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I've done alot of pulled pork but never injected one. Would the flavor be to much if inject my finishing sauce and put my rub on the out side or should i just stick to the old saying if it aint broke dont fix it?
I also have not injected a butt, I think it adds to the smoking time - that seems to make sense to me. If you try this, I'm interested in seeing and hearing about the results also!
remember the 40-140 in 4 rule though. personally, I didn't care for it each time I injected. But in usually only did a simple injection. Let us know how it goes.
I too have never injected a butt. I have brined them but never injected. I too am with the extermination crowd, I just smoked a turkey that was brined in cranberry juice and injected with cranberry juice, OJ and jellied cranberry sauce. Can't hurt to try, and as others have said post the results.
I tried injecting a pork butt once. I really couldn't tell that much of a difference between it and not injecting. Maybe it had to do with the injection(apple juice and honey) I used. But now when I want more flavor I just sprinkle rub on the pork right after pulling. Less hassle too.
Now if you inject the meat it should keep some of the flavors of your injection. I would think because it is a somewhat dense piece of meat but it would allow the injected liquid to seep around the injection area. Thous flavoring the injected area
Last pork butt I smoked was injected with Dr. Pepper. It was one of the best pulled porks I have ever had. Not sure if it was the result of the injection or the cut of meat but I will definately be doing that again.
Thanks for info on the 40-140 in 4. Suppose to be in the upper 30's sat so I might just wait till it gets a lil warmer to try an injection. I hate the cold. I'm still gona do a butt and i'll see if the woman will help get the pictures on her laptop to post. All I have is my smart phone and can't upload from it. Again thanks!!!