Hi Dr. BBQ,
Have you ever used Fab P in a pork shoulder. If so, what did you use for a liquid base (or what do you suggest) and how do you think the finished shoulder turned out?
Thanks for your time,
For our readers who aren't familiar with Fab P, it's an injection mix that's made and sold only by the folks at www.theingredientstore.com The Fab P is for pork and there is a Fab C for chicken and a Fab B (and Fab B Lite) for beef. These are products that were created by the late Joe Ames intentionally for BBQ cookoff competitors. They contain flavoring ingredients and phosphates which help keep the meat moist during long cooking. The Fab B Lite is very popular among brisket cooks and the Fab P is used a lot by guys cooking pork butts. I used the Fab B Lite regularly for my briskets and the Fab P from time to time for my pork. In my opinion pork butt doesn't need much help because it's such a juicy piece of meat to begin with. The mix comes in a dry form and is recommended to be mixed 2 parts water to 1 part of the mix. Many cooks have experimented with apple juice, cider vinegar or a combination of the three as their liquid component. I prefer to use just water with a little cayenne added for heat. I also mix it a little thinner than the recommended ratio.