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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-27-2013, 05:13 PM
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#1 |
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Is lookin for wood to cook with.
Join Date: 06-01-11
Location: Tucson Arizona
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Injecting durring cook?
Just wondering if there would be any benifit to injecting large pieces of meaf during the cook.
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What you listen to is your business.....What you hear is ours. Audio 2000 Tucson AZ. 8-) |
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01-27-2013, 05:21 PM
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#2 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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No the meat is under pressure poking holes will defeat the purpose!
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-27-2013, 05:24 PM
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#3 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Yes, right after you soak your wood chunks.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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01-27-2013, 05:26 PM
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#4 |
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Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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I have read about some cooks injecting warm/hot injection brine at the stall.I never have.
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01-27-2013, 09:35 PM
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#5 |
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somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Ask Bigmista!
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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01-28-2013, 07:33 AM
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#6 |
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somebody shut me the fark up.
   
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I do it all the time. The only difference in my pre-cook injection and my late injection is that the my late injection is lower in salt..... this is due to the fact that the salt does not have as much time to cook into the meat following the late injection.
If you are going to use the same juice for both injections.... Keep your early and late injections in separate containers to avoid cross contamination, and be sure and heat up your late injection before shooting.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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| Thanks from:---> |
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01-30-2013, 01:53 PM
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#7 |
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Is lookin for wood to cook with.
Join Date: 06-01-11
Location: Tucson Arizona
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In my lifetime quest for the ultimate BBQ, I'll give it a try. I'll do as suggested & go with a lower salt content. Thanks everyone.
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What you listen to is your business.....What you hear is ours. Audio 2000 Tucson AZ. 8-) |
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01-30-2013, 03:25 PM
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#8 | |
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is one Smokin' Farker
Join Date: 03-04-11
Location: Palatine, Il
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Quote:
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22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef? |
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