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NewBBQer
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I love a texas pete and butter injected deep fried turkey! Is there anything you guys inject your meat with when you smoke it?
Cook
Babbling Farker
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I don't inject. God made meat taste pretty good just the way it is. Alot of competition cooks inject as they need to pack as much flavor in one or two bites as they possibly can. For everyday bbq that's just overkill in my opinion.
But what do I know? I like meat, and I like to taste meat. If I wanted to taste apple juice, I would pour me a glass and sit a spell.
But what do I know? I like meat, and I like to taste meat. If I wanted to taste apple juice, I would pour me a glass and sit a spell.
Hub
Full Fledged Farker
For competition, I inject brisket and butts with Butchers (they have products for both beef and pork). I mix it 1/2 as strong as the package recommends. Both compliment the natural meat flavor beautifully. Fab is a similar product. Both are available on the net.
When I do whole chickens, I inject with a mixture of extra virgin olive oil, garlic powder, onion powder, and a little kosher salt. This helps the breast meat stay moist and helps the bland chicken flavor out a bit.
Injections are primarily used to maintain moisture and promote good texture and secondarily to add any flavor. I appreciate Cook's comment about the natural meat flavor and, when I inject, just try to enhance it, not change it.
When I do whole chickens, I inject with a mixture of extra virgin olive oil, garlic powder, onion powder, and a little kosher salt. This helps the breast meat stay moist and helps the bland chicken flavor out a bit.
Injections are primarily used to maintain moisture and promote good texture and secondarily to add any flavor. I appreciate Cook's comment about the natural meat flavor and, when I inject, just try to enhance it, not change it.
Lake Dogs
Quintessential Chatty Farker
Pork Butt/Shoulders -> Mixture of Apple Juice, Worchestershire, and some of our rub
Brisket -> Butchers, mixed only a tad thinner than package recommendations
Brisket -> Butchers, mixed only a tad thinner than package recommendations
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I inject butts with either an apple juice mixture or the Chris Lilly injection recipe. Briskets usually get a mixture of beef broth and rub. Chickens and turkey usually get brined, but I have injected with various things, but I like Scottie's Creole Butter recipe on turkey.
Smoothsmoke
Babbling Farker
Butts = AJ + rub
cpw
Babbling Farker
I always have a problem with the rub "staining" the meat when I use it as part of an injection. How do you deal with that when/if you do competitions?
Puppyboy
Babbling Farker
I'll inject a turkey with a 50/50 mix of melted butter and whiskey.
I've also done the pineapple juice into a butt with good results.
I've also done the pineapple juice into a butt with good results.
BurntFinger_Jason
Full Fledged Farker
I like to inject butts with a basic mild brine: 2 cups water, 1 tbsp kosher salt, 1 tbsp turbinado sugar. You can add additional rub and seasonings if you'd like, but I prefer the simple background flavor enhancement that let's the true meat flavor shine through.
Mister Bob
Babbling Farker
Brisket - Butcher's in beef broth
Butt - apple juice + apple cider vinegar + cayenne
Turkey - melted butter + white pepper
Butt - apple juice + apple cider vinegar + cayenne
Turkey - melted butter + white pepper
inv3ctiv3
is one Smokin' Farker
I injected a brisket last weekend for the first time and I probably won't ever do it again. Wayyyy too much flavor, I could only eat one brisket sandwich.
Brewer
is one Smokin' Farker
Brisket - Kosmo's Beef Injection kicked up with a little sumpin sumpin.
Butts - Kosmo's Pork Injection kicked up with a little sumpin extra.
Butts - Kosmo's Pork Injection kicked up with a little sumpin extra.
nitelightboy
Knows what a fatty is.
I just got into injecting, but for Butts, I like A.J.+Worcestershire+Cider Vinegar and a bit of rub. Chucks I like Beef Stock+Worcestershire+rub. But I don't seriously inject the meat. I give it enough of the injection to enhance flavors and not turn the whole thing into jello before it hits the smoker (OTS)
