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Recipe for injection liquid for pork (shoulder)

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  • Senator Pig
    Former Member
    • Aug 2016
    • 53
    • Oregon

    Recipe for injection liquid for pork (shoulder)

    Greetings,

    I'm new here and have a question. I'm smoking about six 5lb. pork shoulders on my WSM 22" this weekend and was initially going to brine them but today I bought a meat injector and think I'm going to use that method instead. I've seen products like FAB P which seem popular among both home and competition cooks but I'm not too keen about using MSG.

    Has anyone here had success creating their own injection liquid for pork? I've seen people reference injecting everything from apple cider vinegar, apple juice, butter, diluted rubs, etc, etc but I'm worried some of these things may overpower the natural flavor of the pork. Would simply injecting a solution of water and salt be sufficient? Maybe a touch of garlic powder added to the solution?

    Any advice on what creates an ideal injector solution for pork with just the right level of salt and tenderness -- without creating an overpowering flavor profile (ie tons of spices) -- would be much appreciated.

    Thanks in advance
  • Edward Hafer
    Club Member
    • Jul 2016
    • 51
    • Arvada, Colorado
    • Ed

    #2
    I tried a blonde miso injection last year with some success, the flavor was very mild and complemented the pork but there where off-putting white streaks through the meat from the miso. I guess my advice would be go clear if possible. My next injection will be with Hondashi (dry dashi base that brings a ton of umami), which also makes a great substitution for salt in rubs.

    Comment

    • DWCowles
      Founding Member
      • Jul 2014
      • 9709
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #3
      Welcome Senator Pig I don't inject so no help, sorry.

      Comment

      • fuzzydaddy
        Charter Member
        • Nov 2014
        • 4954
        • Winchester TN
        • Hardware
          Slow 'N Sear Deluxe Kamado.
          Slow 'N Sear Kettle Grill.
          Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
          Weber Chimney starters (regular and half).
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          GrillGrates, GrateGriddles.
          Maverick XR-50 [my favorite].
          ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

          Consumables / Favorites
          KBB (short cooks), Weber (long cooks)
          Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
          SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
          MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

        #4
        Welcome to The Pit Senator Pig! I also don't inject my pork butts. We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute.

        Comment

        • MBMorgan
          Club Member
          • Sep 2015
          • 6168
          • Colorado
          • > Weber Genesis EP-330
            > Grilla Grills Original Grilla (OG) pellet smoker
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            to fiddle with a more capable cooker)
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            > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
            > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

          #5
          Welcome to the Pit!

          Comment

          • johnec00
            Charter Member
            • Aug 2014
            • 571
            • Orlando, Florida
            • Equipment:
              '88 Vintage Fire Magic gasser with over 3000 cooks to its credit
              18 Inch Weber Kettle (Rescued from neighbor's trash)
              Rotisserie for 18 inch kettle
              Master Forge propane smoker
              Pit Barrel Cooker
              Smokey Joe with mini WSM mod
              Garcima paella burner
              Anova Sous Vide
              Slaiya Sous Vide (gift)
              2X Thermoworks cooking thermometer
              DIY 4 channel bluetooth thermometer
              LEM grinder, sausage stuffer and meat slicer (all gifts)

              Favorite Beer:
              Key West Wheat

            #6
            Welcome to the Pit Senator Pig, I posted a similar question about a month ago:

            https://pitmaster.amazingribs.com/fo...-pork-shoulder

            I had never injected pork butt before, so I was happy that there were several suggestions. I decided on something called Chris Lilly's Injection. The pork turned out quite good, but was primarily intended for vacuum bagging and freezing for later use. I can't really say that the injection did (or did not) improve the moisture after freezing.

            Comment

            • Senator Pig
              Former Member
              • Aug 2016
              • 53
              • Oregon

              #7
              Thank you all for the responses. johnec00 the Chris Lilly Injection looks like it's worth trying out, so I'll go with that one. I'm also in the same boat in that I don't think the injection is needed for how the shoulder initially turns out, but rather as an insurance policy for what is saved and reheated down the road. I've never done an injection before but I'll soon find out whether it's worth it.

              Thanks again

              Comment


              • Nate
                Nate commented
                Editing a comment
                Chris Lilly's recipe is pretty solid. It partners well with his rub as well. If you haven't read the book Big Bob Gibson's BBQ Book then I highly recommend you get it. Chris now runs Big Bob Gibson's. I like the injection for the simplicity of it.
            • boftx
              Founding Member
              • Jul 2014
              • 911
              • Las Vegas, NV
              • CharGriller Pro COS
                Oklahoma Joe COS
                Maverick 732 thermometer
                Red Thermapen
                Favorite beer: Scotch

                I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

              #8
              Welcome!

              I can count on two thumbs how many times I've injected a pork butt, mine never need it to be moist, but I boat mine at about 170F or so internal temp. That said, I want to try injecting sometime with a mix of apple juice and pineapple juice with some rub thrown in just for kicks. I would avoid vinegar for injecting, saving that for the finishing sauce (made from the drippings in the boat). You could probably cut it with water if straight juice might be too strong.

              Comment

              • Dr ROK
                Charter Member
                • Dec 2014
                • 1350
                • Morrill, Nebraska
                • Retired high school teacher and principal
                  Dr ROK - Rider of Kawasaki &/or rock and roll fan
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                  Plenty of GrillGrates
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                  Tru-Temp wireless thermometer
                  Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

                  Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

                #9
                If I'm wanting to give moisture a bit of a boost for pulled pork that I plan to freeze, here's what I do. Pull the pork and put it in a ziplock freezer bag. Add a TBS of butter per pound of meat, add some water or apple juice, press out all the air before sealing, and refrigerate it overnight. The next day I transfer the meat from the ziplock to a vacuum sealer bag and seal it. To reheat all you need to do is throw it in a pan of water and reheat on the stove. Just bring the water to 165 or so. You don't need to boil it.

                I learned this trick from Ernest when I first started my catering business. Works great.

                Comment

                • Danjohnston949
                  Former Member
                  • Dec 2014
                  • 4419
                  • 1410 9th. St. N, Fargo ND

                  #10
                  Senator Pig, Welcome to The Pit! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory! I see the Prof's stayed up late and got up early researching Your question! I have never injected a Pork Butt, I have Spritzed the cold Pulled Pork for reheating, I use a mixture of 1 Cup Apple Juice, 1/2 C Each Lemon Juice & Lime Juice, 2/3 Cup 50/50 Cider and Tarragon Vinegar, 1 TBS Garlic Juice and on a given day
                  2 TBS Worsteshire Sauce!
                  Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

                  Comment

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