Whether it is deciding which grill or smoker to buy or how to get that perfect steak, this is why this site exists. 13 cup maple syrup. I dont like wearing whatever Im injecting. Season Season the pork tenderloins on all sides with Jeff's Texas style rub. It yields about 2 cups of liquid, which should keep in the fridge for up to 1 week. Use the appropriate needle for chunky solutions. We recommend pulling the meat at the stall, wrapping it in butcher paper or foil, and returning it to the smoker. When did you inject the turkey before cooking it? Evenly coat pork shoulder with barbecue rub all over. 2 teaspoons onion powder. Place each butt in a 2-gallon Ziploc bag, place the bags on a rimmed baking sheet pan, and refrigerate overnight. Be sure on thicker cuts of meat (as in pork shoulder and pork loins) to reach the centre of the meat Make sure you mix and store your injection solution in a nonreactive container The solution you prepare need not be overly complicated. It is strong and should last a long time. 2 tablespoons ground cumin. After resting, pull the pork butt into large chunks, removing and discarding the bone and any fat. Here are the best turkey injection recipes that will help you serve turkey that you can be proud of and change the minds of turkey doubters around your table. Rub the pulled pork seasoning all over the meat, saving just a little of the dry rub for later. Pork Injection & Brine, 1 lb. The butter congealed as soon as it was injected it. 200k+ receive my free smoker recipes.You should too! Repeat the process until the entire pork butt has been injected in 1 increments left to right, top to bottom in a grid pattern. Everything you love about katsu (the crispy breading, the juicy meat) with a molten, cheesy center. Rub into the pork. 1 bunch cilantro, trimmed. You get four different oversize needles (large, small, slanted, multi-hole), plus a handy carrying case. On the other hand Aaron Franklin of Franklin barbecue fame keeps his brisket super simple and doesnt use any injections. Combine all injection ingredients in a small saucepan or microwave-safe bowl. Some people inject pork butt every time, while others would never dream of it. You could do all sorts of different flavors. I always use apple cider (the kind with alcohol in it) with my melted butter and it stays melted. Use apple smoke wood for these pork butts. After 2 1/2 hours, remove the pan from the smoker, cover it with aluminum foil and put it back into the smoker. (The dishwasher may craze the syringe and dull the needle.) Apply brown sugar and pork marinade, wrap in foil. Remove turkey from the refrigerator and allow it to rest at room temperature to remove the chill. For better injector sauce dispersion, let the meat rest for an hour after injecting and before grilling or barbecuing. 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. But before you hack into it with any old knife, you need to understand one thing: How you slice a brisket has a MASSIVE impact on the appearance and taste of your finished product. The Oklahoma Joes Trigger Meat Injector is more of a marinade pump than a syringe. For additional flavor, season the meat with additional rub and your favorite barbecue sauce. This site uses Affiliate Marketing to generate revenues. Inject some air from your injector into the bottle to pressurize it, this will make it easier to draw up the fluid. The Rest. Still, make sure that your marinade is near water-thin. Or, better yet, very slowly melt the butter over a low flame with the garlic already in the pan. I dont inject meat very often but when I do, I have learned to always cover it with a piece of plastic.. Wash your injector by hand after each use, giving the needle special attention. Then you have come to the right place, we have rounded up 21 best pulled pork injection recipe that we have shared over the years. For the Pork Slather: 2 cups brown sugar cup ghee 2 Tbsp Traeger Pork and Poultry Blend 2 Tbsp MSG cup hot sauce cup honey cup apple juice For the Competition BBQ Sauce: 2 Tbsp guava paste 2 cups brown sugar 1-2 tsp hot sauce 2 cups apple cider vinegar 2 cups apple juice 4 cups ketchup cup yellow mustard cup honey All rights reserved. Heres how the cooker temperatures and vent settings went during my cook. I left the false cap intact and tied the butts, as shown in the third photo. The volume on this injector is small, but it will handle most jobs for a single family. This is often the case when the ribs come from a big-box store or online retailer. If you maintain 225F you can expect the tenderloins to take about 2 hours to reach 145F in the thickest part. Repeat the process throughout. Put the mixture into your injector, and inject your poultry or pork all over, and at different angles. Using an injection syringe, inject the pork at 1-inch intervals, using the entire injection solution. Try to push down with steady even pressure, and make sure that the needle is deep down in the meat so that you dont lose too much liquid. Unlike marinades, which can only penetrate the flesh by a few millimeters, injections are designed to saturate the entire cut. Test the spice mixture and make it hotter with additional hot sauce or seasoning until you are satisfied. It also should be mentioned that if you choose to cure your meat, there are some safety considerations you will need to bear in mind. added with the butteri melted the butter added seasoningsadded low sodium chicken broth. Make sure that you stir well so that all of the spices get completely dissolved in the mixing bowl. A Pork Butt Recipe Secret: The Rub Down Ad Choices, 1 cup monosodium glutamate, such as Accent brand flavor enhancer. First of all, try not to overdo it with salt. Most of these recipes are quick and easy ones made especially for busy weeknights. Inject into the pork of your choice using a flavor injector tool, and then place the pork After 2-3 hours, when the rub has set-up on the surface of the meat, spritz occasionally with water or apple juice using a spray bottle. This layer of caul fat will help to hold the liquid in place, making for a juicier product. You may want to consider if you require such an advanced piece of gear if you dont BBQ frequently or take your smoking seriously. cup salt. See Pork Butt Selection & Preparation for a description of how to pull pork. Good ol Phils cajun spice has 290 mg of sodium per HALF teaspoon. Pork injection (recipe follows) Instructions Preheat smoker to 225-250 degrees. Setup your smoker for cooking at about 225F using indirect heat. You can order the MASTER FORMULAS which allow you to make Jeffs rubs and barbecue sauce at home using your own ingredients! When injecting the pork shoulder, you should make sure that it has a high enough moisture content. Thats perfectly normal. Make your injection liquid 2. Season and roast the pork. of sugar 1 tbs. Resting after searing is always a great idea, just tent some foil over the meat for a few minutes while the temperature settles down and the juices redistribute throughout the meat. Fire up the grill! At this point, you can add the seasoning rub and prepare the ribs according to your chosen recipe. I have an injector but have never used it. Method: Combine injection ingredients; inject pork butt evenly on all sides with injection. Foil the water pan before use for easy cleanup, but leave it empty. Around the 8 hour mark, carefully remove the boston butt from the smoker and check the internal temperature with a meat thermometer. This dry rub recipe will make enough for a 15-pound brisket, and still have additional rub for the future. Dont let fear of something that no longer exists stop you from enjoying these at their prime finish temperature. In this fiery Indian classic, chunks of pork shoulder and succulent pork belly are cooked until tender in a tangy, spicy chile-vinegar sauce. Injecting meat is very quick and easy. Whisk together until everything is well-blended. I appreciate any purchase you make in support of the work I do. I divide the total amount of injection made by the recipe and allow half to each butt. You may feel like all of it is coming out but its not. Injecting, or enhancing as food processors call it, is a sure fire way to get the flavor and juiciness down deep. Roast as normal. Basically, the meat will start sweating to the point where the internal temperature will no longer rise. Other options are to split 1/2 the water with different fruit juices, cola, or vegetable broth. Shake in several dashes of hot sauce to your taste. Plenty of injection liquid should still remain inside the meat. Dont go too crazy with the amount of salt, sweetness, or distinctive flavors when making your solution the idea is to enhance, not to overpower, the flavor of the meat itself. 1 cup kosher salt. Rub the outside of the pork butt with yellow mustard then completely coat the butt with dry rub seasoning. Wrap in plastic wrap or place into an airtight container and chill overnight. 2023 Barbecue! Work over a rimmed baking sheet or other container with sides. Bring to a boil and immediately remove from heat. Smoking Brisket. However, you will need a good one. Pork injection 3/4 cup apple juice 1/2 cup water 1/2 cup sugar 1/4 cup salt 2 tablespoons Worcestershire----- . Sprinkle the top side with light brown sugar, then drizzle with a few tablespoons of Stubbs Pork Marinade to add moisture. Of course, it costs around $160, so this is really for those who make money on barbecue. This might just be the number one question that we ask ourselves almost daily over here. There are few things more delicious than a properly smoked pork roast. Readad-freeon your phone, tablet or print out and spill BBQ sauce on them. As for the target, good candidates include large cuts of meat like whole hogs, hams, and pork shoulders, whole turkeys and chickens, briskets, shoulder clod, etc., plus intrinsically dry meats like pork loin, lamb leg, beef round roast, and double thick pork chops. Here are some photos I took on April 26-27, 2014 when I tried my hand at making Slap Yo Daddy injected pork butt. The marinade ingredients will have broken down the protein fibers in the meat already. After that, you should allow it to sit for a few hours. 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.). Dont be too worried about keeping everything refrigerated, room temp is fine for a couple hours. The kit includes four needles and three brushes for cleaning, so it really has everything you need in one set. Easy, healthy recipes your family will love! Store refrigerated for up to 1 year. Required fields are marked *. Glaze each pork butt with sauce mixture, then cover each with food safe plastic wrap and double layer with foil. 21 Pulled Pork Injection Recipe Pork Injection Marinade 10 min Pound pork butt, apple cider, apple cider vinegar, maple syrup, pork rub 4.0225 Basic Pork Injection Marinade 10 min Apple cider vinegar, apple juice, worcestershire sauce, spice rub, butter 4.447 Competition Barbecue Pork Shoulder Recipe 10 hr Pull the handle of the injector towards you so the injection is inhaled inside. Best Chicken and Turkey Injection Recipes. When it comes to ribs, the issue becomes even more polarizing. In a large stockpot, combine the apple juice and vinegar over medium heat. Seal the wrap and place it back on the smoker. With an injecting syringe, inject the marinade every inch of both sides of the roast. Great flavor and very tender. Add the brown sugar, paprika, onion powder, and garlic powder into a bowl and mix to combine. BarbecueBible.com receives commissions made through links to Amazon and other vendors through the blog and store pages. Think of injecting as marinating from the inside out. Alone, a piece of pork, especially a non-fatty one, can be bland. If you have an injector with a clear body, you will see the fluid filling up the barrel of the syringe. You can still inject from the top, but you will likely achieve the most effective coverage by injecting from the sides. My rubs and sauce will be the best thing youve ever tasted and its a great way to support what we do! Open foil, let rest for 30 minutes or until 170F internal temp before pulling the meat. This membranealso called the peritoneumwill toughen up and shrink as it cooks, so the finished ribs will be harder to chew. Fill the injector with warm melted butter then insert the needle through the plastic into the meat at about a 45 angle and depress the plunger to inject some of the butter into the meat. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Pour water and orange juice into the slow cooker. Meat Selection | Fire Management | Flavor Amping | Tools & Equipment | The Process, Please enable JavaScript in your browser to submit the form. Ive attended Harrys hands-on class and I highly recommend it. There are many barbecue experts that teach classes on how to adapt competition techniques to your backyard cooking. Inject the loin before cooking it to lock in the flavors and the meat's juices. One of the best classes is taught by my friend Harry Soo of Slap Yo Daddy BBQ in Diamond Bar, California. I use my homemade version in turkey, chicken, & pork and its absolutely divine. Smoke Smoke the pork at 225 degrees for approximately 2 hours or until they reach an internal temperature of 145 degrees F. Sear If you choose to sear the pork, remove them from the smoker at 135 degrees F and place them on a hot grill, griddle or under the oven broiler to sear the edges. Pull the plunger back to fill the syringe with liquid. Smoking at the correct temperature gives the pork the best texture and the best flavor. Youll notice that my cooker ran a bit higher than 250F, but everything turned out just fine. You do have to strain the marinade before injecting it.well worth it. You cant use a pork injection if you dont have an injector. Rest Rest the finished pork under tented foil for a few minutes before slicing. Leftover pork butt can be vacuum-packed in FoodSaver bags and frozen. Use a seasoning injector to inject the pork butt evenly with as much of the injection liquid as the butt will hold. There is no greater accomplishment than slicing a juicy, perfectly cooked brisket after 12 hours tending to your smoker. Stirring continuously, pour in the sugar, salt, and monosodium glutamate. Teams want to create a flavor explosion in the judges mouth that will earn the highest score possible. When it comes to barbecue, injection isnt just a techniquethe word refers to an actual ingredient. Store in an airtight container and shake directly onto the brisket with your hand. Trim the pork shoulder, if desired, taking care to leave at least 1/4 inch of the fat cap in place. Meat Church Hog Injection Typically we use either a commercial pork injection for competitions or at home we make Chris Lilly's pork injection recipe (apple juice, water, salt, sugar, worcestershire sauce) from his Big Bob Gibson's BBQ Book. (s) spritzed with water Continue cooking until tender to 195F internal temp. The syringe (plastic or stainless steel) typically comes with a 2- to 4-ounce capacityenough for most barbecue projects. All rights reserved. Repeat every few days. This smoke and spice pork injection rub does not require the use of herbs as it contains powdered spices for its flavor base. That way, you control the salt content. You used one half cup of chicken broth as well as the butter or instead of the butter? Add other marinade ingredients and stir to dissolve. The injector must be dismantled after every use in order to be washed properly. plus weekly recipes and tips straight from Steven Raichlen! The question of whether or not to inject meat is one of those highly contested subjects on the barbecue circuit. Notice: This page contains ads and links that earn commissions for TVWB. Cook to an internal temperature of 155 F or higher. Season pork and liquid with salt and pepper. 1 tablespoon dry mustard. Repeat the process with the second pork butt. Many injection recipes use stock or broth as their base ingredient. As a rule, we recommend taking the membrane off the rib rack before smoking. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Amazon Associates Disclaimer: As an Amazon Associate I earn from qualifying purchases. Make your injection sauce as smooth as possible so it can seep into the meat as it cooks. beef broth, pork loin, onions, meat, Hunts Tomato Sauce, onion powder and 11 more. What are your favorate dishes to inject? If desired, wrap seasoned pork loin in plastic wrap and refrigerate for a few hours to overnight. Injecting, however, delivers flavor to the center of the food in seconds with the push of a plunger. If youve purchased more than one rack of ribs or divided the rack in half, try injecting just one of them to see if you notice any difference. If you want to get really technical, becoming familiar with the anatomy of the beast you are working with will help, as you will understand where the best spots to inject are in order to get maximum coverage. Smoke the butt for about 8 hours. You can inject our pre-made mix or brine with it no matter how you use it, your pork will be full of flavor to . As the barbecue pros know, injecting is the most efficient way to add flavor and moisture to smoked, barbecued, or grilled meats. Made with a blend of brown sugar, salt, pepper, and garlic, our award-winning Pork Injection is a great way to keep your pork tender and flavorful. 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