Butt injection question

Discussion in 'Pork' started by werdwolf, Feb 15, 2009.

  1. werdwolf

    werdwolf Master of the Pit OTBS Member

    I got an injector for my birthday and haven't had a chance to use it. I think Tuesday is the Smoking day!

    Well Butts are on sale for $1.49/lb, which is pretty good out here in the boonies.

    I want to make one for eating and will smoke to internal 145 and use Dutch's mahogany sauce.

    The other 2 or three will be for pulled pork.

    Any suggestions for a mix for the injector, and about how much per pound of meat?
     
  2. rio_grande

    rio_grande Smoking Fanatic

    Recently I have been making a marinade. of beer, WS and spices, sucking it up into the injector and injecting it into the meat while it marinates. Working out well.
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I use several different things but I always keep some "Cajun Injector" marinades on hand as well for quick and easy. Garlic and Herb is pretty good
     
  4. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    What are you going to do with it at 145*?

    The cajun injecters are what i use, avoid the needle that are open tipped, they will plug
     
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Cajun injector wins my vote too. I like the Creole Butter.
     
  6. smoke freak

    smoke freak StickBurners

    Inject or not...in my opinion...butts need to cook longer than that. Pork loin is what youre lookin for.
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Yea 145 ain't high enough for a butt
     
  8. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    try a spicy bloody mary mix as a injection........yummies to follow
     
  9. werdwolf

    werdwolf Master of the Pit OTBS Member

    thought I read For just slicing up to go to 145. Should I go to 165? The ones I will pull will take up over 200.
     
  10. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I think that what you read was for pork loins
    When we make canadian bacon for slicing to fry later it's 140/145 .
    Safe temp for pork to eat is a MIN. of 160 .
    Usuall take my butts to 185 or higher.
     
  11. according to the food safty class 145 is safe to eat
    you will still be able to slice if you go up to 165 175 and you may "feel" safer hope this helps

    as for injections try bbq sause if you have a favorite make a marinade you like and put it in the blinder
    cajun injector is always easy and good
     
  12. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Could you post the link to the food safety class,please
     
  13. the class has put on by the health department for my church back in tampa
    the church has a pre-school and prepares lunch for the students every day
    it was one of the requirements by the health dept. to be certified for food serrvice

    sorry that there is no link smokebuzz
     

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