I need a basic recipe for injecting my pork butts can anyone help?
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Apple juice based pork injections seem to be most common. Down south you might find peach nector replacing AJ. Here's a pork butt injection formula from Chris Lilly's book, which has become my "goto" injection:
3/4 c apple juice
1/2 c water
1/2 cup sugar
1/4 cup salt (he doesn't say which kind; I use regular Iodized)
2 TBSP Worcestershire.
There are also several commercial powder based injection mixes...one of which is sold by forum member and recent BBQ Pitmaster champ David Bouska of Butcher's Barbecue. David's formula includes Phosphate, which helps in moisture retention.
Hope that helps.
3/4 c apple juice
1/2 c water
1/2 cup sugar
1/4 cup salt (he doesn't say which kind; I use regular Iodized)
2 TBSP Worcestershire.
There are also several commercial powder based injection mixes...one of which is sold by forum member and recent BBQ Pitmaster champ David Bouska of Butcher's Barbecue. David's formula includes Phosphate, which helps in moisture retention.
Hope that helps.
quote:Originally posted by MaxQ:
Apple juice based pork injections seem to be most common. Down south you might find peach nector replacing AJ. Here's a pork butt injection formula from Chris Lilly's book, which has become my "goto" injection:
3/4 c apple juice
1/2 c water
1/2 cup sugar
1/4 cup salt (he doesn't say which kind; I use regular Iodized)
2 TBSP Worcestershire.
There are also several commercial powder based injection mixes...one of which is sold by forum member and recent BBQ Pitmaster champ David Bouska of Butcher's Barbecue. David's formula includes Phosphate, which helps in moisture retention.
Hope that helps.
Around here you might find Pineapple juice replacing the water.....maybe a teaspoon or so of Franks hot sauce.