Hi all. I'm new top the competition circuit and was curious as to how early to do you inject your big meats? Right after meat inspection? Right before going on cooker? Somewhere in between? Thanks!
We've done as much as 12 hours and more recently as little as 5 hours. Because my injection ingriedients were not consistent I can't say whther one was better than the other. I can our greatest success to date came with only a 5 hour marinading time. My experience level though is equal to or just above yours, so I'm by no means an accomplished compeition cook.
I get my meat inspected ASAP and get started on trimming, injecting and rubbing the big meats right away. The longer the flavorings have to be in contact with the meat, the better IMO. Chicken and ribs are a different story since the flavors don't need to penetrate as deep (hehe...penetrate..), but I like the big meats to sit in that flavor as long as possible.