I was in the kitchen looking at all the left over drippings from the injections I put into my 8 lb. shoulder last night. I also put a rub on it early this morning while I had it sitting out to get it to room temp. So, while salivating overt the smells of my rub and brine I had an idea.
How about I empty all the excess juices and rub from the pan and simmer it in a pot? I simmered, added a bit of brown sugar, and some bcd. fat I had in the fridge. I think it would be great to inject that back into the shoulder.
Now... this will open up the meat after puncturing it but I don't know if thats going to make much of a difference.