I intend to inject my butt...

Personally I'd thin it with beer or something with a more neutral flavor so as not to conflict or overpower the flavors in the marinade.

halfcocked said:

Beer is a good idea. I also have some chicken broth that I could add to the mix.

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Watch your salt inclusion. I'm just saying.

I don't know how salty the marinade is to begin with.

Ginger ale is good too, I use it with all my butts along with oak ridge bbq game changer brine.

TropicDad said:

Ginger ale is good too, I use it with all my butts along with oak ridge bbq game changer brine.

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I think that might just work.

I've wrapped butts with Stubbs Pork Marinade that I thinned out, but if you switch products and use a beef product and inject pork, I think you are right.... the apple juice might lighten the flavor and maybe reduce the chance of streaking the meat when you inject.

Injecting to add flavor deep into the meat is a great idea. The pork but is a large cut of meat that can benefit from a good salting.



Keep in mind that You might see streaks or pockets of discoloration from where the marinades pools during cooking. Most marinades do not penetrate very deep below the surface, so they contain oil to help facilitate browning. The spices in the marinade are also too large to be absorbed into the cells of the meat but it can work its way around individual muscles, around the bone, and into any pockets created. To me this wouldn't be a problem, just didn't want it to be a surprise to you. Once you pull the pork these will be distributed evenly, so go for it.


There is nothing wrong with injecting a marinade, just didn't want you to be surprised by the coloring when you pull it apart.

If you are not very careful,you are going to ruin a butt.