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Thread: Chris Lilly's Six-time World Championship Pork Shoulder injection and rub

  1. #11
    TVWBB Wizard
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    14-lb??? That's a full shoulder, then, huh? I've done lots of butts, but have never done a full shoulder. That's a fine lookin' butt in the picture above. Fire up that digital camera and shoot a few of that shoulder - if you've been lurking, you know how we all love food ****...

    Keri C

  2. #12
    Guest
    It was so tightly packed that it was actually two seven pound shoulders(didn't realize). I took a pic of the package - but I caught the most heinous stomach virus from my one and a half y.o. son. It was horrible. But I still dragged my carcass up at 3:30am, cooked the shoulders at a steady ~230F for around 14hrs - the WSM is just unbelievable at holding a temp(did the Minion method). I was having a family get together - everyone absolutely raved about this pork! I was so sick I didn't pull it, but my MIL and wife did. Raves also about the Bastardized BBQ sauce too!

    Thanks,

    Joe F.

  3. #13
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    I used this recipe for a 20 lb whole fresh ham. Pulled off some of the fat strips so more smoke could permeate the meat. Took about 20 hours, turned out great. Cooked up a batch of the Basterdized bbq sauce too. Had the kids holding their nose, was pretty spicy, but delicous.

    thanks for the great recipe!

    jd

  4. #14
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    I used this recipe for a picnic shoulder and ribs yesterday. Everyone loved them! I did not use the injection or sauce, just the rub. Thanks for the recipe, this one is a keeper.

    Jeff
    Jeff

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  5. #15
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    Whoa...lets go back to the beginning...injecting meat is foreign territory for me...I DO want to try this hopefully within the next couple weeks...sounds great...

    What do you use to inject the meat with? Is there a special kind of injector?
    #################

    "Kingsborg Charcoal...Resistance is Futile???"

  6. #16
    TVWBB 1-Star Olympian
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    Yes, and they're known as meat injectors, marinade injectors, flavor injectors, etc. Google or go to Amazon and you'll find them at kitchen supply sites, Cajun sites, Cabela's, et al.

    I can't say I've ever met an injected pork butt I liked but try it and see what you think.
    Kevin

  7. #17
    Guest
    I think my local grocery store has these pork shoulder's (Whole Fresh Picnic) on sale this week. Can anyone have a look at the picture below and confirm. I am not very familiar with this cut of pork, will it taste anything like a pork butt? How does this compare with a pork butt in taste, fat content, etc.

    Is .99/lb a good price?

    Thanks


  8. #18
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    That pic makes it look as white as center-cut pork loin; it isn't. Picnic, the upper part of a foreleg is similar to butt, the upper part of the shoulder, to which it is attached unless separated by the meat cutter.

    If the lower part of the leg (the shank or foreshank) is still attached then it is easy to recognize:



    If it is somewhat trimmed one can still tell it's a picnic because of the narrow end:



    If trimmed more and, especially, if the skin is removed, the picnic looks much more like a butt:


    Trimmed, skinned picnic:



    Butt:



    If bone-in, however, the picnic's bone is the round bone of the leg; the butt's is the flat bone of the shoulder blade.

    The cooking approach and flavor of each are both quite similar. Some people prefer picnics over butts, some vice versa (like me).

    Try it and see what you think. $.99/lb is about as low as one sees at Publix and is a decent price.

    Welcome to the board.
    Kevin

  9. #19
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    <pre class="ip-ubbcode-code-pre"> What do you use to inject the meat with? Is there a special kind of injector? </pre>

    You can buy the injectors in most grocery stores (at least around here), the same ones they use with the Cajun injection.

    If you're going big, you can use a brine pump (about $100.00). I ordered mine off the web.

    I know this is an older thread, but someone may run across it and have use for the update.
    Memphis Style BBQ !

  10. #20
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    Has anyone tried this as well as the renowned mr. brown? If so, which did you prefer?
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