Injecting butts/shoulders??

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Kimber45

Kimber45

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Anybody in here "inject seasoning" into their butts/shoulders before/during smoking?

I've got 2 I'm about to pull off right now - and while they will fall apart as I pick them up and be magnificent, no doubt ;) , I'd like to try something different.. I already slit 1" spots and pack in seasoning in spots but would like to think injecting would give a more even distribution across the butt...
 
UPDATE: If I get ANY better at this I'm gonna have to quit my day job and go into business ;)

Just pulled the butts - never put foil under them but decided last night I would not get up and fool with anything so I added perf'd foil under the butts after about 2 hours of smoking. I ALWAYS have a water pan in my smoker - has always made my meat turn out better. The foil I added underneath the butts did not effect the salty crusting on the outside except to actually mild it up a tad, thank goodness, and this meat is perfect!! Wrapped up in foil, sitting in bowl, cooling down, and gettting ready to be pulled! Of course I have already taken multiple samples to make sure it's fittin to serve ;)
 
Salt and pepper here ............ after 6 hours start basting with cooking sauce ...............
 
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Sometimes I do, sometimes I don't. Usually good either way, and like some stated, injecting adds a little variety or different flavors to the meat.
 
Kimber45 said:
Anybody in here "inject seasoning" into their butts/shoulders before/during smoking?

I've got 2 I'm about to pull off right now - and while they will fall apart as I pick them up and be magnificent, no doubt ;) , I'd like to try something different.. I already slit 1" spots and pack in seasoning in spots but would like to think injecting would give a more even distribution across the butt...
Click to expand...

Our BBQ Fest team does, but I think that's mainly because we aren't allotted enough time to "brine" them. It's likely a combo of apple juice and salt water. And I would imagine that most competition teams do it as well. We got 3rd at MiM this year, so there's gotta be something to it.
 

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