Injecting the meat can help less-experienced cooks attain pork that’s succulent and moist. Inject the marinade throughout the pork to ensure that every part of the meat is flavorful; penetrating many areas of the meat ensures an equal distribution of moisture and flavor.
The Truth About Injecting Pork – Should You Inject Your Pork Before Smoking? – The Wolfe Pit
FAQ
What is the secret to tender pulled pork?
What is the best liquid to keep pulled pork moist?
Is it better to brine or inject pork shoulder?
How long before smoking should you inject?
Can you inject a pork butt?
However, if you want to up your game, then defiantly try injecting your meat. While smoke, salt, rubs, seasonings, marinades, and sauces to add flavor to the outer layer of the meat, they won’t reach the center of the pork butt. Injecting is the only way to get flavor deep into the middle of the meat.
Why is pork not recommended to eat?
This is not true, some cuts like sirloin and pork rump steak, for example, are very healthy, even healthier than beef and chicken. Only the fattest cuts like bacon and crackling should be avoided.
How do you inject pork?
Personally, I inject poltry and pork. When injecting meat, I add a liquid to this formula like juice or broth depending on meat. For pork I use equal parts apple cider vinegar (acid) and apple juice (liquid/acid) and a few table spoons melter butter (oil). I add enough rub (salt and other flavors) until I can start to taste it in the injection.
Why do you need a pork injection?
This injection keeps the pork juicy and prevents it from drying out during the cooking process, whether you’re braising, smoking, or using another slow-cooking method. Home cooks of all levels—from BBQ pitmasters to grill novices— will be able to craft an injection marinade for any pork butt recipe.