viticulture
New member
Just looking for some thoughts/ comments on injecting a pork shoulder. Came across a recipe that calls for injecting w/ some butter creole sauce, BBQ sauce and a tad of liquid smoke & coat w/ rub ~12 hrs. prior to smoke. Kind of thought it was odd that the liquid smoke should be used but got to thinking that maybe w/ such a dense/ large hunk of meat perhaps it was of benefit?? I've a PB thawed and ready for the smoker tomorrow a.m.