The Longest Pork Shoulder Smoke... ever...

[SixZeroFour]

I never inject butts, I usually only inject poultry.

You're missing out LB! The first 10+ shoulders I cooked were without injection. After switching I'll never go back - it comes out more tender and hydrated every time... at least for me.

@jdefran : No foil wrap... that's another thing I used to always do but have re-tweaked my technique and its not needed. I used to foil wrap thinking it would hold some moisture in, which it does to some extent, but injecting eliminates the need for it. I'm sold 100% on it. My pork now comes out more tender than ever.

[jdefran]

I never inject butts, I usually only inject poultry.

You're missing out LB! The first 10+ shoulders I cooked were without injection. After switching I'll never go back - it comes out more tender and hydrated every time... at least for me.

@jdefran : No foil wrap... that's another thing I used to always do but have re-tweaked my technique and its not needed. I used to foil wrap thinking it would hold some moisture in, which it does to some extent, but injecting eliminates the need for it. I'm sold 100% on it. My pork now comes out more tender than ever.

So what's in the injection...

[SixZeroFour]

I use an off the shelf injection and won't be switching anytime soon! Here ya go - GREAT stuff!!




I didn't follow directions, just injected - let it sit 20 then pat dry, cover in EVOO then your rub and your good for the grill.

[MacEggs]

Man, that list of ingredients is longer than my .... forearm ... 

[WNC]

Looks great to me! I'm officially inspired, pork butt this weekend! Thanks Matt
I don't know if I'll inject or not, I usually don't and always seem to get a moist tender product.

[addicted-to-smoke]

Man, that list of ingredients is longer than my .... forearm ... 

Sure, but most of it is NOT preservative. I may have to look this stuff up; never injected a butt before. Not even a pork one. 

[Troy]

never injected a butt before. Not even a pork one. 

[iCARRY]

I did 2 boneless pork shoulders last weekend in my wsm, both were 5lbs, no injection, took me 13 hours to get them to 199 cooking at 245-270, drove me nuts. Then I did a faux cambro for 1.5 hours. Gotta say, best pulled pork ever, but man did that take long.


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[1911Ron]

I have done several butts that weighed roughly the same and they all finished at different times because the connective tissue is different in each butt some is tighter wound then others so some will take longer regardless of weight.