Inject meat evenly with injection solution. Add beef base and stir into warm water. Start from the side opposite the fat cap. An hour before placing on the grill, pull butt out and allow to sit at room temperature. Wed love to hear your stories. 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. Make your injection liquid 2. 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. (s) spritzed with water You can dial up how much you want to inject in one go (from 1 to 5 mL). Remove pork from the brine, rinse and pat dry with paper towels and discard brine. Taste and adjust the salt or cayenne, if needed. For this pulled pork brine recipe, combine all of the brine ingredients together in a large bowl. 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. Once the pork butts reach 195F, remove them from the smoker. Some might also include flavorings like Worcestershire sauce, melted butter, garlic, brown sugar, soy sauce, salt, pepper, and herbs. 2023 Cond Nast. As a rough guide, you can expect to inject around 2 cups of solution into a 8-12 pound pork butt. How to Marinate Prime Rib With Injectable Marinade. For shame! ). Season Season the pork tenderloins on all sides with Jeff's Texas style rub. Smoking Brisket. Work over a rimmed baking sheet or other container with sides. Last updated Feb 26, 2023. . I recommend spending some time removing some of the tough skin and/or fat on the outside of these using a very sharp knife. For additional flavor, season the meat with additional rub and your favorite barbecue sauce. Pulled Pork Too Salty: Avoiding and Correcting This Mistake, Can You Brine Pork Too Long? When I got finished injecting these, there was butter that had seeped out onto the outside of the pork tenderloins and this worked great as a binder. Heat the needle of your injector and pierce the lid. Mix together 1 tablespoon each of chili powder, Cajun seasoning, garlic powder and ground mustard. Smoking-Meat.com is supported by its readers. 1 teaspoon finely ground black pepper. . Let me know if someone replies to my comment. Pick your favorite type of wine, be it red or white, dry or sweet. Method: Combine injection ingredients; inject pork butt evenly on all sides with injection. 28 Best BBQ Appetizers [Easy Grilling & Smoking Recipes] Smoked Pulled Pork [Barbecue Shredded Pork Butt] Smoked Prime Rib [Barbecue Standing Rib Roast] 34 Best Smoker Recipes [Beef, Ribs, Veg & More!] While the meat is marinating, make the seasoning for the meat. 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 How to Use an Injector To use an injector, fully depress the plunger and insert the needle in the injector sauce. Your email address will not be published. The needle should penetrate about 1 inch beneath the surface. Please, in the name ofeverything that is good and lovely, do not, I repeat, do not, cook these to 160F. Notice: This page contains ads and links that earn commissions for TVWB. (Try it with turkeya whole bird, legs, or turkey breastchicken, or pork.). 1 cup Apple Juice 1 cup Water 1/2 cup Brown Sugar 1/2 cup Salt 1 TBS Soy Sauce 1 TBS Worcestershire Sauce Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). Directions. The marinade ingredients will have broken down the protein fibers in the meat already. MIXING INSTRUCTIONS: Mix 3/4 cup of pork injection with two cups of water. Continue cooking until tender to 195F internal temp. You don't have to worry about oversalting, you . Cook at 225-250F to an internal temperature of 170F. 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. cup salt. You used one half cup of chicken broth as well as the butter or instead of the butter? One of the best classes is taught by my friend Harry Soo of Slap Yo Daddy BBQ in Diamond Bar, California. 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! $15.00 USD. Your objective is to get as much of the injection solution to stay in the meat as possible, but meat is not a sponge and some of the solution will flow back out into the pan. The question of whether or not to inject meat is one of those highly contested subjects on the barbecue circuit. That's the way I do it at home, too. Pull the plunger back to fill the syringe with liquid. The basic recipe works really well with one exception. (w) wrapped in foil. This sweet-and-sour pork tenderloin is quick enough for weeknights but fancy enough for company. It adds the perfect balance of ingredients to make sure your pork shoulder or pork butt Ingredients Ingredient 209 Show detail Preview View more Once the meat is done marinating, pull it out of the fridge and drain the excess liquid out of the dish. Setup your smoker for cooking at about 225F using indirect heat. The meat is very lean and rivals other lean meats such as chicken breast in healthiness. As you work, pull the injector back, again moving very slowly and continuing to depress the plunger the entire time. Heres how the cooker temperatures and vent settings went during my cook. Stir well until the salt and the sugar has dissolved completely. Any solution that collects in the bottom of the pan can be sucked up with the injector and used again. Score and injection brine the pork Stir the brine ingredients in a measuring cup until the salt and sugar dissolve. 2 tablespoon Worcestershire sauce. There is no need to turn the meat during cooking. Make sure the perforations are fully submerged in the sauce.) 1 cup apple juice. Plus, I use it almost every time I make a roasted chicken or pork roast. If youre not cooking in barbecue competitions, you could never inject your meat before smoking and still do just fine. Ingredients for Pork Butt Injection Pork Shoulder Temperature After you've let your pork shoulder sit overnight, you'll want to preheat your smoker. I have cooked hundreds of pounds of pork using this. But you would be missing out on an opportunity to enhance the flavor and texture of your barbecue. The marinade is sucked up through the needle and then pushed back into the meat. Dont let that deter you from the benefits of injecting. Inject Melt 1/4 lb of salted butter and use a meat injector to inject as much butter as possible into each tenderloin. And yes, thats Phil Robertsons cajun spice. If using boneless butts, tie with kitchen twine after trimming to keep the meat in a compact shape. 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. The point requires more time to cook compared to the flat, so it is best to have the point closer to the heat source. 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. Inject 1 ounce about every 2 inches. 10. Add 1 or 2 tablespoons of minced garlic and let the mixture sit for awhile for the flavors to meld. Fit a rimmed pan with an oven safe rack. While they add flavor, marinades penetrate only a few millimeters into the meat. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Subscribe today to get tips, recipes and meat smoking ideas in your inbox, 2023 Learn to Smoke Meat with Jeff Phillips | Privacy Policy. Do not boil. In a separate small bowl, prepare the Cajun injection liquid. You can inject our pre-made mix or brine with it no matter how you use it, your pork will be full of flavor to . This is an expensive purchase. Amazon.com carries several good injectors. Most of these recipes are quick and easy ones made especially for busy weeknights. A loin is among the general four cuts of pork and stands apart from the shoulder, sides and leg. The injector itself comes with a pistol-grip handle and a ratchet plunger designed to shoot even thick liquids deep into the meat. Add a little smoke flavor or whatever you like! Trim the excess fat and silver skin from the outside of the money muscle. To make the injection: In a medium bowl, whisk together apple juice, brown sugar, vinegar, water, Worcestershire sauce, and salt. You can adjust the measurement amounts to your liking. Slice down alongside the money muscle, but leave it attached to the rest of the roast. Pat pork dry with paper towels. The tank holds a gallon of injection solution. Whisk together until everything is well-blended. To sear: When they reach an internal temperature of about 135F in the thickest part, place them over high heat and let them brown to your liking on all sides. Season the entire pork butt with Killer Hogs Hot Rub so that no mustard is visible. That way, you can use just as much as you need, saving the rest for later. posted by Crystal on November 19, 2013 20 Comments , oh that looks delicious! Probably about 3-4 cooks. Or, better yet, very slowly melt the butter over a low flame with the garlic already in the pan. 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. Instructions. Pork injection 3/4 cup apple juice 1/2 cup water 1/2 cup sugar 1/4 cup salt 2 tablespoons Worcestershire----- . Do not save any injection marinade that has come into contact with raw meat. It reheats well and is ideal for making several days ahead. Marinating, while it has its place, of course, will only deliver the flavor a couple of millimeters deep at best. I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible. Dont let fear of something that no longer exists stop you from enjoying these at their prime finish temperature. 3 cups water. You get four different oversize needles (large, small, slanted, multi-hole), plus a handy carrying case. Repeat the process with the second pork butt and a second batch of injection solution. Editor's note: Use this injection to make Myron Mixon's Pork Shoulder . M Michael Plunkett TVWBB Fan Feb 1, 2007 #3 Hi Jim, I'd be careful using Jack in your injection. Of course, it costs around $160, so this is really for those who make money on barbecue. Start by pre-heating your smoker to 300 degrees Fahrenheit. Trim excess fat and any unsightly bits, but do not completely remove the fat cap and false cap. 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! Ive attended Harrys hands-on class and I highly recommend it. Whether it is deciding which grill or smoker to buy or how to get that perfect steak, this is why this site exists. Transfer trimmed brisket to shallow cooking pan. This step isnt required, but it will help to prevent the injection from shooting out in unexpected directions. And it is the only way to get fats, herbs, spices and other large molecules deep into meat. 21 Pulled Pork Injection Recipe Pork Injection Marinade 10 min Pound pork butt, apple cider, apple cider vinegar, maple syrup, pork rub 4.0225 Basic Pork Injection Marinade 10 min Apple cider vinegar, apple juice, worcestershire sauce, spice rub, butter 4.447 Competition Barbecue Pork Shoulder Recipe 10 hr Repeat every few days. Cook on Low, turning the butt a few times, until the meat falls apart easily when pulled with a fork, 6 to 8 hours. Check out Chris Lillys Six Time World Championship. You can then inject the meat in three or four spots. , Pingback: Herb Roasted Turkey - Mrs Happy Homemaker. Repeat the process throughout. If possible, crush them up with a mortar and pestle before adding to the marinade. You can order the MASTER FORMULAS which allow you to make Jeffs rubs and barbecue sauce at home using your own ingredients! This is where everything is up for debate. added with the butteri melted the butter added seasoningsadded low sodium chicken broth. Season and cook the turkey The Best Turkey injection Recipe Why you should inject turkey Injecting a flavored liquid helps prevent the turkey from drying out. Dip the hose end into a container with your marinade, and the trigger mechanism pumps the solution into the meat on both strokes. 1 cups olive oil, divided. 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!). However, you will need a good one. Bury the wood chunks in the unlit charcoal. Amazon.com carries several good injectors. 2023 Barbecue! So a whole pork tenderloin, for instance, will need to sit in the fridge for around 12 hrs while brining. This site uses Affiliate Marketing to generate revenues. Inject the brine into the pork, poking through the scores in the skin every couple of inches. In this fiery Indian classic, chunks of pork shoulder and succulent pork belly are cooked until tender in a tangy, spicy chile-vinegar sauce. 2 tablespoons soy sauce. Injecting, however, delivers flavor to the center of the food in seconds with the push of a plunger. Trim excess fat from the pork butt. This video is part 1 of a 2 part series and it is a simple pulled pork recip. Many meat processors routinely inject meats like turkey, chicken, and pork at the factory. 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. With that said, if you want to cook like the pros, it helps to have the best gear. To use an injector, fully depress the plunger and insert the needle in the injector sauce. When the cooker reaches about 225F, set the 3 bottom vents to 25% open so the cooker settles in at 225-250F measured at the lid. This is often the case when the ribs come from a big-box store or online retailer. 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. Increase proportionally as necessary. Score the skin on the leg of pork in a 1 inch diamond pattern. Mix them well. See? Add a different dimension to fruit flavors by stirring in 1 or 2 tablespoons of brown sugar; just be sure the sugar dissolves before injecting it into the pork. 12 teaspoon salt. Substitute papain (papaya) powder for the MSG. Inject some air from your injector into the bottle to pressurize it, this will make it easier to draw up the fluid. This dry rub recipe will make enough for a 15-pound brisket, and still have additional rub for the future. As a rule of thumb, it can take around 1 hour per pound to brine your meat. Dip the needle into the solution while steadily drawing the syringe plunger back up towards you. Making the Butter Injection. Easy on the hands, it will allow you to inject at lightning speed. Unless you own a needle with wide openings, avoid coarsely ground spices or similar ingredients that would clog the system. 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. Refrigerate Refrigerate the meat for at least 2 hours but overnight is better. 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. 1. Gas vs Charcoal Grills Which is right for you? 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. Open foil, let rest for 30 minutes or until 170F internal temp before pulling the meat. You should be able to visibly see the meat puffing up as the liquid is delivered. Apply yellow mustard and rub to all sides and refrigerate overnight. 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. The bag . Once you know what needle you need to use, you can swap the needle by unscrewing it at the base of the barrel. Meat Injection Recipes 671,310 Recipes. Turkey Salted Butter Coarse Black Pepper Lemon Juice Garlic Powder Fresh Parsley (2 stems, then a handful finely chopped) Sweet BBQ Rub (I'm using a Maple Bacon Rub) Large Onions. As an Amazon Associate I earn from qualifying purchases. 3 tablespoons lemon juice. I believe food should be delicious and healthy eating doesn't have to be complicated! plus weekly recipes and tips straight from Steven Raichlen! With an injecting syringe, inject the marinade every inch of both sides of the roast. Preheat oven to 225 degrees. (A quick plunge may send streams of injector sauce squirting in the opposite direction.) A Seasoned Guide To Brining. Pump up the pressure and start injecting. Fire up the grill! Not really, but it can be fun to experiment with various techniques. Below I have listed three models that are different in design. When youre using a rib injection, however, its a good idea to leave the membrane where it is. Remove mixture from heat, stir in butter, and let the marinade cool for completely before using. Still, make sure that your marinade is near water-thin. (The dishwasher may craze the syringe and dull the needle.) Wipe out the pan and place pork fat side up - making sure that there is some air flow on all sides of the pork for even cooking in the oven. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Amazon Associates Disclaimer: As an Amazon Associate I earn from qualifying purchases. 1. The benefits of injecting are most significant when smoking large, bland, or naturally dry cuts of meat. Step 2 When the pork butts reach 170F, the meat is ready to handle. You can find an injector for really cheap. Butter and Garlic Place one of the pork butts fat side down in a baking dish or food service pan. cup brown sugar. Brining helps, but at 160F, pork tenderloin will be dry, tasteless and definitely not as good as it was 15 degrees earlier. A Pork Butt Recipe Secret: The Rub Down Slowly depress the plunger while pulling the needle out to deposit the solution inside the meat. Be sure to inject the meat before cooking, as piercing it during cooking will cause juices to escape and dry your pork loin. I appreciate any purchase you make in support of the work I do. I used a few pieces of cherry wood which worked great but other woods such as oak, pecan, apple, hickory, etc. Once the brine is complete, place the pork butt in a food-safe storage container and pour the brine inside. Place the brisket in the smoker with the fat cap facing up and the point facing the heat source (more important on offset smokers). Thats perfectly normal. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Once you try this, you'll never go back to dry, bland turkey again, and your guests will be begging for seconds (and thirds! Then once it hits 160 I wrap in aluminum foil and return to the smoker. Light 20-40 briquettes using a Weber chimney starter and spread them over the unlit briquettes. Like so many other related issues, the decision comes down to a matter of personal preference. Other options are to split 1/2 the water with different fruit juices, cola, or vegetable broth. I have an injector but have never used it. An injection can promote flavor and juiciness, but its not a crucial step when it comes to smoking ribs. Dont worry if you have a little spillage. After 2 1/2 hours, remove the pan from the smoker, cover it with aluminum foil and put it back into the smoker. Ingredients. Can I use this creole butter injection method on skin less chicken brearts? Orange and apple juice also pair well with grain mustard; use 1 tablespoon per cup of juice. Make the butter injection right before you pull the ribs out of the fridge.