I should know this or be able to find it, but I havent seen it so far. I just injected my first butt and wondered if this affects total cook time at all?
TOA
bob
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not usually. You're not putting enough liquid in it to accelerate the cook, as you might if you brined it.
Go with the normal time/temp.
Smokin'
Go with the normal time/temp.
Smokin'
Thanks Smokin. 10 hours in, 172 degrees on the probe. Smells delicious. 
bob
bob
If you really pump/inject heavily it might slow it down a little.
Can't figure why,but should not affect you.
Can't figure why,but should not affect you.
Thanks Tom. I tried injecting cause I thought it would improve on a good method, making it (hopefully) taste better, if that were possible. I did not notice any difference in the taste of juciness. The 9 lb butt cooked 13.5 hrs and I pulled it off, double foiled, and coolerized it waiting to be served. I held it in the cooler 4 hours. Took it out, unwrapped it, and pulled it there just minutes before we ate. There was very little internal fat I had to remove, and that was a plus. My injection sauce was one posted here and consisted of apple juice, apple vinegar, some CS rub, pure maple syrup, and I added some crushed garlic for added flavor. I only had a tad over a cup of fluid to inject.
Will try injecting on a brisket, but unless I find something here by one of the local experts, will not try again on a butt.
bob
Will try injecting on a brisket, but unless I find something here by one of the local experts, will not try again on a butt.
bob
Once again,the MIM cooks must inject pork,because they must show the meat on the cooker.
They can not season before tasting.
Since the rest of us can season it, to go into the blind judging boxes or the home table,it is an unneccessary step.
I kinda feel that brisket ought to taste like brisket.
Some of the cooks are injecting Fab B from Joe Ames,but many don't stay with it.
The Cookshack was built to cook brisket and I don't find a need to inject brisket.
It cooks really moist and a really good strong bark flavors throughtout.
Just my $0.02
They can not season before tasting.
Since the rest of us can season it, to go into the blind judging boxes or the home table,it is an unneccessary step.
I kinda feel that brisket ought to taste like brisket.
Some of the cooks are injecting Fab B from Joe Ames,but many don't stay with it.
The Cookshack was built to cook brisket and I don't find a need to inject brisket.
It cooks really moist and a really good strong bark flavors throughtout.
Just my $0.02