Chris Lilly Championship pork injection ?


 
I noticed the same thing as Bob. Look at those money muscles! I also love that injection bucket.

I've always thought of the hammy reference in the context of texture rather than flavor, but I guess it could be either or both. It really depends on how much salt you have in the injection. The greater the amount of salt in your injection, the more likely the meat will be hammy (tough or too salty). Not all injections are equal. The greater the salt content, the less time it should be in the cut. If you inject a pork butt with a high salt injection and let that sit for a long time, you can imagine your results would be poor texture and poor taste.

All meat naturally has salt in it to contract and metabolize. Depending on your salt preference, you don't have to inject at all. I was surprised to taste a pork butt smoked without any rub or injection. It was really decent.

And yeah, you could totally add a finishing rub afterwards and never notice the difference (if your objective is to introduce more flavor). However, injecting, depending on your injection formulation, can also make the meat more moist (not that American pork butt needs it) but you could imagine some cuts of brisket might be improved.
 
Tony-Chicago said:
So how did it turn out?
And 10.5 each! Nice.
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Its 4:45 am and I just put them on the smoker 15 minutes ago.

Getting injection done yesterday evening saved me a lot of time this morning. I'm running a good 30 minutes ahead of where I'm usually at.

Donna, I was concerned about the salt, cuz Chris Lilly's injection has a lot of salt. but these are big butts and I held back on the injection. And Mrs Dollar bought me that bucket for Christmas, she was tired of me geting rub and injection everywhere. It also collapses into a cutting board. Pretty nice.

And its 42* with a strong south wind, but weatherman said the low was gonna be 32*, so I'm ahead there too. But I can sit in the dining room and watch my fire through Mrs Dollars jungle ...

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timothy said:
I used to inject butts, like back in 08 but got away from it because I found using a finishing sauce ( when pulling) did the same thing with less work up front.
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Kinda along the same lines as my adding broth and rub after pulling (then I smoke in the tray).
Lynn Dollar said:
Its 4:45 am and I just put them on the smoker 15 minutes ago.

Getting injection done yesterday evening saved me a lot of time this morning. I'm running a good 30 minutes ahead of where I'm usually at.

Donna, I was concerned about the salt, cuz Chris Lilly's injection has a lot of salt. but these are big butts and I held back on the injection. And Mrs Dollar bought me that bucket for Christmas, she was tired of me geting rub and injection everywhere. It also collapses into a cutting board. Pretty nice.

And its 42* with a strong south wind, but weatherman said the low was gonna be 32*, so I'm ahead there too. But I can sit in the dining room and watch my fire through Mrs Dollars jungle ...

View attachment 42988
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Lynn, stay warm. That custom brand on the vents reminded me of the Twilight Zone episode where the guy's name was Franklin and a slot machine kept calling his name.

I'm up early too...PST. Really early here. Today is Harry Soo's class for me. I'm going to make a cup of coffee and slice of fruitcake to jump start things. On injecting, I put a loose layer of plastic wrap over the meat and it helps keep the stuff from spraying around.
 
After 11 hours on the smoker and 4 hours in the oven wrapped in foil, I finally pulled the butts. They were a bit mushy, but I think that's because I left them cooking too long, pulled at 205*. But the flavor was good, I would inject the night before again. And next time, I'll buy 8# butts instead of 10.5 # butts, took too long to reach done.
 
Yeah! Thanks for the update.
205 is a bit high but still in the zone. Glad it worked. 10.5. That is a 21 pound two pack! I usually cut each in two parts. 60/40 bone issue. A bit faster. And if i hurry wrap early. Course 350 works too.
Bet it was nice and juicy.
 
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