Open Pit Pork Injection Marinade

Description

Open Pit Pork Injection Marinade | Butcher BBQ

Built for Pork Cooked Over Real Fire

Cooking pork over an open pit takes attention. Live fire, changing airflow, and long cooking times make moisture management an important part of the process.

Butcher BBQ Open Pit Pork Injection Marinade is a powdered pork injection designed for cooks who use open pits, offset smokers, barrel cookers, and traditional wood-fired BBQ setups.

It delivers savory seasoning beneath the surface of the meat while helping support moisture retention during cooking.

Why Choose This Pork Injection

• Developed for open-fire BBQ: A pork injection positioned for traditional pits, offsets, and barrel smokers.
• Moisture-retention support: Contains sodium phosphate to help meat bind water during preparation and cooking.
• Savory, pepper-forward flavor: Garlic, onion, pepper, molasses, and butter contribute a balanced flavor profile.
• Seasoning inside the meat: Injection reaches thick portions of pork shoulder and loin that exterior rubs cannot.
• Competition heritage: From Butcher BBQ, the brand behind two World BBQ Championship wins.
• Made in the USA: Powdered formula with instructions for mixing and injecting.

Where Open Pit Pork Injection Works Best

Open Pit is an option for pork shoulder, Boston butt, pork loin, and whole hog.

It is particularly suited to cooks who enjoy managing live fire, including traditional open pits, offset smokers, and barrel cookers.

You can also use it in an enclosed smoker or pellet grill. The name describes its intended cooking style, not a limitation on the equipment.

How to Mix & Inject

Mix ¾ cup of Butcher BBQ Open Pit Pork Injection powder with 16 fluid ounces (2 cups) of water. For a different flavor profile, replace part of the water with apple juice while keeping the total liquid at 16 fluid ounces. Stir until dissolved.

1. Fully thaw the pork and prepare the injection mixture.
2. Insert the needle into the thickest sections, reaching toward the center.
3. Inject slowly and evenly across the meat.
4. Season the outside with your preferred Butcher BBQ rub.
5. Refrigerate the injected pork until you're ready to cook.
6. Smoke or roast using your preferred method, checking doneness with a meat thermometer.

For whole-cut pork, the USDA minimum safe temperature is 145°F followed by a three-minute rest. Pork shoulder cooked for pulled pork is generally taken to a higher temperature for tenderness.

Compare Pork Injection Options

Original Pork Injection is the all-purpose choice for pork shoulder, loin, and everyday backyard BBQ.

Open Pit Pork Injection offers a different savory flavor profile featuring garlic, onion, pepper, molasses, and butter, and is positioned for traditional open-fire cooking.

Both formulas contain sodium phosphate to support moisture retention.

Ask the Pitmaster

What is Open Pit Pork Injection Marinade?

It is a powdered pork injection developed for savory seasoning and moisture-retention support, particularly for pork cooked over traditional open pits and wood-fired smokers.

How much Open Pit Pork Injection do I mix with liquid?

Mix ¾ cup of Open Pit Pork Injection powder with 16 fluid ounces (2 cups) of water. Stir until dissolved before injecting.

Can I mix Open Pit Pork Injection with apple juice?

Yes. You can replace part of the water with apple juice for a different flavor profile while keeping the total liquid at 16 fluid ounces (2 cups).

What makes Open Pit different from Original Pork Injection?

Open Pit features a savory blend with garlic, onion, pepper, molasses, and butter and is positioned for traditional open-fire cooking. Original is a general-purpose pork injection. Both contain sodium phosphate to support moisture retention.

Can I use Open Pit Pork Injection in a pellet grill?

Yes. Open Pit can be used in pellet grills, cabinet smokers, offset smokers, and open-fire cooking setups.

What pork cuts can I inject with Open Pit?

It can be used for pork shoulder, Boston butt, pork loin, and the thicker muscle sections of a whole hog.

How do I inject a pork shoulder with Open Pit?

Mix ¾ cup powder with 16 fluid ounces of liquid. Inject slowly and evenly into the thickest portions of the shoulder, reaching toward the center, then keep the meat refrigerated until cooking.

Does Open Pit Pork Injection contain soy or milk?

The listed ingredients include hydrolyzed soy protein and butter, which is milk-derived. Always check the package for current allergen information.

Does Open Pit Pork Injection contain MSG?

Monosodium glutamate is not listed as a separate ingredient in the current product ingredient list. Check the package for current ingredient information.

Can Open Pit Pork Injection be used for whole hog BBQ?

Yes. Inject the thicker muscle sections, especially shoulders and hams, distributing the solution evenly and keeping the meat refrigerated until cooking.

Ingredients & Product Information

Ingredients: Hydrolyzed vegetable protein (hydrolyzed soy and corn protein and salt, with partially hydrogenated vegetable oil [cottonseed, soybean] added), sodium phosphate, molasses, garlic, onion, butter, pepper, and xanthan gum.

Contains soy and milk-derived ingredients (butter). Check the product packaging for current allergen information.

Made in a peanut-free facility. Made in the USA.