Boston Butt/Pork Shoulder Injection???

[jmed999]

What do most folks here use for a boston butt injection? I've been using...

[ame="http://www.amazon.com/Butcher-BBQ-Original-Injection-Pound/dp/B00SCSNXHY/ref=sr_1_1?ie=UTF8&qid=1448051258&sr=8-1&keywords=championship+pork+injection"]Amazon.com : Butcher BBQ Original Pork Injection 1 Pound : Grocery & Gourmet Food@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31tSUL3nPwL.@@AMEPARAM@@31tSUL3nPwL[/ame]

I'd like to try something different. :becky: What do most folks here use?

Thanks for the help guys! :thumb:

 

[PatAttack]

Do a search for Chris Lilly's pork injection.

Easy to make, goes a long way and is very tasty.

Found it!

http://www.bbq-brethren.com/forum/showthread.php?t=130672

 

[bbqwizard]

Do a search for Chris Lilly's pork injection.

Easy to make, goes a long way and is very tasty.

Found it!

http://www.bbq-brethren.com/forum/showthread.php?t=130672

:thumb:

 

[yakdung]

Save your $
http://virtualweberbullet.com/pork4.html

http://www.slapyodaddybbq.com/2012/04/slap-yo-daddy-bone-in-pork-butt-2/

 

[jmed999]

Thanks guys! About how long would the injection keep for in case I made enough for a few butts?

 

[yakdung]

Thanks guys! About how long would the injection keep for in case I made enough for a few butts?

Not certain. I would purchase some Ball canning jars and lids from Wallymart. Should keep for awhile on the fridge door :thumb:

 

[Yan can Cook]

I used "Cajun Injector" Creole Garlic last time. Not your typical flavor, but very good. I wasn't sure if it would be too garlicky or not but tried it anyway. It was one of the best I ever made. The garlic wasn't overpowering and I was really moist and delicious.

 

[Okie Sawbones]

I use a slightly modified version of Myron Mixon's injection:

4 quarts apple juice
1 quart distilled white vinegar
5 pounds sugar
2 cups salt
1 cup monosodium glutamate, such as Ac´cent brand flavor enhancer

I don't use the MSG, and I add some jalapeno powder and honey powder. Simple, tasty.

It lasts for months in the fridge.

 

[Pb's BBQ]

I like to use Blue's Hog Red sauce filtered through a mesh strainer. Tastes awesome...

 

[IamMadMan]

I used to use Chris Lilly's injection. The first time I used it, I found it was too salty, so I cut the salt in half and it was better.

I then found OakRidge Game Changer Brine that I use as an injection. I use 1 Tablespoon of OakRidge Game Changer Brine to 1 cup of apple cider or apricot nectar. The meat comes out more flavorful and the bone wiggles about 185 - 187 degrees. After resting, the pork pulls in beautiful long strands and gives a great presentation as well as great flavor.

https://www.oakridgebbq.com/?product=game-changer-brine