Inject the Butt

Sounds great. So you cook by time and not temp ?

I read tea leaves and roll bones. My Pyrex farted out last night. It was reading 200 after 3 hrs of cooking. I am now on a mission for a new one. Any suggestions??? I am looking at the Maverick seems to be the favorite around here.

The Maverick ET73 is good but I use it mainly as a backup on my FEC to make it stays within a certain temp range. With the smoker probe on the Maverick, you can set a range.

For monitoring temps on meat, I just pick up a Taylor remote from Target when they put them on sale for $12-13. Then when it craps out eventually, I get another new one.

Is this the recipe you used?

Jack's Old South Meat Marinade

2 quarts apple juice
1 cup Worcestershire sauce
1 cup orange juice
1 cup light brown sugar
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons hot sauce
1/2 cup apple cider vinegar
1/2 cup salt

Heat and whisk together until sugar and salt dissolve.

That's the one. It made twice as much as I could of ever used for one pork butt, but I bottled it up for the next adventure. Suit to taste but I would not change a thing. I freaked out a little bit on the 1 cup of Worcestershire thinking it would over power the meat. My wife which is not a BBQ lover ate three samiches last night. I did too.

Just a thought for us that are a little too lazy to inject,especially when doing several shoulders/butts is that Jack's[Myron Mixon]made his rep as an MIM whole hog and shoulder cook.

In MIM, you show all six of the whole hunks of meat on the cooker and the juge selects the one he wants[except portions of the hog].

It is about impossible for rub/sauce to penetrate large hunks,thus they are forced to inject.

Many fine comp,or backyard cooks, accomplish the same by tossing in a little of their finally ground rub and baste/sauce as they pull/chop the pork.

They do this to taste.

Just a thought.

Tom, thanks for some insight on the circuit. What you say makes sense. The rub just cant get into a 7lb piece of meat the size of a basketball much less a whole hog even marinades without injecting only make it in about an 1 inch or so depending on how long they sit. I guess that's why most postings using rub only add rub/vinigar/sauce after pulling for more flavor. The method of injecting, for me anyway, has avoid adding anything except coleslaw when I make my samiches.

I don't disagree,except for the eveness of the spice/liquid through the product.

A gallon into a shoulder is about where you start.

They may reinject ,halfway through the cook.

The shoulder may be heavily massaged, every couple hours for the 6-8 hr resting time.

I have seen Myron inject a several gallon drum into a hog,to attempt to get the seasoning throughout the product.

When Myron cooks non MIM,believe me he pulls,seasons,and sauces to achieve his best product.

We all do.

Do a 65 lb case of butts each way and see why we old folks all learn to adjust.

quote:

Jacks Old South receipe for Pork butt injection and sauce

Hey Smokin Joe, how much of the liquid did you inject into the butt?

Im going to inject my next one and this recipe sounds great!

I've been with Myron and let's just say "how MUCH can you inject" Pump up the Volume...Pump up the Volume...

Yep,like Smokin' says "Myron can make a yardbird thigh look like a softball".

I injected half the receipe almost 1/2 gallon. Do yourself a favor place the butt in a ziplock or repaint your walls with this stuff. I would inject the top, and it came out the side. I injected the bottom, and it came out the top. You get the picture. Wife was not amused after the second attempt.

Been there, done that !

Seems like when I inject, it all ends up running out the bottom of the butt and into the drippan.