Boston butt injection marinade

I’ve been reading a lot on the forums about how a lot of the competition guys inject marinade into pork shoulders, briskets, hams, turkeys and chickens.  A lot of the feedback I hear is that while the rub is good for the outside bark and certainly provides a ton of flavor, injecting marinades deep inside the meat helps give the whole thing a lot of flavor.  Obviously you don’t want to take away from the natural flavor of whatever meat you’re cooking, but from what I’ve been reading, injecting is a great thing to do so I thought I’d start trying it out myself.  After browsing the forums and reading customer reviews, I went with the stainless steel Bayou Classic marinade injector.  Below is the injection recipe I used as well as a video of me trying out the new injector on a 10 lb Boston butt.

3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire


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