Overview

How to brine and inject poultry and pork shoulder safely and effectively, with precise ratios, timelines, and cook checkpoints for reliable flavor and moisture.

Ingredients

• Poultry Brine (6%): cold water 1 gal (3.8 L); kosher salt 230 g (about 1 cup Morton’s or 1½ cups Diamond Crystal); optional sugar 50–75 g (¼–⅓ cup)
• Optional aromatics for poultry brine (simmer then cool/strain): 6–8 garlic cloves, 1 tbsp black peppercorns (7 g), 2 bay leaves, peel of 1 lemon
• Poultry Injection (yields ~2½ cups / 600 ml): low-sodium chicken stock 1½ cups (360 ml); water 1 cup (240 ml); kosher salt 12–18 g (2–3 tsp); white sugar 8 g (2 tsp); lemon juice 1 tsp (5 ml); MSG 1 tsp (optional, 3 g). Bring to brief boil, cool fully, then strain
• Pork Shoulder Injection (yields ~3 cups / 720 ml): apple juice 2 cups (480 ml); water 1 cup (240 ml); apple cider vinegar 2 tbsp (30 ml); kosher salt 30–36 g (1½–2 tbsp); white or light brown sugar 12–18 g (1–1½ tbsp); Worcestershire 1 tsp (5 ml); MSG 1 tsp (optional, 3 g). Briefly boil, cool fully, then strain
• Dry rub for injected pork (moderate salt): kosher salt 1 tbsp (15 g); coarse black pepper 1 tbsp (7 g); paprika 1 tbsp (7 g); garlic granules 2 tsp (6 g); onion granules 2 tsp (6 g); cayenne ¼–½ tsp (0.5–1 g) to taste

Equipment

• Digital kitchen scale (grams/ounces)
• Measuring spoons and cups
• Stockpot for heating/cooling solutions
• Food-safe container or brining bucket with lid
• Marinade injector with 12–15 gauge open-ended needle
• Fine-mesh strainer or coffee filters
• Instant-read thermocouple thermometer
• Leave-in probe thermometer
• Offset, kettle, or pellet smoker with reliable airflow
• Nitrile gloves and paper towels
• Sanitizing setup (200 ppm chlorine solution)

Wood

Hickory (classic Carolinas; add a touch of apple if desired)

Time & Temp

Time & Temp
Smoke temp: 250 °F (121 °C)
Target internal: 203 °F (95 °C)
Approx duration: 12 hours

Why Brine and Inject (and Why Safety Comes First)

Brines build seasoning and retain moisture; injections distribute flavor and salt evenly through dense muscles where surface rubs can’t reach. But the needle also carries surface bacteria deep into the meat, so cold handling, clean equipment, and correct cook endpoints are non-negotiable. Done right, you get juicier poultry and more consistent, flavorful pulled pork with fewer dry spots.

Food-Safety Fundamentals for Brines and Injections

Keep raw meat and solutions at or below 40°F (4°C) at all times before cooking. Mix brines and injections with potable water; if using stock or spices, bring to a brief boil, cool uncovered to room temp, then chill fully to ≤40°F (4°C) before use. Sanitize injectors and containers with 200 ppm chlorine solution (about 1 tsp unscented 5–6% bleach per quart/liter water), soak 1 minute, then air-dry; never let sanitizer contact food directly—rinse tools with boiled water after sanitizing. Strain injections through a fine-mesh strainer or coffee filter to prevent clogs and to remove spice particles that can harbor bacteria. Discard any leftover brine or injection that has touched raw meat. If you inject ahead of time, keep the meat at ≤40°F (4°C) and cook within 24 hours. Post-cook, hold hot meats above 140°F (60°C), and cool leftovers to ≤40°F (4°C) within 4 hours.

Poultry Brining: Ratios, Timing, and Method

A straightforward 6% salt wet brine reliably seasons poultry and helps retain moisture without turning it hammy. We assume natural, non-enhanced birds; if the label says “enhanced” or lists a solution, reduce or skip added salt. Combine cold water with 6% salt by weight (60 g salt per liter water) and optionally 1–2% sugar (10–20 g per liter). For a whole chicken, 1 gal (3.8 L) brine covers most birds; for turkey, 2–3 gal (7.6–11.4 L) depending on size. Submerge fully in a food-safe container, weigh down to keep submerged, and refrigerate. Timing: whole chicken 4–8 hours; bone-in parts 2–4 hours; whole turkey 12–24 hours. Rinse briefly, pat very dry, and air-dry UNCOVERED in the fridge 4–12 hours for better skin before cooking. Keep all brining under 40°F (4°C).

Poultry Injection: Safe Protocol and Cook Checkpoints

Use a chilled, strained injection and a clean 12–15 gauge open-ended needle. Inject shortly before the cook to limit warm time in the danger zone. For a 4–5 lb (1.8–2.3 kg) chicken, inject about 0.5–1 fl oz per lb (30–60 ml per 0.45 kg), focusing on breast, thighs, and drumsticks in a grid, delivering small amounts as you withdraw the needle to avoid pockets. For a 12–14 lb (5.4–6.4 kg) turkey, 1–1.5 fl oz per lb (30–45 ml per 0.45 kg) is typical. Safety and doneness: because injection moves bacteria inward, cook poultry so the deepest injected areas reach at least 165°F (74°C). For texture, breasts at 165°F (74°C) and thighs 175–185°F (79–85°C) eat well. At 300–325°F (149–163°C) pit temp, spatchcock chicken usually runs 60–90 minutes for 4–5 lb; a 12–14 lb turkey at 300–325°F (149–163°C) often takes 3–4 hours. Always confirm temps in multiple injected points with a fast thermocouple probe.

Pork Shoulder Injection: Carolina-Leaning Flavor and Workflow

Pork shoulder is dense and forgiving; injection helps distribute salt, a bit of acid, and savory notes throughout for more consistent pulled pork. Plan for about 1–2 fl oz per lb (30–60 ml per 0.45 kg) of meat. Inject in a 1–1.5 inch (2.5–4 cm) grid from multiple angles to minimize pooling, especially around the money muscle and along the bone. After injection, apply a moderate-salt rub (reduce rub salt by roughly one-third versus non-injected shoulders). Cook at 250–275°F (121–135°C) until probe tender in the shoulder’s thickest pockets; expect the stall around 160–170°F (71–77°C). Wrapping in unwaxed butcher paper at the stall speeds the finish without steaming the bark. Doneness is when a probe slides in with little resistance, typically 200–205°F (93–96°C). Rest wrapped in a cooler at 145–165°F (63–74°C) internal for 1–4 hours before pulling.

Wood and Smoke Profile

For pork shoulder and injected poultry, hickory delivers a classic Carolina profile with enough backbone to stand up to the added moisture without turning acrid. A small addition of apple or pecan can soften the edges. Run clean, light-blue smoke; avoid smoldering splits or smothered charcoal, which will layer bitterness onto brined or injected surfaces more readily.

Troubleshooting and Common Mistakes

Oversalting comes from stacking a strong brine, a salty injection, and a heavy-salt rub. Pick two and temper the rub. Spongey textures in poultry can come from overly long brines or phosphate overdose; keep poultry brines to the times listed and measure any phosphate precisely. Pockets and splotches point to too much volume per site or dull needles; use a grid and inject as you withdraw. Gray surface and weak bark on shoulder often trace back to too-wet surfaces; always pat dry and let the pellicle form before rub. Bitter smoke is usually a fire problem—open the exhaust, give the fire more air, and feed seasoned wood.

Make-Ahead, Storage, and Leftovers

You can mix brines and injections up to 3 days ahead; keep sealed at ≤40°F (4°C). Once they touch raw meat, they’re single-use and must be discarded. Raw brined or injected meats should be cooked within 24 hours of prep and held cold until they hit the pit. Cooked poultry and pork keep 3–4 days refrigerated or up to 3 months frozen; chill from 135°F to ≤40°F (57°C to 4°C) within 4 hours. Reheat pulled pork to 165°F (74°C) quickly, preferably with a splash of reserved juices to protect texture.

Notes

• Weigh salt; volume varies by brand (Morton’s ≈ 17–19 g/tbsp, Diamond Crystal ≈ 10 g/tbsp).
• If your label says “enhanced” or “contains up to X% solution,” reduce brine/injection salt or skip brining.
• Strain injections to prevent clogged needles and to reduce bacterial load tied to whole spices.
• Inject small amounts while withdrawing the needle to avoid pockets and streaking.
• Wrap pork shoulder in unwaxed butcher paper at 160–170°F (71–77°C) if you want to speed the stall with less bark softening than foil.
• Because injection pushes bacteria inward, ensure injected poultry hits 165°F (74°C) in the deepest injected area.
• Sanitize injector components between batches; do not store mixed injection in the injector body.
• If using phosphates, keep total phosphate in injection ≤0.3% of solution by weight to avoid soapy flavors.