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  1. #1
    swamprb's Avatar
    swamprb is offline Can tell pulled pork from sliced brisket swamprb is an unknown quantity at this point
    Join Date
    Mar 2008
    Location
    Bothell, WA
    Posts
    392

    Default **SmokyOkie Injections test cooks**

    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)



    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.



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



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







    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!
    Last edited by swamprb; 03-26-2012 at 07:06 PM.

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Well OK then???????

    Which one did they like best?

    You sir are a cookin' fool!

  3. #3
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Quote Originally Posted by SmokyOkie View Post
    Well OK then???????

    Which one did they like best?

    You sir are a cookin' fool!
    What he said on all 3 counts.
    FBJ

  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    He said they liked all of them Joe! What else would you expect?

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Great project! So is there a method / mix you would use in comps?
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



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