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swamprb
03-26-2012, 06:33 PM
With impartial feedback!

Just getting around to posting this, but I did something pretty wild here. I tried the SmokyOkie Pork injections with my old standby fruit juice based Comp mix, a nationally recognized leader in the marinade/injection worlds product and cooked the Pork over the course of the weekend with different techniques.

Started out with 3 cryovaks of Pork Cushions from Costco (5-6 cushions per)

http://i163.photobucket.com/albums/t310/swamprb/USBBQS%202012/IMG_4938.jpg

I'm liking the Cushion meat for pulled, its from the Picnic and I like that dark sweet meat!

Here we have my juice base mixed with Pure Pork Power for this batch.

http://i163.photobucket.com/albums/t310/swamprb/USBBQS%202012/IMG_4939.jpg

This is the big name injection mixed with SmokyOkie's BARK - look how rich it is! This was Tim's suggested mix.

http://i163.photobucket.com/albums/t310/swamprb/USBBQS%202012/IMG_4941.jpg

Here are some cushions with my juice blend and Sweet Smokin' Swine Brine.

http://i163.photobucket.com/albums/t310/swamprb/USBBQS%202012/IMG_4942.jpg

http://i163.photobucket.com/albums/t310/swamprb/USBBQS%202012/IMG_4944.jpg

http://i163.photobucket.com/albums/t310/swamprb/USBBQS%202012/IMG_4943.jpg

OK - heres the deal! I cooked these 4 different ways to get a feel of how they might turn in various styles.

Saturday I cooked some Hot n' Fast on my BGE with Guru assist, foiled them at @165* and pulled them @200* and rested in the Cambro then pulled.

Another batch I cooked in my Cookshack Smokette at 225* low n' slow and foiled them at 165* and pulled them @200* rested in the Cambro then pulled.

Saturday night, I cooked the last batch in the Smokette, 225* overnight no foil and pulled them at 200* rested and shredded.

Sunday morning I cooked 3 in a foil pan at 250* foiled the pan when they hit 165* and cooked them in their juices until 200*.

Co-workers had been hounding me for Pulled Pork so I used the opportunity to my advantage!
I packaged each injected & cooked styles in 1lb bags and labeled each type (BARK, Pure Pork Power, Sweet Swine Brine #1, 2 or 3) and brought them to work. I had some people try all 3, and give me feedback. It worked!

I had a pretty good idea of which ones I LIKED, and the people that were into sampling each ones were quick to respond.

It was a good starting point for using the SmokyOkie line of injections and Okie Dust, but a lot of work on my part, but the good thing is I've now got Guinea Pigs begging for anything I'm cooking. Brisket or Ribs are up next go round! I hope Tim doesn't have a Chicken mix in the works yet!

If you haven't tried any of the Injection mixes, do yourself a favor and do so, you won't be disappointed!:thumbs up:

SmokyOkie
03-26-2012, 09:13 PM
Well OK then???????:tap::tap::tap:

Which one did they like best?

You sir are a cookin' fool!

Fatback Joe
03-27-2012, 06:32 AM
Well OK then???????:tap::tap::tap:

Which one did they like best?

You sir are a cookin' fool!

What he said on all 3 counts.

SmokyOkie
03-27-2012, 01:17 PM
He said they liked all of them Joe! What else would you expect?:msn-wink::smack:

PigCicles
03-28-2012, 03:38 PM
Great project! So is there a method / mix you would use in comps?