Couple butts tonight (first time injecting) Lots Qview

Discussion in 'Pork' started by darrin, Feb 6, 2009.

  1. darrin

    darrin Meat Mopper

    I've never tried injecting a boston butt before so I thought I'd give it a try.

    Found some on sale at Bilo.

    Mixed up:

    2 cups apple juice
    1 cup water
    1/2 cup brown sugar
    1/8 cup salt
    2 TBS cider vinegar
    Heated till dissolved, then cooled before injecting.

    Injected and wrapped back up and put in fridge overnight.

    Rubbed em down with brown sugar, Chili powder, cayenne, Onion powder, garlic powder, salt, black pepper.

    Smoking with cherry wood. After 8 hours they are at 170*.

    Will post more later. [​IMG]
  2. blacklab

    blacklab Master of the Pit SMF Premier Member

    Nice Lookin Color
  3. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    Lookin' Good! Made my mouth water!
  4. cigarbque

    cigarbque Smoke Blower

    Looks fantastic. I will be doing the exact same thing tomorrow. Also going to be my first time injecting. Looking forward to more pics.
  5. darrin

    darrin Meat Mopper

    Turned out to be the best pulled pork yet!
  6. cigarbque

    cigarbque Smoke Blower

    If only we had smell-a-vision. Looks great.
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Super job, I'll have to try the injection.

    Thanks, points.[​IMG]
  8. darrin

    darrin Meat Mopper

    Toppin off my sammich with:

    [font=Verdana, Arial, Helvetica]Cherry Chipotle Barbecue Sauce:

    2 cups ketchup
    1 cup cherry preserves
    1/2 cup cherry juice
    1/2 cup packed brown sugar
    3 tablespoons cider vinegar
    1 1/2 tablespoons chipotle pepper sauce (find it near tabasco sauce)
    1 tablespoon worcestershire sauce
    1 tsp minced garlic
    1 tsp onion powder

    Put it all in a sauce pan. bring to a boil over medium high heat. reduce heat and simmer 10 minutes. I let cool and then put into a food processor or blender to chop up the cherries.

  9. crewcab4x4

    crewcab4x4 Smoking Fanatic

    Good looking pulled pork! Sure wish there was smellovision nice job.

  10. crockadale

    crockadale Smoking Fanatic

    Darrin, nice job, injecting add a whole new deminsion to your meat dosen't it.
  11. darrin

    darrin Meat Mopper

    I like it. Although I think next time I will not cut my injection with water and add more salt and cider vinegar. Since this was the first time injecting, I was afraid to add too much flavor.
  12. rw willy

    rw willy Smoking Fanatic OTBS Member

    looks good. Like the injector recipe, sounds perfect for pork.
    Another must try.
  13. slanted88

    slanted88 Smoking Fanatic SMF Premier Member

    Fine job! I've done the injection gig.
  14. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    A litlle tip for injecting any type of meat.
    Take whatever meat you want to inject and wrap tightly in plastic wrap before you inject.
    You can do this before or after seasoning or rubbing. keeps most of the injection from leaking and what does will stay on the meat.
  15. darrin

    darrin Meat Mopper

    Good tip. I'll try that next time. [​IMG]
  16. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I really like the Creole Butter by Cajuninjector. It's great with poultry and pork. I've even used it with beef with good results.

    Good looking pulled pork BTW. [​IMG]
  17. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Cajun injector was started about 30 min north of me in clinton La. was started by mr reese williams as a seasoning for use in his resturant.
    Now it is owned by bruce foods and reese spends his time fishing. thanks reese.
    Try the creole garlic on your beef and lamb.
    Be careful though it's pretty potent.

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