I swear by the Memphis Dust Rub Recipe. I was wondering, has anybody ever tried using it as an injection for pork butt?
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No, Butt I like the pictureLast edited by bbqLuv; April 12, 2022, 06:40 AM. -
I never have, but if you try it, I'd love to hear how it works out.Comment
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Don't bother injecting, just cook it up and use it as a mop AFTER you pull.Comment
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Tell me about the smoker…Comment
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Masterbuilt MB20051316 Propane Smoker with Thermostat Control, 40 inch. I got it about 5 years ago. It has never failed me. In this cook I did 8 butts but had removed one before I took the photo. I mix chips with pellets because at low temps smoke generation is not up to my standards. This cook was 18 hours. I do not like to crutch if I don't have to.
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Personally I've never been a fan of injecting butts, especially seasoning, since after you pull/shred them you've mixed it all up anyway.Comment
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My idea is kind of like Jerod Broussard just said. After I pull the pork butt I let the juice sit awhile and separate, then mix the juice and as much of the fat back in as I want.Comment
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I add a red or dark beer to the crutch to augment the moisture.
Like Skip I add juices as needed after pulling.Comment
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I've used it with white vinegar and some chili flake as a mop sauce. I've also used it dissolved into butter with some cayenne sauce as a shrimp sauce.
I do think you want to apply some level of cooking to MMD because of it's high sugar content.Comment
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