Should i inject my boston butt

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Pork Butt To inject, or not to inject. Hey guys, Its been awhile since I've been on here. My smoking habits have taken a back seat since my wife had our baby boy this spring. However, we're having a football party Saturday, and I'm making pulled pork. I've made pp plenty of times, but was thinking about changing it up this time.

I'm debating whether or not to inject the pork butts before I put them on this time. If I inject, I was thinking of just using apple juice. Also, how long before smoke time would you inject? Also, how long before hand should I put the rub on? Total: 10 mins. Servings: 12 servings. Nutrition information is calculated using an ingredient database and should be considered an estimate.

The 8 Best Marinade Injectors in Featured Video. Gather the ingredients. For Best Results Using a Kitchen Syringe Using a kitchen syringe is an easy and safe way of adding flavor to meats like beef, chicken, and lamb, in addition to pork.

Using it, though, requires some guidance for best results: Always stir the marinade really well before adding it to a meat injector. Be sure that, if using spices, these are finely ground, as bigger pieces can clog the needle and unclogging and cleaning it can be difficult, especially if the piece of food is locked in place. For this same reason, don't use fresh herbs or butter that is not totally melted. Inject the marinade in several points throughout the pork.

Go deep in some places and shallow in others. Try finding a side of the cut that's tender and make this the preferred side for injecting. Let the pork rest as you heat up the grill or the smoker. An injected meat can be cooked according to your preferred method, but always remember to check for doneness with a meat thermometer that reads at least F, the minimum safe temperature for pork consumption.

To wash your syringe, make a mixture of warm water with a few drops of dish soap and use this liquid to clean the syringe by pulling it in the syringe and then plunging it back out. Always aim at your kitchen sink and clean up any splatter as it can contain raw meat particles. Once the syringe seems clean, use soapless water for a final rinse. Do not place in the dishwasher unless the manufacturer indicates it's safe to do so. Recipe Tags: Apple american cookout ingredient.

Rate This Recipe. I don't like this at all. It's not the worst. How do you go about injecting meat? What should you inject meat with? These questions and more will be answered in this recipe for an injected smoked pork butt sure to please everyone at your next cookout. Let's get started. For easier organization, we'll break down what you'll need for injecting the pork, the seasoning for it, and cooking the pork itself.

You'll want to start this recipe the night before you actually intend to cook it, as it gives extra time for flavor to develop within the meat after it's been seasoned. Begin by trimming off any excess fat cap, silver skin, or other unattractive bits, saving them in a sealed container for making things like pork stock at a later date. You can also trim off bits of meat to make the pork more uniform in shape, though this isn't typically necessary given the primary uses for smoked pork butt don't usually require it to look very attractive.

When done, rinse the meat off in cold water and pat it dry with paper towels. Next, make up your spice dry rub, stirring everything together thoroughly. When that's done, start on your injection solution, warning it all together in a small saucepan until the butter melts, letting it cool briefly before injecting it into the meat and loading Discard any spilled or leftover liquid and pat the outside of the pork dry.

Finally, coat the outside of the pork butt thoroughly in mustard. This helps the spice rub adhere better, as well as provide extra caramelization.

When full coverage is achieved, rub in your spice mix before transferring the meat onto a large baking tray and covering with plastic wrap, letting it sit in the fridge until tomorrow. About 30 minutes out from when you'll actually begin this step, soak any wood chips you'll be using in hot water. This helps to keep them from burning up too quickly when they're tossed onto the fire. Additionally, just to make things easier for yourself, take your meat out of the fridge and let it sit at room temperature for that same amount of time.

When you're ready to cook, you can start by preheating your smoker. Fill it with charcoal, light the fire, and once it gets going, close the lid. The choice of wood is completely up to you, depending on what kind of smoky flavor you want to get. After a little while, the coals will have burned down some and lowered in temperature. What you're aiming for is a smoker close to degrees Fahrenheit, as that's the ideal range for smoking this type of pork.

Once there, add on your wood, fill the water tank, and add on the grate before closing the lid once more and letting the smoke and steam build up inside the cover. This ensures that, from the moment you put your meat inside, it will be smoking in an optimal environment. Since you already took care of your prep work the night before and had your meat sitting out to warm up prior to even lighting the smoker, you can move on to cooking almost immediately once the barbecue gets up to temperature.

Do one last check of the roast, adding any more seasoning on bare patches you might find, before inserting a thermometer into the thickest part of the butt. When it's ready, place it fat side up onto the grates and close the lid. Over the next several hours, make sure to monitor the coal, wood, and water levels thoroughly, adding more as needed and adjusting the air intake to keep the fire at optimal levels.

Additionally, every hour or so, spray the meat down with a mixture of apple juice or cider and water to help keep the meat moist and the outside from burning. When your thermometer reaches the loading Add less than half an inch of your spray mixture to the bottom of the pan and cover tightly with aluminum foil, then return everything to the smoker. Your pork is officially done once it reaches degrees, at which point anything inserted into it the thermometer, a fork, etc.

When your meat has finished cooking, remove it from the smoker. Wrap the pan in a clean towel and transfer everything into a cooler without ice.