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Thread: Chris Lilly's without the Injection????

  1. #1
    TVWBB Member
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    Oct 2010
    St. Louis, MO
    I have not made the Chris Lilly's Recipe before and am going to try it over the weekend. Has anyone tried the rub without the injection? Just curious if the injection is worth doing.

  2. #2
    TVWBB Olympian Wolgast's Avatar
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    Jun 2010
    Well i have done alot off butts with Lilly´s rub and i think its good.

    And it works great without the inject too.

    More is better,too much is just about right!
    Weber One-Touch Platinum 22.5" -08 Weber WSM 22.5" -10 Primo Oval Xl - 11

  3. #3
    TVWBB 1-Star Olympian
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    Aug 2004
    Newport, RI; Las Vegas, Nev
    If you'd like actual chile flavor use a better one than paprika as it offers nothing much more than color and bulk. The chili powder caller for isn't enough to add much so it could be ditched in favor of the paprika replacement.

    Me, I'd switch the oregano to thyme and at least triple it. I'd replace half the white sugar with granulated onion and add a tablespoon of sage. I'd double the cumin and double or triple the pepper and would add a teaspoon of cinnamon.

    Can you tell I think it's a lousy recipe?

  4. #4
    TVWBB Member
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    Oct 2010
    St. Louis, MO
    @ K Kruger, I'm laughing over here. I would like to make original recipe at least once at least to have a point of comparison. I'm doing two butts so I may do one original and one with some variation. Thanks for the input.

  5. #5
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    Sep 2009

    How do the non-injected butts compare? Do you notice any flavor or moisture differences?

    The only way I've ever cooked butts is per the Lilly recipe with injection and all.

    I'm curious to hear if skipping the inject produces a comparable result.
    “The secret to barbecue is sitting around doing nothing. No wonder I’m great at it.” – Homer Simpson

  6. #6
    TVWBB Guru
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    Feb 2008
    I have done with and without many times and I can honestly tell you the injection is better, you get a totally different taste on the inside.

    I tweak the rub as follows though:

    1/8 cup dark brown sugar
    1/8 cup white sugar
    1/8 cup garlic salt
    1/3 cup kosher salt
    2 Tablespoon chili powder
    1 teaspoon oregano
    1 teaspoon cayenne pepper
    1 teaspoon ground cumin
    1 teaspoon black pepper
    1 teaspoon gran onion
    18.5 WSM, 22.5 WSM, Original Kettle 22.5 Copper, Performer, SJS, Primo Oval XL, Primo Round Kamado, Horizon 16" stick burner, Yoder YS640, Rec Tec 680

  7. #7
    TVWBB Diamond Member LarryR's Avatar
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    Apr 2007
    Las Vegas, NV
    I've done both ways and lately just stick with the rub. However, I do use a finishing sauce when pulling so I don't worry too much about injecting flavor during the cook.
    Baba Booey to you all!

    WSM 18" (Stoked) * Weber Genesis 1000 * 22 1/2 Performer w/Touch-N-Go * 22 1/2 One Touch Gold * Blue SS Performer * Komodo Kamado Gen II 23" (Hestia)

  8. #8
    TVWBB Member
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    Apr 2007
    northern va
    I am a newbe but(t) for the past 2 years we used the Chris Lilly rub and have loved the results. I have not always injected the butt but I have found that the injected stuff is a tad bit better. Then again, any pulled pork is great. I have not had any comp. quality stuff but the family likes the home made Chris Lilly rub stuff over Famous Daves(sp) or the like. Chris's rub is great. Good luck and let us know how and what you do/did.

    Weber Silver C
    Smokey Joe

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