Preheat the oven to 350 F. The next time you fire up the smoker, you can tailor your method according to your new findings. Withdraw the needle gradually. Please leave your feedback in the comment sections below. Smoking the Brisket. Around the 8 hour mark, carefully remove the boston butt from the smoker and check the internal temperature with a meat thermometer. Preheat your smoker to 200F (or set your grill for indirect cooking at 200F). Mix garlic and mustard together in a small bowl; spread over the top of the pork butt. Place wrapped pork butts in an insulated cooler, covering with towels. Step 1: Take a large bowl and pour the spice ingredients- kosher salt, black pepper, salt, sugar, chipotle pepper powder, garlic powder, onion powder. Rub the sea salt into the pork and wrap it in banana leaves. If you use a water pan in your pellet smoker and it seems to work well for you, then please continue. Or, better yet, very slowly melt the butter over a low flame with the garlic already in the pan. Well, not quite. Fill your injector with the prepared mixture, then insert the needle into the meat between two of the rib bones. The mild flavor of pork makes it a good pairing with various fruit flavor profiles. Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. 1 tablespoon dry mustard. Put in a smoker preheated to 270 F. You could also use an oven but would not get a smoke taste. Not sure what I did wrong but I doubled the recipe for turkey and the cajun seasoning did not dissolve at all. 8. 3 cups water. This recipe is a starting point, so get as creative as you'd like. Add other marinade ingredients and stir to dissolve. It makes zero, Charcoal is charcoal, right? For thicker flavoring mixtures (like pesto or jerk seasoning), invest in a wide mouth injectoroften sold with a metal spike for making deep holes in the meat into which you inject your spice paste. Flip over the rack and continue to work on the other side, repeating the process until the ribs cant hold any more of the injection. This site uses Affiliate Marketing to generate revenues. The second photo shows the lean side of the pork butts as they were removed from the packaging. Basic Pork Shoulder Injection Recipe Ingredients 3 cups of water 1 cup of apple juice 2 tbs. Heat the needle of your injector and pierce the lid. 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. Remember to follow safety standards by cooking pork to 145 degrees. Here are a couple of tips for what to inject. Learn how your comment data is processed. Made from high-grade stainless steel. Whether it is deciding which grill or smoker to buy or how to get that perfect steak, this is why this site exists. Roast as normal. 7. This injector is commercial quality and is regularly used by pitmasters when barbecuing competitively. Adjustable injection dose. If reserving for a later use, let the liquid cool; then pour it into a large bottle or container. By contrast, marinades typically need to be applied a few hours beforehandsometimes more, depending on the cut. The needle on this model is large enough that it shouldnt clog. It is an inexpensive unit that you can purchase for around $10. Weve pulled together some general advice on what to inject, but youll need to experiment and find out what works best for your taste buds. Make sure they reach 145F and call them done. Description. Do not save any injection marinade that has come into contact with raw meat. Pump up the pressure and start injecting. 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 Coat the Meat. It yields about 2 cups of liquid, which should keep in the fridge for up to 1 week. On the other hand Aaron Franklin of Franklin barbecue fame keeps his brisket super simple and doesnt use any injections. of apple cider vinegar 2 tbs. 1 cup kosher salt. Share a photo and tag us we cant wait to see what youve made! Cook at 225-250F to an internal temperature of 170F. (Try my recipe for Honey-Cured, Hickory-Smoked Shoulder Ham which recently appeared in the New York Times.) Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. In a separate small bowl, prepare the Cajun injection liquid. Inject Melt 1/4 lb of salted butter and use a meat injector to inject as much butter as possible into each tenderloin. 2 tablespoons black pepper. That's the way I do it at home, too. Lean smoked pork tenderloin injected with warm, melted butter and smoked to absolute perfection. Assemble the cooker. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Im a food and wine lover, and recipe creation enthusiast. For example, a needle with holes up the shaft is made for thinner injection solutions such as marinades. If you do come up with something spectacular, however, you may still want to keep it under wraps (or let us know in the comments below if you feel generous!). A loin is among the general four cuts of pork and stands apart from the shoulder, sides and leg. You can make your hog injection in a large quantity and use as much as you need, depending on whether your smoking a whole hog or a shoulder; it's easy to make a lot at once because you can keep whatever's left in the refrigerator for up to a year. The question of whether or not to inject meat is one of those highly contested subjects on the barbecue circuit. 13 cup maple syrup. You may need to tilt the bowl if you are using a needle with holes up the shaft to avoid drawing up air. Most of these recipes are quick and easy ones made especially for busy weeknights. All rights reserved. Repeat this process between each of the rib bones, working until you see the liquid beginning to seep out of the meat. Click here for my Homemade Cajun Seasoning recipe. Another tip is to inject from the side, aiming for the muscles instead of injecting straight into the top of the meat. The kit includes four needles and three brushes for cleaning, so it really has everything you need in one set. 5 tablespoons kosher salt. 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. Test the spice mixture and make it hotter with additional hot sauce or seasoning until you are satisfied. This layer of caul fat will help to hold the liquid in place, making for a juicier product. There is no need to soak the wood or remove the bark before use. Meanwhile, submerge hickory chips in water for . Use a seasoning injector to inject the pork butt evenly with as much of the injection liquid as the butt will hold. This membranealso called the peritoneumwill toughen up and shrink as it cooks, so the finished ribs will be harder to chew. Put the mixture into your injector, and inject your poultry or pork all over, and at different angles. Repeat every few days. An injection thats too salty can ruin the taste of the ribs, especially when combined with an intensely flavored seasoning rub. (s) spritzed with water Add a little smoke flavor or whatever you like! After that, you should allow it to sit for a few hours. of Worcestershire sauce Method Step 1 Combine all the ingredients for the injection in a jug. Is it smart to spend this much on a meat injector? Still, make sure that your marinade is near water-thin. 12 teaspoon salt. Packed with our most popular recipes includingbrisket, pulled pork, ribsand more! Share them with us on Facebook, Twitter, Reddit, or Instagram! Hi all I used this for my fried Turkey it was great. New to grilling shrimp? If you are using a fruit jelly, warm it in a microwave first and thin it with water, juice or wine. Shipping Info. 2023 Barbecue! If you are having trouble getting that solution up you, here are some steps to try: If your meat has a bone, dont forget to inject it in and around the bone. Fill the charcoal chamber to the top with unlit Kingsford Charcoal Briquets. That way, you control the salt content. 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. The Virtual Weber Bullet is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. 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. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. More is ok. If using a custom seasoning, combine all of the ingredients in a bowl and mix well. Brock. Smoking Brisket. If desired, wrap seasoned pork loin in plastic wrap and refrigerate for a few hours to overnight. Many injectors look like oversize hypodermic needles. Season the entire pork butt with Killer Hogs Hot Rub so that no mustard is visible. Should I Use Injection For Ribs? Stirring continuously, pour in the sugar, salt, and monosodium glutamate. Repeat the process throughout. In a large stockpot, combine the apple juice and vinegar over medium heat. As the pork loin cooks, you can boil the leftover liquid until it thickens and brush it on as a loin glaze during the last five minutes of cooking. Fire up the grill! 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. Use our easy how-to-guide for the selecting and grilling delicious shrimp! Shake in several dashes of hot sauce to your taste. During this time the butter inside the meat hardens. If your smoker uses a water pan, fill it up. I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible. Instructions Trim the butt to isolate the money muscle (opposite side from the blade bone). You may feel like all of it is coming out but its not. This step isnt required, but it will help to prevent the injection from shooting out in unexpected directions. Its not very salty so you can use plenty. . After 2 1/2 hours, remove the pan from the smoker, cover it with aluminum foil and put it back into the smoker. I recommend at least 2 hours of refrigeration but overnight is also great. It is dishwasher safe and durable enough to last for several years. Thank you for your support to help keep this site running! Lay down a large sheet of foil. That way, you can use just as much as you need, saving the rest for later. 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 One of the best classes is taught by my friend Harry Soo of Slap Yo Daddy BBQ in Diamond Bar, California. You will need 1 recipe for a roasting chicken or pork roast and you will need a double recipe for a turkey. Make sure that any herbs used in the rub are not too bulky. As you work, pull the injector back, again moving very slowly and continuing to depress the plunger the entire time. Whats more, you can decide at the last minute whether you want to inject the meat. Save my name, email, and website in this browser for the next time I comment. Since pork butt is made up of a collection of different muscles, check the temperature in 3-4 spots and average the results. Inject 1 ounce about every 2 inches. We have an in-depth guide on how to inject later on, but if you want to see how the pros do it, this video from HowToBBQRight does a good job of explaining it. Place each butt in a 2-gallon Ziploc bag, place the bags on a rimmed baking sheet pan, and refrigerate overnight. Store refrigerated for up to 1 year. Sprinkle the top side with light brown sugar, then drizzle with a few tablespoons of Stubbs Pork Marinade to add moisture. Seal the wrap and place it back on the smoker. 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. The tank holds a gallon of injection solution. Now, inject your poultry or pork all over and using different angles each time you inject as well to be sure your injection marinade gets all in your meat. The marinade is sucked up through the needle and then pushed back into the meat. cup salt. Once the pork butts reach 195F, remove them from the smoker. Cover Cover the tenderloins with plastic wrap. Apply a heavy coating of the rub to all sides of the pork loin. Bring the foil across the top of the butt and fold up the three open sides to create a tight foil package. Stir until the seasonings are completely. Lump charcoal is made from, In a perfect world, you could own a gas and a charcoal grill. Unwrap pork butt and center on rack fat side up. Adjust the 3 bottom vents as necessary to maintain this temperature range throughout the cooking session. 2023 All Rights Reserved | Smoked BBQ Source, How To Inject Pork Butts BBQ - Pork Butt Recipe, How to inject your meat step-by-step tutorial, 1) Before you start, choose which needle is appropriate, 4) Fill your syringe with the injection solution, 5) Choose a place to inject your solution, 7) Keep injecting until you have spread the liquid evenly throughout the meat, The SpitJack Magnum Meat Injector Gun - Complete Kit with Case, The 9 Best Lump Charcoal Brands for Smoking & Grilling in 2023. I have an injector but have never used it. Youll notice that my cooker ran a bit higher than 250F, but everything turned out just fine. If your injector has interchangeable needles, take the time to think about which one you will need to use to suit the size and cut of meat you are preparing, as well as what you are planning to inject into it. Tie the leaves with kitchen twine, so the packet stays together. A pork injection marinade will help keep the meat moist on the inside while imparting a bit of extra flavor and maintaining an equal balance of moisture throughout. If you want leftovers, throw on an extra one. 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. Another option is to sit your meat in a brining or curing solution, but this will take time. I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible. Just use cling wrap or similar plastic food wrap and place it over the top of the meat you are injecting to prevent a geyser of warm melted butter from hitting you in the face.. been there, done that! 1 teaspoon finely ground black pepper. Youve been slavingaway for hours, and its finally time to slice before finally tucking into that delicious brisket. Mix your brine and place it and your pork into a large freezer bag overnight. 3-4 hours. Inject the loin before cooking it to lock in the flavors and the meat's juices. Afraid of needles? Trim excess fat from the pork butt. Clean the tip with a bent paper clip and run hot water through it. 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. (A quick plunge may send streams of injector sauce squirting in the opposite direction.) This video is part 1 of a 2 part series and it is a simple pulled pork recip. Setup your smoker for cooking at about 225F using indirect heat. Pork butts, or shoulders, are great cuts for low and slow cooking. 1 cup apple juice. Once the meat is done marinating, pull it out of the fridge and drain the excess liquid out of the dish. A tall but narrow jar, such as the kind that holds pickled banana peppers or jalapenos, holds about two cups and works well. Instructions. Seasonings cannot disolves only salt and sugar can. Inject meat evenly with injection solution. Make your injection liquid 2. Combine rub ingredients; pat all over pork butt. Dip the hose end into a container with your marinade, and the trigger mechanism pumps the solution into the meat on both strokes. If you, You just spent anywhere from 12 to 18 hours smoking a brisket. Mix together the injecting marinade. So a whole pork tenderloin, for instance, will need to sit in the fridge for around 12 hrs while brining. Once the brine is complete, place the pork butt in a food-safe storage container and pour the brine inside. Use about 1/2 cup wine per 3 pounds of pork. Increase proportionally as necessary. Inject in 1 increments in a row across the butt, inserting the needle at an angle deep into the meat. Like so many other related issues, the decision comes down to a matter of personal preference. You may want to wear something over your clothes, as it can get messy! Light 20-40 briquettes using a Weber chimney starter and spread them over the unlit briquettes. I hope you have enjoyed this guide to m,at injection, and found the tutorial practical and easy to follow. If the membrane is already gone, dont fret. Terms & Policies | Privacy Policy Injecting meat is very quick and easy. There may be some issues with the bolt that holds the handle in place, as if it works loose, it is too short to tighten yourself. Just make sure you grind up the ingredients to a fine powder or paste, or you can clog the needle. As an Amazon Associate I earn from qualifying purchases. Think weve missed something or want to share your favorite injection recipe? This way, you can control the ingredients, and mix and match them to suit your palate. INJECTION MARINADE FOR PORK RECIPE | ALLRECIPES This is an all-purpose injection to add to any pork loin, butt, or shoulder meat. They build layer upon layer of flavor throughout the cooking process by injecting, rubbing, spritzing, foiling with flavorful liquids, and finishing the meat with sauces and seasonings to really make the flavor pop. Step 2: Trim the brisket and inject the injection mixture into the brisket. Rub into the pork. Love making injection sauces, so yummy!! Start from the side opposite the fat cap. Not only could this block the flow of the solution, but it is also an important food safety consideration, as bacteria can grow in any meat residue left in the needle.