Comments on: BBQ Experiments: Pork Butts – Foiling and Injections

By: Rob

Rob — Wed, 15 Jan 2014 15:00:01 +0000

Great analysis! On to the next round of trials

By: salar

salar — Sat, 09 Nov 2013 16:17:38 +0000

Thanks – I was quick to adopt it from all the reading I’ve done about injections, and from talking to other competitors about it. I agree on the salty flavour – definitely going to cut it with juice next time.

By: Gary Bassett

Gary Bassett — Thu, 24 Oct 2013 00:23:04 +0000

I thought your analysis was spot on. I have done all of those differences and came to the same conclusion. I was surprised by you using Butchers injection, I was very slow in adopting injecting. Butchers injection was really good but too salty for my taste. I have diluted it with water and apple juice, I like the sweetness from the juice.
Thanks for your effort and work.

By: salar

salar — Mon, 14 Oct 2013 20:59:36 +0000

I didn’t think to measure weights for the before / after – my guess would be that the unfoiled butts would yield slightly less weight without as much retained moisture.

By: Jason

Jason — Mon, 14 Oct 2013 18:33:07 +0000

Thanks for posting these results. Did you notice anything in terms of yield/weight loss that was substantial between the 4 butts?