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-   -   Anyone use a sugarless pork butt injection? (http://www.bbq-brethren.com/forum/showthread.php?t=136975)

grilling24x7 06-26-2012 07:26 PM

Anyone use a sugarless pork butt injection?
 
The last time I injected a pork butt I used the famous Chris Lilly recipe from the web. It was great! BUT I noticed that the shoulder and the brisket flats sitting below it had a really black dark bark. I attributed this to the sugar in the injection (all the sugar and the apple juice). I've had similar black bark with high sugar dry rubs. I really don't like a burnt sugary black bark so I wasn't able to mix in much bark.

I loved the idea of injecting a pork shoulder as it was very tasty with good moisture but I'm curious if anyone has used a pork injection with no sugar? Maybe inject it with a vinegar based salty solution with some spice? Thoughts?

Lake Dogs 06-26-2012 07:32 PM

Creole butter is a really nice savory and spicy injection.

grilling24x7 06-26-2012 07:39 PM

Quote:

Originally Posted by Lake Dogs (Post 2110116)
Creole butter is a really nice savory and spicy injection.


Hot damn, I never even thought of injecting butter! :-)

CarolinaQue 06-26-2012 07:59 PM

Strained Italian Dressing. I know of a guy that took 3rd place at the American Royal with it.

MS2SB 06-26-2012 08:50 PM

Chicken stock, cider vinegar & worcestershire is awfully good IMHO

Contracted Cookers 06-27-2012 04:17 PM

Ritters pork injection

Q-Dat 06-27-2012 08:48 PM

1 Attachment(s)
If you decide to make an injection with butter or any other fat or oil, get some of this and dissolve a few in the mixture.

Attachment 66812

Its an emulsifier, and will keep the fats and other liquids from separating. It does not affect the taste in any way, and is perfectly safe.

martyleach 06-27-2012 09:15 PM

I can't speak for the injection too much as I use a simple one of homemade chicken stock. I do however go with a no sugar rub. Bad Byron's Butt Rub. Kinda spicy and my favorite on butts.


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