Injecting meat

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Injecting meat

Post  corn on Sun Aug 31, 2008 12:16 pm

I'm tempted to have a go at injecting pork butt and wondered if anyone here had tried/did it regularly?

Any tips/recommendations/recipies appreciated!

corn
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Re: Injecting meat

Post  Dr_KY on Sun Aug 31, 2008 1:23 pm

Just my opinion but I don't think pork butts need injecting. There is uaually plenty of fat being rendered to keep them moist.
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Re: Injecting meat

Post  corn on Sun Aug 31, 2008 2:31 pm

I guess the problem I have is that the butts I've cooked seem to have varying lenghts of time - anything from 12 to 18 hours. This makes serving the meat up at a reasonable time somewhat unpredictable. The meat is really moist when I shred it and just falls off the bone. However, it dries out quite a bit by the time I end up serving it (usually the next day).

I was wondering if injecting would help it stay more moist for longer.

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Re: Injecting meat

Post  Dr_KY on Sun Aug 31, 2008 3:19 pm

I wouldn't have thought so but I could be wrong. Can you tell us exactly what you are doing with the pork after it's cooked? Ie foil, juice etc?

Thing is you haveto remember all butts are differant and wil hit a thing called a 'stall or hang' where it sits at 160 or so for a while. To get through this foil it and that should speed up the breakdown.
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Re: Injecting meat

Post  ILBBQS.com on Sun Aug 31, 2008 3:40 pm

Simple injection: Apple Juice dissolved with your favorite rub.

I inject butts...not so much to add juiciness, but to add a little extra flavor inside the meat during the cook. The butt has around 9 different muscles...inject between the muscles so that your injection does not pocket directly in the muscles.

When I prepare pulled pork in advance for a catering and/or vending event, when reheating the pork, add some chicken broth to the pan for moisture...good stuff.
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Re: Injecting meat

Post  corn on Sun Aug 31, 2008 8:36 pm

Thanks for the tips - I'll certainly try foiling when the butt hits the stall. Adding stock also sounds like a great idea!

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Re: Injecting meat

Post  ThomEmery on Sun Aug 31, 2008 8:45 pm

Google the Chris Lilly Pork Injection
VERY Common in competition
It is all about flavor
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Re: Injecting meat

Post  Dr_KY on Sun Aug 31, 2008 11:42 pm

ThomEmery wrote:Google the Chris Lilly Pork Injection
VERY Common in competition
It is all about flavor


Here it is..
Recipe By : Chris Lilly of Big Bob Gibson's


Amount Measure Ingredient -- Preparation Method
Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
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