{"product_id":"open-pit-pork-injection-marinade","title":"Open Pit Pork Injection Marinade","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003ch2\u003eOpen Pit Pork Injection Marinade | Butcher BBQ\u003c\/h2\u003e\n\u003ch3\u003eBuilt for Pork Cooked Over Real Fire\u003c\/h3\u003e\n\u003cp\u003eCooking pork over an open pit takes attention. Live fire, changing airflow, and long cooking times make moisture management an important part of the process.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eButcher BBQ Open Pit Pork Injection Marinade\u003c\/strong\u003e is a powdered pork injection designed for cooks who use open pits, offset smokers, barrel cookers, and traditional wood-fired BBQ setups.\u003c\/p\u003e\n\u003cp\u003eIt delivers savory seasoning beneath the surface of the meat while helping support moisture retention during cooking.\u003c\/p\u003e\n\u003ch5\u003eWhy Choose This Pork Injection\u003c\/h5\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeveloped for open-fire BBQ:\u003c\/strong\u003e A pork injection positioned for traditional pits, offsets, and barrel smokers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMoisture-retention support:\u003c\/strong\u003e Contains sodium phosphate to help meat bind water during preparation and cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavory, pepper-forward flavor:\u003c\/strong\u003e Garlic, onion, pepper, molasses, and butter contribute a balanced flavor profile.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeasoning inside the meat:\u003c\/strong\u003e Injection reaches thick portions of pork shoulder and loin that exterior rubs cannot.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompetition heritage:\u003c\/strong\u003e From Butcher BBQ, the brand behind two World BBQ Championship wins.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade in the USA:\u003c\/strong\u003e Powdered formula with instructions for mixing and injecting.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere Open Pit Pork Injection Works Best\u003c\/h3\u003e\n\u003cp\u003eOpen Pit is an option for pork shoulder, Boston butt, pork loin, and whole hog.\u003c\/p\u003e\n\u003cp\u003eIt is particularly suited to cooks who enjoy managing live fire, including traditional open pits, offset smokers, and barrel cookers.\u003c\/p\u003e\n\u003cp\u003eYou can also use it in an enclosed smoker or pellet grill. The name describes its intended cooking style, not a limitation on the equipment.\u003c\/p\u003e\n\u003ch5\u003eHow to Mix \u0026amp; Inject\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eMix ¾ cup of Butcher BBQ Open Pit Pork Injection powder with 16 fluid ounces (2 cups) of water.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eFully thaw the pork and prepare the injection mixture.\u003c\/li\u003e\n\u003cli\u003eInsert the needle into the thickest sections, reaching toward the center.\u003c\/li\u003e\n\u003cli\u003eInject slowly and evenly across the meat.\u003c\/li\u003e\n\u003cli\u003eSeason the outside with your preferred Butcher BBQ rub.\u003c\/li\u003e\n\u003cli\u003eRefrigerate the injected pork until you're ready to cook.\u003c\/li\u003e\n\u003cli\u003eSmoke or roast using your preferred method, checking doneness with a meat thermometer.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eFor 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.\u003c\/p\u003e\n\u003ch5\u003eCompare Pork Injection Options\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eOriginal Pork Injection\u003c\/strong\u003e is the all-purpose choice for pork shoulder, loin, and everyday backyard BBQ.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOpen Pit Pork Injection\u003c\/strong\u003e offers a different savory flavor profile featuring garlic, onion, pepper, molasses, and butter, and is positioned for traditional open-fire cooking.\u003c\/p\u003e\n\u003cp\u003eBoth formulas contain sodium phosphate to support moisture retention.\u003c\/p\u003e\n\u003ch5\u003eAsk the Pitmaster\u003c\/h5\u003e\n\u003ch3\u003eWhat is Open Pit Pork Injection Marinade?\u003c\/h3\u003e\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003ch3\u003eHow much Open Pit Pork Injection do I mix with liquid?\u003c\/h3\u003e\u003cp\u003eMix ¾ cup of Open Pit Pork Injection powder with 16 fluid ounces (2 cups) of water. Stir until dissolved before injecting.\u003c\/p\u003e\n\u003ch3\u003eCan I mix Open Pit Pork Injection with apple juice?\u003c\/h3\u003e\u003cp\u003eYes. 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).\u003c\/p\u003e\n\u003ch3\u003eWhat makes Open Pit different from Original Pork Injection?\u003c\/h3\u003e\u003cp\u003eOpen 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.\u003c\/p\u003e\n\u003ch3\u003eCan I use Open Pit Pork Injection in a pellet grill?\u003c\/h3\u003e\u003cp\u003eYes. Open Pit can be used in pellet grills, cabinet smokers, offset smokers, and open-fire cooking setups.\u003c\/p\u003e\n\u003ch3\u003eWhat pork cuts can I inject with Open Pit?\u003c\/h3\u003e\u003cp\u003eIt can be used for pork shoulder, Boston butt, pork loin, and the thicker muscle sections of a whole hog.\u003c\/p\u003e\n\u003ch3\u003eHow do I inject a pork shoulder with Open Pit?\u003c\/h3\u003e\u003cp\u003eMix 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.\u003c\/p\u003e\n\u003ch3\u003eDoes Open Pit Pork Injection contain soy or milk?\u003c\/h3\u003e\u003cp\u003eThe listed ingredients include hydrolyzed soy protein and butter, which is milk-derived. Always check the package for current allergen information.\u003c\/p\u003e\n\u003ch3\u003eDoes Open Pit Pork Injection contain MSG?\u003c\/h3\u003e\u003cp\u003eMonosodium glutamate is not listed as a separate ingredient in the current product ingredient list. Check the package for current ingredient information.\u003c\/p\u003e\n\u003ch3\u003eCan Open Pit Pork Injection be used for whole hog BBQ?\u003c\/h3\u003e\u003cp\u003eYes. Inject the thicker muscle sections, especially shoulders and hams, distributing the solution evenly and keeping the meat refrigerated until cooking.\u003c\/p\u003e\n\u003ch5\u003eIngredients \u0026amp; Product Information\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains soy and milk-derived ingredients (butter).\u003c\/strong\u003e Check the product packaging for current allergen information.\u003c\/p\u003e\n\u003cp\u003eMade in a peanut-free facility. Made in the USA.\u003c\/p\u003e","brand":"Butcher BBQ","offers":[{"title":"Default Title","offer_id":67889408704760,"sku":"butcher211","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0860\/5787\/7752\/files\/main_Open-Pit-Pork-Injection-Marinade-Butcher-BBQ-282010291.jpg?v=1793216682","url":"https:\/\/consulatex.com\/products\/open-pit-pork-injection-marinade","provider":"Consulate X","version":"1.0","type":"link"}