Marinating butts

[Phil Perrin]

Has anyone ever marinated a pork butt before smoking? I've got two huge butts I'm doing for Smoke Day V,and I've got another smaller one that I want to add some heat to. I was thinking about marinating it in hot sauce. Whaddaya think? As always,any input is appreciated. PS- I'm gonna call this creation my "Infernalicious Phil-B-Q".

 

[Erik Snyder]

Not a bad idea, it may give them some internal flavor. I thought of injecting them as well.

 

[Scooter B]

Really its up to you and your preference. Some people inject... some add finishing sauces.

Just remember that any flavor you add at the start might not be the flavor you get at the end.

 

[Shawn W]

I Teriyaki flavor brined a butt some time ago and posted it here.

Might not do that flavor with pork again, I had mixed feelings in the end, but I'd do some other flavor brine with pork or use that one on beef or chicken.

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin:
Has anyone ever marinated a pork butt before smoking? I've got two huge butts I'm doing for Smoke Day V,and I've got another smaller one that I want to add some heat to. I was thinking about marinating it in hot sauce. Whaddaya think? As always,any input is appreciated. PS- I'm gonna call this creation my "Infernalicious Phil-B-Q".

</div></BLOCKQUOTE>

Injection is the way to go. Marinating alone is not going to add alot of flavor to thick cuts.

 

[Shawn W]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin:
Has anyone ever marinated a pork butt before smoking? I've got two huge butts I'm doing for Smoke Day V,and I've got another smaller one that I want to add some heat to. I was thinking about marinating it in hot sauce. Whaddaya think? As always,any input is appreciated. PS- I'm gonna call this creation my "Infernalicious Phil-B-Q".

</div></BLOCKQUOTE>

Injection is the way to go. Marinating alone is not going to add alot of flavor to thick cuts. </div></BLOCKQUOTE>I agree with Larry on this. As far as the heat goes from your hot sauce I think injection is a much better way to use it.

In my experience neither flavor brine or marinating seems to carry the heat into a chunk of meat very well. Injecting hot sauce or applying it at serving time seems to work much better.

 

[Clark Deutscher]

I agree with Shawn and Larry but thought I would add that to me the easiest and most effective way to add the flavor that your looking for is to toss the pulled pork with a little sauce, in this case hot sauce. As well you'll have more flavors from the rub that you started with to complement the sauce.

Clark

 

[Phil Perrin]

Funny thing. The morning that I asked that question,I was talking to my boss and another co-worker. They mentioned that injection might be a boost that the infernolicious Phil-b-que needs! So I went out and bought an inexpensive injector! I figured that between a spicy rub and injection of Frank's extra hot sauce,it should be flaming-licious. (yes,I've made up a couple of words!)