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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..

 "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

LBGE, Mini BGE and R&V Fryer

Prosper TX

And your are correct, Texas Red has no Beans



Comments

  • rholtrholt Posts: 358
    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: 1,004

    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.

    DSC02426.JPG
    1920 x 1440 - 3M

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans



  • EggcelsiorEggcelsior Posts: 9,586
    Hotch, what kind of grid is that?

    My eyes may deceive me but that appears more substantial than the stock grid.
  • HotchHotch Posts: 1,004
    Yes, that be one of the HiQ's. It is pricy but I think it will out last me.

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans



  • HotchHotch Posts: 1,004

    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
    DSC02427.JPG
    1920 x 1440 - 3M

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans



  • HotchHotch Posts: 1,004

    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
    DSC02430.JPG
    1920 x 1440 - 3M

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans



  • 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
  • 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, and Mini. She says I have enough now....
    eggAddict from MN!
  • HotchHotch Posts: 1,004

    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.

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans



  • 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: 1,280

    @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
  • jaydub58jaydub58 Posts: 1,280

    Cool, thanks.

    :-h

    John in the Willamette Valley of Oregon
  • HotchHotch Posts: 1,004
    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.

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans



  • radamoradamo Posts: 338
    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
  • BBQJDUBBBQJDUB Posts: 43
    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: 693
    @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, and Mini. She says I have enough now....
    eggAddict from MN!
  • HotchHotch Posts: 1,004
    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.

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans



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