This is done by simply pushing down the plunger of the syringe. Foil the water pan before use for easy cleanup, but leave it empty. Dont be too worried about keeping everything refrigerated, room temp is fine for a couple hours. Open foil, let rest for 30 minutes or until 170F internal temp before pulling the meat. Think of injecting as marinating from the inside out. Wrap in plastic wrap or place into an airtight container and chill overnight. For shame! If using boneless butts, tie with kitchen twine after trimming to keep the meat in a compact shape. Step 2: Trim the brisket and inject the injection mixture into the brisket. SmokedBBQSource is supported by its readers. Stir until the seasonings are completely dissolved. (adsbygoogle = window.adsbygoogle || []).push({}); Many competition barbecue teams inject pork butts before cooking because it adds flavor and moisture throughout the meat. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Amazon Associates Disclaimer: As an Amazon Associate I earn from qualifying purchases. INJECTION MARINADE FOR PORK RECIPE | ALLRECIPES This is an all-purpose injection to add to any pork loin, butt, or shoulder meat. 1 tablespoon garlic powder. Inject some air from your injector into the bottle to pressurize it, this will make it easier to draw up the fluid. Inject the turkey 3. Make sure that you stir well so that all of the spices get completely dissolved in the mixing bowl. Glaze each pork butt with sauce mixture, then cover each with food safe plastic wrap and double layer with foil. Teams want to create a flavor explosion in the judges mouth that will earn the highest score possible. While a full rack of ribs looks like a huge cut of meat, a lot of that overall mass consists of bone. (Try it with turkeya whole bird, legs, or turkey breastchicken, or pork.). Use apple smoke wood for these pork butts. 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.. Inject in even intervals on the top and sides of the loin, sticking the injector in at different depths to hit as much of the meat as possible. To use an injector, fully depress the plunger and insert the needle in the injector sauce. You cant use a pork injection if you dont have an injector. For thicker flavoring mixtures (like pesto or jerk seasoning), invest in a wide mouth injectoroften sold with a metal spike for making deep holes in the meat into which you inject your spice paste. Inject the meat every inch in a checker board pattern across the entire pork loin. Do you need to inject a dozen whole pork shoulders? Not sure what I did wrong but I doubled the recipe for turkey and the cajun seasoning did not dissolve at all. If you have an injector with a clear body, you will see the fluid filling up the barrel of the syringe. Make sure they reach 145F and call them done. The needle on this model is large enough that it shouldnt clog. Save my name, email, and website in this browser for the next time I comment. The basic recipe works really well with one exception. (s) spritzed with water I used the Hasty Bake Legacy for these smoked pork tenderloins which does not utilize a water pan. 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. Combine the melted butter, garlic powder, & Cajun spice in a small bowl; whisk to combine. You can then inject the meat in three or four spots. Smoking the Brisket. To get started, rub yellow mustard all over an 8lb bone-in pork shoulder butt roast: The mustard probably sounds weird, but this is one of the fantastic tips Aaron gives in his class. 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. Some models are designed to store the needle(s) inside the syringe when not in use. Its probe-tender, the bark is beautiful, and you are ready to slice and admire your work but there is one more crucial step. Cook at 225-250F to an internal temperature of 170F. Setup your smoker for cooking at about 225F using indirect heat. plus weekly recipes and tips straight from Steven Raichlen! The Virtual Weber Bullet is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. So, lets cut to the chase and dive into the details of when and how to inject meat in preparation for smoking. . Inject 1 ounce about every 2 inches. Re-melt the butter, if necessary, immediately before injecting it. And yes, thats Phil Robertsons cajun spice. Method: Combine injection ingredients; inject pork butt evenly on all sides with injection. In a small bowl, prepare the Cajun spice rub. See Pork Butt Selection & Preparation for a description of how to pull pork. Cover and refrigerate for at least 8 hours and up to 24 hours. But you would be missing out on an opportunity to enhance the flavor and texture of your barbecue. Stir well until the salt and the sugar has dissolved completely. 3-4 hours. Make your injection liquid 2. But there are many others. For ribs, apple juice and vinegar are popular additions. Pull the plunger back to fill the syringe with liquid. Use 1/4 cup of jelly per 3 pounds of meat. Dont go thinkin this is a low sodium injection, by the way. The first hurdle to jump is defining the difference between lump charcoal and charcoal briquettes. Make your injection sauce as smooth as possible so it can seep into the meat as it cooks. By contrast, marinades typically need to be applied a few hours beforehandsometimes more, depending on the cut. The bag . Pour water and orange juice into the slow cooker. Brining helps, but at 160F, pork tenderloin will be dry, tasteless and definitely not as good as it was 15 degrees earlier. When the cooker reaches about 225F, set the 3 bottom vents to 25% open so the cooker settles in at 225-250F measured at the lid. posted by Crystal on November 19, 2013 20 Comments , oh that looks delicious! Open the top vent fully and leave it that way throughout the entire cook. Include other spices, such as onion powder, thyme, sage or very finely chopped rosemary. Do not save any injection marinade that has come into contact with raw meat. Pour your injecting solution into a plastic water bottle. I find it astonishing that Epicurious would include a recipe that depends so heavily--or at all--on MSG. The thicker needle should be able to deliver this solution without getting blocked. Using an injection solution, spread delicious flavor throughout a piece of pork before placing on the grill or smoker. (w) wrapped in foil. Apply brown sugar and pork marinade, wrap in foil. Make sure to mix the rub well as you go, to avoid the fine ingredients and the black pepper separating. Ingredients for Pork Butt Injection Pork Shoulder Temperature After you've let your pork shoulder sit overnight, you'll want to preheat your smoker. 1. Inject Melt 1/4 lb of salted butter and use a meat injector to inject as much butter as possible into each tenderloin. Gas vs Charcoal Grills Which is right for you? Use them for injecting broth, melted butter, and/or other liquid seasonings. If you watch a lot of TV shows like BBQ Pitmasters, you could be excused for thinking that injecting your meat is an essential part of cooking barbecue. Cover the bowl and refrigerate the mixture until its time to inject the ribs. Put in a smoker preheated to 270 F. You could also use an oven but would not get a smoke taste. I appreciate any purchase you make in support of the work I do. This Grilled London broil is marinated in flavorful ingredients, then grilled to perfection. These lean, delicious cuts cook up quick in the smoker and they can even handle being cooked a little higher if you want to get them done faster.. cant beat a deal like that. Injecting the loin before you cook it infuses it with a burst of flavor in every bite. Spread the steak spice over the surface of the roast. For a touch of sweetness add fruit juice or molasses or honey. This layer of caul fat will help to hold the liquid in place, making for a juicier product. 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. Readad-freeon your phone, tablet or print out and spill BBQ sauce on them. When you had plenty of time to spare you would fire up some charcoal and sear steaks over the blazing heat. Injecting the ribs shouldnt do any harm, which is why we recommend trying it out if youre interested. When buying a meat injector, look for something easy to use, that fits comfortably in your hand, and can handle the volume you need. Combine all ingredients and mix thoroughly. For this pulled pork brine recipe, combine all of the brine ingredients together in a large bowl. For example, a needle with holes up the shaft is made for thinner injection solutions such as marinades. 5 tablespoons kosher salt. 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!] So I rubbed the lumps of seasoning and butter into the skin. , Pingback: Herb Roasted Turkey - Mrs Happy Homemaker. It reheats well and is ideal for making several days ahead. Pat the pork butt dry using paper towel. I believe food should be delicious and healthy eating doesn't have to be complicated! The point requires more time to cook compared to the flat, so it is best to have the point closer to the heat source. Seal the wrap and place it back on the smoker. Ad Choices, 1 cup monosodium glutamate, such as Accent brand flavor enhancer. Of course, it costs around $160, so this is really for those who make money on barbecue. This membranealso called the peritoneumwill toughen up and shrink as it cooks, so the finished ribs will be harder to chew. Last updated Feb 26, 2023. . Inject 1 ounce about every 2 inches. Make sure to mix the pulled pork so everyone gets some of the dark outside meat along with the light inside meat. Whats more, you can decide at the last minute whether you want to inject the meat. Apply yellow mustard and rub to all sides and refrigerate overnight. Not really, but it can be fun to experiment with various techniques. 9. Transfer trimmed brisket to shallow cooking pan. Dont worry if you have a little spillage. Tie the leaves with kitchen twine, so the packet stays together. Remove the pork from the brine and place it in a large baking dish, then pat it dry with paper towels. Rub into the pork. It is strong and should last a long time. The tank holds a gallon of injection solution. Flip over the rack and continue to work on the other side, repeating the process until the ribs cant hold any more of the injection. Continue injecting until the liquid begins leaking from the holes, indicating the meat cannot hold any more. 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 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). Best Chicken and Turkey Injection Recipes. Season Season the pork tenderloins on all sides with Jeff's Texas style rub. Within the loin category, there are additional types of cuts: whole loin, loin roast, tenderloin, sirloin roast, country style ribs and chops. Butter and Garlic Is it smart to spend this much on a meat injector? Youll notice that my cooker ran a bit higher than 250F, but everything turned out just fine. You can also subscribe without commenting. Your email address will not be published. Examples of meats that are naturally dry include: An amazing injection recipe is a very tightly guarded secret for some pitmasters. 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) Preheat your smoker to 225F. #2 Whiskey, like rosemary, can be quite overpowering when overused. As the pork loin cooks, you can boil the leftover liquid until it thickens and brush it on as a loin glaze during the last five minutes of cooking. Then once it hits 160 I wrap in aluminum foil and return to the smoker. Inject part of the brine deep into the ham in a row of holes following the leg bone. An injection can promote flavor and juiciness, but its not a crucial step when it comes to smoking ribs. Season the entire pork butt with Killer Hogs Hot Rub so that no mustard is visible. Stir together the pork shoulder brine and let the pork soak in it for 12 to 24 hours. 8. 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.). This pork injection recipe contains both flavor and tenderizing power. Rubs and glazes will merely sit on the surface of the meat. Depress the plunger slowly, moving the injector from side to side to make sure that the mixture is evenly distributed. I think the butter helps a lot in making sure these end up juicy and tender. For example, a great pork injection recipe includes: A trick to make sure the solution is mixed well is to combine all the ingredients in a water bottle and shake it up before pouring it into the bowl you will be using to draw it up from. Meat Selection | Fire Management | Flavor Amping | Tools & Equipment | The Process, Please enable JavaScript in your browser to submit the form. Just use cling wrap or similar plastic food wrap and place it over the top of the meat you are injecting to prevent a geyser of warm melted butter from hitting you in the face.. been there, done that! Light 20-40 briquettes using a Weber chimney starter and spread them over the unlit briquettes. Inject meat evenly with injection solution. 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. Strain out solids through a fine mesh strainer, cheesecloth, or a coffee filter. Whisk together until everything is well-blended. Make sure the perforations are fully submerged in the sauce.) You can still inject from the top, but you will likely achieve the most effective coverage by injecting from the sides. 2 tablespoons hot sauce. That said, there are a few potential hazards that you should avoid whenever possible. Stirring continuously, pour in the sugar, salt, and monosodium glutamate. Pepperpot is a Guyanese dish of braised meat flavored with casareep (a spiced syrup made from cassava). We have put together a step-by-step tutorial that addresses and included some tips and tricks that seasoned pitmasters use to deliver stunning results every time. If you are doing a lot of injecting, then you want something with a pump action, versus the regular syringe style. Inject butter into the meat about every 2 inches or so. How to Marinate Prime Rib With Injectable Marinade. Preheat oven to 225 degrees. Should I Leave The Membrane Intact When Injecting Ribs. Rub the outside of the pork butt with yellow mustard then completely coat the butt with dry rub seasoning. Site by Being Wicked. Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Whether it is deciding which grill or smoker to buy or how to get that perfect steak, this is why this site exists. (Some needles are closed at the end but have holes along the sides. Doesnt Phil Robertson s Cajun Spice have 290mg of Sodium per 1/2 Tsp.? As a rule, we recommend taking the membrane off the rib rack before smoking. 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. Amazon.com : Pork Injection & Brine, Heath Riles Meat Injector, . During this time the butter inside the meat hardens. Repeat every few days. You could do all sorts of different flavors. Can penetrate meat up to a depth of 5.5 inches. Shake in several dashes of hot sauce to your taste. Injecting is a great way to accelerate the brining process with hams. Place one of the pork butts fat side down in a baking dish or food service pan. It is merely a syringe, often available at a decent price. 23 cup chicken stock. Please, in the name ofeverything that is good and lovely, do not, I repeat, do not, cook these to 160F. I used a few pieces of cherry wood which worked great but other woods such as oak, pecan, apple, hickory, etc. Meat Church Hog Injection has a lot of the same ingredients as that other commercial injection. Add a little spiced smokiness to your barbecued pork butt with this smoke and spice pork injection marinade, and enjoy the fruits of your labor! (The dishwasher may craze the syringe and dull the needle.) 1 tablespoon dry mustard. Adjust the 3 bottom vents as necessary to maintain this temperature range throughout the cooking session. Garlic Butter Turkey Injection Marinade Recipe Photo Courtesy: Derrick Riches Tried this yesterday on a turkey we deep friedgot rave reviewsI did change it a bitlet the bird sit for about half an hour out of the fridge and added half a cup of chicken brothused Tony Chacheres creole seasoning.Injected easily with no clumping/congealingfried up beautifulwill do this recipe againand again. will also work just fine. Ingredients. Injecting meat is very quick and easy. Yes, I make it myself. Good ol Phils cajun spice has 290 mg of sodium per HALF teaspoon. Share a photo and tag us we cant wait to see what youve made! of sugar 1 tbs. Inject in 1 increments in a row across the butt, inserting the needle at an angle deep into the meat. Add other marinade ingredients and stir to dissolve. You will need 1 recipe for a roasting chicken or pork roast - and you will need a double recipe for a turkey. Place in a large pan, cover, and refrigerate for 12 to 24 hours. I'm a firms believer in knowing what goes into our food. Then you have come to the right place, we have rounded up 21 best pulled pork injection recipe that we have shared over the years. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. If you trim the pork too closely, the meat will turn out dry. You don't have to worry about oversalting, you . Cook at 225-250F. 13 cup maple syrup. All rights reserved. Cook the butts until the internal temperature measures 170F using an instant-read thermometer. Slice down alongside the money muscle, but leave it attached to the rest of the roast. Copyright 2023 BBQ Host. 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. If desired, wrap seasoned pork loin in plastic wrap and refrigerate for a few hours to overnight. And the SpitJackMagnum is definitely the best meat injector around. Otherwise, replace the needle guard it came with or push the tip into a small piece of cork between uses. This type of needle will disperse the liquid evenly throughout the meat. Dont worry, though; there is a solutiona literal solution in the form of this smoke and spice pork injection marinade. 1 Tablespoon Red Rooster Louisiana Hot Sauce, 2 Tablespoons McCormick Grill Mates Montreal Steak Seasoning. Smoking-Meat.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. A tall but narrow jar, such as the kind that holds pickled banana peppers or jalapenos, holds about two cups and works well. That way, you control the salt content. Plunge the needle deep in the meat, then depress the plunger slowly and steadily. Mix your brine and place it and your pork into a large freezer bag overnight. The Rest. When ready, slice the meat into pencil thick slices and serve immediately. Using an injection syringe, inject the pork at 1-inch intervals, using the entire injection solution. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Combine all ingredients together in a small bowl; whisk to combine. The next time you fire up the smoker, you can tailor your method according to your new findings. Made in the USA high quality, sturdy construction. Roast as normal. The needles that are included cater to the different cuts of meat and solutions you may be using. Learn how your comment data is processed. Many injectors look like oversize hypodermic needles. Smoking at the correct temperature gives the pork the best texture and the best flavor.