I tried injecting before, here's my post on it
The night before, I prepped the Butts, removing as much fat as possible to promote more bark formation.
One Boston Butt was injected with a marinade mix, equal parts of Apple Cider Vinegar, Captain Morgan’s Spiced Rum and Apple Cider.
The other was not injected. The marinade was also used as a mop (sprits). Rubbed both Butts, wrapped in plastic wrap and placed in the refrigerator.
I used Cherry. The Butts were spritsed simultaneously about eight times during cook The Butts were done sooner than I was used to.
At approximately 6.8 lbs each, bone in, it only took about 8 hours (72 minutes per/lb.)
I was surprised at how quickly they cooked, I was worried that since this was my first cook with the RF and the fact that I was a newbie at fire management on a stick burner, that I might have ruined the Butts.
The Butt temps were about 195° but I was leery removing them so soon, because it had only been eight hours… I never had a Butt cook this quick, I kept moving the probe all over and kept thinking to myself, "what’s this Butt all fat", then I remembered a quote I had read from a blog or forum, can’t remember which, “To check for doneness insert a probe, it should slide in very easily like butter”, well this was definitely like butter. So with that in mind and the thermometer reading 195° internal, I figured it was safe to remove them from the smoker.
The Butts came off the RF about a half hour apart, wrapped them tightly in foil and towels then placed them in the cooler to rest for about 90 minutes or so.
After the rest I handed my wife two forks and one of the Butts in the pan and smiled. The Butts pulled beautifully and yes the bone was clean The Bark formation and smoke ring was perfect and the bark was not burnt.
I was a bit skeptical so I had 6 family members pick at each one, getting input from each person. Everyone liked the pork 5 out of 6 preferred the non injected Butt and out of the 6 one like the bark on the injected one better, as far as the bark I think that was a fluke I can’t see how injecting could change the flavor of the bark.
The 5 out of the 6 said although they preferred the non injected Butt better, couldn’t really explain why.
I did not try any of the pork until everyone was done, I didn’t want to my tasting to interfere with the test.
The Bark formation and smoke ring was perfect, just a hint of smoke and the bark was not burnt but was nice and chewy, not hard and crusty.
The next day my wife tried both and said this one seems mushy…BINGO, that’s what I was looking for, it seems the injected one was a bit mushier probably due to the vinegar breaking down the meat, however, both were just as flavorful as each other and I believe the reason everyone preferred the non injected Butt was due to the texture not the flavor.
Ok, so now its day 3 of eating pulled pork and it’s still moist.
My conclusion is that if I were to inject again, which I doubt, it would only be with apple cider/Juice.
I can honestly say, without any doubt in my mind, that this was my best Pulled pork to date, I don’t know if that is because of the RF or maybe the temperatures were slightly higher, maybe a better choice of meat, but make no mistake… there will be much more testing.