Injection Question

[Steve McMurtry]

I'm going out later today to find a, Butt or a Chuck roast for an overniter
on Saturday.
Has anybody injected spice into either of these meats?
What did you use?

Cheers

 

[LarryWolfe]

I'm going out later today to find a, Butt or a Chuck roast for an overniter
on Saturday.
Has anybody injected spice into either of these meats?
What did you use?

Cheers

Steve,
I've used Stubbs pork marinade for butts many times with great results. You must strain it first.

 

[Bruce B]

Here's the recipe for an injection used by Chris Lilly from the Big Bob Gibson BBQ Team from Decatur, AL. for pork shoulders.

INGREDIENTS

3/4 cup apple, juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tbsp Worcestershire sauce

DIRECTIONS

Inject shoulder with injection solution (1/2 oz. Per pound).
Coat well with rub mixture (4 oz. Per shoulder).
Gently pat shoulder so rub will adhere.

 

[Steve McMurtry]

Thank you Gents,

Unfortunalty I ended up with a Chuck Roast! :-( (price was right)
I'll think of something to inject(maybe some cheap red wine)


Cheers

 

[LarryWolfe]

Thank you Gents,

Unfortunalty I ended up with a Chuck Roast! :-( (price was right)
I'll think of something to inject(maybe some cheap red wine)


Cheers

Steve add a little woosty sauce with the wine!

 

[Steve McMurtry]

Larry, Thank You,

I did just as you said, will let you know as soon as I taste it
( a couple of drips from London) Lea & Perrin =D>
Cheers

 

[Finney]

That should be really good Steve. Red wine and woosty. Geat combo.