Nope, injecting all the way here . I used to consider injecting cheating but no longer do. Mine is based on Mixon's and definitely competition level.Guess I'm odd man out here. If you've never tried it, give it a whirl and see if you like it. I'm going to try one without since everyone seems to like that approach. Rodney Scott does a whole lot of mopping on his pork and people seem to enjoy it.
My thought was that injecting most importantly helps develop a flavor profile and assists in the cooking process. There is more to the injection but what I put is my primary base. Hard to say if your pulled pork is better than most, I'm thinking it's not bad ;) Maybe vacuum seal some and send it out my way...Nope, injecting all the way here . I used to consider injecting cheating but no longer do. Mine is based on Mixon's and definitely competition level.kruizer is right though. ANY butt done properly will be tasty. Also there are hacks to get it close to injected (dry brine, finish sauce, add juice back, more rub) but I think mine would still have the edge. Injecting is consistent and uniform throughout the meat when done properly. To truly compare, you need to use a proper injection recipe. Using plain apple juice, cherry Dr. Pepper, etc alone work to an extent but won't give you near the results like a well tuned recipe like Mixon or Lilly. Is it necessary for good PP, nope. Is my PP better than yours, yes.
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I always inject, never tried it without. I'll mix up the injection amd then set some aside to use for my spritz during the cook. A pretty standard go to is AJ, ACV, bourbon, and worcestershire sauce.