Remove mixture from heat, stir in butter, and let the marinade cool completely before using. For example, a needle with holes up the shaft is made for thinner injection solutions such as marinades. Your email address will not be published. 8+. Withdraw the needle gradually. 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. Season and roast the pork. You get four different injection needles to handle a variety of cuts and types of marinade solutions. 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. Heat until the mixture achieves a pourable consistency. Repeat after each washing. #2 Whiskey, like rosemary, can be quite overpowering when overused. So a whole pork tenderloin, for instance, will need to sit in the fridge for around 12 hrs while brining. The next time you fire up the smoker, you can tailor your method according to your new findings. Forget those store bought meat injections, try this smoke and spice pork injection instead. This step isnt required, but it will help to prevent the injection from shooting out in unexpected directions. If you maintain 225F you can expect the tenderloins to take about 2 hours to reach 145F in the thickest part. Note: Some so-called barbecue afficianodos online recommend you cook lean pork such as tenderloins and loin to 160F. Trim excess fat from the pork butt. With the pork butts trimmed and ready to go, its time to prepare a batch of SYD pork butt injection. The ideal temp is between 200 and 210 degrees F. If it's low, keep smoking until it's up to the correct heat. Mix the wine and seasonings with 2 tablespoons of olive oil and inject it evenly into the pork loin before cooking. Meat Church Hog Injection has a lot of the same ingredients as that other commercial injection. If using boneless butts, tie with kitchen twine after trimming to keep the meat in a compact shape. For this pulled pork brine recipe, combine all of the brine ingredients together in a large bowl. To use an injector, fully depress the plunger and insert the needle in the injector sauce. #bbq #pulledpork #butcherbbqIn this weeks video I go over injecting a pork butt! Shake in several dashes of hot sauce to your taste. Lubricate the rubber or silicone gasket on the end of the plunger with a little vegetable oil before using. For a touch of sweetness add fruit juice or molasses or honey. Step 1: Take a large bowl and pour the spice ingredients- kosher salt, black pepper, salt, sugar, chipotle pepper powder, garlic powder, onion powder. These cuts usually weigh in at about 16-18 ounces each and you should be able to feed 5 people with 2 pork tenderloins. Inject in even intervals on the top and sides of the loin, sticking the injector in at different depths to hit as much of the meat as possible. Your email address will not be published. I dont like wearing whatever Im injecting. will also work just fine. There is no greater accomplishment than slicing a juicy, perfectly cooked brisket after 12 hours tending to your smoker. Notice: This page contains ads and links that earn commissions for TVWB. Then I liberally coated all sides of each one with my Texas style rub. Cover and refrigerate until ready to use. Butter Injected Smoked Pork Tenderloin - Learn to 1 week ago smoking-meat.com Show details . Repeat the process until the entire pork butt has been injected in 1 increments left to right, top to bottom in a grid pattern. Teams want to create a flavor explosion in the judges mouth that will earn the highest score possible. This type of needle will disperse the liquid evenly throughout the meat. Open the top vent fully and leave it that way throughout the entire cook. Lets explore this technique and the effect it has on large cuts of meat. At 275-300F, you should be able to get them done in about an hour. Dont let that deter you from the benefits of injecting. 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And it is the only way to get fats, herbs, spices and other large molecules deep into meat. Return the foiled butts to the WSM and cook at 225-250F until the internal temperature measures 195F. 12 teaspoon salt. Add 1 or 2 tablespoons of minced garlic and let the mixture sit for awhile for the flavors to meld. Use a seasoning injector to inject the pork butt evenly with as much of the injection liquid as the butt will hold. Marinating, while it has its place, of course, will only deliver the flavor a couple of millimeters deep at best. Not really, but it can be fun to experiment with various techniques. Wrap in plastic wrap or place into an airtight container and chill overnight. 1. Use them for injecting broth, melted butter, and/or other liquid seasonings. An injection thats too salty can ruin the taste of the ribs, especially when combined with an intensely flavored seasoning rub. The versatility of wine means there is a pork injection option for almost any palette. 4 cups fresh orange juice (about 8 oranges) 4 cups fresh lime juice (about 10 limes) 1 (15- to 18-lb.) First I placedthe tenderloins into a foil pan. So easy! Store in an airtight container and shake directly onto the brisket with your hand. You can do this by mixing apple juice with diced tomatoes, chili powder, cumin, and apple juice. 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. I have cooked hundreds of pounds of pork using this. Stirring continuously, pour in the sugar, salt, and monosodium glutamate. Simmer all injection marinade ingredients, except butter, over medium heat for 3-4 minutes, stirring often. As mentioned before, check the temperature in 3-4 spots and average the results. This might just be the number one question that we ask ourselves almost daily over here. Foil the water pan before use for easy cleanup, but leave it empty. Meanwhile, place sauce ingredients into a saucepan. I guarantee that when you take Harrys class youll learn a lot, youll be entertained, and youll eat really well, too! If your smoker uses a water pan, fill it up. It adds the perfect balance of ingredients to make sure your pork shoulder or pork butt Ingredients Ingredient 209 Show detail Preview View more I love putting a sear on any meat I am cooking on the Hasty Bake.. its such an easy thing to do since you simply raise the charcoal pan and remove the heat deflector. of sugar 1 tbs. Rub the sea salt into the pork and wrap it in banana leaves. 1 cup pineapple juice. Smoking at the correct temperature gives the pork the best texture and the best flavor. You may want to consider if you require such an advanced piece of gear if you dont BBQ frequently or take your smoking seriously. I recommend spending some time removing some of the tough skin and/or fat on the outside of these using a very sharp knife. Place meat in the smoker fat side up. By contrast, marinades typically need to be applied a few hours beforehandsometimes more, depending on the cut. Remove the butts from the cooker. Save my name, email, and website in this browser for the next time I comment. 1 tablespoon Worcestershire sauce. This way, you can control the ingredients, and mix and match them to suit your palate. You can find an injector for really cheap. I used the Hasty Bake Legacy for these smoked pork tenderloins which does not utilize a water pan. Make sure to mix the rub well as you go, to avoid the fine ingredients and the black pepper separating. Put in a smoker preheated to 270 F. You could also use an oven but would not get a smoke taste. Next day set the pork loin out and let it come to room temperature (it will cook more evenly) and inject it with all of the Butcher BBQ Pork Injection it will hold. Stir until the seasonings are completely. I divide the total amount of injection made by the recipe and allow half to each butt. Injecting, or enhancing as food processors call it, is a sure fire way to get the flavor and juiciness down deep. Around the 8 hour mark, carefully remove the boston butt from the smoker and check the internal temperature with a meat thermometer. A needle with a single, thicker opening is suited to recipes that may have chunks of garlic or ground up spices in it. It will save your hands if you have a lot to do. If you are using a fruit jelly, warm it in a microwave first and thin it with water, juice or wine. of kosher salt 1 tbs. Sprinkle onion over the pork. Use 1/4 cup of jelly per 3 pounds of meat. I tried my hand at a fancy tie job here, but you can learn a simple tying technique by watching the How To Tie A Roast video. Add the brown sugar, paprika, onion powder, and garlic powder into a bowl and mix to combine. The needles that are included cater to the different cuts of meat and solutions you may be using. Basic Pork Shoulder Injection Recipe Ingredients 3 cups of water 1 cup of apple juice 2 tbs. Make sure they reach 145F and call them done. 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!). When you had plenty of time to spare you would fire up some charcoal and sear steaks over the blazing heat. Unwrap pork butt and center on rack fat side up. 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. eHow may earn compensation through affiliate links in this story. Can I use this creole butter injection method on skin less chicken brearts? However, you certainly dont have to have that same brand. Tie the leaves with kitchen twine, so the packet stays together. You may want to wear something over your clothes, as it can get messy! Rubs and glazes will merely sit on the surface of the meat. Think weve missed something or want to share your favorite injection recipe? 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. Preheat oven to 300F. SmokedBBQSource is supported by its readers. BarbecueBible.com receives commissions made through links to Amazon and other vendors through the blog and store pages. Thats a lot of time, and space in the fridge, to sacrifice. Once you mix the ingredients for your injector sauce, place it in a deep slender vessel to facilitate drawing the liquid into syringe. If using a custom seasoning, combine all of the ingredients in a bowl and mix well. Heat water in a small saucepan to medium heat. Place the pork butt on top, and hit it with another rub-rib candy-brown sugar combo. Cook to an internal temperature of 155 F or higher. 13 cup maple syrup. Rest Rest the finished pork under tented foil for a few minutes before slicing. Inject in 1 increments in a row across the butt, inserting the needle at an angle deep into the meat. 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. 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. Any recipe that calls for a cup of Monosodium Glutamate (MSG) is beyond the pale! But you would be missing out on an opportunity to enhance the flavor and texture of your barbecue. Add all ingredients to a medium bowl. 3. The kit includes four needles and three brushes for cleaning, so it really has everything you need in one set. Set the 3 bottom vents to 100% open. 3 cups water. During this time the butter inside the meat hardens. After that, you should allow it to sit for a few hours. Make sure they reach 145 degrees F before calling them done. Once the pork butts reach 195F, remove them from the smoker. 1 cups olive oil, divided. One of the coolest injectors Ive used is the SpitJack Magnum Meat Injector Gun, sold by the folks who developed the SpitJack whole hog rotisserie. 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. 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! When buying a meat injector, look for something easy to use, that fits comfortably in your hand, and can handle the volume you need. For ribs, apple juice and vinegar are popular additions. DO I NEED TO LET THE TURKEY GET TO ROOM TEMP BEFORE I INJECT IT. Can penetrate meat up to a depth of 5.5 inches. Many injection recipes use stock or broth as their base ingredient. 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. Using an injection syringe, inject the pork at 1-inch intervals, using the entire injection solution. Remove pork from the brine, rinse and pat dry with paper towels and discard brine. 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. Remember to follow safety standards by cooking pork to 145 degrees. Meat Injection Recipes 671,310 Recipes. Im all about some moist & mouth watering meat. Add a little Bourbon and maple syrup and now you have a great turkey brine. Once all ingredients have dissolved, transfer marinade to a small mixing bowl. Inject 1 ounce about every 2 inches. You can also add other flavor combinations to the wine. 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 Repeat the process with the second pork butt. Apply yellow mustard and rub to all sides and refrigerate overnight. You can then inject the meat in three or four spots. At this point, you can add the seasoning rub and prepare the ribs according to your chosen recipe. Smoking Brisket. As the barbecue pros know, injecting is the most efficient way to add flavor and moisture to smoked, barbecued, or grilled meats. Apply brown sugar and pork marinade, wrap in foil. Pass through a sive to strain out the big stuff.. And same here ive never been able to inject melted butter without it hardening. To minimize the number of holes you put in the meat, angle the needle in two or three directions using the same entry hole. However, you will need a good one. Pork Shoulder Ingredients: 2 pork shoulders, about 7.5 lbs each 1 bottle of Tony Chachere's Roasted Garlic and Herb injection 1 can of Tony Chachere's Creole seasoning Pink butcher paper A clean, empty cooler or a Cambro Buns, BBQ sauce and cole slaw (to make sandwiches after the experiment) Score and injection brine the pork Stir the brine ingredients in a measuring cup until the salt and sugar dissolve. Youve been slavingaway for hours, and its finally time to slice before finally tucking into that delicious brisket. The point requires more time to cook compared to the flat, so it is best to have the point closer to the heat source. Prepare turkey by removing neck and giblets from cavity, then patting dry with paper towels. Bring to a boil and immediately remove from heat. Ive attended Harrys hands-on class and I highly recommend it. Glaze each pork butt with sauce mixture, then cover each with food safe plastic wrap and double layer with foil. If you are doing a lot of injecting, then you want something with a pump action, versus the regular syringe style. 8. Here are some additional tips for injecting: In the meantime, here is one of my favorite injection sauces. Trim excess fat and any unsightly bits, but do not completely remove the fat cap and false cap. Season the entire pork butt with Killer Hogs Hot Rub so that no mustard is visible. Then once it hits 160 I wrap in aluminum foil and return to the smoker. Pork injection 3/4 cup apple juice 1/2 cup water 1/2 cup sugar 1/4 cup salt 2 tablespoons Worcestershire----- . 1 tablespoon dry mustard. Once the brine is complete, place the pork butt in a food-safe storage container and pour the brine inside. Made in the USA high quality, sturdy construction. A loin is among the general four cuts of pork and stands apart from the shoulder, sides and leg. plus weekly recipes and tips straight from Steven Raichlen! Made from high-grade stainless steel. Apply a heavy sprinkling of rub to all sides of the meat. Smoke the butt for about 8 hours. 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! You can also subscribe without commenting. Here are a couple of tips for what to inject. Directions. Learn how your comment data is processed. Heres a basic rib injection recipe that you can tailor to suit your taste. In a separate small bowl, prepare the Cajun injection liquid. Save my name, email, and website in this browser for the next time I comment. The Best Meat Injection Recipes on Yummly | Kung Pao Chicken, Summertime Charcuterie Board, Carnitasspiced Pork Meat . But there are many others. M Michael Plunkett TVWBB Fan Feb 1, 2007 #3 Hi Jim, I'd be careful using Jack in your injection. Bury the wood chunks in the unlit charcoal. Inject 1 ounce about every 2 inches. Please, in the name ofeverything that is good and lovely, do not, I repeat, do not, cook these to 160F. Basically, the meat will start sweating to the point where the internal temperature will no longer rise. 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. So I rubbed the lumps of seasoning and butter into the skin. Be careful not to bring it to a boil or simmer. A simple smoked dip thats savory, spicy, creamy and delicious. I should have waited until the turkey came to room temp to inject.. Plus doubling the seasoning was a disaster. Refrigerate Refrigerate the meat for at least 2 hours but overnight is better. Order the Recipes, Your email address will not be published. 1 bunch cilantro, trimmed. Then, place the meat in a clean aluminum baking pan, place it in the smoker and cook it for 2 1/2 hours. We often brine lean meats like smoked pork tenderloin however, this time I changed it up and injected butter instead and yes, it was something to write home about. Home goods and kitchen specialty stores sell meat injectors -- small, hollow tubes that resemble a syringe and force liquid inside the meat to give it flavor. It makes zero, Charcoal is charcoal, right? Pull the plunger back to fill the syringe with liquid. 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. Copyright 2023 BBQ Host. Fit a rimmed pan with an oven safe rack. Inject the pork roast and slowly release the marinade. If you trim the pork too closely, the meat will turn out dry. Love making injection sauces, so yummy!! 2 tablespoons soy sauce. Inject part of the brine deep into the ham in a row of holes following the leg bone. Once you try this, you'll never go back to dry, bland turkey again, and your guests will be begging for seconds (and thirds! Pour your injecting solution into a plastic water bottle. We recommend pulling the meat at the stall, wrapping it in butcher paper or foil, and returning it to the smoker. Use the same system for injecting as directed in the beef injection. In a large stockpot, combine the apple juice and vinegar over medium heat. Be sure to inject the meat before cooking, as piercing it during cooking will cause juices to escape and dry your pork loin. 23 cup chicken stock. Be sure on thicker cuts of meat (as in pork shoulder and pork loins) to reach the centre of the meat Rub the outside of the pork butt with yellow mustard then completely coat the butt with dry rub seasoning. Using an injection solution, spread delicious flavor throughout a piece of pork before placing on the grill or smoker. This will make for faster injecting and is excellent for those that are doing more than a single, small roast. Trim Trim the silver skin and clumps of fat from the outside of the meat. Use our easy how-to-guide for the selecting and grilling delicious shrimp! An hour before placing on the grill, pull butt out and allow to sit at room temperature.