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Old 06-12-2013, 12:45 PM   #7
is Blowin Smoke!

Join Date: 05-30-13
Location: Kyle, TX

If I inject at all it is all natural and I stay away from the nitrates and stuff that is popular on the competition circuit. Sometimes I save brisket drippings and freeze them, then use that with a little water and maybe a little rub to inject the next one. It's just a good NATURAL brisket flavor and will do the trick for adding moisture and flavor. For pork butts I use a solution of equal parts of apple juice / water / vinegar with a little rub. The moisture and flavor of the pork is awesome and the vinegar is a natural tenderizing agent.
[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT]
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin:
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