<![CDATA[Pa's Black Bull Marinade]]>Is there a max hold time on the Pa’s Black Bull Marinade? I may not be able to get my pork butt to the smoker as quickly as I’d like due to my schedule this week. Would it be a problem to hold it past 24 hours?

]]>https://waltonsdev.nodebb.com/topic/1210/pa-s-black-bull-marinadeRSS for NodeSun, 20 Sep 2026 02:53:23 GMTTue, 02 Apr 2019 12:45:39 GMT60<![CDATA[Reply to Pa's Black Bull Marinade on Thu, 04 Apr 2019 20:46:21 GMT]]>Jonathon
OMG. You’re a good sales rep. Great deal on injector. That plus Pa’s seasoning, extra springs and eight other items. It’s like a meat xmas in April. :exploding_head: 😁

]]>https://waltonsdev.nodebb.com/post/4797https://waltonsdev.nodebb.com/post/4797Thu, 04 Apr 2019 20:46:21 GMT<![CDATA[Reply to Pa's Black Bull Marinade on Thu, 04 Apr 2019 19:25:59 GMT]]>deplorablenc1 said in Pa's Black Bull Marinade:

20190404_143703

That’s crazy! We have organized wine or beer tastings from time to time but you can’t buy a full glass and browse the aisles. It’s probably good for my health if that we don’t have the option or temptation. I’ve seen a lot of people hit cannabis vape pens at the store though. lol

]]>https://waltonsdev.nodebb.com/post/4790https://waltonsdev.nodebb.com/post/4790Thu, 04 Apr 2019 19:25:59 GMT<![CDATA[Reply to Pa's Black Bull Marinade on Thu, 04 Apr 2019 19:22:37 GMT]]>Jonathon
Yep. Done deal!

]]>https://waltonsdev.nodebb.com/post/4789https://waltonsdev.nodebb.com/post/4789Thu, 04 Apr 2019 19:22:37 GMT<![CDATA[Reply to Pa's Black Bull Marinade on Thu, 04 Apr 2019 19:18:03 GMT]]>Joe Hell 10 different beers on tap all the time!! I always volunteer to shop!
20190404_143703-1209x1612.jpg 20190404_142134-1209x1612.jpg

]]>https://waltonsdev.nodebb.com/post/4788https://waltonsdev.nodebb.com/post/4788Thu, 04 Apr 2019 19:18:03 GMT<![CDATA[Reply to Pa's Black Bull Marinade on Thu, 04 Apr 2019 19:01:16 GMT]]>deplorablenc1 WTH?!?!?! I’d probably break my ‘no beer’ diet rule if my local market served while I shopped!!!

]]>https://waltonsdev.nodebb.com/post/4787https://waltonsdev.nodebb.com/post/4787Thu, 04 Apr 2019 19:01:16 GMT<![CDATA[Reply to Pa's Black Bull Marinade on Thu, 04 Apr 2019 18:59:37 GMT]]>Joe Hell damn it man, I gotta get to the smoker! But can you shop for meat with a draft? Our meat store has a tap!20190404_143209.jpg

]]>https://waltonsdev.nodebb.com/post/4786https://waltonsdev.nodebb.com/post/4786Thu, 04 Apr 2019 18:59:37 GMT<![CDATA[Reply to Pa's Black Bull Marinade on Thu, 04 Apr 2019 18:56:03 GMT]]>Jonathon you didnt answer…how long is the sale??? I dont want to be on the recieving end of the p365…

]]>https://waltonsdev.nodebb.com/post/4785https://waltonsdev.nodebb.com/post/4785Thu, 04 Apr 2019 18:56:03 GMT<![CDATA[Reply to Pa's Black Bull Marinade on Thu, 04 Apr 2019 18:56:07 GMT]]>Jonathon Butter? That’s crazy talk! Normally I would make my own rub…paprika, garlic, onion, brown sugar, pepper, etc. but I was going for convenience on this session. This one is a Traeger Brand ‘Pork & Poultry’ rub. It’s hard to say where one flavoring started and the other began so I can’t really give a thorough review of either but nothing stood out as off putting. The meat was definitely juicier than most previous shoulders I have smoked. After pulling I took the pan drippings and added about a cup of boiling water, a little red wine vinegar and a pinch of salt to the pan so I could clean up all the brown bits and dress the meat in it’s own gravy. It turned out great. The next one I do, I’ll definitely turn up the heat (spice) and go with my homemade rub as I can control the sugar easier.

]]>https://waltonsdev.nodebb.com/post/4784https://waltonsdev.nodebb.com/post/4784Thu, 04 Apr 2019 18:56:07 GMT<![CDATA[Reply to Pa's Black Bull Marinade on Thu, 04 Apr 2019 18:41:56 GMT]]>Joe Hell What did you rub the outside with, I want to tell ppl of instagram? Austin prefers the Butter Flavored Marinade for pulled pork but he is just crazy!

]]>https://waltonsdev.nodebb.com/post/4783https://waltonsdev.nodebb.com/post/4783Thu, 04 Apr 2019 18:41:56 GMT<![CDATA[Reply to Pa's Black Bull Marinade on Thu, 04 Apr 2019 17:23:16 GMT]]>deplorablenc1 The pork turned out great despite having to finish in the oven due to temp issues on my smoker.

pulled pork.jpg

]]>https://waltonsdev.nodebb.com/post/4779https://waltonsdev.nodebb.com/post/4779Thu, 04 Apr 2019 17:23:16 GMT<![CDATA[Reply to Pa's Black Bull Marinade on Wed, 03 Apr 2019 21:19:49 GMT]]>Jonathon alright, y’all got me convinced. I added the injector you recommended to my cart. How long is the sale? I will add more stuff over the week and probably order next weekend. (If my wife gets another box in the mail while I am at work she may try out that p365 I got her)…

]]>https://waltonsdev.nodebb.com/post/4773https://waltonsdev.nodebb.com/post/4773Wed, 03 Apr 2019 21:19:49 GMT<![CDATA[Reply to Pa's Black Bull Marinade on Wed, 03 Apr 2019 21:03:41 GMT]]>PapaSop and deplorablenc1 the Waltons Aut Syringe Injector is on sale this week at basically half price ($19.99), I HIGHLY recommend getting one! You will not be disappointed, it makes whole muscle cuts and even things like chicken breast a lot better. If you dont want to spend that then we have 3 other models all on sale as well with the cheapest being like 6.99 and while that isnt as good as the auto syringe it will still work better than brining or marinating.

]]>https://waltonsdev.nodebb.com/post/4771https://waltonsdev.nodebb.com/post/4771Wed, 03 Apr 2019 21:03:41 GMT<![CDATA[Reply to Pa's Black Bull Marinade on Wed, 03 Apr 2019 19:56:34 GMT]]>I’ve had the injector in my wish list for a while. May pull the trigger after these results.

]]>https://waltonsdev.nodebb.com/post/4766https://waltonsdev.nodebb.com/post/4766Wed, 03 Apr 2019 19:56:34 GMT<![CDATA[Reply to Pa's Black Bull Marinade on Wed, 03 Apr 2019 14:40:58 GMT]]>deplorablenc1 You definitely need the injector. I avoided them in the past because they are kind of a pain in the ass. The auto injector with the hose is so much easier. Buy several extra springs because they are rendered useless without them…I found out the hard way. The pork is prepped and ready!

46B2CA47-3C97-433F-8DE4-1375CFA33FBC.jpeg

]]>https://waltonsdev.nodebb.com/post/4758https://waltonsdev.nodebb.com/post/4758Wed, 03 Apr 2019 14:40:58 GMT<![CDATA[Reply to Pa's Black Bull Marinade on Wed, 03 Apr 2019 14:33:00 GMT]]>Jonathon Joe Hell I am very interested in this. Y’all will be the deciding factor if I throw an injector in my cart for the next order.

]]>https://waltonsdev.nodebb.com/post/4757https://waltonsdev.nodebb.com/post/4757Wed, 03 Apr 2019 14:33:00 GMT<![CDATA[Reply to Pa's Black Bull Marinade on Wed, 03 Apr 2019 14:24:39 GMT]]>Jonathon Hell yes I will! The smoker is fired up!

]]>https://waltonsdev.nodebb.com/post/4755https://waltonsdev.nodebb.com/post/4755Wed, 03 Apr 2019 14:24:39 GMT<![CDATA[Reply to Pa's Black Bull Marinade on Wed, 03 Apr 2019 14:09:34 GMT]]>deplorablenc1 In my mind (and I think almost everyone at Walton’s would agree) there is an enormous difference in injecting and rubbing pork butts for pulled pork. I am sure Joe Hell will be nice enough to post some pics of his finished results.

]]>https://waltonsdev.nodebb.com/post/4754https://waltonsdev.nodebb.com/post/4754Wed, 03 Apr 2019 14:09:34 GMT<![CDATA[Reply to Pa's Black Bull Marinade on Tue, 02 Apr 2019 17:09:05 GMT]]>Joe Hell can’t wait to hear the results!!!

]]>https://waltonsdev.nodebb.com/post/4722https://waltonsdev.nodebb.com/post/4722Tue, 02 Apr 2019 17:09:05 GMT<![CDATA[Reply to Pa's Black Bull Marinade on Tue, 02 Apr 2019 17:01:55 GMT]]>deplorablenc1 I’m not sure yet! This is my first time with injected. I’ve had pretty inconsistent results from rubs in the past. Sometimes they turn out perfect and flavorful with good salt levels…other times it’s simply bland and I have to adjust after pulling. I went ahead and mixed a full gallon of the marinade so I’ll be experimenting with several different options throughout the week.

]]>https://waltonsdev.nodebb.com/post/4718https://waltonsdev.nodebb.com/post/4718Tue, 02 Apr 2019 17:01:55 GMT<![CDATA[Reply to Pa's Black Bull Marinade on Tue, 02 Apr 2019 16:52:36 GMT]]>Joe Hell I never injected my pork butts before smoking I always just used a dry rub. Does it really make that much of a difference? I smoke mine to 193 internal so it pulls easily. Do you take the temp lower when injecting? Does it lose the flavor if you take the internal too high?

]]>https://waltonsdev.nodebb.com/post/4715https://waltonsdev.nodebb.com/post/4715Tue, 02 Apr 2019 16:52:36 GMT<![CDATA[Reply to Pa's Black Bull Marinade on Tue, 02 Apr 2019 16:09:05 GMT]]>Jonathon Awesome! I’ll likely put a rub on it tonight and throw it in the smoker before work tomorrow. I’m looking forward to that one!

]]>https://waltonsdev.nodebb.com/post/4712https://waltonsdev.nodebb.com/post/4712Tue, 02 Apr 2019 16:09:05 GMT<![CDATA[Reply to Pa's Black Bull Marinade on Tue, 02 Apr 2019 16:05:04 GMT]]>Joe Hell No, there won’t be any problem it just won’t take up any more flavor. I’d say you’d be fine until you were approaching 3 days in the fridge. Enjoy, that stuff is delicious!

]]>https://waltonsdev.nodebb.com/post/4711https://waltonsdev.nodebb.com/post/4711Tue, 02 Apr 2019 16:05:04 GMT