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Q-Dat
08-15-2013, 11:19 PM
I have noticed that the conmercial injections that I have seen in pictures and videos are relatively thick compared to the injections that I make myself. I know that this must be intentional as they have things like Xanthan Gum listed in the ingredients.

What's the point? Is it so that the mixtures stays in the meat better? Because I never seem to have a problem with that without it being thickened.

CivilWarBBQ
08-16-2013, 05:55 AM
Thickeners keep the injection in place and also prevent the mixture from separating. I don't use them for pork as the thick butt takes injection well. For brisket the added viscosity is helpful to keep the relatively thin flat from pushing the injection back out.