First time for Pork Butt on a CS. What do most people inject their Pork Butt with? Or do you inject at all?
Thanks from a new comer.
Don B
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I don't inject my pork butts. I find they come out plenty juicy. I just use generous spice rub and smoke at 225 - 250 until the meat is pullable, around 190 - 200.
Welcome to the forum!
No needle in the butt. So much fat that renders during the long cook that it is never dry. Just a good rub of your choice. My wife insists on brown sugar as part of the rub.
Brown sugar makes a great bark!
Absolutely.
@jay1924 posted:I don't inject my pork butts. I find they come out plenty juicy. I just use generous spice rub and smoke at 225 - 250 until the meat is pullable, around 190 - 200.
Welcome to the forum!
Thank for the heads up, will be trying it out this weekend.
Going to try some rib rub on it, just for testing and of course eating.
Any good results to report?
I like to "layer" flavor on my pork butts/pulled pork. Mojo Criollo marinade. Generous amount of rub. Peach wood smoke. Finishing sauce once pulled.
Thanks, I'll give it a try!
For injecting pork butt, many people use apple juice or cider for sweetness, broth or stock for added flavor and moisture, or a seasoned mixture with soy sauce, Worcestershire sauce, and spices. Commercial injection sauces are also available for convenience. To inject, mix your chosen ingredients, use an injector to distribute the liquid evenly throughout the meat, and let it sit to absorb the flavors. While injecting can enhance flavor and juiciness, it’s optional—you can also achieve great results with a dry rub and marination.
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