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Because of what I've read and learned from this site I bought some Butcher's Beef and Pork injection mixes. Loved what it did for my briskets. Then I tried the pork in a bone in whole loin. Awesome. Then I used it in some pork tenderloins and again, wow. Will not do these cuts of meat again without injecting. Today I cooked 4 - 4# butts. I injected them last night with apple juice, Butcher's and a little garlic powder. Rubbed them with Dizzy Pig. Low and slow. Temp never went above 240* It was perfect temp control, today. 8 hours later and the internal temp varied between 197* and 202*.... They are all pulled and packed. Had some for supper. Tasted good, but I could see no evidence of any improvements because of the injection. I cook my briskets, loins and tenderloins hot and fast. The butts, slow and low. I think all the injection cooks out. Does this make any sense?
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