Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Bone In Shoulder...Inject?

Picked up a nice fresh 10lb bone in from Hirsh's Meats on the ride home Friday for our End of Summer Swim Party on Sunday afternoon. I have smoked dozens of butts but never injected. Saw the post awhile back on this and thought, my view is one sided. So to spread out a little, injection here we come!

Not ever doing one I poked around and stumbled on to "Chris Lilly's Six-Time World Championship Pork Shoulder Injection and Rub". Now how could I go wrong with this one.

So this journey has begun........

While I was trimming, SWMBO whipped up both the rub and the injection.

I will put it on around 10:30 tonight on the LBGE at 230 on the Stoker. More pics to follow..

"Politics I supposed to be the second-oldest profession. I have come to realize that it bears a very close resemblance to the first." Ronald Reagan 2 March 1977

Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
BGE Chiminea
Prosper, TX
N Texas BBQ Brethren Bash Fall 2016 (LINK)
Please Drive thru to the First Window

Comments

  • rholtrholt Posts: 377
    I have done several and always inject with the above mentioned recipe. Haven't tried non injected but everyone raves about the pork every time so something must be working.
  • HotchHotch Posts: 2,352

    Here we go. I believe this will be great! As we do not have a plan B.

    I have never used this much sugar in any rub. Going to keep this low and slow at 225.

    "Politics I supposed to be the second-oldest profession. I have come to realize that it bears a very close resemblance to the first." Ronald Reagan 2 March 1977

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
    N Texas BBQ Brethren Bash Fall 2016 (LINK)
    Please Drive thru to the First Window
  • EggcelsiorEggcelsior Posts: 12,518
    Hotch, what kind of grid is that?

    My eyes may deceive me but that appears more substantial than the stock grid.
  • HotchHotch Posts: 2,352
    Yes, that be one of the HiQ's. It is pricy but I think it will out last me.

    "Politics I supposed to be the second-oldest profession. I have come to realize that it bears a very close resemblance to the first." Ronald Reagan 2 March 1977

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
    N Texas BBQ Brethren Bash Fall 2016 (LINK)
    Please Drive thru to the First Window
  • HotchHotch Posts: 2,352

    At 10 hours in, a peek while I spray it with apple juice. I must admit, I thought it would be a bit darker with all that sugar in the rub.

    image

    "Politics I supposed to be the second-oldest profession. I have come to realize that it bears a very close resemblance to the first." Ronald Reagan 2 March 1977

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
    N Texas BBQ Brethren Bash Fall 2016 (LINK)
    Please Drive thru to the First Window
  • HotchHotch Posts: 2,352

    Well after a long day and party I thought I might post the results.

    Served it dry, no sauce unless they wanted to add some.

    Everyone was surprised at the taste and rich flavor of the pulled pork.

    So, at least for a while, injection may be in my future cooks.

     

     

    imageimageimage

    "Politics I supposed to be the second-oldest profession. I have come to realize that it bears a very close resemblance to the first." Ronald Reagan 2 March 1977

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
    N Texas BBQ Brethren Bash Fall 2016 (LINK)
    Please Drive thru to the First Window
  • Looks nice. Seems like you trimmed away a LOT of fat. Was it dry at all? 

    I usually don't inject; did once but it was my first or second cook. Seemed to be more effort than its worth. Not bad, just messy and time consuming.

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
  • minniemohminniemoh Posts: 1,701
    Great work Hotch! I have mad quite a few shoulders and the last 3x I have injected with Chris Lily's recipe. I really believe it takes it up a notch. Sounds like you found the same. My brother-in-law made on yesterday without injecting and it became quite clear to me how much of a difference this makes. 
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
  • HotchHotch Posts: 2,352

    Apologize for the triple on the pictures, it was a late night.

    Learned the trick on removing the fat cap in one piece. A lot less work and a much better piece of meat when done.

    No it was not dry at all.  But then it did not last long.

    I do believe we can now start a new journey to flavor town. It will be fun to mix match the rubs with the injections.

    Next time I think I will do a true chopped pork, the real fine chop.

    "Politics I supposed to be the second-oldest profession. I have come to realize that it bears a very close resemblance to the first." Ronald Reagan 2 March 1977

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
    N Texas BBQ Brethren Bash Fall 2016 (LINK)
    Please Drive thru to the First Window
  • I combine the injection with a brown sugar based rub. My injection is a little over 1 cup of Apple juice, 1/2 cup sugar, and 1/2 Lawry's Season Salt. Heat up the apple juice and add the sugar and salt. The flavor inside the pork butt is incredible.
  • jaydub58jaydub58 Posts: 2,031

    @BigTex33, just a clarification.  In your directions for the injection, do you mean 1/2 cup of Lawry's Season Salt?

    Just want to be sure.

    TIA  

    John in the Willamette Valley of Oregon
  • Yes, 1/2 cup Lawry's...
  • jaydub58jaydub58 Posts: 2,031

    Cool, thanks.

    :-h

    John in the Willamette Valley of Oregon
  • HotchHotch Posts: 2,352
    We had a little left over so I took RRP's advice and used a can of Coke when we warmed it up on the third day. Wife said it was spectacular! You should give it a shot next time you have leftovers.

    "Politics I supposed to be the second-oldest profession. I have come to realize that it bears a very close resemblance to the first." Ronald Reagan 2 March 1977

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
    N Texas BBQ Brethren Bash Fall 2016 (LINK)
    Please Drive thru to the First Window
  • radamoradamo Posts: 366
    Hotch said:...

    Next time I think I will do a true chopped pork, the real fine chop.

    Let me know what you think when you do that.  I always "pull" like your picture shows.  My friends and family seem to prefer a "rough" pull with chunks.  

    Long Island, NY
  • Thanks for this post.  I'm going to give bone in injection a try.  A little disappointed that no Dizzy dealers have Dizzy Dust in at the moment but I guess that means people are buying it.  Last minute decision to have shoulder and I wasn't prepared with the rub.  I'll let you guys know how it goes!


    BBQJDUB

    Charlotte, NC
  • minniemohminniemoh Posts: 1,701
    @BBQJDUB - sounds like the perfect time to make your own rub. Our house favorite is Meathead's Memphis Dust on shoulder. It goes nicely with Chris Lilly's injection. Good luck with whatever you decide.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
  • HotchHotch Posts: 2,352
    BBQJDUB said:
    Thanks for this post.  I'm going to give bone in injection a try.  A little disappointed that no Dizzy dealers have Dizzy Dust in at the moment but I guess that means people are buying it.  Last minute decision to have shoulder and I wasn't prepared with the rub.  I'll let you guys know how it goes!


    @BBQJDUB Google for Chris Lilly's injection and his rub. You will be glad you put them together.

    "Politics I supposed to be the second-oldest profession. I have come to realize that it bears a very close resemblance to the first." Ronald Reagan 2 March 1977

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
    N Texas BBQ Brethren Bash Fall 2016 (LINK)
    Please Drive thru to the First Window
Sign In or Register to comment.
Click here for Forum Use Guidelines.