Injecting

[ConorD]

Injected for the first time yesterday (a pork shoulder) then put in a foiled tray and covered to leave in the fridge until it goes on the WSM later today.

Overnight loads of the liquid has seeped back out - do I re-inject it of is the shoulder saturated which is why it all seeped out?

[YetiDave]

I don't usually bother - the shoulder's holding all the liquid it can by this point

[RobinC]

Same for me, if it seeps out it seeps out. I'm still on the fence about the merits of injecting pork shoulders for home BBQ to be honest. I probably only do it one in four cooks and I'm not convinced about the effects it has on the overall flavour or moisture levels. What I have go into is using a finishing sauce when the pork has been pulled. The finishing sauce is normally very similar to an injection I then put small amounts of this over the pork whilst it is sitting in a dish waiting for people to eat it (which isn't usually long)

[keith157]

Yep that's how I do it, I also have ice cube tray full of plain i.e. unseasoned pork jellied stock which gives a flavour boost IMHO.
I will try injecting with a complimentary marinade when I next do a big shoulder to see if there is any change in the flavour. I was thinking of injecting with a garlic based marinade but keeping garlic out of the rub.