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Inject a Pork Shoulder or Not?
Options
bigguy136
Posts: 1,362
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?
Thanks.
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
Comments
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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.
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Actually here is the page I used http://www.meatwave.com/blog/barbecue-recipe-big-bob-gibsons-championship-pork-shoulderIgnore the basting recipe, there is a typo... 1/8 cup of cayenne pepper lol:-O
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Thanks. Did it change the cook time?
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
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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.
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I injected one two days ago for the first time. It was my first butt on the egg. Best I have ever had.
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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.
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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; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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@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. -
@mdb Not sure.. I guess you should stick to what works. I stopped injecting because I'm lazy. Not because of taste.
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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.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
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