Chris Lilly's Six-time World Championship Pork Shoulder injection …
2005年8月18日 · Since Chris specified that the recipe is enough for 1 16-lb pork shoulder, that means that it will also suffice for two pork butts as well. I've seen Chris specify to use 1/2 oz of injection per lb of meat, but the way I inject, I'm lucky if half of what I …
Inject Pork Butt How Long Before Cook? - The Virtual Weber …
2011年8月31日 · After 36h even a little salt might start to cure your butt. I inject about 6-8hrs before i smoke if I have the time. If the meat is in a cryo pac I leave it in and inject right in the pack, the meat holds the injection that way. If no cryo pac wrap it real tight in a layer of plastic wrap inject all around the meat then add a couple more layers ...
Injection Recipe - Whiskey? - The Virtual Weber Bulletin Board
Feb 1, 2007. #4. Jim. I agree with Michael, if it were me I would not use whiskey with a butt. Here's what I use when I inject butts, give it a shot... "sorry for the pun". For one avg size butt: 1/8 cup Texas Pete's hot sauce. 1/2 cup Pineapple juice. 3TBSP Worchestershire sauce.
Memo from the "I Should Have Known Better Dept.": SYD Injected …
2024年9月11日 · The sun’s going down, it’s still windy and getting cooler outside, the cooker is still running at 250F but heading downhill, and the pork butt is sitting at 162F. I was shooting for 170F before wrapping, but I pulled it off the cooker, wrapped in foil with a few tablespoons of dark brown sugar and apple juice, and moved it into a 275F oven.
Rubs and overnight storage | The Virtual Weber Bulletin Board
2016年8月5日 · The only reason to leave it on overnight is just to get a dry brine effect. The salt will soak in but nothing else will. It's one of those things that has an effect but it's pretty minor, certainly not a necessity. I like injecting my pork butts lately. I use the Chris Lilly Championship injection. The recipe is on the virtual weber bullet site.
Absolute favorite pork butt recipe? - The Virtual Weber Bulletin …
2020年1月24日 · A pork butt is hard to screw up (but I have accomplished that feat). For me, it's trim the outside fat, mustard slather, homemade rub, 230° to 260° over hickory, water in the pan, start spritzing with apple cider vinegar/apple cider after about 6 hours, foil wrap near the end if the bark is getting too hard, off at 205°, rest for 3-4 hours ...
Breakfast Sausage Recipe (Bruce Aidells) | The Virtual Weber …
2005年12月17日 · Cover and refrigerate mixture 8 hours or overnight. Divide mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half the patties; cook 6 minutes. Turn patties over; cook 5 minutes or until done.
Picnic Pork Shoulder vs. Pork Butt - The Virtual Weber Bulletin Board
2020年8月5日 · Hi Christopher , the pork picnic shoulder does not have the same marbling qualities and texture as the pork butt , if you want to make pulled pork I would definitely buy the pork butt . The picnic makes a decent roast but has a fair bit of waste due to the bone and skin . Most Asian markets in the GTA sell these cuts a lot cheaper than the ...
Alton Brown/Brining pork butt - The Virtual Weber Bulletin Board
May 29, 2009. #9. You can get a hammy butt if you are an overnight type who rubs, wraps and fridges overnight or extended periods before cooking. Leave out the salt if you do that and you'll keep the "ham" out. If you want to do the long duration rub, just sprinkle with salt when you are letting it come to room temp.
Good Bark on Boston Butt. - The Virtual Weber Bulletin Board
2012年2月16日 · i get a good bark by coating the butt with mustard. i also s&p mine. i cook at a higher temp, around 300 give or take 25 deg. i also do not foil.