MIXING INSTRUCTIONS: Mix 3/4 cup of pork injection with two cups of water. This way, the high humidity and low . 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. Dont go thinkin this is a low sodium injection, by the way. We recommend pulling the meat at the stall, wrapping it in butcher paper or foil, and returning it to the smoker. When the pork butts reach 170F, the meat is ready to handle. If you are using a smaller needle, you can move it around in the same spot to deliver the solution evenly within that area. Mix together 1 tablespoon each of chili powder, Cajun seasoning, garlic powder and ground mustard. Inject the brine into the pork, poking through the scores in the skin every couple of inches. When aesthetics matter, use light-colored injector sauces with lighter-colored meats and dark injection saucesi.e., sauces that contain Worcestershire sauce, molasses, coffee, etc.with darker meats. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Subscribe today to get tips, recipes and meat smoking ideas in your inbox, 2023 Learn to Smoke Meat with Jeff Phillips | Privacy Policy. Order the Recipes, Your email address will not be published. Put in a smoker preheated to 270 F. You could also use an oven but would not get a smoke taste. Teams want to create a flavor explosion in the judges mouth that will earn the highest score possible. Inject into the pork of your choice using a flavor injector tool, and then place the pork This video is part 1 of a 2 part series and it is a simple pulled pork recip. After resting, pull the pork butt into large chunks, removing and discarding the bone and any fat. I have an injector but have never used it. I use my homemade version in turkey, chicken, & pork and its absolutely divine. Best Sellers Rank: #83,023 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food) #307 in Barbecue Seasonings; Customer Reviews: 4.8 out of 5 stars 69 ratings. Plus, I use it almost every time I make a roasted chicken or pork roast. Inject the turkey 3. Open the top vent fully and leave it that way throughout the entire cook. Youll notice that my cooker ran a bit higher than 250F, but everything turned out just fine. Readad-freeon your phone, tablet or print out and spill BBQ sauce on them. What should I make for dinner tonight? Rubs and glazes will merely sit on the surface of the meat. Include other spices, such as onion powder, thyme, sage or very finely chopped rosemary. The thicker needle should be able to deliver this solution without getting blocked. You may need to tilt the bowl if you are using a needle with holes up the shaft to avoid drawing up air. Pass through a sive to strain out the big stuff.. And same here ive never been able to inject melted butter without it hardening. If preparing ahead of time, store marinade in an airtight container in the refrigerator for up to 5 days. Best Chicken and Turkey Injection Recipes. cup salt. The mustard helps the rub stick to the meat so a good crust will form during the first few hours of cooking. Repeat the process until the entire pork butt has been injected in 1 increments left to right, top to bottom in a grid pattern. Easy, healthy recipes your family will love! Have made this many times and NEVER had to strain. You can find an injector for really cheap. Remove pork from the brine, rinse and pat dry with paper towels and discard brine. 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. Adjustable injection dose. Trim Trim the silver skin and clumps of fat from the outside of the meat. Increase proportionally as necessary. The bag . When the pork butt reaches 155 degrees, it will start undergoing evaporative cooling. Bring the foil across the top of the butt and fold up the three open sides to create a tight foil package. 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. Many injection recipes use stock or broth as their base ingredient. Site by Being Wicked. If you use a water pan in your pellet smoker and it seems to work well for you, then please continue. Note that the vent percentages represent the way I set the vents at the time indicated. Add other marinade ingredients and stir to dissolve. If youve ever wondered whether it was worth it to create an injection liquid for your ribs, youve come to the right place. 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. An injection is a mixture of liquid and other ingredients, meant to provide slow-cooked meats with flavor and juiciness. Be careful not to bring it to a boil or simmer. Open foil, let rest for 30 minutes or until 170F internal temp before pulling the meat. Its probe-tender, the bark is beautiful, and you are ready to slice and admire your work but there is one more crucial step. Thats true especially if youve already used a marinade. My recommendation is that you spend some time reading the Q&A from beginning to end, especially the PDF titled The BBQ Wisdom of Harry Soo, then consider signing up for one of his classes in Diamond Bar, California. These cuts usually weigh in at about 16-18 ounces each and you should be able to feed 5 people with 2 pork tenderloins. Once the brine is complete, place the pork butt in a food-safe storage container and pour the brine inside. While they add flavor, marinades penetrate only a few millimeters into the meat. Keep the needle moving - you want to place liquid in as many small areas throughout the meat as possible, and not in one long streak. Many injection recipes use stock or broth as their base ingredient. Instructions. He won California Team of the Year two years in a row, has won numerous Grand and Reserve Grand Championships, and 75+ first place finishes in various meat categories. Pull back the handle of your injector and fill the barrel with air. (Try my recipe for Honey-Cured, Hickory-Smoked Shoulder Ham which recently appeared in the New York Times.) Combine all ingredients and mix thoroughly. Do not save any injection marinade that has come into contact with raw meat. I left the false cap intact and tied the butts, as shown in the third photo. A tall but narrow jar, such as the kind that holds pickled banana peppers or jalapenos, holds about two cups and works well. Season Season the pork tenderloins on all sides with Jeff's Texas style rub. 13 cup maple syrup. Next day set the pork loin out and let it come to room temperature (it will cook more evenly) and inject it with all of the Butcher BBQ Pork Injection it will hold. 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. You will need 1 recipe for a roasting chicken or pork roast and you will need a double recipe for a turkey. 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 $15.00 USD. 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. Pat the pork butt dry using paper towel. If you prefer your meat spicier, create a version of a liquid rub that would normally go on the outside of the loin. Many injectors look like oversize hypodermic needles. Sprinkle the top side with light brown sugar, then drizzle with a few tablespoons of Stubbs Pork Marinade to add moisture. Amazon.com : Pork Injection & Brine, Heath Riles Meat Injector, . Step 1 In a large stockpot, combine the apple juice and vinegar over medium heat. Rest pork butts for 2 hours. Ingredients for Pork Butt Injection Pork Shoulder Temperature After you've let your pork shoulder sit overnight, you'll want to preheat your smoker. When buying a meat injector, look for something easy to use, that fits comfortably in your hand, and can handle the volume you need. 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. Editor's note: Use this injection to make Myron Mixon's Pork Shoulder . Use low-sodium broth when assembling injection sauces. Dont worry, though; there is a solutiona literal solution in the form of this smoke and spice pork injection marinade. Make sure that any herbs used in the rub are not too bulky. . That's the way I do it at home, too. 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. Fire up the grill! Add all ingredients to a medium bowl. When it comes to barbecue, injection isnt just a techniquethe word refers to an actual ingredient. The question of whether or not to inject meat is one of those highly contested subjects on the barbecue circuit. Butter Injected Smoked Pork Tenderloin - Learn to 1 week ago smoking-meat.com Show details . As a rule of thumb, it can take around 1 hour per pound to brine your meat. Remove turkey from the refrigerator and allow it to rest at room temperature to remove the chill. eHow may earn compensation through affiliate links in this story. Slowly depress the plunger while pulling the needle out to deposit the solution inside the meat. This dry rub recipe will make enough for a 15-pound brisket, and still have additional rub for the future. A needle with a single, thicker opening is suited to recipes that may have chunks of garlic or ground up spices in it. Repeat after each washing. The first photo above shows two boneless pork butts in Cryovac packaging weighing a total of 16.45 pounds. 3 tablespoons lemon juice. I find it astonishing that Epicurious would include a recipe that depends so heavily--or at all--on MSG. 2. Bring to a boil and immediately remove from heat. Brining helps, but at 160F, pork tenderloin will be dry, tasteless and definitely not as good as it was 15 degrees earlier. 1 tablespoon dry mustard. You cant use a pork injection if you dont have an injector. Trim the excess fat and silver skin from the outside of the money muscle. 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. 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. Thats perfectly normal. 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. The kit includes four needles and three brushes for cleaning, so it really has everything you need in one set. This sweet-and-sour pork tenderloin is quick enough for weeknights but fancy enough for company. Bury the wood chunks in the unlit charcoal. 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. Grilled Corn on the Cob (No Husks, No Foil) Smoked BBQ Baked Beans [Easy Southern Side Dish] Grilled Cauliflower Steaks. Harry cooks exclusively with the Weber Smokey Mountain Cooker. Use the same system for injecting as directed in the beef injection. Stir the spice mixture into 1/3 cup water and 2 tablespoons of oil before injecting it. 8. Ribs, however, have a smaller cross section, meaning there isnt a lot of space between the surface and the center. I guarantee that when you take Harrys class youll learn a lot, youll be entertained, and youll eat really well, too! Place one pork butt on two large sheets of wide, heavy-duty aluminum foil. Kick up butter's potential by mixing in spices, especially garlic. Great flavor and very tender. Brock. Inject Melt 1/4 lb of salted butter and use a meat injector to inject as much butter as possible into each tenderloin. Once the meat is done marinating, pull it out of the fridge and drain the excess liquid out of the dish. 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. For this pulled pork brine recipe, combine all of the brine ingredients together in a large bowl. 4 cups fresh orange juice (about 8 oranges) 4 cups fresh lime juice (about 10 limes) 1 (15- to 18-lb.) Prepare turkey by removing neck and giblets from cavity, then patting dry with paper towels. Setup your smoker for cooking at about 225F using indirect heat. Hi all I used this for my fried Turkey it was great. Garlic Butter Turkey Injection Marinade Recipe Photo Courtesy: Derrick Riches Smoke the butt for about 8 hours. Start from the side opposite the fat cap. Ad Choices, 1 cup monosodium glutamate, such as Accent brand flavor enhancer. However, you will need a good one. Everything you love about katsu (the crispy breading, the juicy meat) with a molten, cheesy center. Preheat oven to 300F. Combine the melted butter, garlic powder, & Cajun spice in a small bowl; whisk to combine. Repeat the process with the second pork butt. Refrigerate Refrigerate the meat for at least 2 hours but overnight is better. Join me and be the best outdoor cook you can be. This is where everything is up for debate. Pour your injecting solution into a plastic water bottle. Ingredients. As an Amazon Associate I earn from qualifying purchases. Place the pork butt on the cooking rack in the drum smoker fat side down so it renders and drips on the coals below. Add a little smoke flavor or whatever you like! If your smoker uses a water pan, fill it up. If desired, wrap seasoned pork loin in plastic wrap and refrigerate for a few hours to overnight. New to grilling shrimp? Notice: This page contains ads and links that earn commissions for TVWB. The butter congealed as soon as it was injected it. 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. 30+ Amazing & Festive Recipes You MUST Make This Thanksgiving! The mild flavor of pork makes it a good pairing with various fruit flavor profiles. The second photo shows the lean side of the pork butts as they were removed from the packaging. Test the spice mixture and make it hotter with additional hot sauce or seasoning until you are satisfied. #2 Whiskey, like rosemary, can be quite overpowering when overused. You can also subscribe without commenting. 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). Inject part of the brine deep into the ham in a row of holes following the leg bone. The needle on this model is large enough that it shouldnt clog. That way, you can use just as much as you need, saving the rest for later. Directions. 2 teaspoons onion powder. Your email address will not be published. Many meat processors routinely inject meats like turkey, chicken, and pork at the factory. 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!] Taste and adjust the salt or cayenne, if needed. of Worcestershire sauce Method Step 1 Combine all the ingredients for the injection in a jug. Start by pre-heating your smoker to 300 degrees Fahrenheit. Well, not quite. Just defrost, reheat at 20% power in the microwave, and enjoy! Otherwise, replace the needle guard it came with or push the tip into a small piece of cork between uses. I appreciate any purchase you make in support of the work I do. See? Use the appropriate needle for chunky solutions. You can still inject from the top, but you will likely achieve the most effective coverage by injecting from the sides. Substitute papain (papaya) powder for the MSG. Mastering this aspect of barbecuing is a great way to personalize your cook, with flavors that will have your friends coming back for more. There is no greater accomplishment than slicing a juicy, perfectly cooked brisket after 12 hours tending to your smoker. Smoking-Meat.com is supported by its readers. Think of injecting as marinating from the inside out. Remove mixture from heat, stir in butter, and let the marinade cool for completely before using. 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. Easy on the hands, it will allow you to inject at lightning speed. Combine the melted butter, garlic powder, & Cajun spice in a small bowl; whisk to combine. So ud want ti as tbis is hot and extracts the flavor. Ingredients. Apply yellow mustard and rub to all sides and refrigerate overnight. When youre using a rib injection, however, its a good idea to leave the membrane where it is. Plenty of injection liquid should still remain inside the meat. butter, scallions, sour cream, bacon, salt, russet potatoes, freshly ground black pepper and 2 more Smoking the Brisket. This will make for faster injecting and is excellent for those that are doing more than a single, small roast. Use 1/4 cup of jelly per 3 pounds of meat. For example, add a tablespoon of Worcestershire sauce or balsamic vinegar or a few tablespoons of apple juice or a squirt of lemon juice. Alone, a piece of pork, especially a non-fatty one, can be bland. Almost certainly not. Learn how your comment data is processed. I have cooked hundreds of pounds of pork using this. Tip the bottle upside down and draw the fluid into your injector. The needles that are included cater to the different cuts of meat and solutions you may be using. You could do all sorts of different flavors. Heat the needle of your injector and pierce the lid. (adsbygoogle = window.adsbygoogle || []).push({}); Many competition barbecue teams inject pork butts before cooking because it adds flavor and moisture throughout the meat. 2 tablespoons black pepper. It is strong and should last a long time. Copyright 2022 BARBECUE & GRILLING WITH DERRICK RICHES. This is a sign that the meat has taken on all the fluid it will hold. The benefits of injecting are most significant when smoking large, bland, or naturally dry cuts of meat. If reserving for a later use, let the liquid cool; then pour it into a large bottle or container. One-year guarantee, with replacement parts available. Copyright 2023 BBQ Host. 23 cup chicken stock. Some pitmasters swear by the technique, while others consider it to be an unnecessary waste of time. I'm a firms believer in knowing what goes into our food. Make the butter injection right before you pull the ribs out of the fridge. Stir together the pork shoulder brine and let the pork soak in it for 12 to 24 hours. Turkey Salted Butter Coarse Black Pepper Lemon Juice Garlic Powder Fresh Parsley (2 stems, then a handful finely chopped) Sweet BBQ Rub (I'm using a Maple Bacon Rub) Large Onions. Did you know? 1 teaspoon finely ground black pepper. Let me explain. Think weve missed something or want to share your favorite injection recipe? plus weekly recipes and tips straight from Steven Raichlen! Another option is to sit your meat in a brining or curing solution, but this will take time. One of the best classes is taught by my friend Harry Soo of Slap Yo Daddy BBQ in Diamond Bar, California. There are few things more delicious than a properly smoked pork roast. 1 tablespoon Worcestershire sauce. You can also use a gas grill, griddle or even the broil function on your oven to sear these. Aim for an injection of every 2 inches, as you don't want a loin full of holes and leaking liquids. Return the foiled butts to the WSM and cook at 225-250F until the internal temperature measures 195F. Amazon.com carries several good injectors. Pull the handle of the injector towards you so the injection is 'inhaled' inside. Injecting them too early could continue this process, leading to mushy meat. Some look like pressure sprayers, holding 2 to 2.5 gallons. I recommend spending some time removing some of the tough skin and/or fat on the outside of these using a very sharp knife. Season Season the pork tenderloins on all sides with Jeff's Texas style rub. Remove mixture from heat, stir in butter, and let the marinade cool completely before using. I used a few pieces of cherry wood which worked great but other woods such as oak, pecan, apple, hickory, etc. These will help keep the injection solution inside the pork butt as you inject from the opposite side of the meat. 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.