Originally Posted by ButtBurner
Wampus gave me this and it was real good!!!
Chris Lilly's Six-Time World Championship Pork Shoulder Injection
Recipe for 2 butts
3/4 cup apple juice
1/2 cup water
1/2 cup white sugar
1/4 cup table salt (I either use kosher salt or cut back a little on the table salt)
2 Tablespoons Worcestershire Sauce
Combine all ingredients and stir until sugar and salt are dissolved.
A fairly high percentage of competitors who inject use their own version of this (above).
Me, I found that this above is too salty for my palate, and that if I back off of the water the apple juice is sweet enough, so I go without the sugar as well. I enjoy just the apple juice, Worcestershire, and some of my rub to tie in the external and internal flavors.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.