Thread: Prepping pork
View Single Post
Old 03-15-2013, 11:42 AM   #18
cynfulsmokersbbq
On the road to being a farker
 
Join Date: 09-05-11
Location: Wapello, Iowa
Default

Quote:
Originally Posted by luke duke View Post
My thoughts as well. There's a reason that restaurants don't really trim or inject.

Please tell me that you aren't using a syringe injector. If you are, you need to get/make one of these pronto
http://www.bbq-brethren.com/forum/sh...46&postcount=2


I've heard of a few restaurants that inject to add colume to the meat.
Anyone know if this is true. If I inject my butts, will it add volume and retain volume to the final product?

Also If you are a one or two man crew, it is easy to get busy, and get some of the butts overdone. I can see where injecting might give you a little cushion to that time frame.
cynfulsmokersbbq is offline   Reply With Quote