Smoke and Spice Pork Injection - BBQ & Grilling with Derrick Riches BarbecueBible.com receives commissions made through links to Amazon and other vendors through the blog and store pages. For example, a needle with holes up the shaft is made for thinner injection solutions such as marinades. The key to a good marinade is to start with a bit of the rub youre using on the pork roast, then add a liquid to it. Dont let fear of something that no longer exists stop you from enjoying these at their prime finish temperature. I'm a firms believer in knowing what goes into our food. Smoke the butt for about 8 hours. Remember to follow safety standards by cooking pork to 145 degrees. Also, if youve soaked the ribs in vinegar or another marinade beforehand, try not to inject them until just before you put them on the smoker. This pork injection recipe contains both flavor and tenderizing power. 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. Rest Rest the finished pork under tented foil for a few minutes before slicing. You get four different oversize needles (large, small, slanted, multi-hole), plus a handy carrying case. Pork Butt Injection Without Apple Juice: Substitution Ideas 10 Best Pork Injection Recipes | Yummly I think the butter helps a lot in making sure these end up juicy and tender. #2 Whiskey, like rosemary, can be quite overpowering when overused. I recommend at least 2 hours of refrigeration but overnight is also great. The BEST Smoked Pork Butt (BBQ Master Recipe) - Fifteen Spatulas 21 Best Pulled Pork Injection Recipe Pork Injection Marinade 10 min Pound pork butt, apple cider, apple cider vinegar, maple syrup, pork rub 4.0226 Competition Barbecue Pork Shoulder Recipe 10 hr Boston pork butt, apple juice, brown sugar, barbecue sauce, cider vinegar No reviews Apple Injected Smoked Pork 8 hr 10 min Smoked Pork Shoulder Injection Recipes | Amazing Hamburger Notice: This page contains ads and links that earn commissions for TVWB. Your email address will not be published. Leftover pork butt can be vacuum-packed in FoodSaver bags and frozen. And it is the only way to get fats, herbs, spices and other large molecules deep into meat. Whats more, you can decide at the last minute whether you want to inject the meat. Make sure you mix and store your injection solution in a nonreactive container The solution you prepare need not be overly complicated. Learn more. This membranealso called the peritoneumwill toughen up and shrink as it cooks, so the finished ribs will be harder to chew. A Pork Butt Recipe Secret: The Rub Down Injecting the ribs shouldnt do any harm, which is why we recommend trying it out if youre interested. The ideal temp is between 200 and 210 degrees F. If it's low, keep smoking until it's up to the correct heat. So easy! The injector itself comes with a pistol-grip handle and a ratchet plunger designed to shoot even thick liquids deep into the meat. It is merely a syringe, often available at a decent price. 2023 Barbecue! Score the skin on the leg of pork in a 1 inch diamond pattern. 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. 1. Mix the wine and seasonings with 2 tablespoons of olive oil and inject it evenly into the pork loin before cooking. Fire up the grill! Its probe-tender, the bark is beautiful, and you are ready to slice and admire your work but there is one more crucial step. Place one pork butt on two large sheets of wide, heavy-duty aluminum foil. If you are using a needle with holes up the shaft, make sure all the holes are in the meat, otherwise, the liquid will end up either in your eyes or on your clothes! Tried this yesterday on a turkey we deep friedgot rave reviewsI did change it a bitlet the bird sit for about half an hour out of the fridge and added half a cup of chicken brothused Tony Chacheres creole seasoning.Injected easily with no clumping/congealingfried up beautifulwill do this recipe againand again. (A quick plunge may send streams of injector sauce squirting in the opposite direction.) Rotisserie Leg of Pork Roast with Injection Brine and Herb Rub Tie the leaves with kitchen twine, so the packet stays together. Inject the meat every inch in a checker board pattern across the entire pork loin. If you want leftovers, throw on an extra one. Stir together the pork shoulder brine and let the pork soak in it for 12 to 24 hours. Butter and Garlic The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Step 1 In a large stockpot, combine the apple juice and vinegar over medium heat. Stirring continuously, pour in the sugar, salt, and monosodium glutamate. Smoking-Meat.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. In a small bowl, prepare the Cajun spice rub. Pepperpot is a Guyanese dish of braised meat flavored with casareep (a spiced syrup made from cassava). However, there is always a chance that the meat will dry out; this is especially true for novice backyard cooks. This sweet-and-sour pork tenderloin is quick enough for weeknights but fancy enough for company. You may want to consider if you require such an advanced piece of gear if you dont BBQ frequently or take your smoking seriously. For example, a great pork injection recipe includes: A trick to make sure the solution is mixed well is to combine all the ingredients in a water bottle and shake it up before pouring it into the bowl you will be using to draw it up from. Youll notice that my cooker ran a bit higher than 250F, but everything turned out just fine. Champion Pitmaster Recipe, Shaker Spice Mix, 12 oz. As a rule of thumb, it can take around 1 hour per pound to brine your meat. This is often the case when the ribs come from a big-box store or online retailer. Tip: Since youll need to discard any liquid thats come into contact with raw meat, you might want to divide the injection mixture into separate containers before you start to work. In a separate small bowl, prepare the Cajun injection liquid. As mentioned before, check the temperature in 3-4 spots and average the results. Unless you own a needle with wide openings, avoid coarsely ground spices or similar ingredients that would clog the system. Inject the turkey 3. 3 tablespoons butter, melted. Get BBQ guides, recipes, and our free digital cookbook sent straight to your inbox. A simple smoked dip thats savory, spicy, creamy and delicious. 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. And yes, thats Phil Robertsons cajun spice. 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. 2023 Cond Nast. To prevent the meat from overcooking, open the foil partially to let out some heat. We have put together a step-by-step tutorial that addresses and included some tips and tricks that seasoned pitmasters use to deliver stunning results every time. If you do decide to try it, use apple juice in the injection recipe, and leave the membrane intact to help hold the liquid in place. Pull back the handle of your injector and fill the barrel with air. I have cooked hundreds of pounds of pork using this. I always recommend injecting Beef Brisket just because it will give your meat more flavor and it will help to keep it moist during and after the cooking process.. Make sure the probe is in the meat and not the fat. Or, better yet, very slowly melt the butter over a low flame with the garlic already in the pan. Slice down alongside the money muscle, but leave it attached to the rest of the roast. Injecting Meat to Boost Flavor - Barbecuebible.com Pierce through the electrical tape with your needle the idea is to make a gasket. Meanwhile, submerge hickory chips in water for . Inject some air from your injector into the bottle to pressurize it, this will make it easier to draw up the fluid. 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 You used one half cup of chicken broth as well as the butter or instead of the butter? 1 cup pineapple juice. Afraid of needles? If you are using a smaller needle, you can move it around in the same spot to deliver the solution evenly within that area. More is ok. 3 tablespoons lemon juice. If possible, crush them up with a mortar and pestle before adding to the marinade. An injection thats too salty can ruin the taste of the ribs, especially when combined with an intensely flavored seasoning rub. I use my homemade version in turkey, chicken, & pork and its absolutely divine. Pork Butt Smoke & Spice The Renowned Mr. Brown, Pork Butt Chris Lilly Big Bob Gibson Championship Injection. Clean the tip with a bent paper clip and run hot water through it. 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!). That way, you can use just as much as you need, saving the rest for later. These smoky bacon-wrapped jalapeno poppers are super easy to make and a great appetizer to serve for any occasion. If you watch a lot of TV shows like BBQ Pitmasters, you could be excused for thinking that injecting your meat is an essential part of cooking barbecue. Required fields are marked *. Ingredients for Pork Butt Injection Pork Shoulder Temperature After you've let your pork shoulder sit overnight, you'll want to preheat your smoker. The point requires more time to cook compared to the flat, so it is best to have the point closer to the heat source. This site uses Affiliate Marketing to generate revenues. Use about 1/2 cup wine per 3 pounds of pork. Smoking Brisket. Award Winning Texas Brisket Rub (SECRET RECIPE WITH VIDEO) Some might also include flavorings like Worcestershire sauce, melted butter, garlic, brown sugar, soy sauce, salt, pepper, and herbs. Brining helps, but at 160F, pork tenderloin will be dry, tasteless and definitely not as good as it was 15 degrees earlier. This dry rub recipe will make enough for a 15-pound brisket, and still have additional rub for the future. Easy, healthy recipes your family will love! Place the wood chips in a bowl and cover them with water. Of course, sometimes the butcher will remove the membrane during processing. Combine all ingredients and stir until sugar and salt are dissolved. 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. The Ofargo Marinade Injector is a classic-style syringe. Lets explore this technique and the effect it has on large cuts of meat. MIXING INSTRUCTIONS: Mix 3/4 cup of pork injection with two cups of water. Cook at 225-250F to an internal temperature of 170F. Evenly coat pork shoulder with barbecue rub all over. This layer of caul fat will help to hold the liquid in place, making for a juicier product. Wrap in plastic wrap or place into an airtight container and chill overnight. You can still inject from the top, but you will likely achieve the most effective coverage by injecting from the sides. Continue injecting until the liquid begins leaking from the holes, indicating the meat cannot hold any more. Place meat in the smoker fat side up. Click here for my Homemade Cajun Seasoning recipe. How to Marinate Prime Rib With Injectable Marinade. Place the brisket in the smoker with the fat cap facing up and the point facing the heat source (more important on offset smokers). 21 Pulled Pork Injection Recipe - Selected Recipes There are many barbecue experts that teach classes on how to adapt competition techniques to your backyard cooking. How to Make the Best Competition Pulled Pork - Traeger Its not very salty so you can use plenty. Directions. Do not boil. If you have an injector with a clear body, you will see the fluid filling up the barrel of the syringe. What should I make for dinner tonight? It will NOT pass through the needle I pass on this one. Inject 1 ounce about every 2 inches. Keep the needle moving - you want to place liquid in as many small areas throughout the meat as possible, and not in one long streak. Youve been slavingaway for hours, and its finally time to slice before finally tucking into that delicious brisket. To make the injection: In a medium bowl, whisk together apple juice, brown sugar, vinegar, water, Worcestershire sauce, and salt. Apply the yellow mustard to the outside in a thin layer. Cook at 225-250F. To revisit this recipe, visit My Account, then View saved recipes. Be sure on thicker cuts of meat (as in pork shoulder and pork loins) to reach the centre of the meat Make sure you have a container for your solution on hand as well as a tray to sit your meat in while you are injecting it. Pull the handle of the injector towards you so the injection is inhaled inside. Repeat the process until the entire pork butt has been injected in 1 increments left to right, top to bottom in a grid pattern. Make sure they reach 145F and call them done. What are your favorate dishes to inject? Add a little spiced smokiness to your barbecued pork butt with this smoke and spice pork injection marinade, and enjoy the fruits of your labor! Check out Chris Lillys Six Time World Championship. I left the false cap intact and tied the butts, as shown in the third photo. Open the top vent fully and leave it that way throughout the entire cook. Remove mixture from heat, stir in butter, and let the marinade cool for completely before using. Recipes - TheOnlineGrill.com When you had plenty of time to spare you would fire up some charcoal and sear steaks over the blazing heat. I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible. This smoke and spice pork injection rub does not require the use of herbs as it contains powdered spices for its flavor base. The shortlist includes broth or stock, melted butter, cognac or whiskey, hot sauce or Worcestershire sauce, fish sauce or soy sauce, or a combination of these ingredients. It makes zero, Charcoal is charcoal, right? Should I Leave The Membrane Intact When Injecting Ribs. Mix garlic and mustard together in a small bowl; spread over the top of the pork butt. I appreciate any purchase you make in support of the work I do. Include other spices, such as onion powder, thyme, sage or very finely chopped rosemary. Terms & Policies | Privacy Policy Taste and adjust the salt or cayenne, if needed. Inject butter into the meat about every 2 inches or so. It reheats well and is ideal for making several days ahead. Injecting your meat, on the other hand, can be done in a matter of minutes and will deliver the moisture and flavor straight to the heart of your cut of meat. 1 tablespoon garlic powder. So what should you inject with your injector? Add other marinade ingredients and stir to dissolve. All rights reserved. Restraint must be exercised and so limit the whiskey/bourbon or whatever distillate to 1 1/2 Tablespoons for an entire butt weighing 8 - 10 pounds. Refrigerate Refrigerate the meat for at least 2 hours but overnight is better. Cover and refrigerate for at least 8 hours and up to 24 hours. Slowly depress the plunger while pulling the needle out to deposit the solution inside the meat. I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible. Smoked Pork Butt Recipe - Kosmos Q BBQ Products & Supplies Orange and apple juice also pair well with grain mustard; use 1 tablespoon per cup of juice. I used a few pieces of cherry wood which worked great but other woods such as oak, pecan, apple, hickory, etc. An hour before placing on the grill, pull butt out and allow to sit at room temperature. The tank holds a gallon of injection solution. That way, you control the salt content. 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. Yes, I make it myself. With the pork butts trimmed and ready to go, its time to prepare a batch of SYD pork butt injection. of sugar 1 tbs. 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. If preparing ahead of time, store marinade in an airtight container in the refrigerator for up to 5 days. Injection Recipe - Whiskey? | The Virtual Weber Bulletin Board Continue cooking until tender to 195F internal temp. Use low-sodium broth when assembling injection sauces. Or you have heard how convenient they are and are thinking about buying one yourself. I did very little trimming on these butts, as most of the fat cap was missing. Amazon.com : Pork Injection & Brine, Heath Riles Meat Injector, . Trim excess fat from the pork butt. Pick your favorite type of wine, be it red or white, dry or sweet. 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Once all ingredients have dissolved, transfer marinade to a small mixing bowl. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Perfect Pulled Pork Brine Recipe - Grill Master University - Cave Tools Gas vs Charcoal Grills Which is right for you? Dont worry, its not going to take seven years at medical school. Add beef base and stir into warm water. A perfect example is our turkey injection recipe which combines butter, chicken broth, hot sauce, lemon juice, salt and garlic and onion powder. Combine rub ingredients; pat all over pork butt. Add 1 or 2 tablespoons of minced garlic and let the mixture sit for awhile for the flavors to meld. Did you know? Inject the pork roast and slowly release the marinade. Instructions Trim the butt to isolate the money muscle (opposite side from the blade bone). Preheat oven to 225 degrees. Rub the pulled pork seasoning all over the meat, saving just a little of the dry rub for later. Score and injection brine the pork Stir the brine ingredients in a measuring cup until the salt and sugar dissolve. Mix your brine and place it and your pork into a large freezer bag overnight. cup brown sugar. Rub the outside of the pork butt with yellow mustard then completely coat the butt with dry rub seasoning. Copyright 2023 BBQ Host. Trim the excess fat and silver skin from the outside of the money muscle. If the membrane is already gone, dont fret. Add a little smoke flavor or whatever you like! The benefits of injecting are most significant when smoking large, bland, or naturally dry cuts of meat. Keep in mind that pork tends to be a saltier type of meat by itself. When the smoker is ready, place the pork tenderloins on the grate to cook. I used 6 small chunks measuring 2 x 2 x 2 and buried them in the unlit charcoal. 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. Smoked Spare Ribs 4-1-1 With Butter Inside Ribs, however, have a smaller cross section, meaning there isnt a lot of space between the surface and the center. When the pork butt reaches 155 degrees, it will start undergoing evaporative cooling. Love making injection sauces, so yummy!! When aesthetics matter, use light-colored injector sauces with lighter-colored meats and dark injection saucesi.e., sauces that contain Worcestershire sauce, molasses, coffee, etc.with darker meats. Butcher BBQ Original Pork Injection Marinade - Amazon.com added with the butteri melted the butter added seasoningsadded low sodium chicken broth. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Place one of the pork butts fat side down in a baking dish or food service pan. Use 1/4 cup of jelly per 3 pounds of meat. There is no need to turn the meat during cooking. These lean, delicious cuts cook up quick in the smoker and they can even handle being cooked a little higher if you want to get them done faster.. cant beat a deal like that. As a rule, we recommend taking the membrane off the rib rack before smoking. SmokedBBQSource is supported by its readers. Dont forget to turn the cut of meat around and inject from both sides. That's the way I do it at home, too. You shouldnt let these horror stories put you off though. This Grilled London broil is marinated in flavorful ingredients, then grilled to perfection. Note: Some so-called barbecue afficianodos online recommend you cook lean pork such as tenderloins and loin to 160F. Dont go thinkin this is a low sodium injection, by the way. 2 tablespoons soy sauce. 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. If you want to experiment with rib injection to see whether it makes any difference, feel free to do so. The versatility of wine means there is a pork injection option for almost any palette. Tip the bottle upside down and draw the fluid into your injector. 1 tablespoon Worcestershire sauce. Add a little Bourbon and maple syrup and now you have a great turkey brine. . Fill the charcoal chamber to the top with unlit Kingsford Charcoal Briquets. Thats true especially if youve already used a marinade. Save my name, email, and website in this browser for the next time I comment. Simmer all injection marinade ingredients, except butter, over medium heat for 3-4 minutes, stirring often. Depress the plunger slowly, moving the injector from side to side to make sure that the mixture is evenly distributed.