As I can't get my hands on any CT I'm looking for a good alternative for injecting in to a butt.
Picking up tomorrow from butcher and think I will attempt this weekend. Will be my first go round with a butt.
Thanks, sNc
Try Cajun Injector, Creole Butter.
You can also make your own but you need to make sure the ingredients are well mixed (grind real fine), unless you are using all liquids.
I've not done the injection thing, I really haven't seen the need to.
That is not to say I won't, I just haven't got around to that experiment yet.
I would just rub that butt down, give it a love slap and give it a low and slow ride in the Bradley
I use 4 hours of smoke, 205F box temp - cook to an internal IT of 190-200F
sNc, I agree with FBR. If this is your first butt, Give it a good rub, and if you have the time
cover tight in Saran Wrap and let it sit in the fridge over nite.
Pull it out of fridge cple hours before smoke/cook time. Add some more rub to it, slap it once or twice
and put her in the Bradley.
And don't rush it. It will stall at somewhere between 150 and 170, but just let it do it's thing!
Ditto. x2.
I have done butts both ways, rubbed and injected.
i like both
If you inject i second Gizmo on the butter creole!!!
Quote from: Up In Smoke on January 21, 2010, 05:32:19 PM
I have done butts both ways, rubbed and injected.
i like both
If you inject i second Gizmo on the butter creole!!!
And I agree with that. Butter Creole is da bombs!
I've never smoked a butt I didn't like! ;D
Ok... FORGET the monkey.
You ready to sing Kam Ba YA?
BRING IN THE BAND!
butter creole??? I'm not knowing what that is (Thats my better english).
I think you have persuaded me to gust rub and let thing happen from their. So in that case what rub?
Was think'n Alaskan butt blast.......yes/no CYM or no? maybe just some evoo first.
Iceman has a great butt rub (lol) on the recipe site.
Towel dry your butt and put your rub on. ;D
Wrap in plastic wrap for the nite.
The rub will draw some liquids out of the butt.
Re-rub your butt while it is coming up to room temp.
I haven't used EVOO, but who is to say you can't.
You cant go wrong with stuff
creol butter
I make my own now (http://www.cajuninjector.com/cajun-injector-marinades.html)
I'm juicing (my Cardinal fan Mrs calls it 'McGwire-ing') 2 butts with that very stuff tonight!
Thanks for the link, OU812. You Americans seem to have all the great sauces!
Picked up butt this morning(and 16Lbs of some kind of brisket monstrosity) it's an 8 lb'er.
From my 'speirence injecting is a great way to add flavour but liquids only
I have a cajun injector and it does not even like finely granulated garlic powder
Go with the ruband try to find an injector with an over sized barrel
Spitjack makes one that will handle spices but it's kind of expensive. I also got one from a Ronco Rotisserie that will handle full garlic cloves. I'm not sure if you can buy it separately though.
Quote from: oakville smoker on January 22, 2010, 09:12:37 AM
From my 'speirence injecting is a great way to add flavour but liquids only
I have a cajun injector and it does not even like finely granulated garlic powder
Go with the ruband try to find an injector with an over sized barrel
If you take your dry seasonings and run then through a spice or coffee grinder and turn them into powder before you add them to the liquid you will have no problems injecting them, just stir the liquid/rub mixture each time you draw some into the injector. I ues unsalted butter for my liquid.
Here's the link to the Ronco, it's listed for $15
http://www.ronco.com/rco_prodinfo.aspx?pid=ST0000134721&color=&active=ascry (http://www.ronco.com/rco_prodinfo.aspx?pid=ST0000134721&color=&active=ascry)
and here's the one for spitjack, it's listed for $50 with another $13 for the large needle
http://www.spitjack.com/page/SJ/PROD/HOG/MAGNUM (http://www.spitjack.com/page/SJ/PROD/HOG/MAGNUM)
Kevin
Do you have a Ronco? This looks lik it could be useful
i dont want to inject solids but getting some granulated stuff through the end would be awesome
I've got both. The Ronco is a little on the flimsy side but with a little effort it'll work. I really like the spitjack, but it won't do whole cloves.
I've also got this one from Cabelas
http://www.cabelas.com/p-0005924516713a.shtml (http://www.cabelas.com/p-0005924516713a.shtml)
I was using it for the longest time, but the needle bent, so I switched to the spitjack.
I need one of those honkin ones from BBQ Pitmasters ! LOL
A garden hose with a piece of pipe for a needle .....
I haven't seen that show yet, but it sounds like it'd be a lot of fun to watch. A garden hose would definitely shove the spices up in there ;D. I don't recommend the Cabelas model for shoving the spices through. The needle gets clogged and it's a real pain to get clean.
Well hear is my first (pork)butt! Fresh from the butcher this AM
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1273.jpg)
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1274.jpg)
After some Oink'r rub
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1275.jpg)
Wrapped and in to the fridge for the night, going to put in tomorrow some time maybe 4 or 5 pm
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1276.jpg)
Going to give it around 4hrs of mesquite??(only have that or hickory) unless someone else has a better idea.
HICKORY!
Yeah, I like Hickory over Messy wood on butts.
Quote from: hal4uk on January 22, 2010, 07:14:12 PM
HICKORY!
Well I guess I know where you stand Hal. :D :D
As this is only my third smoke and the two previous ones I have done with hickory, I thought I might try something different.
I know that mesq is a strong smoke but because it's a large piece of meat and the smoke will not penetrate to deeply I thought
I might help carry the flavor thru the meat after it's pulled??? BUT as I am still really new I will take your advice if you really
think it's a bad idea.
Last two butts I did with 8 hrs of mesquite.
I liked it but I'm from Texas.
You are gonna hear it sooner or later, so I'll be first:
sNc, That sure is a pretty Butt you got there! ;D
My opinion is just one of many.. ;D
But... it is what it is...
I wouldn't use mesquite if CRG had Sandra Bullock hand deliver it.
(Ohhhh.. I'd THANK him mightily! I just wouldn't use it.)
If you over smoke it, it really only going to ruin the bark.
If you like your smoke strong, go for it.
I would say that 4 hours of mesquite is about 40% more "smokey tasting" than Hickory.
If that sounds good to you proceed.
Thought - "you can't un-smoke it" - maybe 3 hours of mesquite.
I use this one only in the larger size.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/injector_small_6.jpg)
The two holes where the liquid comes out will pass well ground spices mixed into the liquid.
Quote from: FLBentRider on January 22, 2010, 07:37:17 PM
If you over smoke it, it really only going to ruin the bark.
If you like your smoke strong, go for it.
I would say that 4 hours of mesquite is about 40% more "smokey tasting" than Hickory.
If that sounds good to you proceed.
Thought - "you can't un-smoke it" - maybe 3 hours of mesquite.
FLB has good advice. Hickory is very good, but oaks not bad either!
I would have to agree..If it looks that good now I can't hardly wait till it's done.
Hopefully it turns out, so far so good. Think I'll make up some of that Vaunted Vinegar Sauce to go along with it.
Thanks for your thoughts, I'll make it a game time decision. Should mix it up a bit as I am new so I can find out what I like and what I
don't like. I would hate to ruin such a good look'n piece of meat. Good point you can't un-smoke it, proceed with caution young skywalker!
Hal, if Sandra Bullock showed up at my door you better believe I am going to do what ever she tells me!! ;) ;)
Quote from: Gizmo on January 22, 2010, 07:40:08 PM
I use this one only in the larger size.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/injector_small_6.jpg)
The two holes where the liquid comes out will pass well ground spices mixed into the liquid.
I use the Deluxe Cajun Injector. Works just like Gizmo said.
http://www.cajuninjector.com/images/products/large/injector-deluxe.jpg
Quote from: smokeNcanuck on January 22, 2010, 07:45:55 PM
I would have to agree..If it looks that good now I can't hardly wait till it's done.
Hopefully it turns out, so far so good. Think I'll make up some of that Vaunted Vinegar Sauce to go along with it.
Thanks for your thoughts, I'll make it a game time decision. Should mix it up a bit as I am new so I can find out what I like and what I
don't like. I would hate to ruin such a good look'n piece of meat. Good point you can't un-smoke it, proceed with caution young skywalker!
Hal, if Sandra Bullock showed up at my door you better believe I am going to do what ever she tells me!! ;) ;)
Good plan. Go with half the smoke you think you want, and adjust next time..
I'm a Apple/Pecan mix fan myself.
Squirt, I really want to get my hands on some apple and pecan. I might just have to go on a hunt tomorrow, It'll give me something to do
instead of just sitting around waiting to start the butt. Again thanks for the shout out, I'll post some more pics tomorrow and update my
progress. I am planning on having it for supper on Sun. so I am going to be giving my self lots of lead time as this is my first go with a butt.
Quote from: smokeNcanuck on January 22, 2010, 07:45:55 PM
Hal, if Sandra Bullock showed up at my door you better believe I am going to do what ever she tells me!! ;) ;)
Perhaps, it is impertinent to speculate regarding the particular post-mesquite-delivery case where she lingers around the manor and issues directives.
However...
I know, wave a burning matchstick over it and cook it in the oven!
Ok well things got kinda outtta control yesterday, meet up with a friend started drinking round 3:00 ish. So by the time 6 rolled around I had had a few......
however I managed to get home long enough to pop the butt in the smoker(with 3hrs of mesq.) When I returned home a "few" hrs later at a time to be determined at a latter date
I changed the water in bowl and headed to bed, thought I set temp alarm on maverick????? Anyway temp must have been running a little warm, when I managed to pry the eyes open
9:00ish the cabin temp was around 230 and meat was 195.....holly s**t it's done was my first thought. Can't wait for auber was second thought. It worked out to around 15hrs but, I unfortunately for next time don't have real good record of times and temps, oh well it looks good(better than me!). It's FTC right now for a few hrs so maybe pulled pork for lunch instead of supper.
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1277.jpg)
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1278.jpg)
That looks great. 15 hours sounds a lot better than my last time of 26 hours.
Let us know how it tastes.
SIA
At 195 IT, that roast should be an easy pull.
Looks great, i will pm my address so you can send a sample......
3 lbs should be enough ;D
well it's been pulled and eaten! ;D ;D that just sounds sooo not right!
Can not lie was the BEST pork I have ever had. Vaunted vinegar sauce was a home run that stuff is the s##t!
Three for three, I love this stuff!
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1280.jpg)
UIS IDK if it would make it through the mail, some mail man would wolf it down before it ever made it to ya ha,ha ;)
sNc, The Bradley is so easy, even under the influences of adult beverages!
Great job!
Quote from: classicrockgriller on January 24, 2010, 03:36:32 PM
sNc, The Bradley is so easy, even under the influences of adult beverages!
Great job!
Ya but don't tell too many people, we want them thinking we have done all this hard work!
I know how hard it is mixing my drinks!
I never lie! ;D
Nice lookin pork you did there sNc, the bark looks great.
When I have to many drinks and dont remember the hole night of smokin and what I did to get the stuff done right I call it "Auto Pilot"
Had a night on "Auto Pilot" this weekend, wow.
That sure looks good SmokeNcanuck! ::) ::) ::)12 to 15 hours is what i normally smoke the butts to but i keet IT down to 180 befor the cooler part and final temp ups to around 185/190. You say you love the "Vaunted Vinegar" Thats a new one on me. OK Whan is the recipe???? :-\ :-\
FT
Nice looking smoke, smokeNcanuck.
Quote from: OU812 on January 22, 2010, 09:03:44 AM
You cant go wrong with stuff
creol butter
I make my own now
(http://www.cajuninjector.com/cajun-injector-marinades.html)
Do you mind sharing your recipe? I like to make my own rubs, slathers and injectors. I am always ready to see others take on something. I am smoking some pork tonite and am going to inject a light brine along with ?????
Thanks.
Good luck and stick it to it.
Pachanga
Me is thinking my auto pilot took a vaccation. :o :o
FT hear is the link -http://www.susanminor.org/forums/showthread.php?t=86
Thanks for the compliments, had more for lunch today even better only one small bag left I put in freezer.
Should have just left out as I think I could this stuff everyday. Gave a bag to my sister and brother in-law
they were quite impressed.
Quote from: Pachanga on January 25, 2010, 09:44:32 AM
Nice looking smoke, smokeNcanuck.
Quote from: OU812 on January 22, 2010, 09:03:44 AM
You cant go wrong with stuff
creol butter
I make my own now
(http://www.cajuninjector.com/cajun-injector-marinades.html)
Do you mind sharing your recipe? I like to make my own rubs, slathers and injectors. I am always ready to see others take on something. I am smoking some pork tonite and am going to inject a light brine along with ?????
Thanks.
Good luck and stick it to it.
Pachanga
Pachanga, OU812 has stated that he takes the rub he is using and I think fine grinds it and desolves it for an injection.
Maybe he will see this and comment on it.
CRG is right on.
I really dont have a recipe I mix to the taste I'm lookin for. The main ingredient is unsalted butter. I start with one stick melted and add what fits what I'm making. Like CRG stated When doing something with a rub on the outside I take that same rub and grind into a powder then add to the butter and inject.
Did I mention I like butter?
One of these days I should right down what goes in the butter.
Thanks OU, I was hopin I didn't have a Brain F*rt and dream that too!