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What does your intuition tell you would be a good sauce recipe to go with this for pulled pork sandwiches

The recipe posted on the main page was way too salty for me I found a recipe for the chris lilly championship injection marinade in southern living's big book of bbq 1/3 cup apple juice 1/3 cup white grape juice 1/4 cup sugar 1 1/2 tablespoon of salt don't be afraid of the white. I wanted to share my favorite pork injection and see what everyone else likes to use

1 c pineapple juice 1 c apple juice 1/2 c brown sugar 1/4 c salt 2 t worcestershire 2 t soy sauce 2 t hot sauce 1 t dry mustard combine all ingredients in a saucepan Heat until they are well blended. I use this injection recipe on every pork butt i smoke, but normally inject it while the smoker is heating up Not sure if doing it the night before would yield a different taste or not.

This recipe came from big bob gibson’s bbq book

This is a chris lilly recipe that i followed pretty much exactly as written with a few noted exceptions 7 pound pork butt was injected with peach juice, sugar, salt and worcestershire sauce In the book he then puts the rub on it and then onto a 250 smoker I injected and put it in the.

I'm thinking of trying the marinade injection technique for my next pork butt, but i haven't seen any good instruction on this on the net Let's see if i got it right 1) get an injector (seems like most are made for turkeys, but i'm guessing they'll work for butts too) 2) inject marinade. Everyone i am doing another butt this weekend and want to inject it

I found some good recipes online.especially a bob gibson's recipe

Question, has anyone added whiskey (jack) to a butt injection Please choose one under 5kb Here is my pulled pork from father's day that got the injection, smoke, tightly double wrap at 170 ish, pulled at probe tender, 200ish, and into the color and towels for more than a few hours It was still steaming and extremely juicy and flavorful.

Sunday i'm cooking an 8.5 lb Butt and will inject it with chris lilly's inject Swmbo prefers injected pulled pork Thinking about the cook, engineer mentality , i'm wondering how far in advance i can inject the butt

Is it safe to inject 36 hrs

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