- - When to inject?
06-19-2013 10:09 PM
When to inject?
I am doing an overnight cool Friday night for a brisket and pork shoulder. I had planned on doing the trimming and rubs the night before just so there is less to do Friday night. Should I also inject the pork on Thursday or wait until I am about to cook?
06-19-2013 10:47 PM
Skip injecting the pork, it shouldn't even need it at all.
06-19-2013 11:07 PM
If you're injecting any vinegar or some other tenderizing agent it probably wouldn't hurt to do it the night before but hold off on the rub until later as the injection will probably want to seep out and will wash it off. I do however agree with spyre that injection isn't really necessary, there's plenty of flavor in both pork shoulder and brisket due to the fat content that will render out and baste the muscle internally. Apply a good liberal coating of your favorite rub, cook them at the right temperature for the right amount of time and they will be tender, juicy and flavorful.
06-20-2013 04:13 AM
I'm on the other side of the aisle. Inject, inject, inject. Earlier the better IMO.
06-20-2013 05:01 AM
I have done it many times with no injection, just thought I would try out Chris Lilley's injection just to see the other side.
06-20-2013 06:05 AM
Note: Chris's injection is VERY salty. IF you use his, I suggest reducing the salt to perhaps 1/4th or 1/3rd of what he calls for. ALSO, even if using this small amount, I highly suggest no injecting until 30 minutes or so before you put the meat on. Salt left on meat will make it hammy and salty, IMHO.