{"title":"Smoke on Wheels","description":"\u003cp\u003e\u003cstrong\u003eSmoke on Wheels has been slinging award-winning barbecue out of Kansas City since 1994\u003c\/strong\u003e, built by pitmaster Andy Groneman off the back of a real competition career on the American BBQ circuit — 25+ Grand Championships, perfect KCBS scores, a Jack Daniel's World Championship win.\u003c\/p\u003e\n\u003cp\u003eThe range is three deep and built for the smoker: a rich, boozy Kansas City-style barbecue sauce for glazing on the grill, a garlic-and-lemon marinade for chicken, steaks and kebabs, and the exact injection formula that won the Jack Daniel's World Pork Championship.\u003c\/p\u003e\n\u003cp\u003eStart with the \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eBootleg Bourbon Infused BBQ Sauce\u003c\/a\u003e, a certified Rub Hub best-seller and the one people keep restocking, then reach for the \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bbq-marinade\"\u003eBBQ Marinade\u003c\/a\u003e — developed specifically to win barbecue contests, not just dress up a Sunday chop. For pork shoulder or brisket, go deeper with the \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-pork-marinade-injection-488ml\"\u003ePork Marinade \u0026amp; Injection\u003c\/a\u003e, the 2010 Jack Daniel's Pork World Champion formula.\u003c\/p\u003e\n\u003cp\u003eThe Bourbon BBQ Sauce and BBQ Marinade are both gluten free; the Pork Marinade \u0026amp; Injection contains wheat and soy, so always check the label if that matters to you. All three are made with no MSG and made in the USA, and the injection turned marinade is a proper comp-team trick — worked right through a shoulder or brisket overnight rather than left sitting on the surface — not just a backyard shortcut.\u003c\/p\u003e\n\u003cp\u003eGlaze the ribs in the last stretch of the cook and let the bourbon sauce set into a proper sticky bark. Kansas City barbecue, competition-tested since 1994.\u003c\/p\u003e","products":[{"product_id":"smoke-on-wheels-bootleg-bbq-sauce","title":"SMOKE ON WHEELS: Bootleg Bourbon Infused BBQ Sauce – 488ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild-medium — a warm bourbon finish with a noticeable bite\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 488ml Bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA — Kansas City\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, brisket, pulled pork, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eGlaze it like you mean it\u003c\/h2\u003e\n\u003cp\u003eA rich, Kansas City-style barbecue sauce with a genuine hit of bourbon, built by pitmaster Andy Groneman off the back of 30+ years and 25+ Grand Championships on the American BBQ circuit. It's the sauce Rub Hub customers keep coming back to restock — delicious straight out of the bottle, better slathered on meat.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBrown sugar and tomato sweetness up front, a slow build of bourbon and Worcestershire depth through the middle, finishing with a noticeable, lingering bite from chilli and black pepper that keeps it from tasting like a generic sweet red sauce.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush it on thin in the last 15–20 minutes of the cook so the bourbon sugars set into a sticky, glossy bark instead of burning.\u003c\/li\u003e\n\u003cli\u003eWarm the bottle slightly before saucing — it spreads easier and clings better to ribs and chicken skin.\u003c\/li\u003e\n\u003cli\u003eStir a splash through pulled pork or burnt ends for an instant finishing sauce.\u003c\/li\u003e\n\u003cli\u003eKeep a bowl on the table — it's a genuinely good dipping sauce for chips too, not just a rib glaze.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eThick, glossy, deep mahogany-red — pours slow and clings to a brush or a rack of ribs rather than running straight off.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, tomato paste, brown sugar, Soy Sauce (water, soybeans, salt, alcohol (to preserve freshness), water, high fructose corn syrup, caramel colour, phosphoric acid, natural and artificial flavours, sodium benzoate (preservative), caffeine), apple cider vinegar, salt, Worcestershire sauce concentrate (distilled vinegar, molasses, corn syrup, water, salt, caramel colour, garlic powder, sugar, spices, tamarind, natural flavour, sulfiting agent), spices (including celery seed, mustard, chili peppers), dehydrated garlic, apple juice concentrate, dehydrated onion, potassium sorbate and sodium benzoate (added as preservatives).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/284_delight-bbq-sauce-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery fridge needs a bottle that pulls double duty. Rub the brisket first with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-steak-master-seasoning-391g\"\u003eHardcore Carnivore's Steak Master Seasoning\u003c\/a\u003e, then brush this on thin in the last twenty minutes so the bourbon sugars glaze instead of burn — proper KC-style, sticky bark and all. Finish the sliced ends with \u003ca href=\"\/en-nz\/products\/tracklements-sticky-fig-relish\"\u003eTracklements' Sticky Fig Relish\u003c\/a\u003e, and don't declare what's left of it at customs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Bootleg Bourbon Burnt Ends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMeat candy with a Kansas City accent.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg brisket point, fat trimmed to 5mm; 4 tbsp your favourite beef rub; ¾ cup Bootleg Bourbon BBQ Sauce; 3 tbsp brown sugar; 2 tbsp butter.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the point and smoke at 125°C until it reaches about 85°C and the bark is dark, around 6 hours.\u003c\/li\u003e\n\u003cli\u003eCube into 3cm pieces and tip into a foil tray with the sauce, sugar and butter, tossing to coat.\u003c\/li\u003e\n\u003cli\u003eCook uncovered for 60–90 minutes until the cubes are sticky and probe-tender, around 95°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then serve with toothpicks.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Saucing the cubes late lets the bourbon sugars set into a glaze instead of burning over the long cook.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Bootleg Bourbon BBQ Sauce gluten free?\u003c\/strong\u003e Yes — it's gluten free, though it does contain soy. Always check the physical label for the full picture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild-medium — it's a sweet, bourbon-forward sauce with a noticeable finishing bite, not a chilli-forward hot sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Ribs, brisket, pulled pork and chicken — brush it on late so the sugars glaze instead of burning.\u003c\/p\u003e","brand":"SMOKE ON WHEELS","offers":[{"title":"Default Title","offer_id":40372665352234,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/products\/Smoke-On-Wheels-Bootleg-Sauce-Base__73066.jpg?v=1661958097"},{"product_id":"smoke-on-wheels-bbq-marinade","title":"SMOKE ON WHEELS: BBQ Marinade – 488ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — pure garlic, lemon and herb\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 488ml Bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA — Kansas City\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, steaks, chops, kebabs\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBuilt to win, not just to marinate\u003c\/h2\u003e\n\u003cp\u003eThis award-winning marinade from Smoke on Wheels was developed to win BBQ contests, not just dress up a Sunday chop — take advantage of it and make your chicken, steaks, chops and kebabs sing with flavour.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eOlive oil and butter richness up front, garlic and dehydrated onion through the middle, with a bright lemon finish that cuts the richness and keeps it from tasting heavy.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMarinate chicken, steak or chops for at least a few hours — overnight for the best result — then pat dry before it hits the grill so you get real colour, not steam.\u003c\/li\u003e\n\u003cli\u003eThread it through kebabs and chops before skewering so every side picks up the garlic and lemon.\u003c\/li\u003e\n\u003cli\u003eBrush extra marinade over vegetables on the side of the grill — it's not just a meat marinade.\u003c\/li\u003e\n\u003cli\u003eNever reuse marinade that's touched raw meat — reserve a little unused, set aside before marinating, as a finishing baste.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eGolden, oil-based, with visible flecks of garlic and herb — it separates on standing, so give it a shake before you pour.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e olive oil, soybean oil (with salt, soy lecithin, natural and artificial flavours, beta carotene, citric acid, dimethylpolysiloxane [anti-foaming agent]), water, garlic, lemon juice concentrate, dehydrated onion, salt, spices, xanthan gum, sodium benzoate, potassium sorbate and TBHQ (preservatives).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/118_focused-skewering-kebabs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's orders: let the chicken sit in this overnight, then pat it dry before it hits the grill so you get real colour, not steam. Dust the skewers with \u003ca href=\"\/en-nz\/products\/rum-and-que-shandy-lemon-lime-beer-rub-200g\"\u003eRum and Que's Shandy Lemon-Lime Beer Rub\u003c\/a\u003e first for a citrus edge, then keep \u003ca href=\"\/en-nz\/products\/blackbear-bbq-hot-barbecue-sauce\"\u003eBlackbear BBQ's Hot BBQ Sauce\u003c\/a\u003e on the table for anyone who wants a smoky kick on the side. Contest-built, backyard-proven.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Garlic Lemon Lamb Kebabs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOvernight in the bath, five minutes on the coals.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g lamb leg, cut into 3cm cubes; ½ cup Smoke on Wheels BBQ Marinade, plus 2 tbsp set aside unused; 1 red onion, cut in wedges; 1 red capsicum, cut in squares.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the lamb in the ½ cup of marinade and refrigerate overnight.\u003c\/li\u003e\n\u003cli\u003eThread onto skewers with the onion and capsicum, then pat the outside dry.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 8–10 minutes, turning, until well browned.\u003c\/li\u003e\n\u003cli\u003eBrush with the reserved unused marinade, rest 3 minutes and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Patting dry before the grill gives real colour, and the reserved marinade adds a fresh garlic-lemon hit at the end.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs BBQ Marinade gluten free?\u003c\/strong\u003e Yes — it's gluten free, though it does contain soy. Always check the physical label for the full picture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long should I marinate for?\u003c\/strong\u003e A few hours minimum; overnight gives the best result for chicken, steak and chops.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Chicken, steaks, chops and kebabs — it also works well brushed over grilled vegetables.\u003c\/p\u003e","brand":"SMOKE ON WHEELS","offers":[{"title":"Default Title","offer_id":40372665385002,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/products\/smoke-on-wheels-bbq-marinade-16-oz_1024x1024_15849e02-15c5-41a1-8cb2-89f193087605.webp?v=1661957484"},{"product_id":"smoke-on-wheels-pork-marinade-injection-488ml","title":"SMOKE ON WHEELS: Pork Marinade \u0026 Injection – 488ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a background hit of habanero, not the headline\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 488ml Bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA — Kansas City\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains wheat, soy and anchovies. Not gluten free. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork shoulder, brisket, chicken wings, vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe injection that actually won Jack Daniel's\u003c\/h2\u003e\n\u003cp\u003eThis is the exact formula that took out the 2010 Pork World Champion title at the Jack Daniel's World Championship — built to drive real flavour deep into a shoulder or brisket long before the smoke ever touches it. Andy Groneman built it for the competition table, and it works exactly the same way in a backyard smoker.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet pineapple and apple juice up front, a savoury soy-and-Worcestershire backbone through the middle, with a gentle habanero warmth that lingers rather than announces itself. Sea salt rounds it out so it reads as seasoned, not just sweet.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eInject it deep and evenly through a pork shoulder or brisket the night before — work along the grain so the flavour actually reaches the middle, not just the surface.\u003c\/li\u003e\n\u003cli\u003eReserve a little to brush over the outside once the rub's gone on, for an extra layer of flavour before it hits the smoker.\u003c\/li\u003e\n\u003cli\u003eWorks as a straight marinade too — a few hours is plenty for chicken wings before they go on the grill.\u003c\/li\u003e\n\u003cli\u003eStir a splash through a stir-fry base for a genuinely good Asian-leaning sauce — it's built on soy, pineapple and habanero, so it's not just a one-trick injection.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eAmber, thin and pourable with visible pepper and herb flecks — built to move through an injector needle without clogging it.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Apple juice, pineapple juice, brown sugar, sea salt, light soy sauce (water, wheat, soybeans, salt, lactic acid, sodium benzoate), Worcestershire sauce (distilled vinegar, water, molasses, corn syrup, salt, anchovies, tamarind extract, sugar, spices, dehydrated garlic powder, caramel colour, xanthan gum, propylene glycol alginate and natural flavours), habanero pepper sauce (distilled vinegar, red pepper, salt), spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains wheat, soy and anchovies — not gluten free. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/165_focused-injecting-marinade.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eNo manifest, no problem — this is the marinade that won Jack Daniel's World Pork honours, and it still works the same trick today. Inject it deep into the shoulder the night before, then rub the outside with \u003ca href=\"\/en-nz\/products\/bbq-lab-black-gold-coffee-amp-peanut-butter-bbq-rub-for-red-meat-190g\"\u003eBBQ Lab's Black Gold\u003c\/a\u003e for a coffee-dark crust, and glaze it late with \u003ca href=\"\/en-nz\/products\/smokin-mangoes-bbq-mango-habanero-rib-glaze\"\u003eSmokin Mangoes' Mango Habanero Rib Glaze\u003c\/a\u003e for the sticky finish. — Cap'n Darryl \"Contraband\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Injected Pulled Pork Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFlavour that goes in deeper than the smoke.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3kg pork shoulder, bone in; 1 cup Pork Marinade \u0026amp; Injection; 4 tbsp your favourite pork rub; ½ cup apple juice for spritzing.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eThe night before, inject the marinade in a 3cm grid all over the shoulder, working along the grain. Season the outside and refrigerate.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C, spritzing with apple juice every hour once the bark sets, until about 74°C.\u003c\/li\u003e\n\u003cli\u003eWrap in foil and cook on to 94°C, probe-tender, around 10–12 hours total.\u003c\/li\u003e\n\u003cli\u003eRest 1 hour wrapped, then pull.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Injecting carries the pineapple, soy and habanero right to the centre, where rub and smoke never reach.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs this a marinade or an injection?\u003c\/strong\u003e Both — it's thin enough to go through an injector needle for deep flavour, and works as a straight marinade for smaller cuts like wings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No — it contains wheat (soy sauce) and soy. Always check the physical label for the full picture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild. There's habanero pepper sauce in the mix, but it sits in the background rather than leading the flavour.\u003c\/p\u003e","brand":"SMOKE ON WHEELS","offers":[{"title":"Default Title","offer_id":50522466943028,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smoke-on-wheels-pork-marinade-front.png?v=1790079352"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/Smoke_on_Wheels_Logo.png?v=1685972108","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/smoke-on-wheels.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}