SMOKE ON WHEELS: Pork Marinade & Injection – 488ml

The injection that actually won Jack Daniel's

This 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.

The flavour

Sweet 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.

How to cook with it

• Inject 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.
• Reserve a little to brush over the outside once the rub's gone on, for an extra layer of flavour before it hits the smoker.
• Works as a straight marinade too — a few hours is plenty for chicken wings before they go on the grill.
• Stir 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.

In the bottle

Amber, thin and pourable with visible pepper and herb flecks — built to move through an injector needle without clogging it.

Ingredients & Dietary

Ingredients: 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.

Dietary: Contains wheat, soy and anchovies — not gluten free. Always check the physical label.

The Rub Smuggler's Verdict

No 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 BBQ Lab's Black Gold for a coffee-dark crust, and glaze it late with Smokin Mangoes' Mango Habanero Rib Glaze for the sticky finish. — Darryl "Contraband" Rubb

Questions answered

Is this a marinade or an injection? 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.

Is it gluten free? No — it contains wheat (soy sauce) and soy. Always check the physical label for the full picture.

How hot is it? Mild. There's habanero pepper sauce in the mix, but it sits in the background rather than leading the flavour.