Bayou Classic 2 oz. Stainless Steel Seasoning Injector

I am impressed with how heavy-duty the stainless-steel components are. The injector comes with two needles: a single-outlet wide needle for thicker injections, and a multi-hole narrower needle for brines and juices. I just used this to inject a mixture of apple juice with a tangy seasoning rub. For a 5 lb pork shoulder, I inserted the injector about every two inches, maybe 16 holes in all. When using the multi-hole injector, it is a little challenging to draw the liquid up into the tube once my cup of juice is below 3/4 cup- so I unscrewed the needle, drew the liquid in, and replaced the needle. I finished a pork shoulder/pork butt by smoking it at 210 degrees for 8 hours, then covered it with foil and continued another 10 hours. I used a low-cost electric smoker with smoking pellets made with a blend of hardwoods. After letting the meat rest at room temperature for an hour, it pulled apart very easily and was extremely moist throughout. My only caution is that you should wear an old shirt (or an apron) when injecting the meat: the fluid can sometimes come back at you with a big squirt!