Just wondering if there would be any benifit to injecting large pieces of meaf during the cook.
01-27-2013 06:21 PM
No the meat is under pressure poking holes will defeat the purpose!
01-27-2013 06:24 PM
Yes, right after you soak your wood chunks.
01-27-2013 06:26 PM
I have read about some cooks injecting warm/hot injection brine at the stall.I never have.
01-27-2013 10:35 PM
01-28-2013 08:33 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.
01-30-2013 02:53 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.