Store refrigerated for up to 1 year. Think of injecting as marinating from the inside out. Cook to a core temperature of 204F (95.5C). It was the temp of the turkey that caused this. Gas vs Charcoal Grills Which is right for you? added with the butteri melted the butter added seasoningsadded low sodium chicken broth. Did you know? If you are using a needle with holes up the shaft, make sure all the holes are in the meat, otherwise, the liquid will end up either in your eyes or on your clothes! Use apple smoke wood for these pork butts. As every cook knows, there are few things that cannot be improved with the addition of butter. Continue cooking until tender to 195F internal temp. 1 cups olive oil, divided. Is it smart to spend this much on a meat injector? You should be able to visibly see the meat puffing up as the liquid is delivered. Can penetrate meat up to a depth of 5.5 inches. This injector is commercial quality and is regularly used by pitmasters when barbecuing competitively. Learn how your comment data is processed. If reserving for a later use, let the liquid cool; then pour it into a large bottle or container. Cook at 225-250F to an internal temperature of 170F. Subscribe today to get tips, recipes and meat smoking ideas in your inbox. To prevent the meat from overcooking, open the foil partially to let out some heat. Pork injection 3/4 cup apple juice 1/2 cup water 1/2 cup sugar 1/4 cup salt 2 tablespoons Worcestershire----- . I recommend at least 2 hours of refrigeration but overnight is also great. The Virtual Weber Bullet is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. 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. There is no need to soak the wood or remove the bark before use. Inject the turkey 3. will also work just fine. Open the top vent fully and leave it that way throughout the entire cook. The next morning, pull the ribs out of the fridge and remove the plastic. Dip the hose end into a container with your marinade, and the trigger mechanism pumps the solution into the meat on both strokes. This recipe is a starting point, so get as creative as you'd like. 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. Stirring continuously, pour in the sugar, salt, and monosodium glutamate. Otherwise, replace the needle guard it came with or push the tip into a small piece of cork between uses. The kit includes four needles and three brushes for cleaning, so it really has everything you need in one set. Stir together the pork shoulder brine and let the pork soak in it for 12 to 24 hours. Combine the melted butter, garlic powder, & Cajun spice in a small bowl; whisk to combine. It also should be mentioned that if you choose to cure your meat, there are some safety considerations you will need to bear in mind. When did you inject the turkey before cooking it? It is the system used by caterers and BBQ competition cooks. Pull the plunger back to fill the syringe with liquid. (Try it with turkeya whole bird, legs, or turkey breastchicken, or pork.). Make sure your injection needle is clean and there is no residue left inside the needle from the last time it was used. Start by pre-heating your smoker to 300 degrees Fahrenheit. Check out Chris Lillys Six Time World Championship. 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. While you do not have to inject to get a moist, tender result, it is a great option if you want intense flavor permeating the entire cut of meat. While a full rack of ribs looks like a huge cut of meat, a lot of that overall mass consists of bone. When injecting the pork shoulder, you should make sure that it has a high enough moisture content. Dont worry if you have a little spillage. Get Raichlen's Burgers! Preparing the Pork Shoulder Brine. Use them for injecting broth, melted butter, and/or other liquid seasonings. Made in the USA high quality, sturdy construction. You do have to strain the marinade before injecting it.well worth it. I divide the total amount of injection made by the recipe and allow half to each butt. So ud want ti as tbis is hot and extracts the flavor. The bag . It is dishwasher safe and durable enough to last for several years. If desired, wrap seasoned pork loin in plastic wrap and refrigerate for a few hours to overnight. That way, you control the salt content. Step 2 1 cup apple juice. Try to push down with steady even pressure, and make sure that the needle is deep down in the meat so that you dont lose too much liquid. Bring to a boil and immediately remove from heat. Injecting meat is very quick and easy. As a rough guide, you can expect to inject around 2 cups of solution into a 8-12 pound pork butt. 8. Here are some photos I took on April 26-27, 2014 when I tried my hand at making Slap Yo Daddy injected pork butt. Required fields are marked *. This membranealso called the peritoneumwill toughen up and shrink as it cooks, so the finished ribs will be harder to chew. SmokedBBQSource is supported by its readers. The needles that are included cater to the different cuts of meat and solutions you may be using. butter, scallions, sour cream, bacon, salt, russet potatoes, freshly ground black pepper and 2 more Make sure to mix the pulled pork so everyone gets some of the dark outside meat along with the light inside meat. Cook at 225-250F. of apple cider vinegar 2 tbs. What are your favorate dishes to inject? You can also use a gas grill, griddle or even the broil function on your oven to sear these. 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. Repeat the process until the entire pork butt has been injected in 1 increments left to right, top to bottom in a grid pattern. Once the pork butts reach 195F, remove them from the smoker. Inject in even intervals on the top and sides of the loin, sticking the injector in at different depths to hit as much of the meat as possible. If smoking 150-pound hogs is your deal, spring for a commercial injector system to save time and hand fatigue. Cook at 225-250F to an internal temperature of 170F. In a separate small bowl, prepare the Cajun injection liquid. Stir until the seasonings are completely. Season and roast the pork. An injection can promote flavor and juiciness, but its not a crucial step when it comes to smoking ribs. Wash your injector by hand after each use, giving the needle special attention. Dont worry, though; there is a solutiona literal solution in the form of this smoke and spice pork injection marinade. See Pork Butt Selection & Preparation for a description of how to pull pork. Combine all ingredients and mix thoroughly. Evenly coat pork shoulder with barbecue rub all over. 1. 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. Place wrapped pork butts in an insulated cooler, covering with towels. Tie the leaves with kitchen twine, so the packet stays together. For example, a needle with holes up the shaft is made for thinner injection solutions such as marinades. Brining helps, but at 160F, pork tenderloin will be dry, tasteless and definitely not as good as it was 15 degrees earlier. When the pork butt reaches 155 degrees, it will start undergoing evaporative cooling. Pull back the handle of your injector and fill the barrel with air. If you are using a fruit jelly, warm it in a microwave first and thin it with water, juice or wine. They build layer upon layer of flavor throughout the cooking process by injecting, rubbing, spritzing, foiling with flavorful liquids, and finishing the meat with sauces and seasonings to really make the flavor pop. You may want to wear something over your clothes, as it can get messy! Trim the excess fat and silver skin from the outside of the money muscle. Order the Recipes, Your email address will not be published. It reheats well and is ideal for making several days ahead. This video is part 1 of a 2 part series and it is a simple pulled pork recip. Smoking Your First Brisket Advice From Aaron Franklin, How Long to Rest Brisket: Why & How to Rest, 10 Tips to Get the Most out of Your Electric Smoker, Smoking Times and Temperatures Chart: Free Printable Download, 42 Best Smoker Recipes To Try: Beef, Pork, Lamb, Chicken + More, You can add spices or other solid ingredients like garlic to your injection recipe. Recipe Instructions Trim the silver skin and clumps of fat from the outside of the meat.Cover the tenderloins with plastic wrap.Melt 1/4 lb of salted butter and use a meat injector to inject as much butter as possible into The butter congealed as soon as it was injected it. Place the pork butt on top, and hit it with another rub-rib candy-brown sugar combo. Place one pork butt on two large sheets of wide, heavy-duty aluminum foil. BarbecueBible.com receives commissions made through links to Amazon and other vendors through the blog and store pages. More is ok. You can inject our pre-made mix or brine with it no matter how you use it, your pork will be full of flavor to . Heres how the cooker temperatures and vent settings went during my cook. For a touch of sweetness add fruit juice or molasses or honey. Season Season the pork tenderloins on all sides with Jeff's Texas style rub. Smoking Brisket. The needle on this model is large enough that it shouldnt clog. If you use a water pan in your pellet smoker and it seems to work well for you, then please continue. 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. Resting the brisket is the final step of the cooking process, and it is essential if you, Perhaps you have just purchased an electric smoker. Share them with us on Facebook, Twitter, Reddit, or Instagram! Instructions Trim the butt to isolate the money muscle (opposite side from the blade bone). Make your injection liquid 2. (w) wrapped in foil. For thicker flavoring mixtures (like pesto or jerk seasoning), invest in a wide mouth injectoroften sold with a metal spike for making deep holes in the meat into which you inject your spice paste. So a whole pork tenderloin, for instance, will need to sit in the fridge for around 12 hrs while brining. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. The mild flavor of pork makes it a good pairing with various fruit flavor profiles. Seal the wrap and place it back on the smoker. New Brunswick, Canada. Place meat in the smoker fat side up. When youve completed a row, move down 1 and start a new row. It may be helpful to note that these are nearly always sold two pork tenderloins per package. And the SpitJackMagnum is definitely the best meat injector around. At 275-300F, you should be able to get them done in about an hour. Pull the plunger back to fill the syringe with liquid. Many injection recipes use stock or broth as their base ingredient. When the cooker reaches about 225F, set the 3 bottom vents to 25% open so the cooker settles in at 225-250F measured at the lid. Use the appropriate needle for chunky solutions. Not sure what I did wrong but I doubled the recipe for turkey and the cajun seasoning did not dissolve at all. These lean, delicious cuts cook up quick in the smoker and they can even handle being cooked a little higher if you want to get them done faster.. cant beat a deal like that. The Oklahoma Joes Trigger Meat Injector is more of a marinade pump than a syringe. Pingback: Best Chicken and Turkey Injection Recipes. Basically, the meat will start sweating to the point where the internal temperature will no longer rise. This way, the high humidity and low . Add other marinade ingredients and stir to dissolve. Add the brown sugar, paprika, onion powder, and garlic powder into a bowl and mix to combine. I love putting a sear on any meat I am cooking on the Hasty Bake.. its such an easy thing to do since you simply raise the charcoal pan and remove the heat deflector. Replace it with the needle you wish to use by screwing that needle on. Your objective is to get as much of the injection solution to stay in the meat as possible, but meat is not a sponge and some of the solution will flow back out into the pan. Youll notice that my cooker ran a bit higher than 250F, but everything turned out just fine. Let me explain. Add beef base and stir into warm water. Heat the needle of your injector and pierce the lid. Score the skin on the leg of pork in a 1 inch diamond pattern. For example, a great pork injection recipe includes: A trick to make sure the solution is mixed well is to combine all the ingredients in a water bottle and shake it up before pouring it into the bowl you will be using to draw it up from. So what should you inject with your injector? Im all about some moist & mouth watering meat. One-year guarantee, with replacement parts available. As the barbecue pros know, injecting is the most efficient way to add flavor and moisture to smoked, barbecued, or grilled meats. Your email address will not be published. *Double this recipe for injecting a turkey! Pierce through the electrical tape with your needle the idea is to make a gasket. If you, You just spent anywhere from 12 to 18 hours smoking a brisket. (Some needles are closed at the end but have holes along the sides. If you are doing a lot of injecting, then you want something with a pump action, versus the regular syringe style. 2 tablespoon Worcestershire sauce. When the pork butts reach 170F, the meat is ready to handle. Tony Chacheres Original Creole Seasoning, Walker & Sons Slap Ya Mama Cajun Seasoning, Herb Roasted Turkey - Mrs Happy Homemaker. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Roast as normal. Injection Marinade for Pork Recipe | Allrecipes tip www.allrecipes.com Step 1 Mix apple juice, pineapple juice, Worcestershire sauce, soy sauce, salt, and brown sugar together in a large bowl at room temperature so the salt and brown sugar can dissolve. Season pork and liquid with salt and pepper. How to inject your meat - step-by-step tutorial 1) Before you start, choose which needle is appropriate 2) Prepare your equipment 3) Prepare your injection solution 4) Fill your syringe with the injection solution 5) Choose a place to inject your solution 6) Inject the solution into the meat 21 Best Pulled Pork Injection Recipe Pork Injection Marinade 10 min Pound pork butt, apple cider, apple cider vinegar, maple syrup, pork rub 4.0226 Competition Barbecue Pork Shoulder Recipe 10 hr Boston pork butt, apple juice, brown sugar, barbecue sauce, cider vinegar No reviews Apple Injected Smoked Pork 8 hr 10 min This might just be the number one question that we ask ourselves almost daily over here. Repeat the process throughout. You can order the MASTER FORMULAS which allow you to make Jeffs rubs and barbecue sauce at home using your own ingredients! Taste and adjust the salt or cayenne, if needed. Slice against the grain and serve. you know the dad from Duck Dynasty. Clean the tip with a bent paper clip and run hot water through it. Orange and apple juice also pair well with grain mustard; use 1 tablespoon per cup of juice. Bring the foil across the top of the butt and fold up the three open sides to create a tight foil package. When I got finished injecting these, there was butter that had seeped out onto the outside of the pork tenderloins and this worked great as a binder. As the pork loin cooks, you can boil the leftover liquid until it thickens and brush it on as a loin glaze during the last five minutes of cooking. Get BBQ guides, recipes, and our free digital cookbook sent straight to your inbox. I recommend spending some time removing some of the tough skin and/or fat on the outside of these using a very sharp knife. Well, not quite. 2 tablespoons soy sauce. Pat pork dry with paper towels. Put in a smoker preheated to 270 F. You could also use an oven but would not get a smoke taste. Place the brisket in the smoker with the fat cap facing up and the point facing the heat source (more important on offset smokers). Repeat the process with the second pork butt and a second batch of injection solution. It makes for one MOIST, SUCCULENT, & FLAVORFUL piece of meat!! First I placedthe tenderloins into a foil pan. Add all ingredients to a medium bowl. When buying a meat injector, look for something easy to use, that fits comfortably in your hand, and can handle the volume you need. Trim Trim the silver skin and clumps of fat from the outside of the meat. Required fields are marked *. If using boneless butts, tie with kitchen twine after trimming to keep the meat in a compact shape.