First time pork shoulder

[jake0531]

going to do a pork shoulder for first time ever. Got a new pellet grill and the pork is on sale at local grocer.
I’d like to inject with cherry Dr Pepper. A couple questions:
1. How much do I inject?
2. Temp to smoke at?
3. Do I rub with anything or just use inject with cherry Dr Pepper and be done?

Thanks in advance

 

[hillbillyrkstr]

I’m not big on injecting pork butts.

But If you do just keep injecting until it won’t hold anymore. Move the injector all around and fill it up.

Yes rub it. That’ll give you a nice bark.

I smoke my pork butts at 225-250.

Pull the butt between 198-203 degrees.

Good luck
Scott

 

[Salcombe Woodsmoke BBQ]

Definitely go for the rub. More important than the injection IMO.

I find much over 250 and it dries out a little... If you foil it for the last few hours you can get away with bigger temp swings.

Don't rush it either!

Happy Smokin'

 

[chilerelleno]

I like Cherry Dr. Pepper for pork, I usually add some salt at 1T per 2C.
Yes, give it all it'll take in several areas, it'll probably take 3-4C.
I'd wet brine it in the remaining soda, then dry and apply a rub.
Injected meats can take much longer to cook than no injected so be prepared to take as much as half again longer than normal.
Which is why I might suggest cooking at 250°-275° to help counter that.
I'll go one more and recommend smoking with Cherry or Cherry/Hickory.

G'luck with your cook, hope to see great results.

 

[Salcombe Woodsmoke BBQ]

I'd wet brine it in the remaining soda, then dry and apply a rub.

I've never tried this. What do you feel it brings to the game?

Thanks, Toby.

 

[zwiller]

As you can tell, many opinions.

1. 10% weight of the butt;
2. 275F until 205F IT;
3. Strangely, rub is not critical for me. For giggles since I had to do 50lbs PP for daughters grad party, last butt was not rubbed and had same amount of bark as with a rub. Blew my mind. I am of the opinion most of the rub gets carried away with the fat, especially if done immediately prior to the smoke.

Never used CDP as I am very happy with apple juice injection base. Chili's wisdom bears repeating, a butt is a looong smoke and injecting adds to it. I averaged 14hrs for 8lb on MES. Tried a bunch of woods and blends, oak is my preference. Good luck!

 

[chilerelleno]

I've never tried this. What do you feel it brings to the game?

Thanks, Toby.

The same as with any marinade or brine, a little flavor, color and with salt, more moisture retention.
Great with CSRs, chops, loins and butts.

 

[chilerelleno]

My last injected butt was a 9# and took 19 hours.

 

[chilerelleno]

Cajun Apple Butter Injected Pork Butt

My longest injected Butt, 9# 19hrs.

 

[jake0531]

I like Cherry Dr. Pepper for pork, I usually add some salt at 1T per 2C.
Yes, give it all it'll take in several areas, it'll probably take 3-4C.
I'd wet brine it in the remaining soda, then dry and apply a rub.
Injected meats can take much longer to cook than no injected so be prepared to take as much as half again longer than normal.
Which is why I might suggest cooking at 250°-275° to help counter that.
I'll go one more and recommend smoking with Cherry or Cherry/Hickory.

G'luck with your cook, hope to see great results.

Should I apply a rub with more of a kick to offset to Dr Pepper a bit?

 

[PrezidentRedz]

Iv just had good luck giving them a real good Rub, let is sit wrapped in the fridge over night, and smoke fat side up until about 160ish and then Wrap. Pull it off at 198-205, then let rest for at least an hour. Then its ready for pulling...

 

[chilerelleno]

Don't get stuck on one temp or range of temps. 195°-205° is a good range, but probe that meat for tenderness every time you open the door after 190°-195°.
Especially when injected with something that will help tenderize the meat.

 

[chilerelleno]

Don't get stuck on one temp or range of temps. 195°-205° is a good range.
Probe that meat for tenderness every time you open the door after 190°.
Especially when injected with something that will help tenderize the meat.

 

[PrezidentRedz]

If only running 1 I keep a probe in it the whole time.

 

[jake0531]

I like Cherry Dr. Pepper for pork, I usually add some salt at 1T per 2C.
Yes, give it all it'll take in several areas, it'll probably take 3-4C.
I'd wet brine it in the remaining soda, then dry and apply a rub.
Injected meats can take much longer to cook than no injected so be prepared to take as much as half again longer than normal.
Which is why I might suggest cooking at 250°-275° to help counter that.
I'll go one more and recommend smoking with Cherry or Cherry/Hickory.

G'luck with your cook, hope to see great results.

You add salt to the injection? I just bought my supplies and meat. 8.16lb bone in.

 

[jake0531]

Also, should I cook in a pan or on the rack by itself

 

[chilerelleno]

You add salt to the injection? I just bought my supplies and meat. 8.16lb bone in.

Most of the time I do, not always though.
I add salt so it's a brine plus flavor enhancer.

Also, should I cook in a pan or on the rack by itself

If you pan it I suggest using a rack in the pan.
Panning can make keeping juices and moving it much easier.
Also you can put various liquids, e.g. apple juice or water, in the pan rather than use a water pan.
And it can help keep your smoker a bit cleaner.

That said, I don't use a pan.
Mine go right on the rack directly above my large water pan.

 

[jake0531]

How soon should I inject and prepare

 

[TomKnollRFV]

Personally if I got the time, I do every thing hours in advance.

But with injection stuff, even a half hour is fine. The idea of applying mustard to the outside then the rub is just a short cut method. If you apply the rub about an hour to two before you intend to put the meat in the smoker, you can see it become a slurry. This is moisture drawing in, etc etc.

Honestly, do the stuff when you got time. Just make sure you do it in a safe manner! <You don't want ot lance your hand with one of them injector needles!>

 

[zwiller]

1% salt for me. Without salt in your injection you will need a finishing sauce etc or it will be kinda bland. 1% will not need sauce but will not taste obviously salted.

I inject well around bone first and then 1.5" center pattern on 2 sides. I use a 2oz SS injector ($20 amazon) with removable needle and load it without the needle on. Inject and hold for like 5s or it will spray out at you.

Always prep night before here and overnight pellicle.