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Injection question

Big Glenn

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Tomorrow I am smoking a pork butt. I like to inject these and usually use an apple juice base. This time myself and one son are eating low carb so apple juice is out. I would love some suggestions for an injection. For the rub I will use an artificially sweetened brown sugar substitute.
 

thirdeye

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Use pork broth or chicken broth, one cup should do the trick. I make smoked pork broth using a package of smoked neck bones and freeze it just for injecting back into pork.
 

Big Glenn

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Good ideas all. I knew there were good ideas out there, I just wasn’t thinking of them. Thanks
 

jcam222

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I do keto on all my smoking and cooking. I use Swerve Brown or Lakanto Golden in my rubs. I do not inject butts but if I did I’d consider diet root beer or diet cherry Dr Pepper.
 

Hijack73

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I went low carb 4-5 years ago for 18 months. I used a couple of the diet versions of juice they had for spritzing as I usually had a bottle in the fridge.

Pork I like 3 parts juice to 1 part AC vinegar. I was healthier on low carb for sure, and really felt better.

Injection I'd use the same ratio, with only salt added.
 

jcam222

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I went low carb 4-5 years ago for 18 months. I used a couple of the diet versions of juice they had for spritzing as I usually had a bottle in the fridge.

Pork I like 3 parts juice to 1 part AC vinegar. I was healthier on low carb for sure, and really felt better.

Injection I'd use the same ratio, with only salt added.
The Ocean Spray Diet Cran Pineapple would be a good choice I bet.
 

daveomak

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I've used no salt vegetable stock on pork ... Really good....

veggie stock.jpg
 

kilo charlie

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That sounds very interesting. A lot of heat in the final product?
Nope... not a lot of heat... after you pull the pork and mix it up the flavor and heat spreads out and it tones it down... then you can add as much as you want to the final product
 

Big Glenn

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First I made a batch of Jeff’s rub using artificially sweetened brown sugar substitute. I decided to go with chicken broth, 1 cup with 1/3 cup of Jeff’s rub mixed in. Injected then rubbed down and parked in the fridge overnight. I guess we will see later today. Thanks everyone for the great suggestions. I will be using some of them in the future I’m sure.
 

thirdeye

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First I made a batch of Jeff’s rub using artificially sweetened brown sugar substitute. I decided to go with chicken broth, 1 cup with 1/3 cup of Jeff’s rub mixed in. Injected then rubbed down and parked in the fridge overnight. I guess we will see later today. Thanks everyone for the great suggestions. I will be using some of them in the future I’m sure.
That's a lot of rub, you may get some streaking in the meat, but the flavor is really what counts. Another way to season the inside meat is with a finishing rub. Make a super fine grind of the surface rub, then mix it into the meat as you break the butt down. You want it so fine that it melts within a minute or so, or will dissolve when you moisten the meat.
 

Big Glenn

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actually turned out good. Maybe not quite up to the ones I do with apple juice but still good.
 

radioguy

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Late to the party. I did a pork belly injected with hard apple cider. Brined it with hard apple cider. Apples, onions scallions, salt white pepper in the bag.
Just rubbed with salt and pepper. Smoked over apple in the Weber.
Very tasty

RG
 

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