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Old 12-06-2007, 10:37 PM   #1
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Sliced pork sandwich

I've done several boston butts and pulled them with pretty good success for a rookie. What temp would be good for a good slice pork sandwich. Also does anyone inject a boston butt when smoking and what do you inject with.
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Old 12-06-2007, 10:43 PM   #2
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Google Chris Lilllys Pork Shoulder Injection
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Old 12-07-2007, 08:08 AM   #3
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Chris Lilly's Pork Shoulder Injection

INGREDIENTS

3/4 cup apple, juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tbsp Worcestershire sauce

DIRECTIONS

Inject shoulder with injection solution (1/2 oz. Per pound).
Coat well with rub mixture (4 oz. Per shoulder).
Gently pat shoulder so rub will adhere.
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Old 12-07-2007, 08:29 AM   #4
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Thanks Bruce
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Old 12-07-2007, 08:43 AM   #5
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Re: Sliced pork sandwich

At least 180-185 for a sliceable butt or picnic. I like to inject butts and picnics with FAB P from Joe Ames mixed according to directions but subbing out a small can of pineapple juice for an equal amount of the water called for. In my view butts aint a real good option for sliced sandwiches..too much waste..fat gristle etc. Think a mo betta option for sliced sandwiches be either loins (cooked to 145-150) or fresh picnics if you dont mind a hammy type texture. Tony Cacheries Praline Ham injection aint too bad if you looking for a sweet type flavor. That can usually be found at Academy Sports and some well stocked grocery stores. FAB P is a mail order item from the link below.

http://www.theingredientstore.com

bigwheel



Quote:
Originally Posted by Tannehill Kid
I've done several boston butts and pulled them with pretty good success for a rookie. What temp would be good for a good slice pork sandwich. Also does anyone inject a boston butt when smoking and what do you inject with.
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Old 12-07-2007, 09:37 AM   #6
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indeed, in the Lexington area where they cook whole shoulders, the picnic hams are more used for slicing, and the butts for chopping.
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Old 12-07-2007, 12:33 PM   #7
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thanks for all the suggestions.
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