Blind Pig-Injected Smoked Pork Butt

Blind-Pig-Injected-Smoked-Pork-Butt-96Pulled pork is a beautiful thing. When done right, the swine falls apart at the touch, and a great “bark” is formed from the low and slow cooking, followed by a deep-pink smoke ring.  By using an injection needle and a great IPA, the flavors of hops and malt are infused into the sweet meat.  This also preserves why we like to drink IPA’s, the hop flavor is not cooked over intense flame, but a gentle heat.  This doesn’t reduce the beer, and consequently increase the bitterness, driving off all the aromatic and flavor elements of the hop.  With the addition of fruity smoke and Home Brew Chef All Purpose BBQ Rub, any barbecue fan will salivate.

Serves: 8 as an entrée or 12 for pulled-pork sandwiches

 

Special Equipment:

1        each           Bayou Classic 5011 2-Ounce Stainless-Steel Seasoning Injector with Marinade Needles (Pack of 3)

mesquite lump charcoal to start the fire

apple, pecan, peach and/or fig wood for smoke

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Aug 2009 | Issue #31

 

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Blind Pig-Injected Smoked Pork Butt
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Injecting a pork butt with IPA, to marinate it from the inside out with the flavors of citrus and hops.
Servings Prep Time
8 guest 15 minute
Cook Time Passive Time
10 - 16 hour 24 hour
Servings Prep Time
8 guest 15 minute
Cook Time Passive Time
10 - 16 hour 24 hour
Blind Pig-Injected Smoked Pork Butt
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Injecting a pork butt with IPA, to marinate it from the inside out with the flavors of citrus and hops.
Servings Prep Time
8 guest 15 minute
Cook Time Passive Time
10 - 16 hour 24 hour
Servings Prep Time
8 guest 15 minute
Cook Time Passive Time
10 - 16 hour 24 hour
Ingredients
IPA Beer Injection Ingredients:
Pork Butt Rub Ingredients:
Serving Sauce Ingredients:
Servings: guest
Units:
Instructions
IPA Injecting Directions and Technique:
  • Begin by placing the IPA, garlic and Home Brew Chef All Purpose BBQ Rub in the pitcher of a blender. Blend until the garlic is smooth to prevent the needle of the Bayou Classic Injector from clogging. Fill the syringe with the marinade. Take the pork butt and rinse under cold water. Pat dry with paper towels. Place the butt into a large casserole pan. Begin mapping out the bone. Starting on the opposite side of the bone, inject the meat with the marinade by plunging the needle into the flesh, then pull the needle to the surface of the meat (using the same hole) and inject the needle at a different angle. Repeat this technique, using the same hole at four different angles. Repeat this process throughout the butt until all the marinade is used.
  • Now sprinkle the rub on the outside of the meat and coat evenly. Rub lightly, so as not to push the marinade out of the pork. Wrap the pork butt in plastic wrap and refrigerate for 24 hours before smoking, to allow the IPA to marinate the meat while the spice rub cures and flavors the meat. This will yield the best results and set your everyday pulled pork from this one.
General Smoking Instructions:
  • Remove the swine from the refrigerator two hours before adding it to the smoker, allowing the meat to come to room temperature.
  • If you have a wood-fired smoker, start two pounds of charcoal in the coal box. In a medium-sized bowl, add 3/4 a pound of wood chips or chunks, and top with enough water to cover them, letting soak for 30–45 minutes. Place a water (or beer) pan under the grill rack. This will help maintain a moist environment, making for juicy barbecue. The coals are ready when they start to show a light layer of white ash on the surface. Add the prepared meat above the water pan. Adjust your air intake and amount of coals to keep the temperature between 225°F | 107°C and 275°F | 135°C, depending on what is being cooked. Check the coals, adding more charcoal and soaked chips/chunks periodically (usually every 45 minutes to an hour) until the meat is done.
  • Place the butt into a smoker and smoke at 250°F | 121°C for 10 – 16 hours. Use mesquite for the base heat and add fruit wood chips that have been soaked in either water or beer to the smoker. The internal temperature of the leg should not go beyond 205°F | 96°C. Once done, remove from the smoker and let the butt rest for 30 minutes, covered with aluminum foil. Put on some clean rubber gloves and pull the meat apart. If the crust (or “bark”) is too crispy to pull apart, use a knife to cut it into smaller pieces and then mix it back into the other meat to distribute the flavor. Serve and enjoy!
  • This can be served as is, or you can add some of the IPA Mustard Sauce into the pulled meat for more of a North Carolina-style barbecue. Another option is to add some of the Smoked Porter & Tomato Barbecue Sauce for more of a Kansas City spin. Place on a plate or a bun, and enjoy.
Sean Paxton

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