Never injected one. For yall that do what do you use?

I do that to Mrs. Irish every time she needs her B12 shot.

Astroglide

if you are brining, inject after brining. I've heard of people injecting the brine...I've brined, but haven't injected brine, myself.
I've made my own mixture like the Cajun Injector creole butter or the garlic and herb and they've turned out well (but it is easier to buy a jar of premixed). I've also used juices (apple, mandarin orange, pineapple) with good results. as of late, my go to has been apple cider vinegar added to whatever mix I use.
whatever you inject with, save some for basting or squirting out of a spray bottle during the smoke.

What is the purpose of injecting? I’ve never had a butt that I smoked right and thought “this could be juicier.” Is it for flavor?

that's what I understand...to get veins of flavor in the meat that supposedly work their way through the meat as it cooks. most of my flavor veins (when I injected a piece of meat) stay in the vein and don't ever work their way out.

I kind of feel the same way. I have never heard of a BBQ joint injecting anything, but maybe I'm behind the times. I just rub with seasoning and smoke slow.

I will inject a turkey before frying it but never found the need for injecting barbecue.

I had a guy that owned a BBQ joint in Hattiesburg give me the following recipe: Strain a bottle of zesty italian dressing. Mix strained dressing juice 50/50 with your favorite beer and inject. Take the veggie pieces you strained from dressing and mix with yellow mustard, coat entire outside of butt with veggie/mustard mixture. Coat generously with your favorite rub. I've done this several times, always good.

For flavor. Ive seen alot of people inject and swear by it. Just curious what profile it adds to the meat

When I inject a butt, I use the one below. It is supposedly Chris Lilly's (from Bob Gibson BBQ) recipe. It says it's enough for a 16 pound shoulder but I usually put most if not all of it in an 10 lb butt.

•3/4 cup apple juice
•1/2 cup water
•1/2 cup sugar
•1/4 cup salt
•2 tablespoons Worcestershire

Lol wow dude.

I brine, don't inject and it's juicy and full of flavor.

I dry rub for 48-72hrs in advance and smoke at around 250°-275°. Whether I'm doing pulled pork or just to slice one up I've never had to inject it and it's always been juicy and full of flavor. Here lately I've been on pork loin kick for pulled pork and smoke it the same way and turns out very nice also.

I feel the same way. The only advantage I guess is that it increases the margin of error. But pick the right shoulder and it seems like over kill.

It’s about like foiling vs not foiling, fat cap up vs fat cap down. Some folks do it some don’t. I’ve never done it. Smoking two butts for a get together Saturday night and I can’t wait.

Thats another good debate lol. Sometimes I foil but I always do fat cap up

I'm gonna give this a try

same..fat cap up. I’d rather have the flavor vs the protection

PM Perch