Injection Recipe

Chris Lilly's Six-time World Championship Pork Shoulder

Recipe By : Chris Lilly of Big Bob Gibson's
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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For the pork shoulder rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
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Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
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1 whole pork shoulder (approximately 16 pounds)
1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce)

Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225°F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195°F.

X2 on the Chris Lilly

Pork Butt Injection - Malcom Reed

2 cup Apple Juice
2 cup Water
1 cup Brown Sugar
3/4 cup Kosher Salt
2 TBS Soy Sauce
2 TBS Worcestershire Sauce

Throwchunks said:

Pork Butt Injection - Malcom Reed

2 cup Apple Juice
2 cup Water
1 cup Brown Sugar
3/4 cup Kosher Salt
2 TBS Soy Sauce
2 TBS Worcestershire Sauce

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wholley cow that's a lot of salt

and the soy and worchest are loaded with it too

I just dilute a little of my rub in some apple juice if I am going to inject

+3 on the Lilly,but with half the salt.

^^^I agree - the CL recipe with half the salt.

BigTSmoker said:

Does anyone have a good injection recipe for pork butt

Click to expand...

No.


However Chris Lilly gives many of us a good start (with a fraction of the salt his calls for). For a simpler one, try just the apple juice, the worchestershire, some of your rub, and if it needs a dash or two more salt, go for it, but not much.

I agree with Yellowhair and GTR about the salt. Chris Lilly has won the Pork Shoulder catagory at MIM 8 times and won MIM 4 of those times. Last time I saw him at the Big Apple BBQ, I told him they should just engrave his name on the trophy before the contest.

I get my best results using OakRidge Game Changer Brine as my injection.

i use the KISS method..

1/2 cup apple cider
1/2 cup apple cider vinegar
3 TBL of rub

simmer to break down the rub, cool and inject.

same thing i use for a holding sauce if cooking in advance and reheating.

3/4 part apple cider or simply apple juice
1/4 part apple cider vinegar
brown sugar
Good dose of Cajun or Creole rub (something spicy)
shot of Worcestershire
Been getting me paid for years