mk1 Posted September 8, 2015 Report Posted September 8, 2015 Although it is not hard evidence, virtually all of the top ten teams in Memphis inject....and those boys have a metric S**T Ton of experience!
EGGARY Posted September 8, 2015 Author Report Posted September 8, 2015 Sorry no pics. It took over 10 hours to cook. It shredded nicely. I made a Bourbon BBQ Sauce from a recipe I got from the BBQ Pit Boys. The pulled pork was good, especially on a nice crusted roll with cole slaw. They is plenty left for tomorrow and freezing As yo the BBQ Sauce, note to self, do not use liquor when making BBQ Sauce. The recipe called for 1 cup of Bourbon and all I had was 1/2 cup. I just didn't like the taste. It is a waste of good whisky. It also called for 1/2 cup of lemon juice, too much. My kids liked the pulled Pork. As for me, I think I prefer Pulled Beef.
wilburpan Posted September 8, 2015 Report Posted September 8, 2015 Did you find that the injection made some parts of the pork taste different from the rest? If the reason for injection is because a marinade doesn’t deeply penetrate the meat, then there’s not much reason to believe the liquid injection would penetrate much beyond where the needle was.
EGGARY Posted September 9, 2015 Author Report Posted September 9, 2015 I used the Injection Marinade from Chris Lily Recipe, which was nothing special. If anything it made the pulled pork moist.
kjs Posted September 22, 2015 Report Posted September 22, 2015 Here is the meat injector I like (it was a gift from wife) it has different size injector tubes, so clogging is not an issue. Plus you can calibrate the amount of marinade injected with each pull of the trigger. http://spitjack.com/product/MEAT-BRINE-INJECTORS/MAGNUM-COMPLETE-CASE.html
tony b Posted September 24, 2015 Report Posted September 24, 2015 Just a tad outside my price range, but it does look nice.
mguerra Posted October 10, 2015 Report Posted October 10, 2015 I also use that same Bayou Classic injector from the Amazon link. Remember, the injector needle with the side holes is the one for liquids only and the injector with the tip opening is the one for little bits.
mguerra Posted October 10, 2015 Report Posted October 10, 2015 We have discussed this before and Wilburpan is right. Muscle tissue is not like a sponge or bread. It is very tight and dense. Notice how when you inject most of it comes squirting out all over you as you withdraw the needle? You can get some flavor in there but not much and it's not easy.
bosco Posted October 12, 2015 Report Posted October 12, 2015 I have really evolved into a less is more type cooker. I do not brine, inject etc..... I like to try and keep it as simple as I can and not overthink the cook. It has served me well so far. At the end of a pork butt, once I shred it, I bring to a boil a 1/4 cup of cider vinegar, 1/4 cup apple juice and 2 tbsp. of brown sugar. Once at a boil, I pour it onto my shredded pork. This has become my go to for pork butts
tony b Posted October 12, 2015 Report Posted October 12, 2015 At the end of a pork butt, once I shred it, I bring to a boil a 1/4 cup of cider vinegar, 1/4 cup apple juice and 2 tbsp. of brown sugar. Once at a boil, I pour it onto my shredded pork. This has become my go to for pork butts Toss in some fresh ground black pepper and some cayenne, now you're talking! Classic NC style vinegar sauce!
