British BBQ Society Forums

OK - attempt number 4

http://s774.photobucket.com/albums/yy27 ... %20No%204/

Here is the preparation of the pork - I assume I can inject it just before it goes on the Q

This pork was bought from bookers - but I do wonder if we should be cooking bigger joints to get the right effect - this one weighs 3lb 4oz once i removed the fat cap

You should inject it long before it goes on the bbq ... the use of salt in the injection will act as a brine in the meat which removes the lymph fluid thereby giving you a more tender finish.

so...........INJECTIONS TONIGHT

DrSweetsmoke wrote:What ya gonna inject into it?

It will either be Cider or Apple juice - but to be honest I'd rather try getting it right without resorting to needles
The main problem we seem to have is the pork drying out - so maybe will foil it once the bark has formed and then return to the Q until the temp is reached..................

Are you resting it after cooking?

esselle wrote:Are you resting it after cooking?

Yep - 2 layers of foil and a couple of tea towels - 2 hours!

I never used to inject like Al, but I do now. Give it a try and see what works best for you. If you dont want to inject you could spray regularly also.

DrSweetSmoke [quote=Had a look at your photos and it looks like you got a larger hunk of meat, did you cut it or did Bookers do it? I prefer to smoke the largest joint I can find and freeze the leftovers for another day this way there is more mass to work with and the natural lines of the meats interior work together better. This is only my opinion and your milage may vary. lol[/quote]

Unfortunately we did cut this joint as we were working on the basis that we needed the practice with noot so much outlay - however in hindsight .................

If you do decide to inject i've put a injection marinade that i've been using on here, the link is below if you need it.

viewtopic.php?f=40&t=600

http://i774.photobucket.com/albums/yy27 ... 090587.jpg

right, we went to the butchers this morning because we are convinced we will not get a good result with our small joint - got a 6lb neck/shoulder joint, bone in. We are no meat experts so to speak so we assume this is the right cut

We know we get a good flavour on our meat, so even though we should have rubbed it and left it, we are just aiming for good texture today as time is now against us (the 2nd joint didn't go on until 10am ) so Lee (Mr Blue) got back from the butchers and i was gloved up, knife in hand, ready to finish trimming and rubbing.

Might be a late one, we do have the small joint, some ribs and chicken thighs which will be ready for tea time, but this other joint, well we will just have a small taste when it finally cooks