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Unread 06-11-2013, 11:48 AM   #4
discmen95
Knows what a fatty is.
 
Join Date: 04-30-13
Location: Poughkeepsie
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I have been injecting. I use the cajun injector off Amazon. Built like a tank, around $20.00 For Brisket, I use beef stock, low sodium, with a little Worcestershire and soy sauce, as well as some of my rub (no sugar for Brisket), and some Accent. Don't use bullion, use a good homemade, or Kitchen Basics stock. For pork I use Chris Lilly's pork injection, which is apple juice, water, sugar, salt and Worcestershire. I haven't injected any poultry yet, but I wish I had injected my Chicken last night, because it came out a little dry (it was a 9 pounder, so maybe it was just an old chicken.
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