Let's Talk BBQ
Recipes => Recipes => Rubs, mops, sauces, GRAVYS and marinades => Topic started by: deestafford on June 14, 2013, 07:51:20 AM
-
What are your favorite recipes for homemade injection mixtures for Boston Butt? Dee
-
Just apple juice (or a thin cider) for me.
-
I have had good luck with Kerns Peach or Apricot nectar.........hard to beat Tims recipe in his trophy winning pulled pork post........
-
If I inject pork butts I use Butchers BBQ pork injection
-
Dee - I have a recipe that I use with my rub, but it would work with anybody's rub:
8oz. Apple Juice
2-3tbs Soy Sauce ( to taste )
2-4tbs of the rub that you are putting on the outside of the butt. ( Depending on salt content of the rub )
Put these ingredients in a small stew pot and heat only enough to dissolve the rub ingredients. Then, chill this liquid and strain out the solids so that you can inject without plugging your needle.
The resultant liquid should taste like a au jus from the meat, plus a little taste of the rub.
T
-
Chris Lilly's pork injection is great for a homemade injection. This will do one pork shoulder.
3/4 cup apple juice
1/2 cup water
1/2 cup white sugar
1/4 cup salt
2 TBL Worcestershire sauce
I also add about two TBL of my favorite rub to this great recipe.
-
Thank y'all. I appreciate your help. Dee
-
That apricot nectar sounds like a great idea. And so does the peach.
Ed
-
Is there anything else rather than butt the nectar will be good injected in? Dee
-
I never injected butts until I used this recipe on my last one and it was good. I got this recipe somewhere so it is not mine, but it made the best butt that I have done to date.
• 2 cups Peach Nectar
• 1/2 cup light brown sugar
• 1/4 cup kosher salt
• 1/4 cup Butcher BBQ Phosphate
• 2 teaspoons Worcestershire
• 1 teaspoon dry mustard
Instructions
1. Mix all ingredients thoroughly by whisking in a bowl.
2. Set aside in fridge for a minimum 4 hours or overnight prior to injecting pork.
3. Inject 8-10 ounces of injection into each pork butt.
4. Be sure to inject every square inch of the butt.
5. When complete generously season the pork butt with BBQ rub and set aside for a minimum
4 hours or overnight in a fridge.
Notes
Do not use a blender to mix the injection as it will overactivate the phosphates.
-
Cookie, What is/are Butcher BBQ Phosphates? A special brand of sauce? What can be substituted for it? Dee
-
I usually do not inject butts, I prefer just the natural taste and the butt has plenty of fat to keep it moist. I usually wrap to get it thru the stall and will add some liquid then. Smokin Don
-
I like to use tendarub. That way it will cook from the inside out. ;)
-
Dee: The Butchers Phosphate can be searched on Google and there are several places selling phosphates. It is in powder form and I do not think there is any substitute. From what I can read about, it helps the meat retain moisture better, and it is not harmful to you. I think some of those who compete in BBQ use it to attempt to get any edge they can. I only cooked one butt with it and it was good, but did not have another one cooked at the same time for a comparison.
-
The three most popular pork butt injections are the following:
http://www.kosmosq.com/Kosmo_s_Q_Pork_Injection_p/pork-injection.htm
http://www.butcherbbq.com/#!injections/productsstackergallery4g0=2
http://www.theingredientstore.com/
I have all of them and do use them in competition cooking.