Discussion in 'Pork' started by pilotpeter, Dec 28, 2013.

  1. pilotpeter

    pilotpeter Newbie

    I've only done one boston butt, and a couple try's at ribs,.. I really enjoy pulled pork and have a 30 inch mes. The first (and only time) worked great, I did the typical dry rub the day prior , and the morning of the cook I did the liquid injection. I haven't read much about the liquid injection on this site, except that there is inherent danger in doing it because of the bacterial issues. What is everyone's thoughts doing so?
    Last edited: Dec 28, 2013
  2. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    All I can say is if you do decide to inject you will need to follow the 4 -140 within 4 hour rule. Depending on how large the Butt is you may have a hard time making the time/temperature work.......... ShoneyBoy
  3. dog1234

    dog1234 Smoke Blower

  4. pilotpeter

    pilotpeter Newbie

    For those of you who have a lot of experience, can you tell a difference in taste between an injected butt and one that wasn't ?
  5. Personally I love using an injector or a brine pump. I tend to use injectors and brine pumps as a tool to help speed along the curing and brining process for larger pieces of meat(sometimes I just can't comitt the time and space for extended periods of time needed with some curing and brining). If you're using a liquid with nitrite you have a little more leniency in cooking temperatures but I reccomend your finished product to be no less than 160 degrees ( and not that much over either; I tend to pull at 155 and let it carryover cook some). The only difference between injecting and not injecting is purely based on what kind of liquid you use. I don't reccomend marinades since those are intended for smaller cuts of meat that would be better suited for the grill. I stick purely to brines and cures which of course drastically alter both flavor and texture of meats which are not brined or cured.
    This was my Christmas "Ham" which I injected and cured for 4 days before smoking. In reality this is a pork butt that I trussed, cured and smoked but without the injection I would not have gotten a uniformity of curing in as little time. In short I believe an injector is an invaluable tool if used correctly. Happy Cookin'!
    Last edited: Dec 30, 2013

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