Inject butt

[Nikeguy53]

Has anyone injected a butt before if so what did you use?

 

[Ol' Smokey]

Sorry, i had to....

 

[Jim6820]

Sorry, i had to....

Shame on you!

 

[Nikeguy53]

Boston butt?????

 

[Pacman]

Now that we got most (certainly not all) of the butt jokes out of the way, I've done two approaches. One is a variation of Hey Grill Hey's Apple Cider brine/injection and another is a carnitas style with dried chiles, cumin, Mexican oregano, etc. with a combination of orange juice and Mexican Coke. Both work well for me, but are obviously two different flavor profiles.

I usually marinate and inject for at least 12 hours before cooking and apply some sort of rub to build bark during the cooking process. One thing is that with the injections, the cook time seems to increase significantly in my experience.

 

[BigDan]

 

[RattleR]

Has anyone injected a butt before if so what did you use?

Sorry to say I doubt the butt jokes are over at this point ( No Pun). I have injected using a variation of Jack’s Old South from Meat Head and a book I got many years ago. It will add time to your cook so plan on that.

 

[RattleR]

See what I mean, I suspect at least one more

 

[BigDan]

Ive done similar to @Pacman

There are so many out there to purchase. Myron has a decent Apple injection but most of the time I find myself playing chemist when I do inject. I slice most of my butts now, just a preference. I always add some sort of citrus… oranges, pineapple etc.

Definitely my cook times have increased as well, but I never wrap either so time is of no importance to me.

 

[C. Keeper]

Last butt injection was penicillin.

 

[Motodad1776]

I just cannot condone putting holes in perfectly good cuts of meat, so it's just dry or wet brine for me.......I shall refrain from a butt joke, as hard as it will be for me to do so.

 

[C. Keeper]

I just cannot condone putting holes in perfectly good cuts of meat, so it's just dry or wet brine for me.......I shall refrain from a butt joke, as hard as it will be for me to do so.

Just do it!
You'll feel better for it

 

[RPopeilFan]

I use a couple of different products depending on what the wife is in the mood for that day.

Humor and fact in one statement

 

[RPopeilFan]

On a more serious note I use this if we inject because it is taste neutral for all my rubs

 

[Jim6820]

On a more serious note I use this if we inject because it is taste neutral for all my rubs

View attachment 23133

Is it available in stores, or only direct from Butcher BBQ?

 

[RPopeilFan]

I've found it at stores here in Az that cater to bbq folk when in a pinch, but I usually buy quite a bit direct because it is shelf stable (it's a powder) I think it might be on amazon.

 

[Jim6820]

I've found it at stores here in Az that cater to bbq folk when in a pinch, but I usually buy quite a bit direct because it is shelf stable (it's a powder) I think it might be on amazon.

Thanks. I don’t know how I missed it on Amazon; I thought I had done a search and didn’t find it. Did another search just now and there it was. Just call me “Fumble Fingers.”

 

[Smoker Bill]

My LSG Cabinet is named Sir Smokes-a-lot. My B380X is Piggie Smalls.

 

[BigDan]

On a more serious note I use this if we inject because it is taste neutral for all my rubs

View attachment 23133

Ive used his Brisket injection before, may need to try this.

 

[RPopeilFan]

I like the original brisket injection, his prime isn't as neutral. In flats I've been experimenting with Kosmos Q injection but they don't seem as flavor neutral. I mostly inject to add umami and the soluble fats in the injects help with that. I also prefer injections that don't introduce color as the injection sites can discolor when cooking.