Thank you for your support to help keep this site running! If youre not cooking in barbecue competitions, you could never inject your meat before smoking and still do just fine. 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. Good ol Phils cajun spice has 290 mg of sodium per HALF teaspoon. Dip the hose end into a container with your marinade, and the trigger mechanism pumps the solution into the meat on both strokes. For ribs, apple juice and vinegar are popular additions. Lean smoked pork tenderloin injected with warm, melted butter and smoked to absolute perfection. Sprinkle onion over the pork. Make sure the perforations are fully submerged in the sauce.) 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. Just defrost, reheat at 20% power in the microwave, and enjoy! Use our easy how-to-guide for the selecting and grilling delicious shrimp! 2 teaspoons onion powder. Most of these recipes are quick and easy ones made especially for busy weeknights. There are many barbecue experts that teach classes on how to adapt competition techniques to your backyard cooking. Smoke Smoke the pork at 225 degrees for approximately 2 hours or until they reach an internal temperature of 145 degrees F. Sear If you choose to sear the pork, remove them from the smoker at 135 degrees F and place them on a hot grill, griddle or under the oven broiler to sear the edges. Or if you in a hurry you could chuck some burger patties on the gas grill and be eating 5 minutes, Brisket is notoriously difficult cut of meat to master. While they add flavor, marinades penetrate only a few millimeters into the meat. Fill the injector with warm melted butter then insert the needle through the plastic into the meat at about a 45 angle and depress the plunger to inject some of the butter into the meat. Please, in the name ofeverything that is good and lovely, do not, I repeat, do not, cook these to 160F. A simple smoked dip thats savory, spicy, creamy and delicious. Make your injection sauce as smooth as possible so it can seep into the meat as it cooks. Season Season the pork tenderloins on all sides with Jeff's Texas style rub. All rights reserved. Another option is to sit your meat in a brining or curing solution, but this will take time. Pork Injection Marinade 10 mins Butter-Based Poultry Injection Sauce 12 mins Brining Poultry for Flavor and Tenderness Greek Lamb Marinade 10 mins Marinating Beef Dry-Brined Turkey Techniques Classic Steak Marinade 10 mins Teriyaki Marinade 10 mins Everything You Need To Know About Marinades Red Wine and Worcestershire Sauce Chicken Marinade Then, place the meat in a clean aluminum baking pan, place it in the smoker and cook it for 2 1/2 hours. Replace it with the needle you wish to use by screwing that needle on. I did very little trimming on these butts, as most of the fat cap was missing. 1 teaspoon finely ground black pepper. (Some needles are closed at the end but have holes along the sides. For better injector sauce dispersion, let the meat rest for an hour after injecting and before grilling or barbecuing. Can I use this creole butter injection method on skin less chicken brearts? However, there is always a chance that the meat will dry out; this is especially true for novice backyard cooks. You can dial up how much you want to inject in one go (from 1 to 5 mL). 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 See Pork Butt Selection & Preparation for a description of how to pull pork. Re-melt the butter, if necessary, immediately before injecting it. Click here for my Homemade Cajun Seasoning recipe. Learn more. You can find an injector for really cheap. An hour before placing on the grill, pull butt out and allow to sit at room temperature. Many injectors look like oversize hypodermic needles. Meat Injection Recipes 671,310 Recipes. Cook on Low, turning the butt a few times, until the meat falls apart easily when pulled with a fork, 6 to 8 hours. Method: Combine injection ingredients; inject pork butt evenly on all sides with injection. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Im a food and wine lover, and recipe creation enthusiast. 1 Tablespoon Red Rooster Louisiana Hot Sauce, 2 Tablespoons McCormick Grill Mates Montreal Steak Seasoning. Do not boil. Next, prepare a batch of SYD All-Purpose Rub. Smoke the butt for about 8 hours. Coat the Meat. This recipe is a starting point, so get as creative as you'd like. Roast as normal. And yes, thats Phil Robertsons cajun spice. If possible, crush them up with a mortar and pestle before adding to the marinade. Your email address will not be published. Place one pork butt on two large sheets of wide, heavy-duty aluminum foil. Fit a rimmed pan with an oven safe rack. The needles that are included cater to the different cuts of meat and solutions you may be using. Pingback: Best Chicken and Turkey Injection Recipes. 200k+ receive my free smoker recipes.You should too! As an Amazon Associate I earn from qualifying purchases. There are many types of Injectors like this stainless steel one from Cave Tools. Meanwhile, submerge hickory chips in water for . 8. Fill the charcoal chamber to the top with unlit Kingsford Charcoal Briquets. In this fiery Indian classic, chunks of pork shoulder and succulent pork belly are cooked until tender in a tangy, spicy chile-vinegar sauce. 1 cup kosher salt. Rub the sea salt into the pork and wrap it in banana leaves. First of all, try not to overdo it with salt. After 2-3 hours, when the rub has set-up on the surface of the meat, spritz occasionally with water or apple juice using a spray bottle. Combine the melted butter, garlic powder, & Cajun spice in a small bowl; whisk to combine. I recommend spending some time removing some of the tough skin and/or fat on the outside of these using a very sharp knife. Many injection recipes use stock or broth as their base ingredient. At this point, you can add the seasoning rub and prepare the ribs according to your chosen recipe. So, lets cut to the chase and dive into the details of when and how to inject meat in preparation for smoking. This step isnt required, but it will help to prevent the injection from shooting out in unexpected directions. Amazon.com carries several good injectors. Champion Pitmaster Recipe, Shaker Spice Mix, 12 oz. In addition to brining, I use this on whole turkeys every time I make them (you dont have to inject and brine your turkey thats just me). To revisit this recipe, visit My Account, then View saved recipes. Cover Cover the tenderloins with plastic wrap. Mix them well. Lubricate the rubber or silicone gasket on the end of the plunger with a little vegetable oil before using. 5 tablespoons kosher salt. Seasonings cannot disolves only salt and sugar can. Weve pulled together some general advice on what to inject, but youll need to experiment and find out what works best for your taste buds. Dont forget to turn the cut of meat around and inject from both sides. All rights reserved. 23 cup chicken stock. Cook at 225-250F to an internal temperature of 170F. Heat water in a small saucepan to medium heat. Start from the side opposite the fat cap. If desired, wrap seasoned pork loin in plastic wrap and refrigerate for a few hours to overnight. Pork Butt Smoke & Spice The Renowned Mr. Brown, Pork Butt Chris Lilly Big Bob Gibson Championship Injection. When youre using a rib injection, however, its a good idea to leave the membrane where it is. 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. To sear: When they reach an internal temperature of about 135F in the thickest part, place them over high heat and let them brown to your liking on all sides. You will need one with a thicker opening otherwise, it will prove to be difficult to get the solution through the needle and into the meat. Fire-up the cooker using the Minion Method. (Some needles are closed at the end but have holes along the sides. Ingredients for Pork Butt Injection Pork Shoulder Temperature After you've let your pork shoulder sit overnight, you'll want to preheat your smoker. So what should you inject with your injector? Once the pork butts reach 195F, remove them from the smoker. Your email address will not be published. Pork Shoulder Ingredients: 2 pork shoulders, about 7.5 lbs each 1 bottle of Tony Chachere's Roasted Garlic and Herb injection 1 can of Tony Chachere's Creole seasoning Pink butcher paper A clean, empty cooler or a Cambro Buns, BBQ sauce and cole slaw (to make sandwiches after the experiment) As you work, pull the injector back, again moving very slowly and continuing to depress the plunger the entire time. 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. Make sure you mix and store your injection solution in a nonreactive container The solution you prepare need not be overly complicated. Preparing the Pork Shoulder Brine. Inject part of the brine deep into the ham in a row of holes following the leg bone. The benefits of injecting are most significant when smoking large, bland, or naturally dry cuts of meat. Note that the vent percentages represent the way I set the vents at the time indicated. Love making injection sauces, so yummy!! These will help keep the injection solution inside the pork butt as you inject from the opposite side of the meat. Glaze each pork butt with sauce mixture, then cover each with food safe plastic wrap and double layer with foil. Score the skin on the leg of pork in a 1 inch diamond pattern. Place the brisket in the smoker with the fat cap facing up and the point facing the heat source (more important on offset smokers). Work over a rimmed baking sheet or other container with sides. You may want to wear something over your clothes, as it can get messy! 1. 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----- . 2023 All Rights Reserved | Smoked BBQ Source, How To Inject Pork Butts BBQ - Pork Butt Recipe, How to inject your meat step-by-step tutorial, 1) Before you start, choose which needle is appropriate, 4) Fill your syringe with the injection solution, 5) Choose a place to inject your solution, 7) Keep injecting until you have spread the liquid evenly throughout the meat, The SpitJack Magnum Meat Injector Gun - Complete Kit with Case, The 9 Best Lump Charcoal Brands for Smoking & Grilling in 2023. With an injecting syringe, inject the marinade every inch of both sides of the roast. When injecting the pork shoulder, you should make sure that it has a high enough moisture content. Remove mixture from heat, stir in butter, and let the marinade cool for completely before using. This is an expensive purchase. Tony Chacheres Original Creole Seasoning, Walker & Sons Slap Ya Mama Cajun Seasoning, Herb Roasted Turkey - Mrs Happy Homemaker. 2 tablespoons ground cumin. Inject the brine into the pork, poking through the scores in the skin every couple of inches. Amazon.com : Pork Injection & Brine, Heath Riles Meat Injector, . 3. If you do come up with something spectacular, however, you may still want to keep it under wraps (or let us know in the comments below if you feel generous!). Use the appropriate needle for chunky solutions. Open foil, let rest for 30 minutes or until 170F internal temp before pulling the meat. Perhaps you would like a bit of insight into what a world championship level injection involves? Season pork and liquid with salt and pepper. Basic Pork Injection Marinade 10 min Apple cider vinegar, apple juice, worcestershire sauce, spice rub, butter 4.446 Apple Injected Smoked Pork 8 hr 10 min Pork butt, dry rub, apple cider, apple cider vinegar, orange juice 4.517 Pork Shoulder Injection 20 min Apple cider vinegar, apple juice, soy sauce, brown sugar, cayenne pepper 4.84 You will need 1 recipe for a roasting chicken or pork roast - and you will need a double recipe for a turkey. Be sure to inject the meat before cooking, as piercing it during cooking will cause juices to escape and dry your pork loin. Unless you own a needle with wide openings, avoid coarsely ground spices or similar ingredients that would clog the system. Place meat in the smoker fat side up. Directions. Wrap pork in plastic wrap and place into your refrigerator for 2-8 hours. If you maintain 225F you can expect the tenderloins to take about 2 hours to reach 145F in the thickest part. Butter and Garlic Bring the foil across the top of the butt and fold up the three open sides to create a tight foil package. Brining and curing solutions can reach the center, but require days or weeks to do so (a process that takes up real estate in your refrigerator.). If you are using a smaller needle, you can move it around in the same spot to deliver the solution evenly within that area. Clean the tip with a bent paper clip and run hot water through it. Pulled Pork Too Salty: Avoiding and Correcting This Mistake, Can You Brine Pork Too Long? I left the false cap intact and tied the butts, as shown in the third photo. Much of it stays in and thats what matters. Step 2 For example, add a tablespoon of Worcestershire sauce or balsamic vinegar or a few tablespoons of apple juice or a squirt of lemon juice. Injecting is a great way to accelerate the brining process with hams. 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A Seasoned Guide To Brining. There is no greater accomplishment than slicing a juicy, perfectly cooked brisket after 12 hours tending to your smoker. That said, there are a few potential hazards that you should avoid whenever possible. Step 1: Take a large bowl and pour the spice ingredients- kosher salt, black pepper, salt, sugar, chipotle pepper powder, garlic powder, onion powder. Of course, it costs around $160, so this is really for those who make money on barbecue. An injection can promote flavor and juiciness, but its not a crucial step when it comes to smoking ribs. Assemble the cooker. 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. Smoke and Spice Pork Injection Ingredients: Apple juice Fresh lemon juice Dry rub Worcestershire sauce Smoked paprika Cayenne Liquid smoke (optional) Butter Making Smoke and Spice Pork Injection Simmer all injection marinade ingredients, except butter, over medium heat for 3-4 minutes, stirring often. Inject the loin before cooking it to lock in the flavors and the meat's juices. 3-4 hours. I always recommend injecting Beef Brisket just because it will give your meat more flavor and it will help to keep it moist during and after the cooking process.. 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. *Double this recipe for injecting a turkey! Heres how the cooker temperatures and vent settings went during my cook. Below I have listed three models that are different in design. Test the spice mixture and make it hotter with additional hot sauce or seasoning until you are satisfied. Restraint must be exercised and so limit the whiskey/bourbon or whatever distillate to 1 1/2 Tablespoons for an entire butt weighing 8 - 10 pounds. You can remove the membrane when the ribs are finished cooking. The Oklahoma Joes Trigger Meat Injector is more of a marinade pump than a syringe. Combine all ingredients and stir until sugar and salt are dissolved. Pull back the handle of your injector and fill the barrel with air. Thats a lot of time, and space in the fridge, to sacrifice. 2023 Cond Nast. While a full rack of ribs looks like a huge cut of meat, a lot of that overall mass consists of bone. Its just what I happened to have on hand. maybe next week? SmokedBBQSource is supported by its readers. Ingredients. For shame! This type of needle will disperse the liquid evenly throughout the meat. One thing to keep in mind is that these are also pretty versatile and can handle higher, even grilling temperatures, if youre in a hurry. Spice pastes, glazes, and most dry rubs simply sit on the meats surface. eHow may earn compensation through affiliate links in this story. Increase proportionally as necessary. It adds the perfect balance of ingredients to make sure your pork shoulder or pork butt Ingredients Ingredient 209 Show detail Preview View more Dip the needle into the solution while steadily drawing the syringe plunger back up towards you. Wrap in plastic wrap or place into an airtight container and chill overnight. Place each butt in a 2-gallon Ziploc bag, place the bags on a rimmed baking sheet pan, and refrigerate overnight. Mix together 1 tablespoon each of chili powder, Cajun seasoning, garlic powder and ground mustard. 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. Injecting, or enhancing as food processors call it, is a sure fire way to get the flavor and juiciness down deep. The point requires more time to cook compared to the flat, so it is best to have the point closer to the heat source. Setup your smoker for cooking at about 225F using indirect heat. These cuts usually weigh in at about 16-18 ounces each and you should be able to feed 5 people with 2 pork tenderloins. Harry Soo was kind enough to join us on The Virtual Weber Bulletin Board a few years back for a week-long Q&A session where he shared many of his favorite techniques and methods. It yields about 2 cups of liquid, which should keep in the fridge for up to 1 week. Pat pork dry with paper towels. Add 1 or 2 tablespoons of minced garlic and let the mixture sit for awhile for the flavors to meld. While the meat is marinating, make the seasoning for the meat. The first hurdle to jump is defining the difference between lump charcoal and charcoal briquettes. Rub into the pork. Other options are to split 1/2 the water with different fruit juices, cola, or vegetable broth. Pull the handle of the injector towards you so the injection is inhaled inside. Stir well until the salt and the sugar has dissolved completely. Gas vs Charcoal Grills Which is right for you? Use about 1/2 cup wine per 3 pounds of pork. Also, if youve soaked the ribs in vinegar or another marinade beforehand, try not to inject them until just before you put them on the smoker. If using juice, use 1 cup per 3 pounds of meat. I actually bought mine at good ol Wal-Mart for about $3 bucks and you can also find them for pretty cheap on Amazon as well. Easy, healthy recipes your family will love! It is dishwasher safe and durable enough to last for several years. So a whole pork tenderloin, for instance, will need to sit in the fridge for around 12 hrs while brining. Any solution that collects in the bottom of the pan can be sucked up with the injector and used again. First I placedthe tenderloins into a foil pan. What are your favorate dishes to inject? Need a meat injector? Leftover pork butt can be vacuum-packed in FoodSaver bags and frozen. Pat the pork butt dry using paper towel. Plus, I use it almost every time I make a roasted chicken or pork roast. will also work just fine. If using a custom seasoning, combine all of the ingredients in a bowl and mix well. And the SpitJackMagnum is definitely the best meat injector around. I used 6 small chunks measuring 2 x 2 x 2 and buried them in the unlit charcoal. Save my name, email, and website in this browser for the next time I comment. Examples of meats that are naturally dry include: An amazing injection recipe is a very tightly guarded secret for some pitmasters. You cant use a pork injection if you dont have an injector. The next morning, pull the ribs out of the fridge and remove the plastic. Injecting meat is very quick and easy. 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. Many injection recipes use stock or broth as their base ingredient. Slowly depress the plunger while pulling the needle out to deposit the solution inside the meat. Im all about some moist & mouth watering meat. Last updated Feb 26, 2023. . Hi all I used this for my fried Turkey it was great. 2 tablespoons hot sauce. Step 2: Trim the brisket and inject the injection mixture into the brisket. Pull the plunger back to fill the syringe with liquid. Apply brown sugar and pork marinade, wrap in foil. Meat Selection | Fire Management | Flavor Amping | Tools & Equipment | The Process, Please enable JavaScript in your browser to submit the form. I dont like wearing whatever Im injecting. Some people inject pork butt every time, while others would never dream of it. Get BBQ guides, recipes, and our free digital cookbook sent straight to your inbox. Bury the wood chunks in the unlit charcoal. 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. Like so many other related issues, the decision comes down to a matter of personal preference. Using an injection syringe, inject the pork at 1-inch intervals, using the entire injection solution. I appreciate any purchase you make in support of the work I do. 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. 2023 Barbecue! Store refrigerated for up to 1 year. Please leave your feedback in the comment sections below. All rights reserved. Ribs, however, have a smaller cross section, meaning there isnt a lot of space between the surface and the center. Once you mix the ingredients for your injector sauce, place it in a deep slender vessel to facilitate drawing the liquid into syringe. Teams want to create a flavor explosion in the judges mouth that will earn the highest score possible. You do have to strain the marinade before injecting it.well worth it. Let them soak while you prepare the meat. So I rubbed the lumps of seasoning and butter into the skin. Inject 1 ounce about every 2 inches. 28 Best BBQ Appetizers [Easy Grilling & Smoking Recipes] Smoked Pulled Pork [Barbecue Shredded Pork Butt] Smoked Prime Rib [Barbecue Standing Rib Roast] 34 Best Smoker Recipes [Beef, Ribs, Veg & More!] Foil the water pan before use for easy cleanup, but leave it empty. Pierce through the electrical tape with your needle the idea is to make a gasket. My rubs and sauce will be the best thing youve ever tasted and its a great way to support what we do! It may be helpful to note that these are nearly always sold two pork tenderloins per package. New Brunswick, Canada. Order the Recipes, Your email address will not be published. Made from high-grade stainless steel. Put the mixture into your injector, and inject your poultry or pork all over, and at different angles. It is an inexpensive unit that you can purchase for around $10. Refrigerate Refrigerate the meat for at least 2 hours but overnight is better. This Korean grilled pork belly is a party waiting to happen, so set it out with the grilled kimchi and kitchen shears and let guests assemble lettuce wraps themselves. Place the wood chips in a bowl and cover them with water. You get four different injection needles to handle a variety of cuts and types of marinade solutions. If you trim the pork too closely, the meat will turn out dry. Then I liberally coated all sides of each one with my Texas style rub. (w) wrapped in foil. The bag . The question of whether or not to inject meat is one of those highly contested subjects on the barbecue circuit.

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