Inject 1 ounce about every 2 inches. Place the wood chips in a bowl and cover them with water. Site by Being Wicked. Then once it hits 160 I wrap in aluminum foil and return to the smoker. Below I have listed three models that are different in design. Also, if youve soaked the ribs in vinegar or another marinade beforehand, try not to inject them until just before you put them on the smoker. It will NOT pass through the needle I pass on this one. Injecting, or enhancing as food processors call it, is a sure fire way to get the flavor and juiciness down deep. 1 cup loosely packed fresh oregano leaves. Another option is to sit your meat in a brining or curing solution, but this will take time. Pepperpot is a Guyanese dish of braised meat flavored with casareep (a spiced syrup made from cassava). Restraint must be exercised and so limit the whiskey/bourbon or whatever distillate to 1 1/2 Tablespoons for an entire butt weighing 8 - 10 pounds. Smoking Brisket. If you have an injector with a clear body, you will see the fluid filling up the barrel of the syringe. Copyright 2023 BBQ Host. The point requires more time to cook compared to the flat, so it is best to have the point closer to the heat source. Pump up the pressure and start injecting. So a whole pork tenderloin, for instance, will need to sit in the fridge for around 12 hrs while brining. Any recipe that calls for a cup of Monosodium Glutamate (MSG) is beyond the pale! The injector itself comes with a pistol-grip handle and a ratchet plunger designed to shoot even thick liquids deep into the meat. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Subscribe today to get tips, recipes and meat smoking ideas in your inbox, 2023 Learn to Smoke Meat with Jeff Phillips | Privacy Policy. But there are many others. And yes, thats Phil Robertsons cajun spice. During this time the butter inside the meat hardens. If smoking 150-pound hogs is your deal, spring for a commercial injector system to save time and hand fatigue. He won California Team of the Year two years in a row, has won numerous Grand and Reserve Grand Championships, and 75+ first place finishes in various meat categories. I love putting a sear on any meat I am cooking on the Hasty Bake.. its such an easy thing to do since you simply raise the charcoal pan and remove the heat deflector. Cook at 225-250F to an internal temperature of 170F. Many injection recipes use stock or broth as their base ingredient. Store in an airtight container and shake directly onto the brisket with your hand. Remove pork from the brine, rinse and pat dry with paper towels and discard brine. Feel free to switch up the spices too if you dont like cajun or creole seasonings! We recommend pulling the meat at the stall, wrapping it in butcher paper or foil, and returning it to the smoker. Smoke the butt for about 8 hours. (Some needles are closed at the end but have holes along the sides. 1 Tablespoon Red Rooster Louisiana Hot Sauce, 2 Tablespoons McCormick Grill Mates Montreal Steak Seasoning. Use low-sodium broth when assembling injection sauces. Your objective is to get as much of the injection solution to stay in the meat as possible, but meat is not a sponge and some of the solution will flow back out into the pan. Repeat the process until the entire pork butt has been injected in 1 increments left to right, top to bottom in a grid pattern. M Michael Plunkett TVWBB Fan Feb 1, 2007 #3 Hi Jim, I'd be careful using Jack in your injection. The question of whether or not to inject meat is one of those highly contested subjects on the barbecue circuit. Use apple smoke wood for these pork butts. This is where everything is up for debate. 5 tablespoons kosher salt. Place wrapped pork butts in an insulated cooler, covering with towels. As a rough guide, you can expect to inject around 2 cups of solution into a 8-12 pound pork butt. A needle with a single, thicker opening is suited to recipes that may have chunks of garlic or ground up spices in it. Adjustable injection dose. If youve ever wondered whether it was worth it to create an injection liquid for your ribs, youve come to the right place. Some models are designed to store the needle(s) inside the syringe when not in use. Remove the pork from the brine and place it in a large baking dish, then pat it dry with paper towels. Rest pork butts for 2 hours. Season and roast the pork. One-year guarantee, with replacement parts available. It adds the perfect balance of ingredients to make sure your pork shoulder or pork butt Ingredients Ingredient 209 Show detail Preview View more Share a photo and tag us we cant wait to see what youve made! Brining and curing solutions can reach the center, but require days or weeks to do so (a process that takes up real estate in your refrigerator.). Add all ingredients to a medium bowl. . Pork injection 3/4 cup apple juice 1/2 cup water 1/2 cup sugar 1/4 cup salt 2 tablespoons Worcestershire----- . I always use apple cider (the kind with alcohol in it) with my melted butter and it stays melted. Notice: This page contains ads and links that earn commissions for TVWB. cup salt. Pull the plunger back to fill the syringe with liquid. This Korean grilled pork belly is a party waiting to happen, so set it out with the grilled kimchi and kitchen shears and let guests assemble lettuce wraps themselves. 2 tablespoons black pepper. The thicker needle should be able to deliver this solution without getting blocked. A simple smoked dip thats savory, spicy, creamy and delicious. Pat pork dry with paper towels. Stir together the pork shoulder brine and let the pork soak in it for 12 to 24 hours. It will save your hands if you have a lot to do. whole suckling pig. Can I use this creole butter injection method on skin less chicken brearts? Trim the excess fat and silver skin from the outside of the money muscle. Step 2: Trim the brisket and inject the injection mixture into the brisket. You may feel like all of it is coming out but its not. I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible. Please leave your feedback in the comment sections below. 1 teaspoon finely ground black pepper. Just make sure you grind up the ingredients to a fine powder or paste, or you can clog the needle. If using juice, use 1 cup per 3 pounds of meat. Apply a heavy sprinkling of rub to all sides of the meat. I did very little trimming on these butts, as most of the fat cap was missing. Learn more. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Instructions Trim the butt to isolate the money muscle (opposite side from the blade bone). Add a little smoke flavor or whatever you like! This pork injection recipe contains both flavor and tenderizing power. While they add flavor, marinades penetrate only a few millimeters into the meat. Whisk together until everything is well-blended. Copyright 2022 BARBECUE & GRILLING WITH DERRICK RICHES. When the cooker reaches about 225F, set the 3 bottom vents to 25% open so the cooker settles in at 225-250F measured at the lid. These will help keep the injection solution inside the pork butt as you inject from the opposite side of the meat. Once the brine is complete, place the pork butt in a food-safe storage container and pour the brine inside. 1 cup apple juice. Glaze each pork butt with sauce mixture, then cover each with food safe plastic wrap and double layer with foil. Combine all injection ingredients in a small saucepan or microwave-safe bowl. When youre ready to inject the ribs, set the rack on a sheet of plastic wrap, then cover it with a second sheet of plastic. Smoke and Spice Pork Injection Ingredients: Apple juice Fresh lemon juice Dry rub Worcestershire sauce Smoked paprika Cayenne Liquid smoke (optional) Butter Making Smoke and Spice Pork Injection Simmer all injection marinade ingredients, except butter, over medium heat for 3-4 minutes, stirring often. Preheat your smoker to 200F (or set your grill for indirect cooking at 200F). Heat until the mixture achieves a pourable consistency. I actually bought mine at good ol Wal-Mart for about $3 bucks and you can also find them for pretty cheap on Amazon as well. Orange and apple juice also pair well with grain mustard; use 1 tablespoon per cup of juice. Remove from the heat. The mild flavor of pork makes it a good pairing with various fruit flavor profiles. Then this is the system you need. For a touch of sweetness add fruit juice or molasses or honey. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Thats true especially if youve already used a marinade. Fit a rimmed pan with an oven safe rack. In addition to brining, I use this on whole turkeys every time I make them (you dont have to inject and brine your turkey thats just me). The first hurdle to jump is defining the difference between lump charcoal and charcoal briquettes. Get BBQ guides, recipes, and our free digital cookbook sent straight to your inbox. 1. Amazon.com carries several good injectors. Thats a lot of time, and space in the fridge, to sacrifice. Rub the pulled pork seasoning all over the meat, saving just a little of the dry rub for later. 2 tablespoons hot sauce. (A quick plunge may send streams of injector sauce squirting in the opposite direction.) Foil the water pan before use for easy cleanup, but leave it empty. Season the entire pork butt with Killer Hogs Hot Rub so that no mustard is visible. of Worcestershire sauce Method Step 1 Combine all the ingredients for the injection in a jug. Let them soak while you prepare the meat. Or you have heard how convenient they are and are thinking about buying one yourself. Repeat the process with the second pork butt. 1. This layer of caul fat will help to hold the liquid in place, making for a juicier product. Ingredients for Pork Butt Injection Pork Shoulder Temperature After you've let your pork shoulder sit overnight, you'll want to preheat your smoker. To get started, rub yellow mustard all over an 8lb bone-in pork shoulder butt roast: The mustard probably sounds weird, but this is one of the fantastic tips Aaron gives in his class. These lean, delicious cuts cook up quick in the smoker and they can even handle being cooked a little higher if you want to get them done faster.. cant beat a deal like that. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. After 2 1/2 hours, remove the pan from the smoker, cover it with aluminum foil and put it back into the smoker. Add a little spiced smokiness to your barbecued pork butt with this smoke and spice pork injection marinade, and enjoy the fruits of your labor! eHow may earn compensation through affiliate links in this story. If you use a water pan in your pellet smoker and it seems to work well for you, then please continue. Continue cooking until tender to 195F internal temp. Leftover pork butt can be vacuum-packed in FoodSaver bags and frozen. Wed love to hear your stories. (Warm the latter in a saucepan of simmering water, so they flow easily.). Step 1 In a large stockpot, combine the apple juice and vinegar over medium heat. For example, add a tablespoon of Worcestershire sauce or balsamic vinegar or a few tablespoons of apple juice or a squirt of lemon juice. When it comes to barbecue, injection isnt just a techniquethe word refers to an actual ingredient. 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Dont worry if you have a little spillage. , Pingback: Herb Roasted Turkey - Mrs Happy Homemaker. Repeat the process throughout. Dont let fear of something that no longer exists stop you from enjoying these at their prime finish temperature. Required fields are marked *. 4 cups fresh orange juice (about 8 oranges) 4 cups fresh lime juice (about 10 limes) 1 (15- to 18-lb.) Not sure what I did wrong but I doubled the recipe for turkey and the cajun seasoning did not dissolve at all. Start from the side opposite the fat cap. Some people inject pork butt every time, while others would never dream of it. The meat is very lean and rivals other lean meats such as chicken breast in healthiness. Plus, I use it almost every time I make a roasted chicken or pork roast. Add 1 or 2 tablespoons of minced garlic and let the mixture sit for awhile for the flavors to meld. Here are a couple of tips for what to inject. Should I Leave The Membrane Intact When Injecting Ribs. Coat the Meat. Examples of meats that are naturally dry include: An amazing injection recipe is a very tightly guarded secret for some pitmasters. If preparing ahead of time, store marinade in an airtight container in the refrigerator for up to 5 days. Ad Choices, 1 cup monosodium glutamate, such as Accent brand flavor enhancer. Score and injection brine the pork Stir the brine ingredients in a measuring cup until the salt and sugar dissolve. Make sure they reach 145 degrees F before calling them done. Substitute papain (papaya) powder for the MSG. Remove mixture from heat, stir in butter, and let the marinade cool completely before using. Withdraw the needle gradually. Remove mixture from heat, stir in butter, and let the marinade cool for completely before using. For ribs, apple juice and vinegar are popular additions. Season Season the pork tenderloins on all sides with Jeff's Texas style rub. Do you need to inject a dozen whole pork shoulders? Stir until the seasonings are completely. On the other hand Aaron Franklin of Franklin barbecue fame keeps his brisket super simple and doesnt use any injections. Smoking-Meat.com is supported by its readers. Have made this many times and NEVER had to strain. Spice pastes, glazes, and most dry rubs simply sit on the meats surface. What are your favorate dishes to inject? 2 tablespoons soy sauce. A Pork Butt Recipe Secret: The Rub Down Pork Butt Smoke & Spice The Renowned Mr. Brown, Pork Butt Chris Lilly Big Bob Gibson Championship Injection. This step isnt required, but it will help to prevent the injection from shooting out in unexpected directions. Cook at 225-250F. I appreciate any purchase you make in support of the work I do. The needles that are included cater to the different cuts of meat and solutions you may be using. Stir the spice mixture into 1/3 cup water and 2 tablespoons of oil before injecting it. Make sure you have a container for your solution on hand as well as a tray to sit your meat in while you are injecting it. Gas vs Charcoal Grills Which is right for you? The second photo shows the lean side of the pork butts as they were removed from the packaging. Not really, but it can be fun to experiment with various techniques. To use an injector, fully depress the plunger and insert the needle in the injector sauce. Apply yellow mustard and rub to all sides and refrigerate overnight. $15.00 USD. This site uses Affiliate Marketing to generate revenues. Tip the bottle upside down and draw the fluid into your injector. See Pork Butt Selection & Preparation for a description of how to pull pork. Dont be too worried about keeping everything refrigerated, room temp is fine for a couple hours. You can also subscribe without commenting. Cherry, oak, or another mild fruit wood can be used if apple is not available. When injecting the pork shoulder, you should make sure that it has a high enough moisture content. How to inject your meat - step-by-step tutorial 1) Before you start, choose which needle is appropriate 2) Prepare your equipment 3) Prepare your injection solution 4) Fill your syringe with the injection solution 5) Choose a place to inject your solution 6) Inject the solution into the meat I tried my hand at a fancy tie job here, but you can learn a simple tying technique by watching the How To Tie A Roast video. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. I have an injector but have never used it. Spread the steak spice over the surface of the roast. These charred chops smothered in a savory, bittersweet sauce based on Vietnamese nuoc mau prove caramel is just as good for dinner. Recipe Instructions Trim the silver skin and clumps of fat from the outside of the meat.Cover the tenderloins with plastic wrap.Melt 1/4 lb of salted butter and use a meat injector to inject as much butter as possible into Turkey Salted Butter Coarse Black Pepper Lemon Juice Garlic Powder Fresh Parsley (2 stems, then a handful finely chopped) Sweet BBQ Rub (I'm using a Maple Bacon Rub) Large Onions. The benefits of injecting are most significant when smoking large, bland, or naturally dry cuts of meat. 3 tablespoons butter, melted. Ribs, however, have a smaller cross section, meaning there isnt a lot of space between the surface and the center. It makes zero, Charcoal is charcoal, right? The next time you fire up the smoker, you can tailor your method according to your new findings. Stir until the seasonings are completely dissolved. Next day set the pork loin out and let it come to room temperature (it will cook more evenly) and inject it with all of the Butcher BBQ Pork Injection it will hold. The Virtual Weber Bullet is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. If you are doing a lot of injecting, then you want something with a pump action, versus the regular syringe style. Prepare turkey by removing neck and giblets from cavity, then patting dry with paper towels. The mustard helps the rub stick to the meat so a good crust will form during the first few hours of cooking. It was the temp of the turkey that caused this. The Best Meat Injection Recipes on Yummly | Kung Pao Chicken, Summertime Charcuterie Board, Carnitasspiced Pork Meat . My recommendation is that you spend some time reading the Q&A from beginning to end, especially the PDF titled The BBQ Wisdom of Harry Soo, then consider signing up for one of his classes in Diamond Bar, California. This video is part 1 of a 2 part series and it is a simple pulled pork recip. When did you inject the turkey before cooking it? Editor's note: Use this injection to make Myron Mixon's Pork Shoulder . Of course, it costs around $160, so this is really for those who make money on barbecue. 3. Unlike marinades, which can only penetrate the flesh by a few millimeters, injections are designed to saturate the entire cut. The injector must be dismantled after every use in order to be washed properly. Made in the USA high quality, sturdy construction. This will make for faster injecting and is excellent for those that are doing more than a single, small roast.