I'm doing some pulled pork for a party this weekend, probably a couple 8-9lb
butts. I've always done them with just a mustard slather and then my own
rub, but I think I'd like to try injecting them. Not sure exactly what with
though. I'm thinking maybe some peach juice with some of my rub mixed in,
getting the flavor of the rub cooked in with the meat internally. Any
thoughts?

"43fan" wrote in message
...
I'm doing some pulled pork for a party this weekend, probably a couple
8-9lb butts. I've always done them with just a mustard slather and then
my own rub, but I think I'd like to try injecting them. Not sure exactly
what with though. I'm thinking maybe some peach juice with some of my rub
mixed in, getting the flavor of the rub cooked in with the meat
internally. Any thoughts?



injecting pork helps the flavour a bunch--imo anyway. Usually use a
modified Chris Lily injection on butts at contests--with decent results

"43fan" wrote in message
...
I'm doing some pulled pork for a party this weekend, probably a couple
8-9lb
butts. I've always done them with just a mustard slather and then my own
rub, but I think I'd like to try injecting them. Not sure exactly what
with
though. I'm thinking maybe some peach juice with some of my rub mixed in,
getting the flavor of the rub cooked in with the meat internally. Any
thoughts?



Peach juice? Why?

Pork butts don't need to be injected to be very tender, just cooked
correctly.

If you want to use fruit juice on a pork but, try marinating it in papaya, a
natural tenderizer.

MartyB in KC

"43fan" wrote in message
...
I'm doing some pulled pork for a party this weekend, probably a couple
8-9lb butts. I've always done them with just a mustard slather and then
my own rub, but I think I'd like to try injecting them. Not sure exactly
what with though. I'm thinking maybe some peach juice with some of my rub
mixed in, getting the flavor of the rub cooked in with the meat
internally. Any thoughts?


I believe I remember Myron Mixon saying that he injected with peach juice,
but maybe it was brisket and not pork. Try it and report back.

BOB

"Nunya Bidnits" wrote in message
...

"43fan" wrote in message
...
I'm doing some pulled pork for a party this weekend, probably a couple
8-9lb
butts. I've always done them with just a mustard slather and then my own
rub, but I think I'd like to try injecting them. Not sure exactly what
with
though. I'm thinking maybe some peach juice with some of my rub mixed
in,
getting the flavor of the rub cooked in with the meat internally. Any
thoughts?



Peach juice? Why?

Pork butts don't need to be injected to be very tender, just cooked
correctly.

If you want to use fruit juice on a pork but, try marinating it in papaya,
a
natural tenderizer.

MartyB in KC

Why would you want to tenderize pork? If it gets any more tender than
pulled pork, it turns to mush.

BOB

2fatbbq wrote:
"43fan" wrote in message
...
I'm doing some pulled pork for a party this weekend, probably a
couple 8-9lb butts. I've always done them with just a mustard
slather and then my own rub, but I think I'd like to try injecting
them. Not sure exactly what with though. I'm thinking maybe some
peach juice with some of my rub mixed in, getting the flavor of the
rub cooked in with the meat internally. Any thoughts?



injecting pork helps the flavour a bunch--imo anyway. Usually use a
modified Chris Lily injection on butts at contests--with decent
results

Our injections on contest meat make the pork taste hammy.... great if you
want it that way I guess so I finally talked my partner into cutting back on
it. What is a Chris Lily injection?

MartyB

BOB wrote:
"Nunya Bidnits" wrote in message
...

"43fan" wrote in message
...
I'm doing some pulled pork for a party this weekend, probably a
couple 8-9lb butts. I've always done them with just a mustard
slather and then my own rub, but I think I'd like to try injecting
them. Not sure exactly what with though. I'm thinking maybe some
peach juice with some of my rub mixed in,
getting the flavor of the rub cooked in with the meat internally.
Any thoughts?



Peach juice? Why?

Pork butts don't need to be injected to be very tender, just cooked
correctly.

If you want to use fruit juice on a pork but, try marinating it in
papaya, a
natural tenderizer.

MartyB in KC

Why would you want to tenderize pork? If it gets any more tender than
pulled pork, it turns to mush.

BOB

I don't know, it just seemed like a better idea than peach juice! Anyway it
won't turn to mush if its not overcooked, but if tenderized that way you
gotta pull it sooner, or like you say, it will turn to mush. I haven't used
papaya for years now, except once, when somebody brought some wild boar ribs
to cook at a competition friday nite pre-competition party. Didn't help 'em
much!

MartyB in KC

"Nunya Bidnits" wrote in message
...
2fatbbq wrote:
"43fan" wrote in message
...
I'm doing some pulled pork for a party this weekend, probably a
couple 8-9lb butts. I've always done them with just a mustard
slather and then my own rub, but I think I'd like to try injecting
them. Not sure exactly what with though. I'm thinking maybe some
peach juice with some of my rub mixed in, getting the flavor of the
rub cooked in with the meat internally. Any thoughts?



injecting pork helps the flavour a bunch--imo anyway. Usually use a
modified Chris Lily injection on butts at contests--with decent
results

Our injections on contest meat make the pork taste hammy.... great if you
want it that way I guess so I finally talked my partner into cutting back
on
it. What is a Chris Lily injection?

Salt and anything nitrate/nitrite contributes to the hammy taste. Fruit
juice doesn't.

Google "Chris Lilly" + "injection"

Bet you get some good links.

BOB

"Nunya Bidnits" wrote:
2fatbbq wrote:
"43fan" wrote in message

I'm doing some pulled pork for a party this weekend, probably a
couple 8-9lb butts. I've always done them with just a mustard
slather and then my own rub, but I think I'd like to try injecting
them. Not sure exactly what with though. I'm thinking maybe some
peach juice with some of my rub mixed in, getting the flavor of the
rub cooked in with the meat internally. Any thoughts?

injecting pork helps the flavour a bunch--imo anyway. Usually use a
modified Chris Lily injection on butts at contests--with decent
results

Our injections on contest meat make the pork taste hammy.... great if you
want it that way I guess so I finally talked my partner into cutting back
on it. What is a Chris Lily injection?

I've never injected meat for cooking, but I would opt for using a method
that's tried and true, rather than using my guests as guinea pigs.

Experiment on yourself first, so you can hone the technique before wowwing
your guests!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

"43fan" wrote in message
...
I'm doing some pulled pork for a party this weekend, probably a couple
8-9lb butts. I've always done them with just a mustard slather and then
my own rub, but I think I'd like to try injecting them. Not sure exactly
what with though. I'm thinking maybe some peach juice with some of my rub
mixed in, getting the flavor of the rub cooked in with the meat
internally. Any thoughts?


I usually inject pork with apple juice with a little honey mixed in. Never
had any complaints.
Mike

"Nunya Bidnits" wrote in message
...
2fatbbq wrote:
"43fan" wrote in message
...
I'm doing some pulled pork for a party this weekend, probably a
couple 8-9lb butts. I've always done them with just a mustard
slather and then my own rub, but I think I'd like to try injecting
them. Not sure exactly what with though. I'm thinking maybe some
peach juice with some of my rub mixed in, getting the flavor of the
rub cooked in with the meat internally. Any thoughts?



injecting pork helps the flavour a bunch--imo anyway. Usually use a
modified Chris Lily injection on butts at contests--with decent
results

Our injections on contest meat make the pork taste hammy.... great if you
want it that way I guess so I finally talked my partner into cutting back
on
it. What is a Chris Lily injection?

this is Chris's basic recipe
Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire

In a contest only got one--maybe two bites to get the judges
attention---salt works, sweet works---tasted some of the entries at the Butt
to Butt a few times and they were sweet ham kinda anyway!
Cooking at home is different for sure but contests are about getting your
name called last!!
------------


MartyB

"Nunya Bidnits" wrote in message
...
BOB wrote:
"Nunya Bidnits" wrote in message
...

"43fan" wrote in message
...
I'm doing some pulled pork for a party this weekend, probably a
couple 8-9lb butts. I've always done them with just a mustard
slather and then my own rub, but I think I'd like to try injecting
them. Not sure exactly what with though. I'm thinking maybe some
peach juice with some of my rub mixed in,
getting the flavor of the rub cooked in with the meat internally.
Any thoughts?



Peach juice? Why?

Pork butts don't need to be injected to be very tender, just cooked
correctly.

If you want to use fruit juice on a pork but, try marinating it in
papaya, a
natural tenderizer.

MartyB in KC

Why would you want to tenderize pork? If it gets any more tender than
pulled pork, it turns to mush.

BOB

I don't know, it just seemed like a better idea than peach juice! Anyway
it
won't turn to mush if its not overcooked, but if tenderized that way you
gotta pull it sooner, or like you say, it will turn to mush. I haven't
used
papaya for years now, except once, when somebody brought some wild boar
ribs
to cook at a competition friday nite pre-competition party. Didn't help
'em
much!

MartyB in KC

not tenderising but flavour---imo anyway pork is kinda "bland" other than
right of the cooker!

"Nunya Bidnits" wrote in message
...

"43fan" wrote in message
...
I'm doing some pulled pork for a party this weekend, probably a couple
8-9lb
butts. I've always done them with just a mustard slather and then my own
rub, but I think I'd like to try injecting them. Not sure exactly what
with
though. I'm thinking maybe some peach juice with some of my rub mixed
in,
getting the flavor of the rub cooked in with the meat internally. Any
thoughts?



Peach juice? Why?

As I said, my BBQ sauce is peach based, so if I'm going to inject, I want to
keep the base the same...



Pork butts don't need to be injected to be very tender, just cooked
correctly.

If you want to use fruit juice on a pork but, try marinating it in papaya,
a
natural tenderizer.

MartyB in KC

" BOB" wrote in message
...

"43fan" wrote in message
...
I'm doing some pulled pork for a party this weekend, probably a couple
8-9lb butts. I've always done them with just a mustard slather and then
my own rub, but I think I'd like to try injecting them. Not sure exactly
what with though. I'm thinking maybe some peach juice with some of my
rub mixed in, getting the flavor of the rub cooked in with the meat
internally. Any thoughts?


I believe I remember Myron Mixon saying that he injected with peach juice,
but maybe it was brisket and not pork. Try it and report back.

BOB

Well, I didn't get to read the responses before getting the shoulders ready
tonight for smoking, so they're injected. Although, I didn't go overboard
with it either. Very highly diluted peach nectar, then added the same rub
as I use on the outside, pulled it into the injector and hit the shoulders
about oh, maybe 4-5 times each(total of 2.5 injectors full). They're about
7lbs each.

I'll let ya's know on Sunday how it turned out.

"43fan" wrote in message
. ..

" BOB" wrote in message
...

"43fan" wrote in message
...
I'm doing some pulled pork for a party this weekend, probably a couple
8-9lb butts. I've always done them with just a mustard slather and then
my own rub, but I think I'd like to try injecting them. Not sure
exactly what with though. I'm thinking maybe some peach juice with some
of my rub mixed in, getting the flavor of the rub cooked in with the
meat internally. Any thoughts?


I believe I remember Myron Mixon saying that he injected with peach
juice, but maybe it was brisket and not pork. Try it and report back.

BOB

Well, I didn't get to read the responses before getting the shoulders
ready tonight for smoking, so they're injected. Although, I didn't go
overboard with it either. Very highly diluted peach nectar, then added
the same rub as I use on the outside, pulled it into the injector and hit
the shoulders about oh, maybe 4-5 times each(total of 2.5 injectors full).
They're about 7lbs each.

I'll let ya's know on Sunday how it turned out.

I'll bet you'll like it. I've watched different cooks at competitions pump
up their briskets and butts 'til they are almost twice as big as before they
started, and yes, many of them are winning.

You'll never know if you don't try it, will you? With the beef and pork
bred for leanness in today's world (remember...fat is bad!), you sometimes
have to add something to add to the flavor and moistness.

I don't like re-filling a small injector that many times, so this is similar
to the one that I use:
http://www.jacksoldsouth.com/store/i...p_image&pID=11

I'll bet you'll be pleasantly surprised.

BOB