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Pingback: Best Chicken and Turkey Injection Recipes. I used a few pieces of cherry wood which worked great but other woods such as oak, pecan, apple, hickory, etc. Evenly coat pork shoulder with barbecue rub all over. Spread the steak spice over the surface of the roast. Place in a large pan, cover, and refrigerate for 12 to 24 hours. All rights reserved. When injecting the pork shoulder, you should make sure that it has a high enough moisture content. Add all ingredients to a medium bowl. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Smoke the butt for about 8 hours. I tried my hand at a fancy tie job here, but you can learn a simple tying technique by watching the How To Tie A Roast video. Whats more, you can decide at the last minute whether you want to inject the meat. Another option is to sit your meat in a brining or curing solution, but this will take time. So a whole pork tenderloin, for instance, will need to sit in the fridge for around 12 hrs while brining. You can do this by mixing apple juice with diced tomatoes, chili powder, cumin, and apple juice. I use my homemade version in turkey, chicken, & pork and its absolutely divine. The marinade is sucked up through the needle and then pushed back into the meat. Rub the outside of the pork butt with yellow mustard then completely coat the butt with dry rub seasoning. Just make sure you grind up the ingredients to a fine powder or paste, or you can clog the needle. I should have waited until the turkey came to room temp to inject.. Plus doubling the seasoning was a disaster. In this fiery Indian classic, chunks of pork shoulder and succulent pork belly are cooked until tender in a tangy, spicy chile-vinegar sauce. Harry cooks exclusively with the Weber Smokey Mountain Cooker. You can order the MASTER FORMULAS which allow you to make Jeffs rubs and barbecue sauce at home using your own ingredients! Get Raichlen's Burgers! After 2-3 hours, when the rub has set-up on the surface of the meat, spritz occasionally with water or apple juice using a spray bottle. While the meat is marinating, make the seasoning for the meat. This is when an added shot of flavor and moisture right to the center of the cut, will have the biggest impact. cup salt. Use them for injecting broth, melted butter, and/or other liquid seasonings. Fill the injector with warm melted butter then insert the needle through the plastic into the meat at about a 45 angle and depress the plunger to inject some of the butter into the meat. The kit includes four needles and three brushes for cleaning, so it really has everything you need in one set. See? When I got finished injecting these, there was butter that had seeped out onto the outside of the pork tenderloins and this worked great as a binder. Your email address will not be published. If the membrane is already gone, dont fret. This way, you can control the ingredients, and mix and match them to suit your palate. You may want to consider if you require such an advanced piece of gear if you dont BBQ frequently or take your smoking seriously. Forget those store bought meat injections, try this smoke and spice pork injection instead. Put in a smoker preheated to 270 F. You could also use an oven but would not get a smoke taste. Easy, healthy recipes your family will love! An injection is a mixture of liquid and other ingredients, meant to provide slow-cooked meats with flavor and juiciness. Once you mix the ingredients for your injector sauce, place it in a deep slender vessel to facilitate drawing the liquid into syringe. Prepare turkey by removing neck and giblets from cavity, then patting dry with paper towels. If you are after some more inspiration, there is an excellent rundown over at AmazingRibs ofdifferent injections you could use for various types of meat, along with some more in depth details about ratios to consider when making up your solution. Tip the bottle upside down and draw the fluid into your injector. Yes, I make it myself. Rubs and glazes will merely sit on the surface of the meat. Transfer trimmed brisket to shallow cooking pan. We often brine lean meats like smoked pork tenderloin however, this time I changed it up and injected butter instead and yes, it was something to write home about. Its not very salty so you can use plenty. More is ok. Required fields are marked *. How to Marinate Prime Rib With Injectable Marinade. A pork injection marinade will help keep the meat moist on the inside while imparting a bit of extra flavor and maintaining an equal balance of moisture throughout. Once the pork butts reach 195F, remove them from the smoker. Thats perfectly normal. Or if you in a hurry you could chuck some burger patties on the gas grill and be eating 5 minutes, Brisket is notoriously difficult cut of meat to master. Inject 1 ounce about every 2 inches. Place one of the pork butts fat side down in a baking dish or food service pan. Dip the hose end into a container with your marinade, and the trigger mechanism pumps the solution into the meat on both strokes. 1 cup apple juice. Once you know what needle you need to use, you can swap the needle by unscrewing it at the base of the barrel. If you prefer your meat spicier, create a version of a liquid rub that would normally go on the outside of the loin. At 275-300F, you should be able to get them done in about an hour. Cover and refrigerate until ready to use. If using juice, use 1 cup per 3 pounds of meat. Smoking the Brisket. In addition to brining, I use this on whole turkeys every time I make them (you dont have to inject and brine your turkey thats just me). (Some needles are closed at the end but have holes along the sides. Use our easy how-to-guide for the selecting and grilling delicious shrimp! This is a sign that the meat has taken on all the fluid it will hold. Stir until the seasonings are completely. Season Season the pork tenderloins on all sides with Jeff's Texas style rub. The meat is very lean and rivals other lean meats such as chicken breast in healthiness. If you want to experiment with rib injection to see whether it makes any difference, feel free to do so. 10. First I placedthe tenderloins into a foil pan. Cook the butts until the internal temperature measures 170F using an instant-read thermometer. Increase proportionally as necessary. I guarantee that when you take Harrys class youll learn a lot, youll be entertained, and youll eat really well, too! 2023 All Rights Reserved | Smoked BBQ Source, How To Inject Pork Butts BBQ - Pork Butt Recipe, How to inject your meat step-by-step tutorial, 1) Before you start, choose which needle is appropriate, 4) Fill your syringe with the injection solution, 5) Choose a place to inject your solution, 7) Keep injecting until you have spread the liquid evenly throughout the meat, The SpitJack Magnum Meat Injector Gun - Complete Kit with Case, The 9 Best Lump Charcoal Brands for Smoking & Grilling in 2023. A tall but narrow jar, such as the kind that holds pickled banana peppers or jalapenos, holds about two cups and works well. Unlike marinades, which can only penetrate the flesh by a few millimeters, injections are designed to saturate the entire cut. It is strong and should last a long time. Preheat oven to 300F. Keep in mind that pork tends to be a saltier type of meat by itself. Wrap pork in plastic wrap and place into your refrigerator for 2-8 hours. Setup your smoker for cooking at about 225F using indirect heat. I'm a firms believer in knowing what goes into our food. of kosher salt 1 tbs. You don't have to worry about oversalting, you . This is an expensive purchase. Continue cooking until tender to 195F internal temp. Make this appetizer and wow your guests! Feel free to switch up the spices too if you dont like cajun or creole seasonings! Injecting is a great way to accelerate the brining process with hams. If you, You just spent anywhere from 12 to 18 hours smoking a brisket. If you are using a smaller needle, you can move it around in the same spot to deliver the solution evenly within that area. Smoking Your First Brisket Advice From Aaron Franklin, How Long to Rest Brisket: Why & How to Rest, 10 Tips to Get the Most out of Your Electric Smoker, Smoking Times and Temperatures Chart: Free Printable Download, 42 Best Smoker Recipes To Try: Beef, Pork, Lamb, Chicken + More, You can add spices or other solid ingredients like garlic to your injection recipe. How to inject your meat - step-by-step tutorial 1) Before you start, choose which needle is appropriate 2) Prepare your equipment 3) Prepare your injection solution 4) Fill your syringe with the injection solution 5) Choose a place to inject your solution 6) Inject the solution into the meat How to Use an Injector To use an injector, fully depress the plunger and insert the needle in the injector sauce. You will need one with a thicker opening otherwise, it will prove to be difficult to get the solution through the needle and into the meat. There are many barbecue experts that teach classes on how to adapt competition techniques to your backyard cooking. It is dishwasher safe and durable enough to last for several years. By topping shingled silken tofu with a savory stir-fry of pork and eggplant, you get the perfect marriage of hot and cold. On the other hand Aaron Franklin of Franklin barbecue fame keeps his brisket super simple and doesnt use any injections. Slice Slice pencil thick and serve right away. Any solution that collects in the bottom of the pan can be sucked up with the injector and used again. Another tip is to inject from the side, aiming for the muscles instead of injecting straight into the top of the meat. For additional flavor, season the meat with additional rub and your favorite barbecue sauce. Smoke and Spice Pork Injection Ingredients: Apple juice Fresh lemon juice Dry rub Worcestershire sauce Smoked paprika Cayenne Liquid smoke (optional) Butter Making Smoke and Spice Pork Injection Simmer all injection marinade ingredients, except butter, over medium heat for 3-4 minutes, stirring often. Repeat after each washing. Use low-sodium broth when assembling injection sauces. Thats more of a flavor profile on the skin if you ask me . Add a little smoke flavor or whatever you like! Almost certainly not. Dont go thinkin this is a low sodium injection, by the way. If you do come up with something spectacular, however, you may still want to keep it under wraps (or let us know in the comments below if you feel generous!). Pepperpot is a Guyanese dish of braised meat flavored with casareep (a spiced syrup made from cassava). (The dishwasher may craze the syringe and dull the needle.) Many injectors look like oversize hypodermic needles. A perfect example is our turkey injection recipe which combines butter, chicken broth, hot sauce, lemon juice, salt and garlic and onion powder. Step 1: Take a large bowl and pour the spice ingredients- kosher salt, black pepper, salt, sugar, chipotle pepper powder, garlic powder, onion powder. There are few things more delicious than a properly smoked pork roast. Grilled Corn on the Cob (No Husks, No Foil) Smoked BBQ Baked Beans [Easy Southern Side Dish] Grilled Cauliflower Steaks. These lean, delicious cuts cook up quick in the smoker and they can even handle being cooked a little higher if you want to get them done faster.. cant beat a deal like that. Pork injection 3/4 cup apple juice 1/2 cup water 1/2 cup sugar 1/4 cup salt 2 tablespoons Worcestershire----- . Cherry, oak, or another mild fruit wood can be used if apple is not available. It makes zero, Charcoal is charcoal, right? Rest pork butts for 2 hours. If youre not cooking in barbecue competitions, you could never inject your meat before smoking and still do just fine. While you do not have to inject to get a moist, tender result, it is a great option if you want intense flavor permeating the entire cut of meat. 200k+ receive my free smoker recipes.You should too! This recipe is a starting point, so get as creative as you'd like. 7. Many injection recipes use stock or broth as their base ingredient. 30+ Amazing & Festive Recipes You MUST Make This Thanksgiving! Multiple studies and tests have been performed and pork is completely safe to eat at 145F and even lower than that with ample rest periods. 3 tablespoons butter, melted. It is merely a syringe, often available at a decent price. Heat until the mixture achieves a pourable consistency. What are your favorate dishes to inject? Pull the plunger back to fill the syringe with liquid. I dont inject meat very often but when I do, I have learned to always cover it with a piece of plastic.. When youre ready to inject the ribs, set the rack on a sheet of plastic wrap, then cover it with a second sheet of plastic. Get BBQ guides, recipes, and our free digital cookbook sent straight to your inbox. The needle should penetrate about 1 inch beneath the surface. Your email address will not be published. When the pork butt reaches 155 degrees, it will start undergoing evaporative cooling. When did you inject the turkey before cooking it? posted by Crystal on November 19, 2013 20 Comments , oh that looks delicious! Injecting them too early could continue this process, leading to mushy meat. Apply the yellow mustard to the outside in a thin layer. Once both sides are oiled and rubbed with Jeff's rub, my original naked rib rub recipe, wrap the ribs in plastic wrap and allow to marinate for 8-10 hours in the fridge. (Try my recipe for Honey-Cured, Hickory-Smoked Shoulder Ham which recently appeared in the New York Times.) Need a meat injector? Depress the plunger slowly, moving the injector from side to side to make sure that the mixture is evenly distributed. You can dial up how much you want to inject in one go (from 1 to 5 mL). Afraid of needles? Combine the melted butter, garlic powder, & Cajun spice in a small bowl; whisk to combine. What should I make for dinner tonight? Others, like the F. Dick Marinade Brine Injector, feature several feet of tubing with a terminal valve on one end that can be submerged in a large container of injector liquid. If you are doing a lot of injecting, then you want something with a pump action, versus the regular syringe style. 21 Pulled Pork Injection Recipe Pork Injection Marinade 10 min Pound pork butt, apple cider, apple cider vinegar, maple syrup, pork rub 4.0225 Basic Pork Injection Marinade 10 min Apple cider vinegar, apple juice, worcestershire sauce, spice rub, butter 4.447 Competition Barbecue Pork Shoulder Recipe 10 hr Any recipe that calls for a cup of Monosodium Glutamate (MSG) is beyond the pale! The type of charcoal you use, and what wood it was initially made from, can have a significant impact on the taste, and cooking time, of your food. You used one half cup of chicken broth as well as the butter or instead of the butter? Remove mixture from heat, stir in butter, and let the marinade cool for completely before using. 1 cup loosely packed fresh oregano leaves. Best Sellers Rank: #83,023 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food) #307 in Barbecue Seasonings; Customer Reviews: 4.8 out of 5 stars 69 ratings. For shame! Store in an airtight container and shake directly onto the brisket with your hand. Butter and Garlic Here are some photos I took on April 26-27, 2014 when I tried my hand at making Slap Yo Daddy injected pork butt. Leftover pork butt can be vacuum-packed in FoodSaver bags and frozen. Then this is the system you need. An hour before placing on the grill, pull butt out and allow to sit at room temperature. If your injector has interchangeable needles, take the time to think about which one you will need to use to suit the size and cut of meat you are preparing, as well as what you are planning to inject into it. Learn how your comment data is processed. Make sure the probe is in the meat and not the fat. As an Amazon Associate I earn from qualifying purchases. It may be helpful to note that these are nearly always sold two pork tenderloins per package. The injector must be dismantled after every use in order to be washed properly. The Best Meat Injection Recipes on Yummly | Kung Pao Chicken, Summertime Charcuterie Board, Carnitasspiced Pork Meat . To use an injector, fully depress the plunger and insert the needle in the injector sauce. This sweet-and-sour pork tenderloin is quick enough for weeknights but fancy enough for company. Good ol Phils cajun spice has 290 mg of sodium per HALF teaspoon. Smoking at the correct temperature gives the pork the best texture and the best flavor. Put the mixture into your injector, and inject your poultry or pork all over, and at different angles. A simple smoked dip thats savory, spicy, creamy and delicious. The shortlist includes broth or stock, melted butter, cognac or whiskey, hot sauce or Worcestershire sauce, fish sauce or soy sauce, or a combination of these ingredients. Dont worry, its not going to take seven years at medical school. To revisit this recipe, visit My Account, then View saved recipes. This injector is commercial quality and is regularly used by pitmasters when barbecuing competitively. Place the pork butt on top, and hit it with another rub-rib candy-brown sugar combo. The needles that are included cater to the different cuts of meat and solutions you may be using. However, you certainly dont have to have that same brand. Use apple smoke wood for these pork butts. Note: Some so-called barbecue afficianodos online recommend you cook lean pork such as tenderloins and loin to 160F. Tried this yesterday on a turkey we deep friedgot rave reviewsI did change it a bitlet the bird sit for about half an hour out of the fridge and added half a cup of chicken brothused Tony Chacheres creole seasoning.Injected easily with no clumping/congealingfried up beautifulwill do this recipe againand again. Stir until the seasonings are completely dissolved. Preheat your smoker to 200F (or set your grill for indirect cooking at 200F). For a touch of sweetness add fruit juice or molasses or honey. Shake in several dashes of hot sauce to your taste. To prevent the meat from overcooking, open the foil partially to let out some heat. Next day set the pork loin out and let it come to room temperature (it will cook more evenly) and inject it with all of the Butcher BBQ Pork Injection it will hold. Cook to an internal temperature of 155 F or higher. (A quick plunge may send streams of injector sauce squirting in the opposite direction.) Use the same system for injecting as directed in the beef injection. You can then inject the meat in three or four spots. While not heart healthy, the salty creaminess of butter is something of a comfort food flavor. Otherwise, replace the needle guard it came with or push the tip into a small piece of cork between uses. My recommendation is that you spend some time reading the Q&A from beginning to end, especially the PDF titled The BBQ Wisdom of Harry Soo, then consider signing up for one of his classes in Diamond Bar, California. The mild flavor of pork makes it a good pairing with various fruit flavor profiles. 1 cup kosher salt. added with the butteri melted the butter added seasoningsadded low sodium chicken broth. 5 tablespoons kosher salt. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Subscribe today to get tips, recipes and meat smoking ideas in your inbox, 2023 Learn to Smoke Meat with Jeff Phillips | Privacy Policy. Coat the Meat. I used 6 small chunks measuring 2 x 2 x 2 and buried them in the unlit charcoal. Make your injection sauce as smooth as possible so it can seep into the meat as it cooks. 1 tablespoon garlic powder. Apply yellow mustard and rub to all sides and refrigerate overnight. Lump charcoal is made from, In a perfect world, you could own a gas and a charcoal grill. One thing to keep in mind is that these are also pretty versatile and can handle higher, even grilling temperatures, if youre in a hurry. Do you need to inject ribs in order to achieve success? 2 tablespoons soy sauce. Inject the pork roast and slowly release the marinade. Trim excess fat and any unsightly bits, but do not completely remove the fat cap and false cap. Simmer all injection marinade ingredients, except butter, over medium heat for 3-4 minutes, stirring often. The mustard helps the rub stick to the meat so a good crust will form during the first few hours of cooking. Description. This dry rub recipe will make enough for a 15-pound brisket, and still have additional rub for the future. Taste and adjust the salt or cayenne, if needed. I always use apple cider (the kind with alcohol in it) with my melted butter and it stays melted. For thicker flavoring mixtures (like pesto or jerk seasoning), invest in a wide mouth injectoroften sold with a metal spike for making deep holes in the meat into which you inject your spice paste. Orange and apple juice also pair well with grain mustard; use 1 tablespoon per cup of juice. Substitute papain (papaya) powder for the MSG. See Pork Butt Selection & Preparation for a description of how to pull pork. By contrast, marinades typically need to be applied a few hours beforehandsometimes more, depending on the cut. Apply a heavy coating of the rub to all sides of the pork loin. Place meat in the smoker fat side up. Step 2 Rub the sea salt into the pork and wrap it in banana leaves. I often get asked about using water pans in pellet smokers and while I have tried this, I dont find it necessary. Pulled Pork Too Salty: Avoiding and Correcting This Mistake, Can You Brine Pork Too Long? Of course, it costs around $160, so this is really for those who make money on barbecue. Fire-up the cooker using the Minion Method. If you have an injector with a clear body, you will see the fluid filling up the barrel of the syringe. This will make for faster injecting and is excellent for those that are doing more than a single, small roast. Not sure what I did wrong but I doubled the recipe for turkey and the cajun seasoning did not dissolve at all. Can I use this creole butter injection method on skin less chicken brearts? Try to push down with steady even pressure, and make sure that the needle is deep down in the meat so that you dont lose too much liquid. You get four different oversize needles (large, small, slanted, multi-hole), plus a handy carrying case. Rest Rest the finished pork under tented foil for a few minutes before slicing. Step 3: Rub the marinade mix all over the brisket. maybe next week? Harry Soo was kind enough to join us on The Virtual Weber Bulletin Board a few years back for a week-long Q&A session where he shared many of his favorite techniques and methods. But the biggest secret is this the solution you inject into your meat need not be complicated at all and can still produce mouth-watering results. Be careful not to bring it to a boil or simmer. Pump up the pressure and start injecting. Seal the wrap and place it back on the smoker. Can penetrate meat up to a depth of 5.5 inches. Some might also include flavorings like Worcestershire sauce, melted butter, garlic, brown sugar, soy sauce, salt, pepper, and herbs. Some people inject pork butt every time, while others would never dream of it. Readad-freeon your phone, tablet or print out and spill BBQ sauce on them. 13 cup maple syrup. But there are many others. Inject part of the brine deep into the ham in a row of holes following the leg bone. Pull the handle of the injector towards you so the injection is inhaled inside. Packed with our most popular recipes includingbrisket, pulled pork, ribsand more! butter, scallions, sour cream, bacon, salt, russet potatoes, freshly ground black pepper and 2 more Add a different dimension to fruit flavors by stirring in 1 or 2 tablespoons of brown sugar; just be sure the sugar dissolves before injecting it into the pork. There is no need to soak the wood or remove the bark before use. Rely on the seasonings of porchettafennel seed, crushed red pepper, and garlicto give more-manageable pork shoulder enormous flavor. Smoke Smoke the pork at 225 degrees for approximately 2 hours or until they reach an internal temperature of 145 degrees F. Sear If you choose to sear the pork, remove them from the smoker at 135 degrees F and place them on a hot grill, griddle or under the oven broiler to sear the edges. Inject the turkey 3. Amazon.com carries several good injectors. Inject Melt 1/4 lb of salted butter and use a meat injector to inject as much butter as possible into each tenderloin. Youve been slavingaway for hours, and its finally time to slice before finally tucking into that delicious brisket. Ingredients. A Pork Butt Recipe Secret: The Rub Down Not only could this block the flow of the solution, but it is also an important food safety consideration, as bacteria can grow in any meat residue left in the needle. You will need 1 recipe for a roasting chicken or pork roast - and you will need a double recipe for a turkey. 2 tablespoons ground cumin. Share them with us on Facebook, Twitter, Reddit, or Instagram! of sugar 1 tbs. If preparing ahead of time, store marinade in an airtight container in the refrigerator for up to 5 days. With an injecting syringe, inject the marinade every inch of both sides of the roast. So easy! If you want leftovers, throw on an extra one. For better injector sauce dispersion, let the meat rest for an hour after injecting and before grilling or barbecuing. Strain out solids through a fine mesh strainer, cheesecloth, or a coffee filter. Thank you for your support to help keep this site running! Let me explain. Many amateur pitmasters have turned a 4lb brisket into a 4lb hunk of beef jerky. And, one of the ways I make this happen is with my creole butterinjection marinade. Do you use injectors? Mix the wine and seasonings with 2 tablespoons of olive oil and inject it evenly into the pork loin before cooking. Cook at 225-250F to an internal temperature of 170F. I left the false cap intact and tied the butts, as shown in the third photo. Resting after searing is always a great idea, just tent some foil over the meat for a few minutes while the temperature settles down and the juices redistribute throughout the meat. Bring to a boil and immediately remove from heat. That way, you can use just as much as you need, saving the rest for later. Apply brown sugar and pork marinade, wrap in foil. Not really, but it can be fun to experiment with various techniques. Glaze each pork butt with sauce mixture, then cover each with food safe plastic wrap and double layer with foil. The question of whether or not to inject meat is one of those highly contested subjects on the barbecue circuit. For example, a great pork injection recipe includes: A trick to make sure the solution is mixed well is to combine all the ingredients in a water bottle and shake it up before pouring it into the bowl you will be using to draw it up from. The Virtual Weber Bullet is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. I always recommend injecting Beef Brisket just because it will give your meat more flavor and it will help to keep it moist during and after the cooking process.. (w) wrapped in foil. Inject butter into the meat about every 2 inches or so. You will see the meat plumping up where the butter is going in and it may also find a way to seep out somewhere, this is normal. I have cooked hundreds of pounds of pork using this. Instructions Trim the butt to isolate the money muscle (opposite side from the blade bone). 1. Also, if youve soaked the ribs in vinegar or another marinade beforehand, try not to inject them until just before you put them on the smoker. Easy on the hands, it will allow you to inject at lightning speed. This type of needle will disperse the liquid evenly throughout the meat. First of all, try not to overdo it with salt. 12 teaspoon salt. Make sure that any herbs used in the rub are not too bulky. 1. For the Pork Slather: 2 cups brown sugar cup ghee 2 Tbsp Traeger Pork and Poultry Blend 2 Tbsp MSG cup hot sauce cup honey cup apple juice For the Competition BBQ Sauce: 2 Tbsp guava paste 2 cups brown sugar 1-2 tsp hot sauce 2 cups apple cider vinegar 2 cups apple juice 4 cups ketchup cup yellow mustard cup honey 1. Make sure that you stir well so that all of the spices get completely dissolved in the mixing bowl. Mix your brine and place it and your pork into a large freezer bag overnight. Pingback: 30+ Amazing & Festive Recipes You MUST Make This Thanksgiving! Pork Butt Smoke & Spice The Renowned Mr. Brown, Pork Butt Chris Lilly Big Bob Gibson Championship Injection. Since pork butt is made up of a collection of different muscles, check the temperature in 3-4 spots and average the results. You can remove the membrane when the ribs are finished cooking. I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible. Rub the pulled pork seasoning all over the meat, saving just a little of the dry rub for later. Work over a rimmed baking sheet or other container with sides. This is where everything is up for debate. You can make your hog injection in a large quantity and use as much as you need, depending on whether your smoking a whole hog or a shoulder; it's easy to make a lot at once because you can keep whatever's left in the refrigerator for up to a year. The volume on this injector is small, but it will handle most jobs for a single family.