What is the best procedure to inject a pork butt?
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Find an injector with the smallest diameter you can (less chance of leaving a big hole for the liquid to come back out)
try to inject evenly and deeply throught the PB
More questions?
try to inject evenly and deeply throught the PB
More questions?
Should it be done with a grid pattern or just random?
Grid.
Also think 3 dimensional, so don't just put it in and inject all the liquid, inject and and slowly pull the need back out as you inject, trying to put an even amount vertically along the injection path.
Also think 3 dimensional, so don't just put it in and inject all the liquid, inject and and slowly pull the need back out as you inject, trying to put an even amount vertically along the injection path.
Do we inject for seasoning, moisure? Would it not be simpler to mix seasoning when we pull??? commets anyone!!!
All I ask is
o not buy Hormel pork butts or shoulders!They have an EVIL injection in them full of chemicals!It will never season just right no matter what you do to them!Have tried Hormel products over the last 6 years with NO good results!
o not buy Hormel pork butts or shoulders!They have an EVIL injection in them full of chemicals!It will never season just right no matter what you do to them!Have tried Hormel products over the last 6 years with NO good results!
Cal,the butts tend to have plenty of moisture.
In Memphis in May comps,you leave your half dozen 16-18 lb whole shoulders on the cooker,for the judge to inspect and select the one he/she wishes to sample.
It is virtually impossible to get flavor penetrated deeply in a chunk that size.
Thus, MIM cooks may shoot theirs up, to get inside flavor.
In KCBS,and others,we place pulled pork in a "blind box",so ,yes we season as we pull.
At home,cooking a bunch of butts at once-we season as we pull.
Hope this helps a little.
In Memphis in May comps,you leave your half dozen 16-18 lb whole shoulders on the cooker,for the judge to inspect and select the one he/she wishes to sample.
It is virtually impossible to get flavor penetrated deeply in a chunk that size.
Thus, MIM cooks may shoot theirs up, to get inside flavor.
In KCBS,and others,we place pulled pork in a "blind box",so ,yes we season as we pull.
At home,cooking a bunch of butts at once-we season as we pull.
Hope this helps a little.
quote:Originally posted by cal:
Do we inject for seasoning, moisure? Would it not be simpler to mix seasoning when we pull??? commets anyone!!!
It's like chef's always talk about "layers of flavor"
Injecting will flavor the meat before seaonsing.
Adding rub when pulling will add flavor on the outside.
Both work, just depends on what you want/like for PB.
I mix it up do all sort of different things.
Dang it Smokin, my stupid buddy has a injector and he has been after me about injecting everthing. I told him NO on beef, pork was to greesey and that stupid yardbirds is what he could practice on. Now look what you have done. I know he will have to practice on HIS pb.
Trying new things can be half the fun,and we all have done it.
After awhile,we may ask"is the particular gain we might,or might not get,worth the effort/expense"?
Can we even notice the difference?
Smokin' usually suggests"try both ways".
Try it on family and friends,take good notes ,so you'll be able to adjust-or reproduce any good changes.
We read/hear the thousands of" magic tips" and want to try them all-maybe without learning to cook the basic good product.
After awhile,we may ask"is the particular gain we might,or might not get,worth the effort/expense"?
Can we even notice the difference?
Smokin' usually suggests"try both ways".
Try it on family and friends,take good notes ,so you'll be able to adjust-or reproduce any good changes.
We read/hear the thousands of" magic tips" and want to try them all-maybe without learning to cook the basic good product.