Cheech, I am doing a whole picnic shoulder tomorrow and I injected mine with some apple juice, cidar vinegar, and brown sugar mix. I have injected the last couple of butts that I have done and they came out awesome :D
I use my own rub, but I've used the injection in the following recipe with much success...
Chris Lilly's Six-time World Championship Pork Shoulder
Recipe By : Chris Lilly of Big Bob Gibson's
Serving Size : 0 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the pork shoulder rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
1 whole pork shoulder (approximately 16 pounds)
1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce)
Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225Â°F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195Â°F.
I thought this post would have gotten more activity. I've injected with apple juice, but honestly didn't notice it much. Maybe I didn't inject enough??? I saw on a barbecue show that these ladies injected theirs with apple juice and to the judges, it made a noticeable difference.
In the past, I've just rubbed my butt :-) and added the soflaquer finishing sauce at the end.
Also, I tried one of the vinegar based sauces (starnes) in the recipe section and everyone loves it on the sandwiches. It's really good stuff! I wonder if it'd be safe to inject with that???
I like the sounds of this definately trying it on my next butt.
Cheech, did you still use the finishing sauce after you pulled the butt? I know you don't want to use to much finishing sauce, but I wonder how much you would lose during cook. I will probably inject and still use some after pulling.
Cheech, Thanks for being the guina pig for the rest of us and trying this out. As for the issue with the red pepper flakes, I thought about putting everything in a sauce pan and bringing it up to a simmer, letting things cool and straining the pepper flakes out, then using the sauce for injecting.
a friend of mine injected a beef roast with a tenderizer and he said he will never do it again. it seemed that every area the tenderizer was in destroyed the meat to the extent of a rotted-out-hole acoording to my buddy. i guess the tenderizer over-worked itself during the extended hours of smoking.