Plugging injection site holes

[olesmokey]

I've been bbq'n and smok'n meats for 30 yrs but I've never tried injecting my meat before. So now I'm going to give injecting a go but then I got to thinking, every hole I create is a spot for the juices to run out through. Seems to me like they should be plugged with something, like maybe garlic? I'm going to be smoking 2 boston butts tomorrow and thought I'd inject them. I did a search but didn't find anything so what do you think.

[BigAl]

Welcome, I do not inject but I'm sure you will get a lot of responses from those that do.

[willkat98]

The injection needle is really quiet small and it will seal up from heat in no time. Especilally on a bird, where you have skin to cover.

I never had much success injecting anything other than fowl.

Now I know some methods of "plugging" fat into a brisket to improve tenderness, but I cannot comment on how it is. Brother Johnny has had success with this.

Welcome OS! 30 years!! Get over to the Cattle Call thread and tell us a little something about yourself.

[BBQchef33]

The idea with injecting is to make as few holes as possible, but spread the marinade around. It can be done with VERY few holes. Dont make alot of holes by injecting all over the place. Instead, just don't pull the needle all the way out. Pull it most of the way, then push it in again at a different angle. keep doing this spreading the marinade all over but using only one entry point. A turkey breast can be done with a single hole, or at most one front, one back. When the syringe is empty push down on the point of entry as you pull the needle out. If you need more, use the same entry hole. If you want to plug the hole, use a peppercorn or juniper berry. (I use both in my brines). I usually dont bother, just push the meat down as you pull the needle out and you loose very little.