damnfingers said:
I know it's normal to inject before smoking/cooking but has anyone ever tried injecting during the "rest" period? It seems to me the meat is more amenable to absorbing liquid at that time...when I inject a raw slab of Boston Butt the injection doesn't seem to do much except ooze out the injection hole when I push the needle in and inject a little bit further away. It seems like it would take less injection liquid also...just curious but I think I may try it.
I have never done this, but I have seen others use this method.
The trick when injecting is to cover the hole you just injected with a finger and then do the next injection
Greg
) not as good as the injected butt I did yesterday. I went ahead and injected it with Tony Chacere's Cajun Style Creole Butter before cooking and let it sit in the refrigerator for 18 hours in a rub I'd found in a book my wife had got me, "Slow Fire". I had tried the rub once before and thought it was too salty so I modified it a bit and this time it was perfect. I coated the butt in a mixture of mustard and Cattleman's "Tangy Gold" before I rubbed it. The butt took FOREVER to cook, missed supper, but I was able to take it out just in time to let it sit for 30 minutes before I had to pull it before I went to bed. It was the juiciest butt and the best tasting pulled pork I've managed to cook yet...it was hard to stop nibbling and it tasted just as good cold when I sampled it this morning.
