This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.



2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Pork Shoulder- Injection or Not?

  • Filter
  • Time
  • Show
Clear All
new posts
  • Jon Solberg
    Former Member
    • Jul 2014
    • 4729

    Question are you doing a whole shoulder or a butt??

    Shoulder I’m going to juice. Butt I’m not.
    Last edited by Jon Solberg; March 2, 2018, 09:19 PM.


    • MattTheGR8
      Charter Member
      • Dec 2014
      • 191
      • Backwoods Party
        22" WSM
        Napoleon Apollo
        Weber Performer
        Weber Kettle
        Weber Go-Anywhere Charcoal grill (the rectangular one)

        Rock's Stoker
        BBQ Guru DigiQ II

        Thermoworks TW8060 plus a variety of probes
        Thermoworks Combo Thermapen

        Weber rotisserie
        Pizza Grill Stone

      I like the boost in flavor and juiciness I get from an injection, but good pork doesn't need much. Similar to HorseDoctor I don't like the the flavor of the commercial injection products, at least when used full strength. Instead, I mix about 1/3 of the recommended amount with apple juice as my injection.

      Also, I second RonB's note of caution about your cooking time. You may very well find that 8-9 hours isn't enough and you'll have some very hungry friends and relatives eating a late dinner. Better to start it earlier than you think necessary and let it get some extra rest than to have it done late.


      • jerrybell
        Charter Member
        • Aug 2014
        • 399

        I don't inject butts or briskets. Dry brine overnight then dry rub right before it goes on the smoker.


        • Nate
          Banned Former Member
          • Apr 2015
          • 3794
          • Quarantined

          I usually inject and use chris’s Recipe or a variation of it. I use white sugar.


          • EZCUSE
            Club Member
            • Apr 2016
            • 54

            The plan is to just do the butt (8-9 lbs), Yoder YS 480 pellet smoker, Cherry/Pecan pellets, running the temp of smoker at 225 degrees, wrap in foil when internal temp of butt is 160 and smoke until 195. The plan is for it to take an hour per pound.


            • DWCowles
              DWCowles commented
              Editing a comment
              Good plan but I like to wrap after the bark is at my liking which is usually around 175/180

            • Nate
              Nate commented
              Editing a comment
              I have doubts about it taking an hour per pound cooking at 225.
          • Steppy
            Charter Member
            • Oct 2014
            • 30
            • Lexington Park, MD USA
            • Cookshack SM066 Amerique
              Weber Bullet, 18"
              Maverick ET73
              Grill Alert
              BBQ Guru PartyQ with Weber Adaptor

            I never inject and the pork always comes out moist and tender


            • Karon Adams
              Charter Member
              • Feb 2015
              • 1515
              • Chattanooga TN
              • Karon Adams
                Consort of the Flame
                Cooking is a Sacred Endeavour
                Big Poppa's Drum conversion
                Maverick wireless meat & grill thermometers
                Thermopen Instant Read Thermometer
                Pit IQ blower

              I'm not a fan of injecting. a good slow smoke and a good bark makes the meat as moist and delish as you need. injecting creates pockets of stuff but it really can't infuse the whole thing. that's why competition folks inject at multiple points.

              Me? I LOVE my meat straight off the smoke with the natural juices as they come flavored with the rub. And while I love my sauce, I never use sauce straight off the smoke. I don't need it.


              • Thom Emery
                Former Member
                • Sep 2014
                • 446
                • Indio Ca

                Sure injecting can make those white meat muscles much more tasty
                Chris Lillys injection is a great place to start
                Google injection videos there is a trick in how you do it
                Enjoy !


                • EdF
                  Club Member
                  • Jul 2016
                  • 3228
                  • Atlantic Highlands, NJ
                  • Uuni Pro (new kid in town)
                    Karubeque C-60
                    Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
                    TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
                    Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
                    Thermapen Air
                    ThermaQ (or its predecessor)
                    Thermoworks Hi temp IR
                    BBQ Dragon & Chimney of Insanity
                    Various other stuff

                  I never inject - too lazy, and dryness tends not to be an issue. But I have been known to add a little of this into the mix when it's pulled.



                  • tRidiot
                    Club Member
                    • Dec 2015
                    • 768
                    • NE OK
                    • Traeger BBQ124
                      Yoder YS480
                      Chargriller Duo gas/charcoal side-by side

                    I don't inject pork butts, never found the need. I have been considering it, though, and am doing my first butt this weekend in probably 6 months. I was considering injecting it, but I just don't know.

                    I think if I do, it's just going to be a simple injection of a little veg oil, some salt and some Tony Chachere's Cajun seasoning. More importantly, I'm thinking of cutting my butt into 2 or 4 sections to speed the cook and have additional bark.

                    I dunno, my plans usually change by the hour. lol


                    • MeatMonster
                      Club Member
                      • Mar 2017
                      • 658
                      • Ellon, Aberdeenshire
                      • I love beer, BBQ and rugby, just don't make me choose between them!

                        GMG Jim Bowie
                        ProQ Elite Smoker
                        Boomerang 3 Ring Burner
                        Fast Eddy Cookshack 120
                        Fast Eddy Cookshack 240

                      No inject for me, although a water pan in my GMG for larger cuts of meat is a must! Did a really big full pork shoulder the other day (alongside a brisket), dry brined 24hrs, rubbed at t-minus 4hrs and it was fantastic, see the pic, that was a big 6kg full packer brisket on JB GMG to give you a sense of the size of the pork cut.

                      Perhaps one exception, wher e you are injecting to enhance flavour? If that's a thing?

                      20180316_171156.jpgClick image for larger version  Name:	20180316_212600.jpg Views:	1 Size:	4.73 MB ID:	474823

                      Click image for larger version  Name:	20180317_101259.jpg Views:	1 Size:	5.01 MB ID:	474817

                      Last edited by MeatMonster; March 30, 2018, 04:34 PM.


                      • tRidiot
                        tRidiot commented
                        Editing a comment
                        Just curious - why the need for the water pan. I mean, I know it's a debated topic, but I've never used one, and from a scientific standpoint, I can't really wrap my head around the benefit. What differences have you noted with or without?

                      • MeatMonster
                        MeatMonster commented
                        Editing a comment
                        Primarily Its about better bark, it's a pellet smoker so I think I get better smoke adhesion with a pan in. Call me superstitious too, but for a 12-14hr cook it makes me feel better knowing I am doing everything to max moisture and tenderness, even if the science is wrong! LOL.
                    • Argoboy
                      Club Member
                      • Apr 2016
                      • 422
                      • Southern Ontario 70 miles from Detroit

                      There is post in this forum called turbo pulled pork where the pork was injected with apple juice and cooked at 325F and I have done this twice with good results. That is now my preferred method due the good results and time savings.


                      • Spinaker
                        • Nov 2014
                        • 10984
                        • Land of Tonka
                        • John "J R"
                          Instagram: JRBowlsby
                          Smokin' Hound Que
                          Minnesota/ United States of America

                          Dexter (Beagle mix)
                          Kinnick (American Foxhound)

                          Big Green Egg (Large) X3
                          Blackstone 36" Outdoor Griddle 4-Burner

                          Karubeque C-60
                          Kamado Joe Jr. (Black)
                          Lodge L410 Hibachi
                          Pit Barrel Cooker
                          Pit Barrel Cooker 2.0
                          R&V Works FF2-R-ST 4-Gallon Fryer

                          Weber Spirit Gasser
                          FireBoard (Base Package)
                          Thermoworks ThermaPen (Red)
                          Thermoworks MK4 (Orange)

                          Big Green Egg Plate Setter
                          Benzomatic TS4000 Torch X 2
                          Benzomatic TS800 High Temp Torch X 2

                          Bayou Classic 44 qt Stainless Stock Pot
                          Bayou Classic 35K BTU Burner

                          Digi Q DX2 (Medium Pit Viper Fan)
                          Dragon VT 2-23 C Torch
                          Eggspander Kit X2
                          Field Skillet No. 8,10,12

                          Finex Cat Iron Line
                          FireBoard Drive
                          Lots and Lots of Griswold Cast Iron
                          Grill Grates
                          Joule Water Circulator
                          KBQ Fire Grate

                          Kick Ash Basket (KAB) X4
                          Lots of Lodge Cast Iron
                          Husky 6 Drawer BBQ Equipment Cabinet
                          Large Vortex
                          Marlin 1894 .44 Magnum
                          Marquette Castings No. 13 (First Run)
                          Smithey No. 12
                          Smokeware Chimney Cap X 3
                          Stargazer No.10, 12
                          Tool Wizard BBQ Tongs
                          Univex Duro 10" Meat Slicer
                          FOGO Priemium Lump Charcoal
                          Kingsford Blue and White
                          Rockwood Lump Charcoal
                          Apple, Cherry & Oak Log splits for the C-60

                          Buck 119 Special
                          Cuda 7' Fillet Knife

                          Dexter 12" Brisket Sword
                          Next Major Purchase
                          Lone Star Grillz 24 X 48 Offset

                        I don't inject. Makes to much of a mess and I don't really notice any difference. Even when I use Butcher BBQ"s Pork Injection.


                        • Hardage
                          Club Member
                          • Apr 2016
                          • 15

                          I do inject. I use apple juice with a bit of imitation butter flavor and a 1/2 tsp of Accent. I smoke on a Yoder 640 with the butt in a pan using pecan pellets and a smoke box with pecan pellets. I spray at the four hour mark with a mix of 1/3 white wine vinegar, 2/3 apple juice, and imitation butter about every 45 minutes. Use a water pan for sure as well! I do wrap at around 170 with a slather of brown sugar, rub, honey, and apple juice to make a consistency of syrup. Take it to around 190 then unwrap and let it go to around 200 then pull it, cover it, and leave it alone for about and hour sitting covered in a cooler or your oven with it off of course. Then gather the crowd for the pull! I use a good bun like the Pretzilla pretzel buns and top with a bit of Carolina style vinegar sauce I make then add a few dill slices. Makes all the difference in a so so sandwich and a great one. It's the small things that add up!


                          • vandy
                            Club Member
                            • Aug 2015
                            • 611
                            • Olive Branch, MS

                            I usually do inject. I have used anything from just apple juice to a mixture of apple juice, rub and white wine vinegar. I have also used Butcher BBQ Open Pit injection which amps up the flavor with just a little heat as far as the flavor is concerned. The meat is more moist when I do inject and to me keeps it from drying out too much if the meat stalls for a long time. It has been a long time since I cooked one without injection so I think I will do the next one without just to see though since it is hard to remember what it was like without.




                            2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                            See more
                            See less
                            Meat-Up in Memphis