British BBQ Society Forums

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?

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

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)

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.