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Pork Shoulder Injection Suggestions

egzillaegzilla Posts: 51
in EggHead Forum
I am smoking a 7 lb. Pork Shoulder tonight. I am seeking any suggestions on what to inject it with.
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Comments

  • lousubcaplousubcap Posts: 16,216
    No comment on what to inject with but wrap the target meat in a plastic wrap and then inject through the wrap.  Eliminates the stray shots and makes for a much easier clean-up.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • MrCookingNurseMrCookingNurse Posts: 4,628
    I'm doing Italian Sunday. First butt I've injected. @scottborasjr is doing teriyaki Sunday as well.

    It's not the norm nor the need to inject. I'm just goofing off.


    _______________________________________________

    XLBGE 
  • QDudeQDude Posts: 666
    Apple juice and salt works. Do a search for Chris Lilly injection for a pork butt.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    I do apple juice with some worchester sauce in it.
    LBGE
    Go Dawgs! - Marietta, GA
  • dpittarddpittard Posts: 126
    edited May 2013
    Here's the recipe @QDude is referring to:

    Chris Lilly's Six-Time World Championship Pork Shoulder Injection
    3/4 cup apple juice
    1/2 cup water
    1/2 cup white sugar  
    1/4 cup table salt
    2 Tablespoons Worcestershire Sauce
    Combine all ingredients and stir until sugar and salt are dissolved.

    Never used it myself, so I can't vouch for it.  I just pasted it here since I went looking for it.  Figured I could save someone else some time.

    LBGE with a massive wish list
    Athens, Ga.
  • boatbumboatbum Posts: 1,273

    1/2 strained Italian Salad dressing, 1/2 Franks hot sauce.   Any hot sauce which is vinegar based will work.

    Cookin in Texas
  • Charlie tunaCharlie tuna Posts: 2,191
    edited May 2013
    I use Lawry's Teriyaki Marinade in my butts, i mean Boston Roasts, and pork shoulders.  It is thick and will only take about six ounces, which is half the bottle.  I inject it, just after rubbing the outside with "Bad Bryon's Butt Rub" about an hour before the start.  I turbo cook mine, but it works on low and slows too!!  Pull it at 210 degrees.
  • Crispix49Crispix49 Posts: 191
    I've only injected one butt, and it was the worst one I did. My vote is no injection. Let the egg work its magic!
    Atlanta suburbs
    Large & Mini owner
    UGA Alum - Go Dawgs!
  • Charlie tunaCharlie tuna Posts: 2,191
    Crispix49 said:
    I've only injected one butt, and it was the worst one I did. My vote is no injection. Let the egg work its magic!
     
    What did you inject with???

  • Crispix49Crispix49 Posts: 191
    Charlie tuna said:
    Crispix49 said:
    I've only injected one butt, and it was the worst one I did. My vote is no injection. Let the egg work its magic!
     
    What did you inject with???


    Cajun butter
    Atlanta suburbs
    Large & Mini owner
    UGA Alum - Go Dawgs!
  • Charlie tunaCharlie tuna Posts: 2,191
    I have used Cajun Butter in turkey and turkey breasts with good results, never tried it in butts.  And i think it might overpower pork with too much heat -- just guessing..   Thanks for the info. 
  • QDudeQDude Posts: 666
    dpittard said:
    Here's the recipe @QDude is referring to:

    Chris Lilly's Six-Time World Championship Pork Shoulder Injection
    3/4 cup apple juice
    1/2 cup water
    1/2 cup white sugar  
    1/4 cup table salt
    2 Tablespoons Worcestershire Sauce
    Combine all ingredients and stir until sugar and salt are dissolved.

    Never used it myself, so I can't vouch for it.  I just pasted it here since I went looking for it.  Figured I could save someone else some time.
    That's the one that I inject with.  It is money!  Never had a complaint about it.  My pulled pork goes fast.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • Iam1056Iam1056 Posts: 16
    I use 2 packets of A1 chipotle marinade, mix as directed. It's cheap and tastes awesome
  • Charlie tunaCharlie tuna Posts: 2,191
    Iam1056 said:
    I use 2 packets of A1 chipotle marinade, mix as directed. It's cheap and tastes awesome
     
    Is it "HOT" ?  Thanks

  • Iam1056Iam1056 Posts: 16
    I don't think so, my wife complains a little but eats it.
  • billyraybillyray Posts: 1,171
    I've used a peach juice mixture that was good. The last one I did I mixed 3/4 cup apricot nectar, 1/4 cup sugar, 2 Tbl kosher salt and 1 Tbl worecestershire sauce and injected. This was a real home run, as the apricot really pairs well with the pork.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • Charlie tunaCharlie tuna Posts: 2,191
    Iam1056 said:
    I don't think so, my wife complains a little but eats it.
     
    I try to keep the "heat" off of it and allow people to add whatever they want at the table.

  • B&BKnoxB&BKnox Posts: 283
    Chris Lilly's injection works, used it on the last but and it turned out to be best ever.  Also used Jacks Old South Rib rub as the butt rub and that proved very tasty as well.
    Be Well

    Knoxville TN
  • egzillaegzilla Posts: 51
    dpittard said:
    Here's the recipe @QDude is referring to:

    Chris Lilly's Six-Time World Championship Pork Shoulder Injection
    3/4 cup apple juice
    1/2 cup water
    1/2 cup white sugar  
    1/4 cup table salt
    2 Tablespoons Worcestershire Sauce
    Combine all ingredients and stir until sugar and salt are dissolved.

    Never used it myself, so I can't vouch for it.  I just pasted it here since I went looking for it.  Figured I could save someone else some time.
    This is the one I used this time, it turned out excellant
  • egzillaegzilla Posts: 51
    billyray said:
    I've used a peach juice mixture that was good. The last one I did I mixed 3/4 cup apricot nectar, 1/4 cup sugar, 2 Tbl kosher salt and 1 Tbl worecestershire sauce and injected. This was a real home run, as the apricot really pairs well with the pork.

    This sounds good, I will try it on my next one.
  • smitherspoonsmitherspoon Posts: 21
    I like pineapple juice, worchestshire and some hot sauce.
  • SpringramSpringram Posts: 430
    dpittard said:
    Here's the recipe @QDude is referring to:

    Chris Lilly's Six-Time World Championship Pork Shoulder Injection
    3/4 cup apple juice
    1/2 cup water
    1/2 cup white sugar  
    1/4 cup table salt
    2 Tablespoons Worcestershire Sauce
    Combine all ingredients and stir until sugar and salt are dissolved.

    Never used it myself, so I can't vouch for it.  I just pasted it here since I went looking for it.  Figured I could save someone else some time.
    This is the way to go. Superb every time.


    Springram
    Spring, Texas
    LBGE and Mini
  • DelucaDeluca Posts: 116
    Springram said:
    dpittard said:
    Here's the recipe @QDude is referring to:

    Chris Lilly's Six-Time World Championship Pork Shoulder Injection
    3/4 cup apple juice
    1/2 cup water
    1/2 cup white sugar  
    1/4 cup table salt
    2 Tablespoons Worcestershire Sauce
    Combine all ingredients and stir until sugar and salt are dissolved.

    Never used it myself, so I can't vouch for it.  I just pasted it here since I went looking for it.  Figured I could save someone else some time.
    This is the way to go. Superb every time.


    Springram
    Spring, Texas
    Ahhh... I have plenty of brown sugar and no white sugar. Is there a really good reason not to try that?
  • EggMcMicEggMcMic Posts: 305
    I have done straight apple juice with good results.
    EggMcMcc
    Central Illinois
    First L BGE July 2016, RecTec, Traeger, Weber, Campchef
    Second BGE, a MMX, February 2017
    Third BGE, another large, May, 2017
    Added another griddle (BassPro) December 2017
  • DelucaDeluca Posts: 116
    I guess I gotta try it to find out. I'll report back.

  • GoooDawgsGoooDawgs Posts: 634
    Word of caution on the Chris Lilly injection - that's for 2 butts I believe.  I forgot and used the whole thing in one and it was way too salty.  
    Milton, GA 
    XL BGE
  • GrillSgtGrillSgt Posts: 1,430
    Ditto on Lilly's. Works great. 
    Woodford Co. & Barren Co. KY

    LBGE, XLBGE, 2 Weber Genesis, Weber 22" kettle
  • Hans61Hans61 Posts: 3,303
    many a redneck have told me "cola" LOL. I think some of the other recipes above would be better. 
    Kramer: What is that, hickory?

    Newman: Yea, it's the wood that makes it good.

  • ToxarchToxarch Posts: 1,658
    I don't inject, but I will spritz the outside during the cook with a 3:1 apple juice and apple cider vinegar mix. I also use the same mixture when reheating or vac sealing and freezing.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

  • DoubleEggerDoubleEgger Posts: 11,245
    Peach nectar 
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