*Double this recipe for injecting a turkey! 200k+ receive my free smoker recipes.You should too! Many injection recipes use stock or broth as their base ingredient. Use the same system for injecting as directed in the beef injection. Wipe out the pan and place pork fat side up - making sure that there is some air flow on all sides of the pork for even cooking in the oven. Place one pork butt on two large sheets of wide, heavy-duty aluminum foil. Apply a heavy sprinkling of rub to all sides of the meat. It was the temp of the turkey that caused this. After that, you should allow it to sit for a few hours. How To Inject Pork Butts BBQ - Pork Butt Recipe HowToBBQRight 1.51M subscribers Subscribe 498 137K views 11 years ago Malcom Reed of The Killer Hogs BBQ Team walks you through the step by. If you want to get really technical, becoming familiar with the anatomy of the beast you are working with will help, as you will understand where the best spots to inject are in order to get maximum coverage. Otherwise, replace the needle guard it came with or push the tip into a small piece of cork between uses. #bbq #pulledpork #butcherbbqIn this weeks video I go over injecting a pork butt! The Rest. Trim the pork shoulder, if desired, taking care to leave at least 1/4 inch of the fat cap in place. Remove mixture from heat, stir in butter, and let the marinade cool for completely before using. Glaze each pork butt with sauce mixture, then cover each with food safe plastic wrap and double layer with foil. Once you mix the ingredients for your injector sauce, place it in a deep slender vessel to facilitate drawing the liquid into syringe. 12 teaspoon salt. Aim for an injection of every 2 inches, as you don't want a loin full of holes and leaking liquids. Many injectors look like oversize hypodermic needles. Amazon.com carries several good injectors. I tried my hand at a fancy tie job here, but you can learn a simple tying technique by watching the How To Tie A Roast video. Cook at 225-250F to an internal temperature of 170F. These charred chops smothered in a savory, bittersweet sauce based on Vietnamese nuoc mau prove caramel is just as good for dinner. Editor's note: Use this injection to make Myron Mixon's Pork Shoulder . Any solution that collects in the bottom of the pan can be sucked up with the injector and used again. This Grilled London broil is marinated in flavorful ingredients, then grilled to perfection. When the smoker is ready, place the pork tenderloins on the grate to cook. Make sure that you stir well so that all of the spices get completely dissolved in the mixing bowl. A needle with a single, thicker opening is suited to recipes that may have chunks of garlic or ground up spices in it. The question of whether or not to inject meat is one of those highly contested subjects on the barbecue circuit. You will need 1 recipe for a roasting chicken or pork roast - and you will need a double recipe for a turkey. Doesnt Phil Robertson s Cajun Spice have 290mg of Sodium per 1/2 Tsp.? Make sure your injection needle is clean and there is no residue left inside the needle from the last time it was used. Assemble the cooker. Your email address will not be published. Inject Melt 1/4 lb of salted butter and use a meat injector to inject as much butter as possible into each tenderloin. Then I liberally coated all sides of each one with my Texas style rub. Transfer trimmed brisket to shallow cooking pan. 2 teaspoons onion powder. If you use a water pan in your pellet smoker and it seems to work well for you, then please continue. Lean smoked pork tenderloin injected with warm, melted butter and smoked to absolute perfection. To prevent the meat from overcooking, open the foil partially to let out some heat. Many injection recipes use stock or broth as their base ingredient. When it comes to ribs, the issue becomes even more polarizing. Meanwhile, place sauce ingredients into a saucepan. 5 tablespoons kosher salt. Plunge the needle deep in the meat, then depress the plunger slowly and steadily. A simple smoked dip thats savory, spicy, creamy and delicious. I used a few pieces of cherry wood which worked great but other woods such as oak, pecan, apple, hickory, etc. Dip the needle into the solution while steadily drawing the syringe plunger back up towards you. Should I Leave The Membrane Intact When Injecting Ribs. One of the coolest injectors Ive used is the SpitJack Magnum Meat Injector Gun, sold by the folks who developed the SpitJack whole hog rotisserie. Unless you own a needle with wide openings, avoid coarsely ground spices or similar ingredients that would clog the system. The syringe (plastic or stainless steel) typically comes with a 2- to 4-ounce capacityenough for most barbecue projects. Orange and apple juice also pair well with grain mustard; use 1 tablespoon per cup of juice. Trim the excess fat and silver skin from the outside of the money muscle. Think of injecting as marinating from the inside out. Love making injection sauces, so yummy!! 2023 Cond Nast. 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. Teams want to create a flavor explosion in the judges mouth that will earn the highest score possible. So I rubbed the lumps of seasoning and butter into the skin. Inject some air from your injector into the bottle to pressurize it, this will make it easier to draw up the fluid. Directions. 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.. As an Amazon Associate I earn from qualifying purchases. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. eHow may earn compensation through affiliate links in this story. This is when an added shot of flavor and moisture right to the center of the cut, will have the biggest impact. As a rule, we recommend taking the membrane off the rib rack before smoking. Spread 1 cup of maple brown sugar, some Cherry Habanero Rib Candy and a layer of BBQ rub. When you had plenty of time to spare you would fire up some charcoal and sear steaks over the blazing heat. I used 6 small chunks measuring 2 x 2 x 2 and buried them in the unlit charcoal. I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible. When the pork butts reach 170F, the meat is ready to handle. Site by Being Wicked. Youve been slavingaway for hours, and its finally time to slice before finally tucking into that delicious brisket. Do you use injectors? Dont go thinkin this is a low sodium injection, by the way. You shouldnt let these horror stories put you off though. Taste and adjust the salt or cayenne, if needed. Lets explore this technique and the effect it has on large cuts of meat. A pork injection marinade will help keep the meat moist on the inside while imparting a bit of extra flavor and maintaining an equal balance of moisture throughout. This recipe is a starting point, so get as creative as you'd like. As a rule of thumb, it can take around 1 hour per pound to brine your meat. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. If using a custom seasoning, combine all of the ingredients in a bowl and mix well. 2. 1. We often brine lean meats like smoked pork tenderloin however, this time I changed it up and injected butter instead and yes, it was something to write home about. 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. Is it smart to spend this much on a meat injector? Alone, a piece of pork, especially a non-fatty one, can be bland. 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. Clean the tip with a bent paper clip and run hot water through it. Cover the bowl and refrigerate the mixture until its time to inject the ribs. Season pork and liquid with salt and pepper. Meat Selection | Fire Management | Flavor Amping | Tools & Equipment | The Process, Please enable JavaScript in your browser to submit the form. Remove mixture from heat, stir in butter, and let the marinade cool completely before using. Pork Butt Smoke & Spice The Renowned Mr. Brown, Pork Butt Chris Lilly Big Bob Gibson Championship Injection. Return the foiled butts to the WSM and cook at 225-250F until the internal temperature measures 195F. Do not boil. Seasonings cannot disolves only salt and sugar can. The second photo shows the lean side of the pork butts as they were removed from the packaging. As for the target, good candidates include large cuts of meat like whole hogs, hams, and pork shoulders, whole turkeys and chickens, briskets, shoulder clod, etc., plus intrinsically dry meats like pork loin, lamb leg, beef round roast, and double thick pork chops. The next time you fire up the smoker, you can tailor your method according to your new findings. Of course, it costs around $160, so this is really for those who make money on barbecue. Below I have listed three models that are different in design. Add a little Bourbon and maple syrup and now you have a great turkey brine. Yes, I make it myself. However, there is always a chance that the meat will dry out; this is especially true for novice backyard cooks. Season the entire pork butt with Killer Hogs Hot Rub so that no mustard is visible. Place meat in the smoker fat side up. Rubs and glazes will merely sit on the surface of the meat. 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!). Made in the USA high quality, sturdy construction. Remove the butts from the cooker. Wed love to hear your stories. Meanwhile, submerge hickory chips in water for . Whether it is deciding which grill or smoker to buy or how to get that perfect steak, this is why this site exists. However, you will need a good one. 7. I use my homemade version in turkey, chicken, & pork and its absolutely divine. Marinating, while it has its place, of course, will only deliver the flavor a couple of millimeters deep at best. They build layer upon layer of flavor throughout the cooking process by injecting, rubbing, spritzing, foiling with flavorful liquids, and finishing the meat with sauces and seasonings to really make the flavor pop. Combine the melted butter, garlic powder, & Cajun spice in a small bowl; whisk to combine. 23 cup chicken stock. Stirring continuously, pour in the sugar, salt, and monosodium glutamate. When youre ready to inject the ribs, set the rack on a sheet of plastic wrap, then cover it with a second sheet of plastic. The mustard helps the rub stick to the meat so a good crust will form during the first few hours of cooking. Cover and refrigerate until ready to use. Ingredients for Pork Butt Injection Pork Shoulder Temperature After you've let your pork shoulder sit overnight, you'll want to preheat your smoker. Your objective is to get as much of the injection solution to stay in the meat as possible, but meat is not a sponge and some of the solution will flow back out into the pan. After 2 1/2 hours, remove the pan from the smoker, cover it with aluminum foil and put it back into the smoker. Ingredients. The Oklahoma Joes Trigger Meat Injector is more of a marinade pump than a syringe. Method: Combine injection ingredients; inject pork butt evenly on all sides with injection. Inject meat evenly with injection solution. Dont forget to turn the cut of meat around and inject from both sides. Add a little smoke flavor or whatever you like! Im all about some moist & mouth watering meat. Cook at 225-250F. This might just be the number one question that we ask ourselves almost daily over here. Or, better yet, very slowly melt the butter over a low flame with the garlic already in the pan. It adds the perfect balance of ingredients to make sure your pork shoulder or pork butt Ingredients Ingredient 209 Show detail Preview View more Open foil, let rest for 30 minutes or until 170F internal temp before pulling the meat. Season and roast the pork. There are few things more delicious than a properly smoked pork roast. Your email address will not be published. DO I NEED TO LET THE TURKEY GET TO ROOM TEMP BEFORE I INJECT IT. That said, there are a few potential hazards that you should avoid whenever possible. One of the best classes is taught by my friend Harry Soo of Slap Yo Daddy BBQ in Diamond Bar, California. Sprinkle onion over the pork. 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. The needle on this model is large enough that it shouldnt clog. Like so many other related issues, the decision comes down to a matter of personal preference. Coat the Meat. Do you need to inject a dozen whole pork shoulders? Share them with us on Facebook, Twitter, Reddit, or Instagram! If smoking 150-pound hogs is your deal, spring for a commercial injector system to save time and hand fatigue. Required fields are marked *. (Try my recipe for Honey-Cured, Hickory-Smoked Shoulder Ham which recently appeared in the New York Times.) M Michael Plunkett TVWBB Fan Feb 1, 2007 #3 Hi Jim, I'd be careful using Jack in your injection. Made with a blend of brown sugar, salt, pepper, and garlic, our award-winning Pork Injection is a great way to keep your pork tender and flavorful. Here are some additional tips for injecting: In the meantime, here is one of my favorite injection sauces. Its extremely easy to prepare, and its add quite the level of moistness & flavor in whatever youre injecting it in. An injection can promote flavor and juiciness, but its not a crucial step when it comes to smoking ribs. Its time to try these easy and delicious maple glazed grilled carrots. Refrigerate Refrigerate the meat for at least 2 hours but overnight is better. 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 Withdraw the needle gradually. Be sure to inject the meat before cooking, as piercing it during cooking will cause juices to escape and dry your pork loin. (Some needles are closed at the end but have holes along the sides. With large cuts like brisket and pork shoulder, theres a significant amount of meat beneath the surface. You will need 1 recipe for a roasting chicken or pork roast and you will need a double recipe for a turkey. Combine all injection ingredients in a small saucepan or microwave-safe bowl. After resting, pull the pork butt into large chunks, removing and discarding the bone and any fat. Slice down alongside the money muscle, but leave it attached to the rest of the roast. See Pork Butt Selection & Preparation for a description of how to pull pork. Please leave your feedback in the comment sections below. Evenly coat pork shoulder with barbecue rub all over. (The dishwasher may craze the syringe and dull the needle.) Do not save any injection marinade that has come into contact with raw meat. Repeat the process with the second pork butt and a second batch of injection solution. Copyright 2022 BARBECUE & GRILLING WITH DERRICK RICHES. What are your favorate dishes to inject? whole suckling pig. Injecting meat is very quick and easy. You could do all sorts of different flavors. 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. Combine all ingredients and stir until sugar and salt are dissolved. 3-4 hours. Apply yellow mustard and rub to all sides and refrigerate overnight. Pork injection (recipe follows) Instructions Preheat smoker to 225-250 degrees. You should be able to visibly see the meat puffing up as the liquid is delivered. See? Dont be too worried about keeping everything refrigerated, room temp is fine for a couple hours. Rely on the seasonings of porchettafennel seed, crushed red pepper, and garlicto give more-manageable pork shoulder enormous flavor. Pump up the pressure and start injecting. Add other marinade ingredients and stir to dissolve. Injecting your meat, on the other hand, can be done in a matter of minutes and will deliver the moisture and flavor straight to the heart of your cut of meat. Youll notice that my cooker ran a bit higher than 250F, but everything turned out just fine. Plus, I use it almost every time I make a roasted chicken or pork roast. For the Pork Slather: 2 cups brown sugar cup ghee 2 Tbsp Traeger Pork and Poultry Blend 2 Tbsp MSG cup hot sauce cup honey cup apple juice For the Competition BBQ Sauce: 2 Tbsp guava paste 2 cups brown sugar 1-2 tsp hot sauce 2 cups apple cider vinegar 2 cups apple juice 4 cups ketchup cup yellow mustard cup honey Place the pork butts fat side down in the WSM. Learn how your comment data is processed. Unwrap pork butt and center on rack fat side up. Increase proportionally as necessary. If preparing ahead of time, store marinade in an airtight container in the refrigerator for up to 5 days. Use apple smoke wood for these pork butts. 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. Remove turkey from the refrigerator and allow it to rest at room temperature to remove the chill. Bring to a boil and immediately remove from heat. There are many types of Injectors like this stainless steel one from Cave Tools. I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible. Replace it with the needle you wish to use by screwing that needle on. Instructions Trim the butt to isolate the money muscle (opposite side from the blade bone). Whats more, you can decide at the last minute whether you want to inject the meat. When it comes to barbecue, injection isnt just a techniquethe word refers to an actual ingredient. Be sure on thicker cuts of meat (as in pork shoulder and pork loins) to reach the centre of the meat When youve completed a row, move down 1 and start a new row. One-year guarantee, with replacement parts available. The needle should penetrate about 1 inch beneath the surface. (Some needles are closed at the end but have holes along the sides. During this time the butter inside the meat hardens. Pulled Pork Too Salty: Avoiding and Correcting This Mistake, Can You Brine Pork Too Long? Get BBQ guides, recipes, and our free digital cookbook sent straight to your inbox. SmokedBBQSource is supported by its readers. In a large stockpot, combine the apple juice and vinegar over medium heat. This is an expensive purchase. Substitute papain (papaya) powder for the MSG. Test the spice mixture and make it hotter with additional hot sauce or seasoning until you are satisfied. Then once it hits 160 I wrap in aluminum foil and return to the smoker. Preheat the oven to 350 F. Stir the spice mixture into 1/3 cup water and 2 tablespoons of oil before injecting it. As the barbecue pros know, injecting is the most efficient way to add flavor and moisture to smoked, barbecued, or grilled meats. 2 tablespoon Worcestershire sauce. Open the top vent fully and leave it that way throughout the entire cook. Repeat the process throughout. The Ofargo Marinade Injector is a classic-style syringe. Put in a smoker preheated to 270 F. You could also use an oven but would not get a smoke taste. This is often the case when the ribs come from a big-box store or online retailer. If you want leftovers, throw on an extra one. Ribs, however, have a smaller cross section, meaning there isnt a lot of space between the surface and the center. A Seasoned Guide To Brining. Share a photo and tag us we cant wait to see what youve made! Some pitmasters swear by the technique, while others consider it to be an unnecessary waste of time. Rub the pulled pork seasoning all over the meat, saving just a little of the dry rub for later. And yes, thats Phil Robertsons cajun spice. If reserving for a later use, let the liquid cool; then pour it into a large bottle or container. 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Stir together the pork shoulder brine and let the pork soak in it for 12 to 24 hours. Orange and apple juice also pair well with grain mustard; use 1 tablespoon per cup of juice. (Warm the latter in a saucepan of simmering water, so they flow easily.). Prepare turkey by removing neck and giblets from cavity, then patting dry with paper towels. Put the mixture into your injector, and inject your poultry or pork all over, and at different angles. By topping shingled silken tofu with a savory stir-fry of pork and eggplant, you get the perfect marriage of hot and cold. Stir until the seasonings are completely dissolved. Within the loin category, there are additional types of cuts: whole loin, loin roast, tenderloin, sirloin roast, country style ribs and chops. Use 1/4 cup of jelly per 3 pounds of meat. The volume on this injector is small, but it will handle most jobs for a single family. That's the way I do it at home, too. If you do decide to try it, use apple juice in the injection recipe, and leave the membrane intact to help hold the liquid in place. A Pork Butt Recipe Secret: The Rub Down This membranealso called the peritoneumwill toughen up and shrink as it cooks, so the finished ribs will be harder to chew. 8+. Plenty of injection liquid should still remain inside the meat. Inject 1 ounce about every 2 inches. If possible, crush them up with a mortar and pestle before adding to the marinade. Some people inject pork butt every time, while others would never dream of it. Apply the yellow mustard to the outside in a thin layer. INJECTION MARINADE FOR PORK RECIPE | ALLRECIPES This is an all-purpose injection to add to any pork loin, butt, or shoulder meat. 1 Tablespoon Red Rooster Louisiana Hot Sauce, 2 Tablespoons McCormick Grill Mates Montreal Steak Seasoning. For ribs, apple juice and vinegar are popular additions. Use our easy how-to-guide for the selecting and grilling delicious shrimp! I recommend spending some time removing some of the tough skin and/or fat on the outside of these using a very sharp knife. Step 2: Trim the brisket and inject the injection mixture into the brisket. Can I use this creole butter injection method on skin less chicken brearts? 2023 Barbecue! Unlike marinades, which can only penetrate the flesh by a few millimeters, injections are designed to saturate the entire cut. Get Raichlen's Burgers! Shipping Info. If youve purchased more than one rack of ribs or divided the rack in half, try injecting just one of them to see if you notice any difference. Meat Church Hog Injection has a lot of the same ingredients as that other commercial injection. But the biggest secret is this the solution you inject into your meat need not be complicated at all and can still produce mouth-watering results. Make sure the perforations are fully submerged in the sauce.) If youre not cooking in barbecue competitions, you could never inject your meat before smoking and still do just fine. If you are after some more inspiration, there is an excellent rundown over at AmazingRibs ofdifferent injections you could use for various types of meat, along with some more in depth details about ratios to consider when making up your solution. 21 Pulled Pork Injection Recipe Pork Injection Marinade 10 min Pound pork butt, apple cider, apple cider vinegar, maple syrup, pork rub 4.0225 Basic Pork Injection Marinade 10 min Apple cider vinegar, apple juice, worcestershire sauce, spice rub, butter 4.447 Competition Barbecue Pork Shoulder Recipe 10 hr It also should be mentioned that if you choose to cure your meat, there are some safety considerations you will need to bear in mind. Your email address will not be published. Make sure the perforations are fully submerged in the sauce.) And it is the only way to get fats, herbs, spices and other large molecules deep into meat. Pat the pork butt dry using paper towel. Start by pre-heating your smoker to 300 degrees Fahrenheit. By doing this, you will not lose excessive amounts of fluid as you are delivering it right in between the muscle fibers, plumping up the meat. Learn more. Injection Marinade for Pork Recipe | Allrecipes tip www.allrecipes.com Step 1 Mix apple juice, pineapple juice, Worcestershire sauce, soy sauce, salt, and brown sugar together in a large bowl at room temperature so the salt and brown sugar can dissolve. Lubricate the rubber or silicone gasket on the end of the plunger with a little vegetable oil before using. Use the appropriate needle for chunky solutions. We recommend pulling the meat at the stall, wrapping it in butcher paper or foil, and returning it to the smoker. 9. Some might also include flavorings like Worcestershire sauce, melted butter, garlic, brown sugar, soy sauce, salt, pepper, and herbs. Another tip is to inject from the side, aiming for the muscles instead of injecting straight into the top of the meat. Season and cook the turkey The Best Turkey injection Recipe Why you should inject turkey Injecting a flavored liquid helps prevent the turkey from drying out. Injecting the loin before you cook it infuses it with a burst of flavor in every bite. Use a seasoning injector to inject the pork butt evenly with as much of the injection liquid as the butt will hold. Make sure that any herbs used in the rub are not too bulky. Next, prepare a batch of SYD All-Purpose Rub. You don't have to worry about oversalting, you . 2 tablespoons ground cumin. Once the meat is done marinating, pull it out of the fridge and drain the excess liquid out of the dish. Trim excess fat and any unsightly bits, but do not completely remove the fat cap and false cap. Trim excess fat from the pork butt. Once the brine is complete, place the pork butt in a food-safe storage container and pour the brine inside. Instructions. But you would be missing out on an opportunity to enhance the flavor and texture of your barbecue. Place wrapped pork butts in an insulated cooler, covering with towels. Store refrigerated for up to 1 year. If your injector has interchangeable needles, take the time to think about which one you will need to use to suit the size and cut of meat you are preparing, as well as what you are planning to inject into it. Dont go too crazy with the amount of salt, sweetness, or distinctive flavors when making your solution the idea is to enhance, not to overpower, the flavor of the meat itself. added with the butteri melted the butter added seasoningsadded low sodium chicken broth.