Injecting pork shoulder

otter · January 31

I saw that Hapster injected his shoulder with marinade, have others did this? Have you noticed much difference ? Thanks

OLD NORTH STATE BBQ CO. · January 31

I always inject. Creole butter or a modified version of Chris Lilly's pork injection. Give it a try and see what you think.

henapple · January 31

There's a thread somewhere here about injecting with an Italian dressing concoction. Never tried it but it seems popular.

Eggcelsior · January 31

henapple said:

There's a thread somewhere here about injecting with an Italian dressing concoction. Never tried it but it seems popular.

Here lies the thread that henapple has referenced.

fishlessman · January 31

i wait til the butts in the plataue and sometimes inject vinegar sauce, works well and it takes more of the injection when its heated up verse cold. no mess to clean up as its done in the egg

Buckdodger · January 31

OLD NORTH STATE BBQ CO. said:

I always inject. Creole butter or a modified version of Chris Lilly's pork injection. Give it a try and see what you think.

Have never injected a butt.. I got a Tony Chachere's pack of 4 different injectables for a gift so i'm gonna try the Creole Butter. Sounds good will let ya'll know how it turns out. Also gotta try the Italian dressing inject.

robnybbq · January 31

I made two 8lb shoulders last summer side by side. Both had Byon's Butt Rub on them but one of them I injected with Stubbs Chipolte Butter marinade. Both came out great but the injected one got rave reviews.

nolaegghead · January 31

You could take whatever you're injecting and use it as a finishing sauce after it's pulled, or do both. You're adding flavor and salt - not sure if it makes it more moist, the fat and gelatin make it seem moist with or without an injection - unless it's way overcooked.

joe@bge · January 31

nolaegghead said:

You could take whatever you're injecting and use it as a finishing sauce after it's pulled, or do both. You're adding flavor and salt - not sure if it makes it more moist, the fat and gelatin make it seem moist with or without an injection - unless it's way overcooked.

I tried injecting as well as not injecting and I can't tell a huge difference in taste. Both were excellent - good flavor, moist, but I couldn't rate one over the other. I do know that its basically useless to inject the boneless Boston Butt's as the injection just runs out for the most part.

henapple · January 31

I'm a let the pig speak for itself kinda guy...

JayHawkEye · February 1

When injecting do you do it the night before or right before it hits the Egg per food safety?

pgprescott · February 1

I use Butcher BBQ products. you need some time before cooking, but not necessary to inject overnight unless you want to. I don't and haven't seen the down side. I have done both with similar results.

lousubcap · February 1

For you prior to the cook injectors-cover the target meat with a saran wrap type material and inject thru it. Controlls the stray shots and clean-up is much easier. Yes-I learned the hard way!

NibbleMeThis · February 1

I know the tip that lousubcap mentioned. yet I have slacks and a sweater with injection squirted on them right this very second. Gah!

I used Chris Lilly's injection spiked with a touch of apple pie moonshine tonight.

RLeeper · February 1

I use a modified version of Myron Mixon's hog injection recipe for mine. Notice a huge difference in the flavor but not the moisture (always moist). I inject every time now.

YEMTrey · February 1

NibbleMeThis said:

I know the tip that lousubcap mentioned. yet I have slacks and a sweater with injection squirted on them right this very second. Gah!

I used Chris Lilly's injection spiked with a touch of apple pie moonshine tonight.

How did that turn out?

otter · February 1

Hey Hapster, how did your pulled pork turn out?

Charlie tuna · February 1

I use Lawry's Teriyaki with pineapplejuice marinade, twelve ounce bottle costs about $3.50. Available at most food stores. I get two butts injected out of a bottle. I inject maybe an hour prior to cooking. I have wrapped and waited overnight, but i can't tell any difference?? And it doesn't make the pork taste like "teriyaki", but adds a rich taste to the butt. This works on "low and slows" and also on "turbo cooks"..

crunk · February 1

I am definitely a believer in injecting butts. I started doing it about 4 months ago and feel like my results have been taken to a completely different level! I also use the Chris Lilly recipe.

Crunk

NibbleMeThis · February 1

@YEMTrey - I've used that injection for years, this was the first time with the moonshine. Couldn't tell a difference between the two, honestly. I only added 1/4 cup. I'll try it with more next time.

EggerInCharlotte · February 1

I injected an 8# butt last week with the Italian dressing injection that's been referenced on this site a bunch. It turned out really good. I was afraid that it would have too strong a taste of the dressing - but, it didn't. It brings out a very deep, rich flavor.

It's one of my favorite things about this site - it's the same "hunk o' meat" but there are so many different great ideas that bring out a different flavor!

@otter, I strongly recommend! ....give 'er a try!

pgprescott · February 1

I have heard of using cola or soy sauce based injections as well. I haven't tried the soy yet but the cola is a good compliment.

fletcherfam · February 1

What does everyone think of taking the Egret's ham injection recipe and trying it in a butt?

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Injecting pork shoulder

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