new to injectors

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.


Original poster
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?


Smoking Fanatic
Group Lead
Jul 24, 2010
Topeka, KS
Here is the injection I use on my butts, it is very good.

Chris Lilly's Six-Time World Championship Pork Shoulder Injection

3/4 cup apple juice
1/2 cup water
1/2 cup white sugar

1/4 cup table salt
2 Tablespoons Worcestershire Sauce

Combine all ingredients and stir until sugar and salt are dissolved.

I can usually get most all of it in a butt
Last edited:

chef jimmyj

Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
May 12, 2011
I have not injected yet but I plan to try my Foiling Juice. It makes a hell of a finishing sauce so it should be great as an injection...JJ

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses


2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.

Simmer 5-10 minutes until syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

For a Sweet Finishing Sauce for Pulled Pork:  Make a Double batch, Butter optional or do as I do...Use the Smoked Pork Fat from the drip pan...

Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

When re-heating place the Pulled Pork in a Pan or Crockpot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crockpot to 165*F and Serve.

Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.


Fire Starter
Aug 21, 2013
Gastonia, NC
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.
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. 

Latest posts

Hot Threads