Injecting durring the cook.

BBQ Bill · 01-28-2013, 11:34 PM

I was just pondering the idea of injecting durring the cook using an injection warmed up to the temp of the meat. Not necessarily as much as when you begin the cook but just to add moisture along the way. Anyone ever do this?

1911Ron · 01-29-2013, 04:27 PM

No, i inject the night before and put in a ziploc bag and back in the fridge. You donot need it during the cook as when you leave the lid closed it stays moist.

QTEX · 01-29-2013, 08:56 PM

Try it and report

thaberberger · 01-29-2013, 09:23 PM

Many, including myself, do second and third injections on hog and it works great. I'm sure it would work on shoulders or butts too if you feel it's needed. Don't know on brisket.

Bludawg · 01-29-2013, 09:42 PM

This same question was asked in a previous thread a day or so ago I believe ThirdEye says he does it I am of a different persuasion.
When meat is hot it is under pressure from the moisture in the mussel fibers expanding .Jamming a needle into said piece of meat lets the moisture out thus drying out the meat. Because the fibers are swollen up and tight anything you squirt in will run right back out cooling the meat down and prolonging cook time.

silverfinger · 01-29-2013, 10:03 PM

Quote:

Originally Posted by Bludawg

This same question was asked in a previous thread a day or so ago I believe ThirdEye says he does it I am of a different persuasion.
When meat is hot it is under pressure from the moisture in the mussel fibers expanding .Jamming a needle into said piece of meat lets the moisture out thus drying out the meat. Because the fibers are swollen up and tight anything you squirt in will run right back out cooling the meat down and prolonging cook time.

That makes sense because when I check the temp on meat with a thermapen, pulling it out is always followed by allot of juice.

Hoss · 01-29-2013, 10:30 PM

Give it a go and report.

Some will,some won't
Some do,some don't

Some can,some cain't
Some are,some ain't

To thine own self be true.
After all,it is YOUR Q!

ssbbqguy · 01-30-2013, 06:39 AM

I've done this with good results on butts in comps. Didn't use the initial type injection then, but my own flavor enhancements. And if you use smaller needles, hardly any leakage. Steve.

Jaskew82 · 01-30-2013, 07:56 AM

I have done this in comps with chicken thighs and can report excellent results...

01-28-2013, 11:34 PM	#1
BBQ Bill Is lookin for wood to cook with. Join Date: 06-01-11 Location: Tucson Arizona	Injecting durring the cook. I was just pondering the idea of injecting durring the cook using an injection warmed up to the temp of the meat. Not necessarily as much as when you begin the cook but just to add moisture along the way. Anyone ever do this? __________________ What you listen to is your business.....What you hear is ours. Audio 2000 Tucson AZ. 8-)

01-29-2013, 04:27 PM	#2
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft Mudge AT Name/Nickname : Ron	No, i inject the night before and put in a ziploc bag and back in the fridge. You donot need it during the cook as when you leave the lid closed it stays moist. __________________ A bunch of Webers, a UDS and a Happy Cooker!

01-29-2013, 09:23 PM	#4
thaberberger Knows what a fatty is. Join Date: 06-18-12 Location: Memphis, TN	Many, including myself, do second and third injections on hog and it works great. I'm sure it would work on shoulders or butts too if you feel it's needed. Don't know on brisket. __________________ Cook, SLABS a' Smokin. Backwoods Party, Fatboy, Competitor, Comp Hog

01-29-2013, 09:42 PM	#5
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	This same question was asked in a previous thread a day or so ago I believe ThirdEye says he does it I am of a different persuasion. When meat is hot it is under pressure from the moisture in the mussel fibers expanding .Jamming a needle into said piece of meat lets the moisture out thus drying out the meat. Because the fibers are swollen up and tight anything you squirt in will run right back out cooling the meat down and prolonging cook time. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

01-30-2013, 07:56 AM	#9
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Mooresville, NC	I have done this in comps with chicken thighs and can report excellent results... __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

01-29-2013, 08:56 PM	#3
QTEX Full Fledged Farker Join Date: 07-25-12 Location: Edinburg	Try it and report

01-29-2013, 10:30 PM	#7
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	Give it a go and report. Some will,some won't Some do,some don't Some can,some cain't Some are,some ain't To thine own self be true. After all,it is YOUR Q!

01-30-2013, 06:39 AM	#8
ssbbqguy is one Smokin' Farker Join Date: 10-09-07 Location: carthage,mo.	I've done this with good results on butts in comps. Didn't use the initial type injection then, but my own flavor enhancements. And if you use smaller needles, hardly any leakage. Steve.