Chuck roll injection?

[Monty House]

Cooking a chuck roll for 25-30. Was considering injecting. (Doing standard cook 'til 165 then foil until 195-200.)

I'm not a huge fan of Ray Lampe's beef injection recipe; found it a little on the salty side.

Anyone have a recipe they like? (Anybody inject a shoulder clod or chuck roll before?)

 

[Dave/G]

I don't know about injections, but I would suggest not relying on a specific finishing temperature. If looking for pulled beef, and I assume you are, the meat has to be pull-apart tender. It will shred like so much spaghetti when a fork is inserted and twisted.