Q: Hi, Dr. BBQ
I have heard about injecting a marinade into a pork butt for slow-smoking. What and how much should I inject to get the meat flavored all over?
A: Hi Calle,
I do inject my pork butts before slow smoking. I use a recipe that I got from Chris Lilly of Big Bob Gibson’s BBQ in Decatur, Ala. Big Bob’s has won six first place pork shoulder trophies at Memphis In May and two Grand Champion Trophies that were won with those shoulders, so I’d say they are a pretty good source. Here’s the recipe and it’ll do two big butts. I actually use a little less Worcestershire (1-1/2 tablespoon) and add a little cayenne (1/4 teaspoon). I just inject it a little at a time spread all over the pork.
Big Bob Gibson”s Pork Injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire sauce