So I've done 2 shoulders before and they both turned out quite well. I used the recipe from the "Pulled Pork Recipe for all" thread and enjoyed it. Over the weekend however I was watching the food network and their special on "Memphis in May" and saw Chris Lilly injecting his shoulders. I found a recipe of his for both rub and injection and I will probably give it a shot this weekend. My question is, who here prefers to inject and what are the pros and cons of injecting? The previous recipe I used had the pork brine for a day or so. Is the injection a quicker way of brining? Just trying to learn something new. If I do smoke I will make sure to post some pics because we all love pics!
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6/6/06 at 4:13pm