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I am going to cook my second shoulder, when is the best time to inject it? The night before? An hour before I put it on ? Meat cold or room temp?
I plan on cooking it indirect at 275.
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."
Here's one we did from the Big Bob Gibson cook book, turn out great.
Injection3/4 cup apple juice1/2 cup water1/2 cup sugar1/4 cup kosher salt2 tablespoons Worcestershire sauceIn a separate bowl, mix together all of the ingredients for the injection. Using a meat syringe, inject the pork evenly at 1-inch intervals from the top side, using the entire injection solution. Dry the outside of the meat with paper towels and apply an even coating of the dry rub all over, patting it down so the rub adheres. Wrap the pork in foil and let rest in the refrigerator overnight.