bone in or out, BB w/ injection?


 
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DavidD

TVWBB Super Fan
I am going to try my first injection for BB and had a couple of questions. Is there a strong preference for bone in vs. bone out?

should I used apple cider or apple juice?

Last, is injection worthwhile or completely unnecessary given low/slow and fat of butts? I've seen them do it in many of the competitions so I figure it must be a good idea. Do I add anything to the apple juice/cider?
 
I prefer bone in, but there's nothing wrong with boneless. Injecting might give you a little insurance, but I'm really not sure it's necessary.
 
I prefer bone in. If I inject I usually use apple juice, never tried cider, but I don't know if it made much difference. Add some of your rub to the injection.
 
I prefer bone in, it runs about $.40 cheaper per pound and the bone is not that big. Also some say it adds to the flavor.
I inject with apple juice in which I have dissolved a little of the rub I am using. Currently I am using Bad Byrons Butt Rub.
Good luck and let us know how it turns out.
 
I always cook bone in. I have never injected and I have never had dry pork butt.... well, let me take that back. I have never had dry pork butt that I cooked!

With all the fat in a butt, I don't think the injection is needed for moisture unless you are trying to get some flavor in there.
 
I don't buy boneless - they're virtually unavailable in both my areas. I'll bone one if I need boneless for something, but that isn't pulled pork.

Injecting butts for PP has always seemed pointless to me. Butts don't need the moisture and any flavors are easy to add during pulling.
 
Agree on injecting butts being pointless, especially with my arthritic fingers and some seriously bad aim.
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Bone in for me.
 
Bone-in for sure - I don't know that it makes a HUGE difference, but it's just better IMO.

I've injected before, but I don't do it any more. As others have said, it's much easier to tailor the flavor with sauce and other spices after the cook than to do it with injection before hand. Worry more about your rub and it's role in bark formation.
 
I did boneless for a couple of years because that is what costco sells. I like them fine except they take up more grate space, or you have to tie them up. I switched back to bone-in when possible. I like the bone for a thermometer too.
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I inject flavor into the meat. I like it better with the flavors "cooked" into the meat. Taste better imho. I like the sauce to be set/infused so to speak. Inside & out. JMHO.
 
I've always cook a butt with the bone-in. I've never injected one either, however I've seen guys do it in cook offs. It's just so much easier to add rub to the meat after its pulled.
 
I prefer bone in. The bone is a great way to test if the meat is done. A natural thermometer of sorts, the meat is done when you can wiggle and pull the bone. Injecting, as metioned above, adds extra flavor in the meat.
 
I always cook bone-in, and have yet to inject one. If you do, just let us know if you can tell a difference. Most don't do it because it probably makes no difference. But if there turns out to be something noticeable, it would be good to know. Injecting is cheap and easy.
 
Always have done bone in. I don't inject, don't even mop them much anymore. I like the finishing sauce route. Since I can do half one way and half another, etc while pulling.
 
for PP, I always get bone-in.......I like to mop at the half way point and then every hour or two til' the end.

not sure the mopping is necessary.......it's the way I started doing it and I've always had great results, so I'm sticking with it.

I've never injected, my PP has always been very moist and flavorful without.

I'm a big fan of the Mr. Brown recipe on this website.

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