Unity
Executive Chef
Just my personal opinion here, but I think a pork butt cooked in the 230-260 range to an internal temp of 190-200 is plenty moist -- I wouldn't consider injecting for the sake of moistness. Also, I think a butt with a tasty, bold rub has flavor aplenty -- I wouldn't consider injecting for the sake of flavor, either. So from my viewpoint, why bother injecting?Jim Babek said:Im been up in the air all week as to which night I should proceed with round two...a boston butt up top and a packer brisket on the bottom. Also have some sweet sausage to snack on throughout.
After watching the weather all week tonights the night. Its 36 now and just started snowing...the low will be 27. The flag is lightly floating so its a green light.
Am starting to trim the meats now and once thats done I can figure out the start time.
Hewre's the question....inject the butt or not??? If so with what? I will let you decide...you have a few hours to go....
Good luck on your smoke!
--John 8)