"43fan" wrote in message
. ..

" BOB" wrote in message
...

"43fan" wrote in message
...
I'm doing some pulled pork for a party this weekend, probably a couple
8-9lb butts. I've always done them with just a mustard slather and then
my own rub, but I think I'd like to try injecting them. Not sure
exactly what with though. I'm thinking maybe some peach juice with some
of my rub mixed in, getting the flavor of the rub cooked in with the
meat internally. Any thoughts?


I believe I remember Myron Mixon saying that he injected with peach
juice, but maybe it was brisket and not pork. Try it and report back.

BOB

Well, I didn't get to read the responses before getting the shoulders
ready tonight for smoking, so they're injected. Although, I didn't go
overboard with it either. Very highly diluted peach nectar, then added
the same rub as I use on the outside, pulled it into the injector and hit
the shoulders about oh, maybe 4-5 times each(total of 2.5 injectors full).
They're about 7lbs each.

I'll let ya's know on Sunday how it turned out.

I'll bet you'll like it. I've watched different cooks at competitions pump
up their briskets and butts 'til they are almost twice as big as before they
started, and yes, many of them are winning.

You'll never know if you don't try it, will you? With the beef and pork
bred for leanness in today's world (remember...fat is bad!), you sometimes
have to add something to add to the flavor and moistness.

I don't like re-filling a small injector that many times, so this is similar
to the one that I use:
http://www.jacksoldsouth.com/store/i...p_image&pID=11

I'll bet you'll be pleasantly surprised.

BOB