We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Once both sides are oiled and rubbed with Jeff's rub, my original naked rib rub recipe, wrap the ribs in plastic wrap and allow to marinate for 8-10 hours in the fridge. In addition to brining, I use this on whole turkeys every time I make them (you dont have to inject and brine your turkey thats just me). Rub into the pork. Order the Recipes, Your email address will not be published. Use the same system for injecting as directed in the beef injection. 5 tablespoons kosher salt. Within the loin category, there are additional types of cuts: whole loin, loin roast, tenderloin, sirloin roast, country style ribs and chops. 13 cup maple syrup. Stir together the pork shoulder brine and let the pork soak in it for 12 to 24 hours. Combine all ingredients and stir until sugar and salt are dissolved. 2 tablespoons soy sauce. 9. If you are using a fruit jelly, warm it in a microwave first and thin it with water, juice or wine. Fill your injector with the prepared mixture, then insert the needle into the meat between two of the rib bones. While they add flavor, marinades penetrate only a few millimeters into the meat. At this point, you can add the seasoning rub and prepare the ribs according to your chosen recipe. Others, like the F. Dick Marinade Brine Injector, feature several feet of tubing with a terminal valve on one end that can be submerged in a large container of injector liquid. Join me and be the best outdoor cook you can be. 1 tablespoon dry mustard. Shake in several dashes of hot sauce to your taste. Need a meat injector? Set the 3 bottom vents to 100% open. I hope you have enjoyed this guide to m,at injection, and found the tutorial practical and easy to follow. Make your injection sauce as smooth as possible so it can seep into the meat as it cooks. Best Sellers Rank: #83,023 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food) #307 in Barbecue Seasonings; Customer Reviews: 4.8 out of 5 stars 69 ratings. When it comes to barbecue, injection isnt just a techniquethe word refers to an actual ingredient. Simmer all injection marinade ingredients, except butter, over medium heat for 3-4 minutes, stirring often. (Some needles are closed at the end but have holes along the sides. 28 Best BBQ Appetizers [Easy Grilling & Smoking Recipes] Smoked Pulled Pork [Barbecue Shredded Pork Butt] Smoked Prime Rib [Barbecue Standing Rib Roast] 34 Best Smoker Recipes [Beef, Ribs, Veg & More!] Meat Church Hog Injection Typically we use either a commercial pork injection for competitions or at home we make Chris Lilly's pork injection recipe (apple juice, water, salt, sugar, worcestershire sauce) from his Big Bob Gibson's BBQ Book. Use a seasoning injector to inject the pork butt evenly with as much of the injection liquid as the butt will hold. The basic recipe works really well with one exception. Basically, the meat will start sweating to the point where the internal temperature will no longer rise. Site by Being Wicked. Trim excess fat from the pork butt. He won California Team of the Year two years in a row, has won numerous Grand and Reserve Grand Championships, and 75+ first place finishes in various meat categories. One of the best classes is taught by my friend Harry Soo of Slap Yo Daddy BBQ in Diamond Bar, California. When ready, slice the meat into pencil thick slices and serve immediately. In a separate small bowl, prepare the Cajun injection liquid. This dry rub recipe will make enough for a 15-pound brisket, and still have additional rub for the future. It is strong and should last a long time. Home goods and kitchen specialty stores sell meat injectors -- small, hollow tubes that resemble a syringe and force liquid inside the meat to give it flavor. Fire up the grill! You can make your hog injection in a large quantity and use as much as you need, depending on whether your smoking a whole hog or a shoulder; it's easy to make a lot at once because you can keep whatever's left in the refrigerator for up to a year. A loin is among the general four cuts of pork and stands apart from the shoulder, sides and leg. Perfect Pulled Pork Brine Recipe - Grill Master University - Cave Tools Remember to follow safety standards by cooking pork to 145 degrees. Almost certainly not. 1 tablespoon Worcestershire sauce. With the pork butts trimmed and ready to go, its time to prepare a batch of SYD pork butt injection. Return the foiled butts to the WSM and cook at 225-250F until the internal temperature measures 195F. Smoked Spare Ribs 4-1-1 With Butter Inside Leftover pork butt can be vacuum-packed in FoodSaver bags and frozen. Think of injecting as marinating from the inside out. Pull the plunger back to fill the syringe with liquid. Yes, I make it myself. This Korean grilled pork belly is a party waiting to happen, so set it out with the grilled kimchi and kitchen shears and let guests assemble lettuce wraps themselves. Withdraw the needle gradually. To minimize the number of holes you put in the meat, angle the needle in two or three directions using the same entry hole. I used the Hasty Bake Legacy for these smoked pork tenderloins which does not utilize a water pan. Pork Injection Marinade 10 mins Butter-Based Poultry Injection Sauce 12 mins Brining Poultry for Flavor and Tenderness Greek Lamb Marinade 10 mins Marinating Beef Dry-Brined Turkey Techniques Classic Steak Marinade 10 mins Teriyaki Marinade 10 mins Everything You Need To Know About Marinades Red Wine and Worcestershire Sauce Chicken Marinade Also, if youve soaked the ribs in vinegar or another marinade beforehand, try not to inject them until just before you put them on the smoker. Your email address will not be published. Add the brown sugar, paprika, onion powder, and garlic powder into a bowl and mix to combine. Step 3: Rub the marinade mix all over the brisket. #bbq #pulledpork #butcherbbqIn this weeks video I go over injecting a pork butt! 2 tablespoon Worcestershire sauce. I recommend spending some time removing some of the tough skin and/or fat on the outside of these using a very sharp knife. Top 42 Smoked Pork Butt Injection Recipe Recipes Replace it with the needle you wish to use by screwing that needle on. Make sure they reach 145F and call them done. See? Resting after searing is always a great idea, just tent some foil over the meat for a few minutes while the temperature settles down and the juices redistribute throughout the meat. Prepare turkey by removing neck and giblets from cavity, then patting dry with paper towels. New Brunswick, Canada. Season Season the pork tenderloins on all sides with Jeff's Texas style rub. Copyright 2023 BBQ Host. 12 teaspoon salt. When the pork butts reach 170F, the meat is ready to handle. These charred chops smothered in a savory, bittersweet sauce based on Vietnamese nuoc mau prove caramel is just as good for dinner. you know the dad from Duck Dynasty. Youve been slavingaway for hours, and its finally time to slice before finally tucking into that delicious brisket. Since pork butt is made up of a collection of different muscles, check the temperature in 3-4 spots and average the results. Meat Selection | Fire Management | Flavor Amping | Tools & Equipment | The Process, Please enable JavaScript in your browser to submit the form. Made with a blend of brown sugar, salt, pepper, and garlic, our award-winning Pork Injection is a great way to keep your pork tender and flavorful. Afraid of needles? If you do decide to try it, use apple juice in the injection recipe, and leave the membrane intact to help hold the liquid in place. Dont worry if you have a little spillage. I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible. Smoking Boston Butt Recipe - Secrets for the Perfect Pork More is ok. 200k+ receive my free smoker recipes.You should too! It makes for one MOIST, SUCCULENT, & FLAVORFUL piece of meat!! Purchase two bone-in or boneless pork butts weighing 8-9 pounds each. Add a little spiced smokiness to your barbecued pork butt with this smoke and spice pork injection marinade, and enjoy the fruits of your labor! Dont worry, though; there is a solutiona literal solution in the form of this smoke and spice pork injection marinade. Another option is to sit your meat in a brining or curing solution, but this will take time. In a large stockpot, combine the apple juice and vinegar over medium heat. I used 6 small chunks measuring 2 x 2 x 2 and buried them in the unlit charcoal. Its probe-tender, the bark is beautiful, and you are ready to slice and admire your work but there is one more crucial step. 2023 Cond Nast. 2 tablespoons ground cumin. You could spend loads of time scouring the web for tips and tricks about how to get the best out of your new smoker, but were sure youd rather just get out. I used a few pieces of cherry wood which worked great but other woods such as oak, pecan, apple, hickory, etc. Add a different dimension to fruit flavors by stirring in 1 or 2 tablespoons of brown sugar; just be sure the sugar dissolves before injecting it into the pork. BarbecueBible.com receives commissions made through links to Amazon and other vendors through the blog and store pages. Bible. One of the coolest injectors Ive used is the SpitJack Magnum Meat Injector Gun, sold by the folks who developed the SpitJack whole hog rotisserie. Wash your injector by hand after each use, giving the needle special attention. When youre ready to inject the ribs, set the rack on a sheet of plastic wrap, then cover it with a second sheet of plastic. I actually bought mine at good ol Wal-Mart for about $3 bucks and you can also find them for pretty cheap on Amazon as well. maybe next week? Remove from the heat. ). beef broth, pork loin, onions, meat, Hunts Tomato Sauce, onion powder and 11 more. Use a half-stick of melted butter per 3-pound pork loin. Once the brine is complete, place the pork butt in a food-safe storage container and pour the brine inside. Preheat your smoker to 225F. Mix together 1 tablespoon each of chili powder, Cajun seasoning, garlic powder and ground mustard. Get BBQ guides, recipes, and our free digital cookbook sent straight to your inbox. I think the butter helps a lot in making sure these end up juicy and tender. 1 cup kosher salt. Start by pre-heating your smoker to 300 degrees Fahrenheit. Wrap in plastic wrap or place into an airtight container and chill overnight.