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Inject a Pork Shoulder or Not?

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bigguy136
bigguy136 Posts: 1,362
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?

Thanks.

Big Lake, Minnesota

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

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Comments

  • FxLynch
    FxLynch Posts: 433
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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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  • FxLynch
    FxLynch Posts: 433
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    Actually here is the page I used http://www.meatwave.com/blog/barbecue-recipe-big-bob-gibsons-championship-pork-shoulder 

    Ignore the basting recipe, there is a typo... 1/8 cup of cayenne pepper lol 
    :-O
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  • bigguy136
    bigguy136 Posts: 1,362
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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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  • FxLynch
    FxLynch Posts: 433
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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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  • jeroldharter
    jeroldharter Posts: 556
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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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  • JWBurns
    JWBurns Posts: 344
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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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  • lousubcap
    lousubcap Posts: 32,333
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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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  • Brownie
    Brownie Posts: 1,023
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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.
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  • Brownie
    Brownie Posts: 1,023
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    @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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  • robnybbq
    robnybbq Posts: 1,911
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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. 

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

    Garnerville, NY
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