Smokin-It User Forum!
Recipes => Brines, Marinades & Injections => Topic started by: SuperDave on May 23, 2015, 06:33:07 PM
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1 cup apple juice
1/4 cup apple cider
1/2 cup sugar
2 Tbsp kosher salt
2 Tbsp Worcestershire
1 Tbsp rub
1 Tsp garlic powder
Simmer until well dissolved. Fully cool and inject with 1/2 oz. / pound.
If you want to add any other aromatics or herbs, simply strain before injection.
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Hey Dave, can this be used on a Boston Butt roast?
Thanks,
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Yes sir!
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Hey SuperDave, I have always brined my pork butts but I have never brined and injected. Do you brine and inject? If so is there really any noticeable difference between one that has been brined and injected over one that has only been brined or injected?
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I've brined only for a very long time and when my buddy served me one that he had injected I thought it was moister than just brined. This year I have been doing both brine and injected with great results.
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Hi Dave, Sorry to keep bothering you with silly questions. But, am getting ready to do a pork butt and want to use your injection recipe. Just not sure of the second ingredient. As the recipe I copied has apple cider vinegar. And this recipe is just apple cider. Seems like the one I printed was from another post. My question is which is correct? Hope you see this as going to prepare the butt with injection and rub tonight.
Thanks,
Bill
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Bill......just in case Dave's tied up tonight, I used his pork brine recipe two weekends ago and have it as Apple Cider Vinegar. Not sure which is right but my end product with the vinegar in the recipe was excellent! Meat had great flavor and was fall apart tender! Hope this helps!
Good luck and great smoke! ;)
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I use the 2 some what interchangeably and know some here are anti vinegar so I changed it to the apple cider as to not scare anyone away from trying it.
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White vinegar has its place (cleaning, and Easter eggs, mostly ;) ), but I prefer apple cider vinegar (Bragg organic, with "The Mother"). Personally, I find the flavor much more enticing, and the odor too!
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White vinegar has its place (cleaning, and Easter eggs, mostly ;) ), but I prefer apple cider vinegar (Bragg organic, with "The Mother"). Personally, I find the flavor much more enticing, and the odor too!
+1
I agree Apple Cider Vinegar is great.
Greg
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If you haven't tried it, good apple cider vinegar will cure a sore throat in no time! Just add about a 1:3 ratio of acv to water, and gargle with it. Amazing how fast it works!
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For the gargle I use warm salt water, recipe from Navy day's. As for the white vinegar I use 5% for brine to make dill pickles. And when I made a batch of Super Dave's injection this afternoon used the APCV. Yes, did taste it after cooking and had a good flavor to it.
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Trying this injection today since I ran out of time to brine. It better be good! ;-)
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Injected two 8 lb plus butts last night. Rinsed them in the morning and applied mustard and rub. Into the smoker at 7:30 a.m. Checked them at 4 pm and they were 141 top and 150 bottom. The top one reached 188 at 1 a.m. The other one was 165. I double wrapped them at camp and brought them home. Popped the top one in the oven at 225. Two questions
1. Does injecting add too cook time ?
2. If I cook two butts totaling 16 pounds should I allow 1.5 to 2 hours per pound on the total weight (16 lbs.) or on the individual butts (8 lbs) This took way longer than I planned on. I estimated 12 hours. 18 hours later and still waiting for one to get to 190
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Hey Judge. I’ve never injected before, only brined, so no experience with that. All butts have a mind of their own so cooking time should be based on each individual. I consistently see around two hours per pound, cooking at 225, regardless of brining or not. With the double load in the #2 I’m not surprised it took longer than that. I’ve only done two butts at the same time (in my #2) once, approximately the same size as yours, and recall it taking 18+ hours.
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I've not noticed more meat making any significant time difference in my 3D. I usually allow for 2hr/lb regardless. I also double wrap at 160F then bump up the temp to 240-250F if I'm in a hurry.
Here's the live temp readings from the single butt I've got in right now https://share.fireboard.io/BDD0FD
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thanks for the help. have to get used to these long cooking times. Have it reheating now to take to our moose lodge for super bowl pregame. looks and tastes great.
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I’ve also gotten in the habit of running at 200 for the first hour or so to decrease the chance of combustion. I’m sure that has something to do with my longer than average cooking times.
Enjoy the game!
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I’ve also gotten in the habit of running at 200 for the first hour or so to decrease the chance of combustion. I’m sure that has something to do with my longer than average cooking times.
Enjoy the game!
Since I started using the little foil boats under my wood chunks, I find no need to ramp up the temp, and never have combustion.
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I’ve done/tried just about everything Tony. Quality wood from Fruita and Smokinlicious, foil boat etc. Now I run it with foil on the bottom of the smoke box, chip screen in and run at 200 for that first hour or so. Works for me, nice blue smoke the entire time. More than happy to do a little extra fussing to get my best results...
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Sounds like you have it dialed-in, Jim!
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I’m not sure about that! lol I have figured out my machine, would imagine they all don’t perform the same. My advice to any new SI owner would be just that. Get to know your unit and adjust your methods from there... ;D
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Jason, did the injection work okay for you?
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The injection was very good! I'll back off on the amount of Worcestershire next time though. Not as juicy as brined, but it was very good and didn't require the 13hr soak so that's a win!