Advice needed on a Butt injection

BabyBoomBBQ

I'm doing a Southwestern/Mexican injection experiment and was looking for a some suggestions. I've cleaned up a bunch of dried chilies: Ancho, Guajillo, Cascabel, chipolte and New Mexico Red. I'm planning on toasting , rehydrating and pureeing them. While they are pureeing, my current plan is to add: liquid: rehydrating water or stock, Mexican Oregano, black pepper, dry roasted garlic, toasted cumin seeds, a touch of clove and/or cinnamon and salt. It's basically a Rick Bayless Recipe from his 1996 book. (If you have never made something like this, try it.)[p]My question is what fluid should I use to cut this for an injection? Fruit juice, beer, stock, plain water? I think I may try this on a Chuck Roast too.[p]Thanks in advace for your input.

thirdeye

BabyBoomBBQ,[p]I do a El Charro Salsa De Chile Colorado sauce that has a few less ingredients than yours, but I do boil the dried peppers until soft and then use the cooking water to thin the paste after blending to make it a sauce. For a marinade I'll add some cider vinegar and some fresh herbs & onion slices.[p]Oh...back to your question, Cooking water and/or beef stock may work well for thinning.[p]~thirdeye~

BabyBoomBBQ

thirdeye,[p]I just tasted the rehydrating water & it's sweet which means I did't burn much. So, that's what I'll use.[p]I'll have to look up that Sauce you mentioned.[p]Thanks again![p]bryan

thirdeye

BabyBoomBBQ ,[p]Here is a link to one version.[p]~thirdeye~[p]
[ul][li]Chili Colorado[/ul]