Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Inject a Pork Shoulder or Not?

bigguy136bigguy136 Posts: 1,154
edited September 2012 in EggHead Forum

I've done many shoulders and love them. A neighbor went to a good BBQ restaurant and said he liked theirs a bit more as it had a little zing to the flavor. I figure they are doing a cider mix on their injection. I would normally just cook a few and find out for myself but we have a block party this weekend and I'm doing the PP. Should I experiment with injecting or do what I always do?


Big Lake, Minnesota

2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig


  • FxLynchFxLynch Posts: 433
    I injected one last weekend for the first time, and it was delicious. I used "Big Bob Gibson's" recipe I found through google.  It had apple juice, Worcestershire sauce, salt, and sugar.  I'm now on the hunt for a good brisket injection.

    I'd say give it a try, I'm glad I did.
  • FxLynchFxLynch Posts: 433
    Actually here is the page I used ;

    Ignore the basting recipe, there is a typo... 1/8 cup of cayenne pepper lol 
  • bigguy136bigguy136 Posts: 1,154
    Thanks. Did it change the cook time?

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • FxLynchFxLynch Posts: 433
    I don't think so, although this one did seem to go a little faster than I expected.  I'm not experienced enough with the shoulders on the Egg though to give you a for sure answer.  
  • I injected one two days ago for the first time. It was my first butt on the egg. Best I have ever had.
  • JWBurnsJWBurns Posts: 334
    I think it's simply a matter of personal opinion. I've tried injection, but didn't notice a difference. Some of the best pork I've made was the result of mustard, dizzy, and and smoke - that's it.
  • lousubcaplousubcap Posts: 9,756
    A tip for the injectors-cover the target meat with a saran-wrap material and inject thru the covering.  Helps keep the stray shots contained and clean up is much easier.  I have read (not tried it) of some who warm up the injection and juice it up after the stall.  I believe fishlessman has done it that way with good results.  FWIW-
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
  • BrownieBrownie Posts: 1,023
    @lousubcap I tried your saran suggestion (from another recent post) on a brine for corned brisket yesterday and I think it works great... Thanks

    as for injections the choice is yours. I like that the egg will produce nice juicy meat without the added time and ingredients for injecting. I now mix warm apple juice to some fat drippins and maybe some soda depending on my mood and mix it while its being pulled.
  • BrownieBrownie Posts: 1,023
    @mdb Not sure.. I guess you should stick to what works. I stopped injecting because I'm lazy. Not because of taste.
  • robnybbqrobnybbq Posts: 1,897
    I just did 2 8lb butts side by side this weekend.  Same rub (Byron Butt Rub) on each.  I injected one with Stubbs Chipotle Butter and brought them both to a party.  The Chipotle one was preferred as it had a little more flavor but there was nothing left of either butt. 

    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
Sign In or Register to comment.
Click here for Forum Use Guidelines.