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Pork Shoulder Injection Suggestions

I am smoking a 7 lb. Pork Shoulder tonight. I am seeking any suggestions on what to inject it with.
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Comments

  • lousubcap
    lousubcap Posts: 32,168
    No comment on what to inject with but wrap the target meat in a plastic wrap and then inject through the wrap.  Eliminates the stray shots and makes for a much easier clean-up.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • MrCookingNurse
    MrCookingNurse Posts: 4,665
    I'm doing Italian Sunday. First butt I've injected. @scottborasjr is doing teriyaki Sunday as well.

    It's not the norm nor the need to inject. I'm just goofing off.


    _______________________________________________

    XLBGE 
  • QDude
    QDude Posts: 1,052
    Apple juice and salt works. Do a search for Chris Lilly injection for a pork butt.

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

  • SmokinDAWG82
    SmokinDAWG82 Posts: 1,705
    I do apple juice with some worchester sauce in it.
    LBGE
    Go Dawgs! - Marietta, GA
  • dpittard
    dpittard Posts: 126
    edited May 2013
    Here's the recipe @QDude is referring to:

    Chris Lilly's Six-Time World Championship Pork Shoulder Injection
    3/4 cup apple juice
    1/2 cup water
    1/2 cup white sugar  
    1/4 cup table salt
    2 Tablespoons Worcestershire Sauce
    Combine all ingredients and stir until sugar and salt are dissolved.

    Never used it myself, so I can't vouch for it.  I just pasted it here since I went looking for it.  Figured I could save someone else some time.

    LBGE with a massive wish list
    Athens, Ga.
  • boatbum
    boatbum Posts: 1,273

    1/2 strained Italian Salad dressing, 1/2 Franks hot sauce.   Any hot sauce which is vinegar based will work.

    Cookin in Texas
  • Charlie tuna
    Charlie tuna Posts: 2,191
    edited May 2013
    I use Lawry's Teriyaki Marinade in my butts, i mean Boston Roasts, and pork shoulders.  It is thick and will only take about six ounces, which is half the bottle.  I inject it, just after rubbing the outside with "Bad Bryon's Butt Rub" about an hour before the start.  I turbo cook mine, but it works on low and slows too!!  Pull it at 210 degrees.
  • Crispix49
    Crispix49 Posts: 191
    I've only injected one butt, and it was the worst one I did. My vote is no injection. Let the egg work its magic!
    Atlanta suburbs
    Large & Mini owner
    UGA Alum - Go Dawgs!
  • Charlie tuna
    Charlie tuna Posts: 2,191
    Crispix49 said:
    I've only injected one butt, and it was the worst one I did. My vote is no injection. Let the egg work its magic!
     
    What did you inject with???

  • Crispix49
    Crispix49 Posts: 191
    Crispix49 said:
    I've only injected one butt, and it was the worst one I did. My vote is no injection. Let the egg work its magic!
     
    What did you inject with???


    Cajun butter
    Atlanta suburbs
    Large & Mini owner
    UGA Alum - Go Dawgs!
  • Charlie tuna
    Charlie tuna Posts: 2,191
    I have used Cajun Butter in turkey and turkey breasts with good results, never tried it in butts.  And i think it might overpower pork with too much heat -- just guessing..   Thanks for the info. 
  • QDude
    QDude Posts: 1,052
    dpittard said:
    Here's the recipe @QDude is referring to:

    Chris Lilly's Six-Time World Championship Pork Shoulder Injection
    3/4 cup apple juice
    1/2 cup water
    1/2 cup white sugar  
    1/4 cup table salt
    2 Tablespoons Worcestershire Sauce
    Combine all ingredients and stir until sugar and salt are dissolved.

    Never used it myself, so I can't vouch for it.  I just pasted it here since I went looking for it.  Figured I could save someone else some time.
    That's the one that I inject with.  It is money!  Never had a complaint about it.  My pulled pork goes fast.

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

  • Iam1056
    Iam1056 Posts: 16
    I use 2 packets of A1 chipotle marinade, mix as directed. It's cheap and tastes awesome
  • Charlie tuna
    Charlie tuna Posts: 2,191
    Iam1056 said:
    I use 2 packets of A1 chipotle marinade, mix as directed. It's cheap and tastes awesome
     
    Is it "HOT" ?  Thanks

  • Iam1056
    Iam1056 Posts: 16
    I don't think so, my wife complains a little but eats it.
  • billyray
    billyray Posts: 1,275
    I've used a peach juice mixture that was good. The last one I did I mixed 3/4 cup apricot nectar, 1/4 cup sugar, 2 Tbl kosher salt and 1 Tbl worecestershire sauce and injected. This was a real home run, as the apricot really pairs well with the pork.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
  • Charlie tuna
    Charlie tuna Posts: 2,191
    Iam1056 said:
    I don't think so, my wife complains a little but eats it.
     
    I try to keep the "heat" off of it and allow people to add whatever they want at the table.

  • B&BKnox
    B&BKnox Posts: 283
    Chris Lilly's injection works, used it on the last but and it turned out to be best ever.  Also used Jacks Old South Rib rub as the butt rub and that proved very tasty as well.
    Be Well

    Knoxville TN
  • egzilla
    egzilla Posts: 51
    dpittard said:
    Here's the recipe @QDude is referring to:

    Chris Lilly's Six-Time World Championship Pork Shoulder Injection
    3/4 cup apple juice
    1/2 cup water
    1/2 cup white sugar  
    1/4 cup table salt
    2 Tablespoons Worcestershire Sauce
    Combine all ingredients and stir until sugar and salt are dissolved.

    Never used it myself, so I can't vouch for it.  I just pasted it here since I went looking for it.  Figured I could save someone else some time.
    This is the one I used this time, it turned out excellant
  • egzilla
    egzilla Posts: 51
    billyray said:
    I've used a peach juice mixture that was good. The last one I did I mixed 3/4 cup apricot nectar, 1/4 cup sugar, 2 Tbl kosher salt and 1 Tbl worecestershire sauce and injected. This was a real home run, as the apricot really pairs well with the pork.

    This sounds good, I will try it on my next one.
  • I like pineapple juice, worchestshire and some hot sauce.
  • Springram
    Springram Posts: 430
    dpittard said:
    Here's the recipe @QDude is referring to:

    Chris Lilly's Six-Time World Championship Pork Shoulder Injection
    3/4 cup apple juice
    1/2 cup water
    1/2 cup white sugar  
    1/4 cup table salt
    2 Tablespoons Worcestershire Sauce
    Combine all ingredients and stir until sugar and salt are dissolved.

    Never used it myself, so I can't vouch for it.  I just pasted it here since I went looking for it.  Figured I could save someone else some time.
    This is the way to go. Superb every time.


    Springram
    Spring, Texas
    LBGE and Mini
  • Deluca
    Deluca Posts: 148
    Springram said:
    dpittard said:
    Here's the recipe @QDude is referring to:

    Chris Lilly's Six-Time World Championship Pork Shoulder Injection
    3/4 cup apple juice
    1/2 cup water
    1/2 cup white sugar  
    1/4 cup table salt
    2 Tablespoons Worcestershire Sauce
    Combine all ingredients and stir until sugar and salt are dissolved.

    Never used it myself, so I can't vouch for it.  I just pasted it here since I went looking for it.  Figured I could save someone else some time.
    This is the way to go. Superb every time.


    Springram
    Spring, Texas
    Ahhh... I have plenty of brown sugar and no white sugar. Is there a really good reason not to try that?
  • I have done straight apple juice with good results.
    EggMcMcc
    Central Illinois
    First L BGE July 2016, RecTec, Traeger, Weber, Campchef
    Second BGE, a MMX, February 2017
    Third BGE, another large, May, 2017
    Added another griddle (BassPro) December 2017
  • Deluca
    Deluca Posts: 148
    I guess I gotta try it to find out. I'll report back.

  • GoooDawgs
    GoooDawgs Posts: 1,060
    Word of caution on the Chris Lilly injection - that's for 2 butts I believe.  I forgot and used the whole thing in one and it was way too salty.  
    Milton, GA 
    XL BGE & FB300
  • GrillSgt
    GrillSgt Posts: 2,507
    Ditto on Lilly's. Works great. 
  • Hans61
    Hans61 Posts: 3,901
    many a redneck have told me "cola" LOL. I think some of the other recipes above would be better. 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • Toxarch
    Toxarch Posts: 1,900
    I don't inject, but I will spritz the outside during the cook with a 3:1 apple juice and apple cider vinegar mix. I also use the same mixture when reheating or vac sealing and freezing.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.