Just Some PP w/ Q-View

Discussion in 'Pork' started by jarjarchef, Sep 2, 2013.

  1. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Been some time since I posted something. Figured I would share a test.

    I don't usually inject my meats. But I wanted to try something today. I took 1 can of beer and 1 container of apple juice concentrate and mixed them. I injected 2 of the 6 butts I am smoking today.

    The rub is the same and only change is the injection..........

    1c             Sugar in the Raw

    1/4c          Fine Ground Sea Salt

    4 1/2tsp    Granulated Garlic

    4 1/2tsp    Course Onion Powder

    2 1/4tsp    Celery Salt

    1 1/2tsp    Ground Oregano

    4 1/2tsp    Chili Powder

    4 1/2tsp    Fine Ground Black Pepper

    Smoker has been running at 220-230 since 7:30

    Meat was 38 IT when went into the smoker @ 8:00

    Hit IT of 145 @ 11:30

    Hit the stall at IT 155 @ 13:30 (seems a bit early, but we shall see)

    So here are a couple pics to keep ya goin......

    The ones with the skewers are my injected butts......

  2. bear55

    bear55 Master of the Pit

    How many folks are you feeding with those 6 butts?
  3. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Looking good Jar... is that the "not so small smokehouse" ?
  4. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Yes that would be the smokehouse. I figure I can do 25 butts if needed. If I really needed more I probably could push it.

    Bear you are going to laugh at this one. It is for 4 ppl tonight and to restock the freezer for 2 house holds. I have about 36lb in there now. It will get me around 18-20lb when done. So after dinner tonight I am looking at 4ea 4lb bags for the freezer for more yummy meals. We are in High School Volleyball season. So my wife and I don't like eating garbage every nigh so I will set up quick good meals.
  5. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    I got 2 to 170 and put them in a pan with some beer and apple juice concentrate. I needed to rush them a bit, so we could eat dinner before the kids went back to their moms. So wrapped them up and cranked the oven up to 375 and in they went. I left the other 4 on for another couple hours but they needed to do the oven dance wrapped for a little over and hour before i go to bed. Have to be at work at 5am, so no over night-er for me.I tasted the inside of the injected and non-injected before the nap. I could taste a bit of difference, but not much. I may have to play with this a bit more. Maybe injecting the night before to get more of a marinade effect.....

    Here are the last of the pictures.....

    These are the first 2 pulled...

    This is my Official taste tester. She seems to know when it is BBQ time. She is stuck to my side at all times during my cooks.

    Had to try a bit of bark before the nap. With all of the sugar in my rub it almost candies the bark. Then with the salt, pepper and chili powder it is a sweet and salty with a hint of spice bit of deliciousness.....

    These are the last 4 before nap time.

    Toasted French Hamburger Roll

    Live Oak Smoked Apple Infused Pulled Pork

    Sea Salt Brined Dill Pickle Slices

    Dijon Apple Vinaigrette Slaw

    Baked 3 Cheese and Rotini Pasta

  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    What a great looking meal. Thanks for sharing it with us.

  7. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Dang it Jar... your living large over there.. looks awesome

  8. [​IMG]    Great looking grub!  [​IMG]   Did you make the pickles?
  9. ... did I mention I can play volleyball?   [​IMG]
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Not bad Rookie! You will have it down soon...Then we will let you Run with the Big Dogs...[​IMG]...JJ
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That really looks good JarJar those must be some happy freezer owners!

    Going to go and search for Baked 3 Cheese and Rotini Pasta........!!

    Wasn't it a beautiful day to smoke?
  12. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Sorry no pickle making here. Don't really have the space for projects like that. At least until we remodel then maybe.

    Yea volleyball is a touchy subject here. The youngest made the freshman team, I hear all fresh,an make a team.mthe older one did not make a team, even thoe she was JV last year. So you can see where that goes........

    Chef I am trying....... Maybe I will get it some time. So for now I will keep on swimming........

    I have not posted the 3 cheese rotini Mac. I have posted a couple Mac and cheese recipes. I use same method, just change pasta.......
  13. brgbassmaster

    brgbassmaster Meat Mopper

    Looks good. So could you tell the difference in flavor from the injected to the non injected?
  14. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    I tastes a little difference, but not a lot. I will have to play with it more. For PP I am not sure I see a huge difference after you pull it and toss with a finishing sauce. I am looking at other options we use at work to get more flavor.

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