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BBQ Bill 01-27-2013 05:13 PM

Injecting durring cook?
Just wondering if there would be any benifit to injecting large pieces of meaf during the cook.

Bludawg 01-27-2013 05:21 PM

No the meat is under pressure poking holes will defeat the purpose!

Bbq Bubba 01-27-2013 05:24 PM

Yes, right after you soak your wood chunks.

Hoss 01-27-2013 05:26 PM

I have read about some cooks injecting warm/hot injection brine at the stall.I never have.

swamprb 01-27-2013 09:35 PM

Ask Bigmista!

thirdeye 01-28-2013 07:33 AM

I do it all the time. The only difference in my pre-cook injection and my late injection is that the my late injection is lower in salt..... this is due to the fact that the salt does not have as much time to cook into the meat following the late injection.

If you are going to use the same juice for both injections.... Keep your early and late injections in separate containers to avoid cross contamination, and be sure and heat up your late injection before shooting.

BBQ Bill 01-30-2013 01:53 PM

In my lifetime quest for the ultimate BBQ, I'll give it a try. I'll do as suggested & go with a lower salt content. Thanks everyone.

Big slick 01-30-2013 03:25 PM


Originally Posted by bbq bubba (Post 2344020)
yes, right after you soak your wood chunks.


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