Just wondering if anyone has any successes with using different injection liquids. Like sodas (Dr. Pepper, Moxie, Mountain Dew) coffees (espressos, dark roast) or liquors (bourbon, rum, Kahlua, Baileys). I wanted to try something different and figured someone has been down this road before.
Thank you!
(chris)
ps. I was thinking on using it on a pork butt.
Last edited by MJFrog; February 11, 2022, 01:23 PM.
I stick to the tried and true. Beef broth (low sodium) with some of the rub in it for beef. Never injected a butt. Looking forward to see what come up with ya!
Last edited by HawkerXP; February 16, 2022, 07:15 AM.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I like Butcher's BBQ injection concoctions, mixed with homemade broth. Watch the salt levels, though--if I use a commercial injection (usually containing a lot of salt), I go lighter on a rub that has salt as its first ingredient.
Never tried a fizzy injection, but I have a friend who swears by Cheerwine for his pork butts.
Thanks for the replies! I wound up trying a mixture of my rub with some Dr. Pepper. Not sure how much flavor it imparted but it was very juicy. Also, the caffeine kept my butt up all night! lol
Sorry, but I don't mainline, so out of the question is injecting sodas (Dr. Pepper, Moxie, Mountain Dew) coffees (espressos, dark roast) or liquors (bourbon, rum, Kahlua, Baileys)
Last edited by bbqLuv; February 15, 2022, 11:58 PM.
I don't inject anything either. I used to inject briskets until i started only buying Prime cuts. To me they are worth the money for all the effort required to smoke them. We enjoy the flavors of the rubs and bark and leave the meat to speak for itself. We don't like or need over salted foods so this works well.
For pork butts pineapple or apple juice. For brisket, the best injection I have tried is beer and beef broth. It was a recipe on derrickriches.com he has a ton of injection recipes that are great. His white wine and butter injection recipe for poultry is fire.
Out of the Ordinary Injections
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