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Pork Shoulder- Injection or Not?

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    Pork Shoulder- Injection or Not?

    The plan is to smoke a shoulder on Sunday.

    I have some Cimarron Docs Sweet Rib Rub & Bar-B-Q Seasoning and was planing on doing a 50/50 rub with that and the R Butts R Smokin Butt Kick'n Chicken (only other rub I have).

    I tried this combo on chicken and liked it because I got some sweet with heat.

    My question is this: should I inject the shoulder first and let it sit overnight? If "yes", the plan was to use Chris Lilly's Pork Injection which is:
    Apple Juice
    Water
    Sugar (I'm assuming brown sugar)
    Salt
    Worcestershire

    Should the sugar be brown or white? Should I inject? Not doing any sort of competition style... just want to smoke it for 8-9 hours and feast.

    #2
    I don't inject, just dry brine with coarse salt overnight.

    Comment


      #3
      I do inject.. with italian dressing

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        That is a new one. I might have to try that sometime.

      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Just remember to strain off the solid parts first. Spinaker

      • Spinaker
        Spinaker commented
        Editing a comment
        Good call Elton's BBQ

      #4
      I love the taste of the natural meat without the injection.

      Comment


        #5
        I do not inject, but I move to a foil pan after about 4 hours and that saves lots of meat juices. You give up some bark, but still very good and moist!

        Comment


          #6
          Do not inject my pork. But do use a rub with brown sugar. When the wife isn't looking, I'll sprinkle on a little more.

          Comment


          • Mudkat
            Mudkat commented
            Editing a comment
            Hehehe. Yup.

          #7
          What are you using to smoke that shoulder? How big is it? What temp are you planning on? I ask these questions because they all affect cooking time, and 8 or 9 hours may or may not be enough.

          Comment


            #8
            I don't inject!I rub the night before,then smoke on!

            Comment


              #9
              it doesn't matter too much imo. if you do inject, use white sugar for the injection. what I like is the Smithfield Extra Tender pork butts which are brined in a solution so you can just add rub and cook. Try those without injecting if you can find them.

              Comment


                #10
                I don't inject either. I think it just makes a mess. I really don't ever notice a difference.

                Comment


                  #11
                  I've tried injecting with apple juice and/or butter....I cannot say I've noticed a difference vs. not injecting and I've abandoned the practice. ymmv.

                  Comment


                    #12
                    I never inject, just rub. The rub and smoke are all the added flavoring the pork needs. I also never wrap or crutch my butts.

                    Comment


                      #13
                      I have tried injecting, but I like it better without injecting.

                      Comment


                        #14
                        I don't inject. I injected a pork shoulder once with a well known commercial product just to try it. Did not care for the flavor. IMHO: Even the leanest of pork butts seem to have enough fat that injections are not needed anyway.

                        Comment


                          #15
                          As you see, it can either be done either way. I don't and have never had issues with dry pork. This assumes I gave it long enough to get to probe tender and gave it time in a faux cambro which has taken 16+ hours on some and less on others.

                          I did pull them to soon in some early attempts and had to resort to chopped pork to get people served. A good finishing sauce can save you in that case.

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