Porkbutt marinades?

ILL--EGGER

I picked up an "injector" and was looking for ideas to inject into my next porkbutt. I remember someone talking about maple syrup mixed with something but cant recall. Any ideas would be appreciated!
Also, does anyone inject any other meats on a regular basis and if so share what the meat and marinade were. Again, thanks as always and i'm sure the options are endless but looking for opinions from the pro's

BENTE

this was as close as i could find. just inject the maple syrup into the pork. i have never injected syrup but don't know why it would not work. what i have done is use coke as a brine once worked pretty well except everyone forgot to tell me to let the pork but sit for 24 hours to dry out a little. i put it on the egg and came back out an hour later to a puddle under my egg and a goopy mess where my ash is :( but as far as recepies go i could not find and injectable marinade with syrup in it if you just want a injection to try try this one:


Marinade, Hog, Whole, Vodka Cranberry , Injection


INGREDIENTS:
1 cup vodka
2 cups cranberry juice
1 16 oz can jellied cranberry sauce
1/2 cup olive oil
1 tsp msg
4 Tbs new mexico light chili powder
1 cup vodka maraschino cherry juice
2 tsp onion powder
5 chicken bouillon cubes
1/3 cup balsamic vinegar
2 Tbs dry hot mustard
2 Tbs hungarian paprika
2 Tbs butter
1 tsp sweet basil
1/2 Tbs cayenne
1/3 cup soy sauce
1 Tbs celery salt



Procedure:
1 Simmer together the day before injection then reheat and let cool once again then inject. Basted hog with a little red wine vinegar, pineapple juice and olive oil. Have some of your favorite BBQ sauce made and let them brush a little on the pork if they like.
2 Started out with a 164 pounds pig on the hoof. Imagine dressed out and without the head was 100 to 110 pounds. Injected the pig 26 hours before smoking. I cooked this pig at 235F and was hitting 160F internal at about 10 1/2 hours. I was early for my feed time of about 2 1/2 hours so just turned my heat off and continued to cold smoke. Turned heat back on last hour to warm her up. Smoked this with mesquite and apple.


Servings: 1

Recipe Type
Marinade

Recipe Source
Author: Don Havranek

Source: BBQ List, Don Havranek, 11/15/98

Richard Fl

Not eggactly what you seek, but there may be an idea here.

Pork, Ham, Bourbon, Maple, Egret

*This is a truncated version of Maple-Bourbon Glazed Ham that was posted on theforum (author unknown).


INGREDIENTS:
Maple-Bourbon Paste (recipe follows)
10-12 Lbs. Cooked, ready to eat ham (bone-in Butt or Shank section)
1/2-1 cup Maple Syrup
Cherry and Apple Chunks
Maple-Bourbon Paste
2 Tbs Pure Maple Syrup
2 Tbs Freshly ground Black Pepper
2 Tbs Dijon or Honey-Dijon Mustard
1 Tbs Bourbon
1 Tbs Vegetable Oil
1 Tbs Paprika
1 Tbs Onion Powder
2 Tsp. coarse Salt, either kosher or sea salt




Procedure :
1 The day before smoking, place ham in a pan flat side down. Inject in multiple
2 locations with maple syrup (use more than 1 cup if it will take it).
3 Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side).
4 Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You
5 can remove ham from refrigerator up to one hour before cooking).
Cooking
1 Stabilize egg at 250° with plate setter (legs up) regular grid with raised grid
2 attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised
3 grid. Cook until internal temperature reaches 140° (this should take about 5 hours).
4 I, sometimes, inject with more maple syrup about one hour before ham is done.


Recipe Type
Main Dish, Meat

Recipe Source
Author: John Hall (egret)

Source: BGE Florida Eggfest '07, Egret

This really is good if I say so myself. I got the maple-bourbon paste recipe off this forum from some unknown source, but, it provides a perfect balance of heat when coupled with the maple syrup infused ham.