What is the best thing to inject a pork butt??
I got low scores for taste.
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Work on your rub. Won NC State in Kings Mountain several years ago on borrowed equipment. Have never injected pork and do quite well with it. The key is bark and smoke. When you pull make sure you have a good mix.
Pork butts come in all sizes and tastes. Cook more than one and pick the one that tastes good without the pig taste. How do you describe the pig taste? I don't know but when you taste it, you'll know, leave it out of your box and go to the next butt.
Mack
Smoke'n Ice
(formerly AGGIEny & exTEXASy Cooking team, Seattle, WA.)
Pork butts come in all sizes and tastes. Cook more than one and pick the one that tastes good without the pig taste. How do you describe the pig taste? I don't know but when you taste it, you'll know, leave it out of your box and go to the next butt.
Mack
Smoke'n Ice
(formerly AGGIEny & exTEXASy Cooking team, Seattle, WA.)
Jason, try mixing the fruit juice of your choice with some of your rub and inject with that. You also might want to try apple wood.
I have never heard of the 'pig taste'. So, pork ain't post ta taste like pig?
I have never heard of the 'pig taste'. So, pork ain't post ta taste like pig?
ahhhh. the pig taste. that, is what we call the gland. if the gland burst during prep or cooking, it will give the butt the 'pig taste'
you must remove the glands before smoking...
the hidden gland is hard to find. looking at the butt, with a slit already in it just below the bone, pick the low side of the slit and continue the slit all the way to the front of the butt. spread open, and dig out the gland from the fattest area. it is usually buried in the middle of all that fat, almost into the cap itsself... that will be your culprit. now, work on your rub for flavor. add a lot of brown sugar for bark, some black and red pepper for bold, then your flavor profile(i use mesquite). keep her moist with juice and water, dont forget to sear the top, directly above some coals for that unmistakable flavor...hhmmmm
those are the basics for flavor.
you must remove the glands before smoking...
the hidden gland is hard to find. looking at the butt, with a slit already in it just below the bone, pick the low side of the slit and continue the slit all the way to the front of the butt. spread open, and dig out the gland from the fattest area. it is usually buried in the middle of all that fat, almost into the cap itsself... that will be your culprit. now, work on your rub for flavor. add a lot of brown sugar for bark, some black and red pepper for bold, then your flavor profile(i use mesquite). keep her moist with juice and water, dont forget to sear the top, directly above some coals for that unmistakable flavor...hhmmmm
those are the basics for flavor.
Shoot- I have never even concerned myself with that gland. I rub it down real good, spray it with apple juice about 80% of the way in, pull it at 190-195 degrees and eat all of it.
If it talks like pig, its because it used to be one!
MMMMM...I love it.
If it talks like pig, its because it used to be one!
MMMMM...I love it.
Ah, the old Butt Gland! I remember seeing that pic (in this thread) for the first time and about hurled. Vowed never to mention it to the Mrs cause we may never eat pulled pork again 
Rather than us making assumptions,maybe you could give us ideas where you have been with your flavor profile.
If you have covered every angle,besides your injection,than you have gotten some tips above.
Do you consistently score poorly in taste,or at one table of judges?
What area of the country do you usually cook in?
If you have covered every angle,besides your injection,than you have gotten some tips above.
Do you consistently score poorly in taste,or at one table of judges?
What area of the country do you usually cook in?