Would the hooks defeat the purpose? Got a lot of family coming in today for my daughters HS graduation and thinking about giving Chris Lillys injection a try. Thoughts?
-
-
I inject with Kosmo’s routinely but have never hung a butt. I would think the liquid would tend to move away from the hooks due to gravity. I say go for it, others may have better experience at it. -
Thanks, Troutman. I think I will give it a try and report backComment
-
And We're off....injected with Lilly's recipe. Except iwas almost out of Worcester. 8.6 lbs. Let you know how it goes
Attached FilesComment
-
-
I never inject. I find it just makes a mess it alters the taste of the meat and it prolongs the cook. Most of the injections that I have used make the meat taste funny to me. You are better off buying higher quality meat, over injecting. (IMHO)Comment
-
It depends on what injection you use. When I injected with low-sodium beef broth, it was okay, but made more of a mess than anything. And I did not see any noticeable change in flavor or moisture level. The actual injections from Meat Church, Kosmos and Butcher BBQ contain phosphates which makes the smoked meat taste funny, IMHO. I want to taste the meat, not an injection. I know a lot of folks do it, but I am not a fan. Or at least I have not found any that I like or I consider to be worth it -
Spinaker I've used homemade chicken broth but again didn't see a huge difference in texture or flavor.
I always wrap my pork butts when they get to over 170 and when the bark is set. I add extra rub, butter a bit of honey and a little chicken broth. Then when it's finished resting and I get it pulled I add some of that juicy goodness back in. Serve the sauce on the side. Will stay super moist for a couple days or more in the fridge.
-
-
I injected somethin' once some time ago. I didn't think it was worth the effort and haven't done it since.Comment
-
I have successfully used Chris Lilly’s injection multiple times and with cooking on a PBC... however I hang the butts. I tend to use the hinged grate.... partially because I wrap them at some point and it would be awkward hanging a wrapped butt.Comment
-
Every time I've injected anything it left a processed, cafeteria flavor and texture. I never do it anymore.Comment
-
I wont inject again. Cooked with hooks until 155, wrapped until 202. Faux cambro for 1.5 hours. I thought it was much "mushier" than normal. Never had a butt come out that way. It wasn't horrible, everyone loved it, but it was not the result I was after. Maybe this experience will give a data-point to others considering injecting.Comment
-
I don't inject pork butts, but I do inject briskets and chuck roasts with Butcher BBQ phosphate mixed in with my homemade beef broth. It doesn't affect the texture or taste that I can tell, but I have good luck with the moisture level. I always inject from the side of the slab of meat, not from the top down which for me has never been very effective. Here's a rough schematic of the needle going in through the side of the meat.
KathrynComment
-
Thats great info. Thank you! I have never cooked a great brisket. OK, but not great. It is one of the things I really want to learn to do well. I got tired of spending time and money for mediocre results. I really don't know what I am doing wrong. Your post made me think I want to try again. It's been two years.Originally posted by fzxdoc View PostI don't inject pork butts, but I do inject briskets and chuck roasts with Butcher BBQ phosphate mixed in with my homemade beef broth. It doesn't affect the texture or taste that I can tell, but I have good luck with the moisture level. I always inject from the side of the slab of meat, not from the top down which for me has never been very effective. Here's a rough schematic of the needle going in through the side of the meat.
KathrynComment
-
It's always fun to give a brisket a go, stevespurrier. To minimize the mess of injecting, I place the brisket in a large 2.5 gallon bag before injecting. I get fewer surprise squirts in the face that way.
Kathryn
-
Comment