ok, I've been doing pork butts and shoulders with some success.
I've seen a lot about injectors and different solutions...
What are he general thoughts? is this added flavor or a waste of time/money?
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When I cook pork butts at home for customers and friends, I do not inject. And everyone still says it is better que that they can get anywhere else.
Now the teammates I have cooked with inject when it comes to competition. But with competition, you are always looking for that slight addition to push the pork over the top.
But the best way to decide is to run a test with one injected butt and one non-injected butt. Cook them at the same time and let the family and/or friends decide.
Either way, you still get to que. And that ain't all bad.
Now the teammates I have cooked with inject when it comes to competition. But with competition, you are always looking for that slight addition to push the pork over the top.
But the best way to decide is to run a test with one injected butt and one non-injected butt. Cook them at the same time and let the family and/or friends decide.
Either way, you still get to que. And that ain't all bad.
What can you do with injection that could not be done with sauce after it's cooked and pulled?
Average pork butt is 25% fat to 75% meat so there is no need to inject for moisture content.
Just curious???
Average pork butt is 25% fat to 75% meat so there is no need to inject for moisture content.
Just curious???
yeah, I like to do pulled pork and brisket and was thinking of getting an injector... but didn't know if I'd really use it.
quote:... there is no need to inject for moisture content.
I don't inject for moisture, I inject for flavor. You are correct, there is enough fat to a PB you don't need to do it for moisture
quote:Originally posted by Bacchus2b:
What can you do with injection that could not be done with sauce after it's cooked and pulled?
Actually quite a bit. For me, I inject PB a lot because I don't want to sauce it. I like to add a little rub at the end but a lot of time, when I inject, I won't sauce.
Sauce tends to be strong and will often overpower even the rub.
Injecting is just another way to get flavor inside.
You can also add rub at the end
Sauce at the end
All methods to different layers of flavor
quote:Originally posted by redwhiteblue56:
yeah, I like to do pulled pork and brisket and was thinking of getting an injector... but didn't know if I'd really use it.
You can buy them at Home Depot for about $2, so I wouldn't spend a lot of time worrying about it going unused if you don't like it. Give it a try.
Check out this store in Houston, everything you need to smoke and stuff!! (Meat that is)
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