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Injection or finishing sauce?

post #1 of 3
Thread Starter 

I was thinking about mixing up some injection but started thinking, whats the point if I am going to use a finishing sauce (SoFlaQuers) at the end. They both do the same thing, right?

post #2 of 3

Yes and No...Both add flavor, both add moisture but the combination gives the opportunity to layer flavor. The finishing sauce you chose is very Sour with Salt, some Garlic, Onion, Black Pepper and Cayenne for Heat. Injecting lets you add Sweet like Maple, Apple, Molasses, and/or Honey with Herbs and Spices. Finish the flavor profile with Smoke, based on wood choice, and the Pulled Pork is uniquely yours...JJ 

post #3 of 3

Also if you inject, you put your meat under the Danger Zone rule:

 

If you inject or insert a meat probe before a couple hours into the smoke, you will have to go from 40* to 135* in no longer than 4 hours. On large pieces of meat, I do not inject, and I wait 3 hours to probe. Then I sterilize my temp probe & insert it into the meat.

 

 

Bear

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