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Pork Shoulder Injection

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    Pork Shoulder Injection

    Hey fellas. Going to do a pork shoulder over the holidays. Question - if I dry brine the shoulder overnight (approx 1/2 tsp per pound of meat) - will an injection solution containing high amounts of sodium produce excessively salty meat? Any other tips appreciated. Thanks.

    This is the injection solution that I was thinking about using but am open to other suggestions: https://www.amazon.com/gp/product/B0...EDKI8BTD&psc=1

    #2
    I'd do one or the other. Not both. How big a butt? If big, +6lbs, I like to cut in half to get more bark on it. I also put a pan (with a little water) under the meat on the charcoal rack to catch drippings to add back to the meat when pulled.

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      #3
      I can’t say what difference happens with injecting or not, but, I have never injected food. Etc. I am probably not doing it right. But, if your fire is good and controlled, I don’t think infecting matters. Again that is one un-informed opinion. look forward to learning more from those here on their answers. Maybe some cuts are different though.
      Last edited by Richard Chrz; December 20, 2020, 01:06 PM.

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        #4
        I've never injected a butt. I just add a little more salt, rub and maybe a stick of butter when I pull it.

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          #5
          Originally posted by HawkerXP View Post
          I'd do one or the other. Not both. How big a butt? If big, +6lbs, I like to cut in half to get more bark on it. I also put a pan (with a little water) under the meat on the charcoal rack to catch drippings to add back to the meat when pulled.
          It's a whole shoulder. 18 pounds before trimming it. So guessing maybe 16 when done trimming?

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          • Richard Chrz
            Richard Chrz commented
            Editing a comment
            I’d likely separate that, I have found the upper section is far tastier then lower, I would cook them differently.

          • HawkerXP
            HawkerXP commented
            Editing a comment
            Wow. So shoulder (butt) and picnic. Definitely separate those two at least. The picnic usually has skin on it also. Yes?

          #6
          Agree not to do both. I think injection is overkill unless you are cooking in a sanctioned competition. Just my $.02

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            #7
            I do inject but not with a salty solution. I play around a bit but olive oil and beer or apple juice is usually my liquid base. If I am making a Cuban pork butt I use orange juice. I do throw a bit of rub in sometimes, but not enough to make it salty.

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              #8
              That's correct, it is both butt and picnic. I had planned on separating the two.

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                #9
                I don’t inject shoulders. Plenty of fat to keep it moist. A dry brine should be sufficient.

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                  #10
                  Originally posted by Santamarina View Post
                  I don’t inject shoulders. Plenty of fat to keep it moist. A dry brine should be sufficient.
                  Thank you.

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