Smoked Pork Butt
Mix salt, pepper, oregano, season salt and garlic/parsley blend (california blend) in a coffee filter. Pour water in the filter then carefully lift filter to get only the liquid from the mix. Inject the butt approximately every two inches or so. Then I top the butt with some season salt and black pepper to make a fine cap.
Now I have a wood pellet grill, so I can only give you approximate temps...
Cook around 300-350 for 3 hours, then I cover it with foil (which is probably unnecessary) and smoke it (around 160-210) for about 4 hours or until I actually remember that I was cooking something, or the alcohol I've been drinking has made me hungry.
You can make pulled pork sandwiches with this or you can smoke for less time and actually cut these up like a prime rib.
I injected a prime rib for the superbowl, but used some seasonings I got with my grill, so I really don't know what the hell was in them. I did the coffee filter thing to make a brine to inject with, then I made a thick paste with another seasoning and put a heavy cap on it. It was 18 lbs, and cold as hell outside so I would say I ended up cooking it around 300 average for just over 7 hours and an internal temp of around 160. It came out juicy and probably medium.
I'm sure you all appreciate the extremely specific recipies I've just given.
