Couple butts tonight (first time injecting) Lots Qview

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darrin

Meat Mopper
Original poster
Feb 3, 2009
292
11
Myrtle Beach, SC
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.
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Super job, I'll have to try the injection.

Thanks, points.
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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.


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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.
 
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.
 
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.
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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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