Pork Shoulder Injection

[Perry Farrell]

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

Thank you.

[Santamarina]

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

[Perry Farrell]

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

[HawkerXP]

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

[tbob4]

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.

[Dewesq55]

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

[Richard Chrz]

I’d likely separate that, I have found the upper section is far tastier then lower, I would cook them differently.

[Perry Farrell]

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?

[DogFaced PonySoldier]

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

[Richard Chrz]

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.

[HawkerXP]

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.

[Perry Farrell]

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