Smokin-It User Forum!
Recipes => Pork => Topic started by: viticulture on March 07, 2013, 11:37:23 AM
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Just looking for some thoughts/ comments on injecting a pork shoulder. Came across a recipe that calls for injecting w/ some butter creole sauce, BBQ sauce and a tad of liquid smoke & coat w/ rub ~12 hrs. prior to smoke. Kind of thought it was odd that the liquid smoke should be used but got to thinking that maybe w/ such a dense/ large hunk of meat perhaps it was of benefit?? I've a PB thawed and ready for the smoker tomorrow a.m.
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I have never injected meat, whether smoking, rotissering, grilling or roasting in the oven. Actually, I have never given it much thought before now.
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Well I'm giving it a try w/ this pork shoulder. Used 1/2 cup BBQ sauce, 1/4 cup butter creole and 1 tbls liquid smoke. Got it all injected and wrapped up and in the fridge. It'll go in the smoker tomorrow at 5a. Using 3 oz total of hickory and apple. Planning on using a spray bottle w/ apple juice made from concentrate (on the strong side) at ~ the 4 hr. mark and then every hour after. Might wrap in foil at ~ 160* and let it go until ~ 200* then put in a cooler for an hour or so. Looking fwd to pulled pork sammies tomorrow eve.
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The pork shoulder turned out great! Along w/ the overnight marinade from injecting it, I gave it a good rub (same as a typical pork rib rub) also & cooked at 225* until it hit 160* then ended up foiling it & adding a splash of apple juice when it hit the IT 160* mark. Continued to cook it at 225* and removed it from of smoker when it hit an IT 202* and wrapped it up in towels and put it in an ice chest for ~45 mins. Turned out extremely juicy and even though I foiled it, it had plenty of chewy bark. Pulled it apart and added just a touch of BBQ sauce and had it on some sandwich rolls. The 5.5 lb shoulder took 11+ hrs. including 45 min rest at the end.
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I often inject my pork with a mix of Bacon fat cut with a little apple cider vinegar.