Beer and Butter Injection

Next time you decidet to smoke or grill a large piece of pork, such as a pork loin roast or a pork tenderloin, invest in a little butter and beer and make an injection. There was a time not long ago that I scoffed at injections. Many a BBQ competition show on the Food Network shows these teams of works injecting quarts of apple juice solution into 10 pound Boston butt pork shoulders. "What's the point?" I would ask. "If you're good, you don't need injection." Not so. These days, pork is such a lean meat these days, you need something that is going to keep the meat moist under the dry conditions of a smoker. And for that, injection is key.

Ingredients
- 1 stick unsalted butter
- 1 1/2 cup regular beer
- 1 Tsp. ground cayenne pepper
- 1 Tsp. garlic powder
- 1 Tsp. paprika
- 1 Tsp. salt

In a small saucepan, melt the butter over medium heat. Add the beer and spices and whisk together. Heat just to simmering, then remove from heat and let cool before injection.