See if I got this right?

Discussion in 'Pork' started by graywolf1936, Mar 30, 2014.

  1. I read a dozens posts on how to smoke a pork butt. If I have a 8 lb. butt I can inject it with "flavor", no cure, and smoke it at 225-250 and be out of the danger zone in 4 hours?(140).  Then I read some post that say don't even put your probe in and push surface contaminate in. Please set me straight.

                                                                                                       Thanks Joe
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I can't speak for injecting the butts as I don't inject..... As far as the probe, say like I smoke my butts usually between 225-250 as you stated..... After I let the butt smoke for 3-4 hrs. Then I'll insert the probe, as then you will not push the contaminants into the meat as the outside of the meat then cooked long enough there's no contaminants there now.... Hope this helps !

    Justin
     
  3. Thanks, what if I inject some nice garlic , seasoned vineagar and such after 3-4 hours, would I be adding flavor or just wasting time.
     
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    As long as you wait to get the surface temps above 140 all is well and no you are not wasting time or injection
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    If you keep your smoker running 225-250 and don't open it much you should get to 140 internal in under 4 hours after injecting it
     
  6. Thank you all for the good hints.
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Try injecting some of your rub mixed with apple juice
     
  8. Pineywood. Close, I made a very nice Eastern N.C. sauce and thought I would inject a thin version of that.  The truth is I bought an injector and want to try it out.
     

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