Smoking a butt on the RecTec (RecTeq?) this weekend and was going to inject for the first time using Kosmos Pork Injection. If I wasn't injecting, I would do .5 teaspoons/pound of Killer Hogs AP seasoning and then cover with Meat Church Honey Hog rub the day before. Yes, it's a bit more salt than I wish I needed, but my wife and I like the salt. Since I'm going to inject this time, should I skip the AP seasoning, and just cover with the rub? I'm thinking if I dry brine the way I normally do AND inject, it'll be too salty (even for me). What say The Pit? Thanks!
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Injecting a pork shoulder -- question about salt
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I'd go easy on the AP rub. There is plenty leaking out of the salt (if you don't believe me, catch all the drippings and try to taste that stuff, think sea water). So yeah, I like salt too much too, but I can say from experience sea water is too salty.
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Club Member
- Jul 2017
- 1408
- Southeast Illinois
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Cookers I have:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
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If I’m injecting I don’t dry brine and If I dry brine I don’t inject. There’s enough sodium already plus what’s in the dry rub.
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Originally posted by Dadof3Illinois View PostIf I’m injecting I don’t dry brine and If I dry brine I don’t inject. There’s enough sodium already plus what’s in the dry rub.
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Club Member
- Jul 2017
- 1408
- Southeast Illinois
-
Cookers I have:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I usually don’t inject unless I think the meat doesn’t have enough fat throughout and might end up dry when cooked for slicing, which I don’t crutch and will pull off the smoker at @180F internal.
But for pulled pork I just dry brine, cook/smoke between 275-300F, at 170-175 internal then wrap in foil with some butter, brown sugar, honey, favorite bbq sauce and more rub. I’ll start checking for tenderness at 190F but most of the time it will be @ 200 when it’s done for my liking.
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