I've been playing around with this injection recently, to see if I can help my miserable pork scores. It definitely pumps in some salt, which I think helps for comps. Like Kevin mentions upthread, it'll help your comp score (it did mine) but might not be something you want to do all the time at home.

I don't find the apple juice adds much to the final product and could easily be omitted. I subbed 2/3 of the water with cider vinegar, doubled the worcestershire, and added 2 tbs of rub and found it worked well.

Im thinking of injecting my butt with fresh made chicken stock rather then apple and rum, Im also thinking of only smoking for the first wood chunk, Say an hour then slow cook another fifteen hours.
Has anyone here dramaticly lowered there wood smoke imput to lighten the flavour?
Will I still get a bark?


Im getting complaints from SWMBO what she is getting over the "Smoke thing"
In Australia, The majority seem to prefer standard hot roasting.
Also , I chunk my pork neck(butt), Not shred it.
The chunks are served on a plate instead of sliced.

Yes, I've lowered the wood amount. Yes, you'll get bark, which is more a product of the rub and sugars (natural and in the rub).

I still don't see a need to inject butt that is going to be pulled (or chopped). It certainly doesn'r need the moisture. Any flavoring(s) can be added during pulling/chopping; easier, and it allows for better control. Still, if you want to inject, fine, but make you injection flavorful.

Welcome to the board.