- Joined Aug 3, 2013
I have a pork shoulder that i;m going to tackle on sunday. I was just given an injector and was looking for a recipe to use on it. Can anyone help me out here?
I have never injected any of my butts yet but wanted to give it a try. Why is it important to bring the temp up to 140 in for hours? My other bbq has been good every time, I just want to experiment sometime to see what I like better. I am using a 40" MES.
Keep the food safety rule in mind when you inject - you have to get from 40° to 140° internal meat temp in 4 hours.
Other than that good luck and don't forget the q view.
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