Butcher Injection?????

[Joe - theqguy]

Hey guys I'm thinking about trying some Butcher injection on a pork butt. I'm not competing. I just wanted to experiment with it. What are your thoughts on the products in a home cooking environment? I've read that some people didn't like the results and some do. Most of what I've read says the Butcher is a great product but not good for home use. Is this true?

 

[J Hoke]

I use it in competition but not at home. The way my pork has been scoring, I may quit using it in competition to see if it makes any difference. At home I use Harry Soo's recipe or Chris Lilly's. Known ingredients.

 

[Len Dennis]

I know I inject eye of round when doing it for bbq beef. Kind of messy (I did it while the meat was still in the cryovac. Seemed like a good idea at the time but when I turn the package over, it leaks out through the first series of holes. Duh).

All I know is, my sister in law raved about the meat (I have a professional deli slicer so I can cut it properly thin) and wanted some to take home--it was cut/rolled into cigar shapes for a platter. She is a semi-professional caterer so it was a hit.

Go for it and try. It'll still taste great and at least YOU'LL know if it tastes good. Don't always rely on what you read elsewhere (like reading this post )

 

[Joe - theqguy]

Thanks guys. I guess, for me, it's about trying something new. I wanted to get as much advice as I could. I hate to waste the money on the injection AND the meat not to mention charcoal, wood and my time. I think I'll try it. And Len Dennis, you are absolutely right! Read ten reviews and get 40 different opinions. I trust the folks on here though. Thanks for the info

 

[Bob Bass]

Joe, Suggest following his instructions with maybe a weaker mixture at first. Also, don't add anything to the injection unless you have tasted tested it first ! On two pork butts I mixed some liquid smoke to his pork injection. It didn't play well at all. Ended up throwing them away. Lesson learned

 

[Dave Alvarado]

I got to try his chicken and prime beef injections last weekend. The chicken tasted more chicken than chicken, and the beef tasted more beef than beef, if that makes sense. I *really* liked the chicken, but wasn't a huge fan of the beef. I see why it wins in competitions though. If I were using it at home, I'd make the beef mixture weaker than recommended, maybe by half (1/4 cup in 2 cups of water) and work my way up.

Another thing they do really well is help the meat retain moisture. Definitely give it a shot and see how you like it. I have his chicken, beef, and pork injections on their way to me to experiment.

 

[KeithG]

I'd make the beef mixture weaker than recommended, maybe by half (1/4 cup in 2 cups of water) and work my way up.

I am not expert by any means (I don't do comps) but I got some great guidance from a comp team some time ago to do just this....cut the beef injection by half. He also said to use beef broth for the liquid. For pork, I can't remember if the ratio was cut back or not (I haven't injected in some time)....if it was cut back it wasn't cut back as much as the beef injection. But I do remember that for pork injection, he recommended using grape juice or apple juice for the liquid to mix with the powder. It was great when I did them. I will try to find the ratio in my notes. I don't really inject anymore since it does create a mess and takes extra time. I rarely get to smoke anymore due to everything I need to do with work, the kids, kids' sports, community association, and my in-laws constantly usurping my time. But when I did it, it definitely tasted better...especially for the beef. For pork, I found that I get a really good flavor profile using a good finishing sauce so I have pretty much stopped injecting pork butts as the finishing sauce is easier (and less expensive) in my opinion.

Good luck,
Kg

 

[Matt H]

I hate to waste the money on the injection AND the meat not to mention charcoal, wood and my time.

Just think of the money and time spent as an experience tax. You'll never know until you try.

Like Louis C.K said, "I think you have to try and fail, because failure gets you closer to what you're good at."

 

[Dave Alvarado]

Just think of the money and time spent as an experience tax. You'll never know until you try.

Like Louis C.K said, "I think you have to try and fail, because failure gets you closer to what you're good at."

Yeah, this. If I want guaranteed results, I cook burgers. When I want to take a chance and learn something new, I BBQ.