First time injecting pork butt.

fergi

I am planning to use FAB-P injection meat enhancer for the first time on my pork shoulder. I normally brine my pork shoulder and was wondering if the injection makes the brine unnecessary. The ingredient list for the injection does not list salt but does list MSG and sodium phosphate as 5th and 6th on the list. I don't have the luxury of a practice cook to find out for myself. All help is appreciated.

SGH

You will probably get 10,000 different thoughts and opinions on your question above. With that said, here is one. You most certainly can inject and brine together. More often than not, your injection is not going to be extremely  salt heavy (or it shouldn't be). Injecting right before cooking is used to alter, and/or enhance flavor as well as add moisture. If you like brined butts, and the flavor of your injection, then there is no reason not to use them together. Inject away my friend.  

GrateEggspectations

Maybe a naive question, but I am wondering if you forego the rub if you're brining? I am guessing that you would have to to avoid it being overly salty.

fergi

SGH said:

You will probably get 10,000 different thoughts and opinions on your question above. With that said, here is one. You most certainly can inject and brine together. More often than not, your injection is not going to be extremely  salt heavy (or it shouldn't be). Injecting right before cooking is used to alter, and/or enhance flavor as well as add moisture. If you like brined butts, and the flavor of your injection, then there is no reason not to use them together. Inject away my friend.  

Thanks @SGH. Your opinion is always welcome and respected. I will do both and report my result. 

fergi

GrateEggspectations said:

Maybe a naive question, but I am wondering if you forego the rub if you're brining? I am guessing that you would have to to avoid it being overly salty.

I always brine and rub and have been pleased with the result. Just wanted to try injection this time. I am cooking for a crowd this weekend and wanted to see if anyone had any experience with brining and injection on the same cook.

TCT

While I haven't injected a pork shoulder, I just dry brined and then rubbed a butt for pulled pork and everyone said it was the best yet. I have to concur.

smokeyw

Injecting should take the place of the brine. You are essentially doing the same thing but injecting is much quicker, especially with larger cuts of meat. The injection adds flavor and the phosphates make the meat retain moisture. Add your rub as always prior to smoking.

fergi

smokeyw said:

Injecting should take the place of the brine. You are essentially doing the same thing but injecting is much quicker, especially with larger cuts of meat. The injection adds flavor and the phosphates make the meat retain moisture. Add your rub as always prior to smoking.

Thanks @smokeyw. Thats exactly what I was trying to discover.

DaveRichardson

Saw one a few days ago where they injected with a Tequila Sunrise......  The wife looked at me and instantly said "YES!"