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Old 06-24-2005, 10:29 AM   #1
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Injection Question

I'm going out later today to find a, Butt or a Chuck roast for an overniter
on Saturday.
Has anybody injected spice into either of these meats?
What did you use?

Cheers
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Old 06-24-2005, 11:29 AM   #2
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Re: Injection Question

Quote:
Originally Posted by Steve McMurtry
I'm going out later today to find a, Butt or a Chuck roast for an overniter
on Saturday.
Has anybody injected spice into either of these meats?
What did you use?

Cheers
Steve,
I've used Stubbs pork marinade for butts many times with great results. You must strain it first.
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Old 06-24-2005, 01:52 PM   #3
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Here's the recipe for an injection used by Chris Lilly from the Big Bob Gibson BBQ Team from Decatur, AL. for pork shoulders.

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 06-24-2005, 04:24 PM   #4
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Thank you Gents,

Unfortunalty I ended up with a Chuck Roast! (price was right)
I'll think of something to inject(maybe some cheap red wine)


Cheers
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Old 06-24-2005, 07:09 PM   #5
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Quote:
Originally Posted by Steve McMurtry
Thank you Gents,

Unfortunalty I ended up with a Chuck Roast! (price was right)
I'll think of something to inject(maybe some cheap red wine)


Cheers
Steve add a little woosty sauce with the wine!
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Old 06-24-2005, 11:54 PM   #6
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Larry, Thank You,

I did just as you said, will let you know as soon as I taste it
( a couple of drips from London) Lea & Perrin =D>
Cheers :biggrin:
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Old 06-25-2005, 04:22 AM   #7
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That should be really good Steve. Red wine and woosty. Geat combo.
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