Discussion in 'Pork' started by gethenet, Mar 8, 2008.

  1. planning on smoking up a butt for pulled pork tomorrow. was going to try injecting some apple juice in it...has anyone had any luck with doing this?
     
  2. geek with fire

    geek with fire Master of the Pit OTBS Member

    Give'r a shot and let us know. Apple juice and pork go together like peas and carrots. I think you will find, however, that a pork shoulder has so much juice in it already that the apple juice will be a bit over kill. However, I always add juice to a foil bag once the dude hits 140, and it is always very good; I'm assuming you will have similar results.

    You also might think about adding something to the juice to thin the sweet down a bit. Some suggestions: vinegar, beer, or spiced rum.

    Hope it works out for you.
     
  3. desertlites

    desertlites Master of the Pit OTBS Member

    I agree no need to inject it-just spray every 1/2 hr. pulled pork is a tasty treat tasteing like pork,with a finish sauce-Lordy-I think as I type this and would not like a strong apple flavor pulled pork-make a apple finish sauce-along with fla grillers vinager dang good stuff.
     
  4. I have always used apple wood for this...will a Hickory add a big difference in the flovor...good/bAD?
     
  5. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Save my injecting for birds, I would spritz it on the butt during the smoke, just me. Try it, you may find you like it better, it's a personal thing.
     
  6. desertlites

    desertlites Master of the Pit OTBS Member

    pulled pork likes hickory thin and blu-don't over power it-apple is nice also-or maybe both
     
  7. arubaariba

    arubaariba Fire Starter

    Hey fellow Cheesehead (Racine, WI?) - apple juice (and with part pineapple juice too) is the way I love it. I actually brine my pork butts in applejuice/water/pineapple juice, salt, pepper, garlic, onion powder, allspice berries, celery overnight. I had tried injecting it then, but wouldnt take anymore liquid

    Rub it the next day with a good rub. Lay some good bacon (Held's) on top. I smoke it w/ Apple & Hickory blend, and for liquid I use a fresh batch of the brine, and spritz it every 30 minutes (after the first 1.5 hours of no-peek) w/ apple & pineapple juice. Turns out great!
     
  8. Hey you CHEESEHEAD!...Thanks for the advice...I decided to just spay it every hour or so..with Apple juice. Only question is...If I am spraying them...how do I keep the temp of the Juice in the spray bottle high enough..not to make the Internal temps to drop on the meat?
     
  9. desertlites

    desertlites Master of the Pit OTBS Member

    i don't think your juice will drop the temp of the inner meat.
     
  10. thats what I thought...but when i did the brisket last weekend..it seemed to
     
  11. arubaariba

    arubaariba Fire Starter

    I just keep it room temp (bring it in the house with me). It's the smoker temp that worries me occasionally when I open it up and spritz it on a cooler day like today - temp drops quick.
     
  12. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Spritzing will make very little difference in temperature, you are just givin it a quick spray to keep it moist and add a bit of flavoure, you won't be drowning it in the liquid. Good luck!
     
  13. hickory is my wood of choice i use for everything from chickens to ribs to meatloaf and its got a great flavor.[​IMG]
     
  14. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    It probably dropped more from taking the cover off then the juice cooling it off.
     

Share This Page