Just curious who has used Dr. Pepper, cherry flavor or other for injection into meats, mainly pork? Any suggestions and taste experience appreciated ;-)
When the show, BBQ Pit Masters was on TV, one of the competitors used soda as his injection. So, I'd take that if a pro was doing it, it would be worth the experiment.
Hey, lots of sauces with Coca-Cola base in the south. The only thing I would worry about, in an injection, would be the sweetness. If that's what you're looking for, then by all means!
Experimentation is how lots of us have come up with winners!