When you buy a pork shoulder… You can add plenty of other toppings, too, like diced onions and coleslaw, and serve it along with traditional barbecue sides like baked beans. Injecting pork butt up with a liquid both keeps it from drying out while introducing … Additionally, keeping the meat sealed with foil in a pan like this helps it tenderize further, to the point where it will be ready to fall apart once you're done resting it. This helps the spice rub adhere better, as well as provide extra caramelization. When you inject the marinade inside the meat, every part of it can be seasoned, making it more juicy and tender when you finish cooking it, that's why pork shoulder injections are a better option. Unlike with other cuts of meat, this is the ideal state for pork butt, as it is naturally very tough and hard to eat. You do not need to inject to get moist and tender pulled pork. One easy way to help your meat stay moist while it's smoking is to inject it with a special seasoning liquid. I've done it with and without, but believe that you do get better flavor throughout, if you are adding enough injection. Injected pork shouldn’t take any longer to cook than pork that uses exterior marinades. Yes, the cooking time will be longer, but trust me, you don't want to miss this step if you want a world championship pork quality. An explaination would be helpful as to why you felt that way. Pork injection is an easy way to amp up the flavor and help prevent it from burning or drying out during cooking. If you haven't tried this great technique for yourself, grab yourself a pork butt and try it out. Just curious about that statement. I like Chris Lilley's mixture best with lots of rub on the exterior. Allow the marinade to cool for 10-15 minutes before using. Most injectors come with two needles - one thin needle and another one that has larger openings. When done, rinse the meat off in cold water and pat it dry with paper towels. This ensures that, from the moment you put your meat inside, it will be smoking in an optimal environment. A great meat to inject is the pork roast, otherwise known as the Boston butt. An explaination would be helpful as to why you felt that way. Once you're done, you should have a large pile of nicely pulled pork. YES yes yes, go ahead and inject. I inject with a mixture of peach nectar, salt and granulated garlic. Finally, coat the outside of the pork butt thoroughly in mustard. Discard any spilled or leftover liquid and pat the outside of the pork dry. You are not hurting anything. Close the lid and let it sit inside for the next hour at a minimum. Since you already took care of your prep work the night before and had your meat sitting out to warm up prior to even lighting the smoker, you can move on to cooking almost immediately once the barbecue gets up to temperature. On a stove, heat the marinade on medium for 5 minutes allowing the butter to melt and the flavor to come together. Yes, the cooking time will be longer, but trust me, you don't want to miss this step if you want a world championship pork quality. Pork shoulder, pork butt and Boston butt are the same cut of meat. Using two forks, simply pull the meat apart in the pan, mixing it around to coat it in any collected juices that pooled during the resting time. A simple injection that I use is... 16oz Apple Juice; 1/2 cup Kosher Salt; 1/2 cup Brown Sugar; 1 TBS Worcestshire Sauce; 1 TBS Soy Sauce; Heat over medium heat until the salt and sugar are completely dissolved. With the latter, coarsely ground spices will pass through the large openings. Finally, coat the outside of the pork butt thoroughly in mustard. When your thermometer reaches the internal temperature of 175 degrees Fahrenheit, place the pork into an aluminum baking pan. Your pork is officially done once it reaches 195 degrees, at which point anything inserted into it (the thermometer, a fork, etc.) Close the lid and let it sit inside for the next hour at a minimum. A meat injector is a large syringe with an injection needle. The choice of wood is completely up to you, depending on what kind of smoky flavor you want to get. I inject with a mixture of apple juice, worchestershire sauce, and some rub. By completely gelatinizing any of the tough connective tissue within the meat, though, the meat is extremely tender, moist, and flavorful. I made 40 lbs of shoulder last night with the injection above and they were consistently moist and flavorful. Step by Step Directions Even a Novice Cook Can Follow.
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