Inject butt

[SmokeZilla]

I have done both and each had its own merits. When injecting, the cook time can be longer and should be anticipated. Especially clearing the stall. I create my own solution and try to use little or no salt but keep the flavor provide consistent with the rub I use on the exterior, only liquified. For bone in, I rarely inject as I think the bone imparts a flavor profile that I don’t want to interfere with although I can’t prove it really does. One word of caution is to use very little cider/vinegar as it may be off-putting to some of your guests because it makes the butt emit a smell/odor that is not complementary to the protein. If vinegar is to be used, I will mix it with the sauces after the butt has cooked. YMMV.

 

[Roaniecowpony]

Boston butt?????

Yes, but the reason is not because it needs to be more moist, but rather because it needs more flavor. So, I used to put a good amount of seasoning in the injection. Now, I just wait until it's pulled and trayed, then add some pork broth with extra rub steeped into it. I pour the mixture over an open tray of the meat and then smoke it some more. It really gets a deeper smoke where there is so much meat in a butt that never gets smoke flavor.