Hello, all, I would love to get some advice from my more experienced smoke-mates here. My best friend from my Navy days is coming to visit this weekend and has requested pulled pork. I have done several pork butts on my BGE in the past. I was fortunate enough to take a course with Elizabeth Karmel several years ago and, after getting one of her books, have been following her recipe (with several changes of my own). However, after watching a marathon or two (heck...or 3 or 4) of BBQ Pittmasters, I have decided to try injecting this one. I stumbled across a relatively simple recipe of:
3/4 C apple juice
1/2 C water
1/2 C sugar
1/4 C salt
2 Tbsp Worcestershire
Has anyone tried this? Seems the safest. However, it seems like I may want to cut back on the salt for the rub...what about wet mustard? I have slathered the butt in mustard before adding the dry rub sometimes in the past...would this be a bad idea here? For those of you that inject this brine solution, what do you do for the rub? Also, is injecting early a bad idea? I've seen some folks say they do it days before and others say to do it right before you place on the smoker.
Thanks...I really look forward to your feedback.