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Thread: Pure Pork Power

  1. #1
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
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    Default Pure Pork Power

    By popular request, new and now available at US BBQ Supply



    Find it here

    On sale as well at 20% off!

  2. #2
    Join Date
    Jan 2008
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    Carthage, MO
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    Default

    Soooo - what's it do? Does it give your pork wings? Tell us more Mr. Okie
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Jan 2008
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    Tulsa
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    Default

    This is a combination of my Sweet Smokin' Swine Brine and Bark injectable products.

    It is more or less a combination of pure natural pork bark flavor and soluble sweet BBQ rub made for injection into pork roast and ribs. Basically, it makes the inside of your prok butt taste as good as the outside bark.

    sorry I skipped this earlier, it was late, I was tired.

  4. #4
    Join Date
    Jun 2008
    Location
    Broken Arrow Oklahoma
    Posts
    881

    Default

    Ok Tim, I picked mine up from the post office this morning as well as the rib rub. So, I've got about a 10 lb shoulder in the fridge that's going to go on tomorrow night. How should I do it?

    1. Mix it with water? I've never injected pork butt before except with apple juice and I didn't like that a bit.
    2. Should I inject tomorrow morning and let it sit for a few hours then rub it down with the new rub an hour or two prior to the cook?

    Just lookin for some input before I put it into action tomorrow. Lookin forward to seeing how the new combo tastes!
    BellFab Smoker
    Weber Performer grill
    OSU - UDS Smoker
    KingCooker fish fryer

  5. #5
    Join Date
    Jul 2012
    Location
    Tulsa, OK
    Posts
    488

    Default

    Quote Originally Posted by gt2003 View Post
    Ok Tim, I picked mine up from the post office this morning as well as the rib rub. So, I've got about a 10 lb shoulder in the fridge that's going to go on tomorrow night. How should I do it?

    Just lookin for some input before I put it into action tomorrow. Lookin forward to seeing how the new combo tastes!
    Yes, can you gives us some details. I know you explained it all to me once. Of course, once you get to know me you will realize I will actually get it around the third time I ask.
    BellFab custom offset, Hasty Bake Legacy 131, Ozark Oak Lump and local native hardwoods.

  6. #6
    Join Date
    Sep 2008
    Location
    Northern Illinois
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    Default

    PPP is some good stuff! I've used it three times and have had great results according to the neighbors and friends at work! I usually rub my butt the night before ( yeah I know sounds funny but I'm talking about the Pork Butt here ) wrap it up and then inject about half hour before I put on the drum. After I inject the pork butt with PPP I add another dose of the rub I'm using on it and to the smoker it goes. Good stuff!

    Tim and Mr. Cicles! That sure reads like a made for TV kinda thing. So consider this the call in customer review of the product.

    In all honesty with no sarcasm intended, PPP is good stuff! Don't inject untill you're ready to put it in the smoker!
    Bill

  7. #7
    Join Date
    Jan 2008
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    Tulsa
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    Default

    I inject the night before.

    Follow pkg directions. As far a the "injection liquid" on the label, you can use whatever you like, just don't add it to a phosphated injection like Butchers or Kosmo's.

    I use water. Others use fruit juice. Use what you like.

    Use a 14 or 15 gauge veterinary needle and inject in a 2" grid pattern inject across the grain and at a right angle to the meat.

  8. #8
    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
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    Default

    Pure Pork Power is a winner!

  9. #9
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    Carthage, MO
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    Dude .. veggies is what your food eats. You want more veggies - eat more meat I say

    Sounds like a plan with a straight line of attack ... let's eat!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  10. #10
    Join Date
    Jul 2012
    Location
    Tulsa, OK
    Posts
    488

    Default field testing SmokyOkie stuff

    So having nothing better to do today, I decided to try out some Sweet Smokin' Swine Brine on a pork loin I had. Iam also going to inject it with some PPP (hopefully tonight but maybe tomorrow). No stuffing this time, no fatty bacon weave. I figure go for it around 225 to IT145, foil it to 155-160ish, then rest it. Eat until I am sick and then go to bed. What do you think? If it is as good as Tim says then I will skip the sauce and eat until I pass out. I can always eat some veggies tomorrow.
    BellFab custom offset, Hasty Bake Legacy 131, Ozark Oak Lump and local native hardwoods.

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