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Boston Butt Injection
Posted on 2/23/09 at 9:17 am
Posted on 2/23/09 at 9:17 am
Going to be doing a boston butt for the parades tomorrow and was thinking of something to inject it with, I've seen people use Apple Cider Vinegar, how about something like bourbon?
Would yall recommend rubbing with mustard before putting a dry rub on?
Would yall recommend rubbing with mustard before putting a dry rub on?
This post was edited on 2/23/09 at 10:18 am
2
Posted on 2/23/09 at 10:22 am to TJG210
quote:
Would yall recommend rubbing with mustard before putting a dry rub on?
yes. mustard and tony's
Posted on 2/23/09 at 10:27 am to lsudupont82
When do you plan on starting to smoke these butts?
Posted on 2/23/09 at 10:28 am to cbtullis
My dad uses this formula for boston butt and its solid.
Cup of vinegar, stick of butter, teaspoon salt, tablespoon pepper
Cup of vinegar, stick of butter, teaspoon salt, tablespoon pepper
Posted on 2/23/09 at 10:43 am to TJG210
I dont inject butts for smoking, I've tried brining but to be honest I really didnt find the meat any more flavorful or moist.
As for mustard slathers, I think they are a must for pork. I make mine with yellow mustard, a flat beer, some vinegar, and chili powder.
As for mustard slathers, I think they are a must for pork. I make mine with yellow mustard, a flat beer, some vinegar, and chili powder.
Posted on 2/23/09 at 10:44 am to cbtullis
quote:
When do you plan on starting to smoke these butts?
Probably going to start tonight around 10....
Posted on 2/23/09 at 10:52 am to TJG210
quote:
Probably going to start tonight around 10....
I have a 2 day process, one day to soak in a brine solution and one day to sit with a rub. They always come out great. If you were starting in the morning I would say go with a brine. But I don't think you got a enough time.
Posted on 2/23/09 at 11:30 am to wiltznucs
quote:
I dont inject butts for smoking, I've tried brining but to be honest I really didnt find the meat any more flavorful or moist.
+1
Posted on 2/23/09 at 12:07 pm to wiltznucs
quote:
I've tried brining but to be honest I really didnt find the meat any more flavorful or moist.
I agree brining boston butts is not required as they have plenty enough fat to keep it moist no matter how long you cook it.
Leaner cuts of pork like loins and tenderloins benefit greatly from brining.
This post was edited on 2/23/09 at 12:25 pm
Posted on 2/23/09 at 12:44 pm to JustSmokin
I don't always inject. But when I do this is what I use.....
INJECTION
¾ CUP APPLE JUICE
¾ CUP PEACH JUICE
½ CUP WATER
½ CUP TURBINADO SUGAR
¼ CUP KOSHER SALT
2 TBSP WORCHESTIRE
RUB
¼ CUP DARK BROWN SUGAR
½ CUP WHITE SUGAR
½ CUP PAPRIKA
1/3 CUP GARLIC SALT
1/3 CUP KOSHER SALT
1 TBSP CHILI POWDER
1 TSP OREGANO
1 TSP CAYENNE PEPPER
1 TSP GROUND CUMIN
1 TSP BLACK PEPPER
INJECTION
¾ CUP APPLE JUICE
¾ CUP PEACH JUICE
½ CUP WATER
½ CUP TURBINADO SUGAR
¼ CUP KOSHER SALT
2 TBSP WORCHESTIRE
RUB
¼ CUP DARK BROWN SUGAR
½ CUP WHITE SUGAR
½ CUP PAPRIKA
1/3 CUP GARLIC SALT
1/3 CUP KOSHER SALT
1 TBSP CHILI POWDER
1 TSP OREGANO
1 TSP CAYENNE PEPPER
1 TSP GROUND CUMIN
1 TSP BLACK PEPPER
Posted on 2/23/09 at 7:55 pm to Tigers5803
quote:That sounds great, a different twist!
¾ CUP PEACH JUICE
quote:Never heard of it. What is Turbinado sugar? A brand, type, color or what?
½ CUP TURBINADO SUGAR
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