New to injecting, first things to try?

CakeM1x · 05-26-2015, 09:46 AM

Just bought a spitjack magnum and curious what your favorite things to inject and what with? Want to give this baby a go this week.

Wampus · 05-26-2015, 09:49 AM

I only inject pork butt and turkey.
I don't inject much of anything else. I guess I did do a pork loin once, but haven't felt the need to do any since.

I use Chris Lilly's Pork injection for every single pork butt I cook at home as follows.....

3/4 C apple juice
1/2 C water
1/2 C white sugar
1/4 C Kosher salt
2 TBS worschestershire sauce
Makes enough for TWO butts.

Note: The original recipe calls for table salt, but I switched to Kosher (or any coarse salt) to reduce the amount of salt. Coarse salt weighs less by volume than table salt.

I do straight melted butter for turkeys.

slackdogbbq · 05-26-2015, 06:55 PM

+1 on the Chris Lilly injection

bbqwizard · 05-26-2015, 07:12 PM

+2 on Chris'

Check out the turkey injection Malcom reed has on youtube. It's awesome! Butter, chicken broth, seasoning, hot sauce- yum!

K-Train · 05-26-2015, 07:27 PM

Make It Meaty for anything you want to inject.

IamMadMan · 05-26-2015, 07:37 PM

I used Chris Lilly's Injection but found it to be salty to my tastes, I cut back to almost half the amount of salt and it is still good but always lacked added flavor. last year I switched to OakRidge Game Changer Brine as my Injection and have nothing less than great results with it.

I now, always use OakRidge Game Changer Brine as an injection. I Use fruit juice (Peach, Pear, Apple, or White Grape) for added flavors. For every 8 ounces of juice add 1 Tablespoon of OakRidge Game Changer Brine and then inject into the pork or chicken. I inject right through the cyro-packaging to save with cleanup, using different angles through the same hole to prevent leaking. I used to rub and let the pork sit overnight, but now I'll rub a few hours before smoking depending upon my time constraints.

When cooking injected pork butts I find the bone begins to wiggle at about 187°, I pull and rest the pork in a cambro/cooler for 3 to 4 hours, and pull the pork just before serving. I find the OakRidge Game Changer Brine keeps the pork exceptionally tender, moist, very flavorful, and it pulls in very long strands which is great for sandwiches.

Chicken just melts in your mouth..

05-26-2015, 09:46 AM	#1
CakeM1x is One Chatty Farker Join Date: 04-23-12 Location: Madison, WI	New to injecting, first things to try? Just bought a spitjack magnum and curious what your favorite things to inject and what with? Want to give this baby a go this week.

05-26-2015, 09:49 AM	#2
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	I only inject pork butt and turkey. I don't inject much of anything else. I guess I did do a pork loin once, but haven't felt the need to do any since. I use Chris Lilly's Pork injection for every single pork butt I cook at home as follows..... 3/4 C apple juice 1/2 C water 1/2 C white sugar 1/4 C Kosher salt 2 TBS worschestershire sauce Makes enough for TWO butts. Note: The original recipe calls for table salt, but I switched to Kosher (or any coarse salt) to reduce the amount of salt. Coarse salt weighs less by volume than table salt. I do straight melted butter for turkeys. __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

05-26-2015, 06:55 PM	#3
slackdogbbq Full Fledged Farker Join Date: 07-09-09 Location: Loxahatchee, FL	+1 on the Chris Lilly injection __________________ Stump's Prince A couple of Weber Gassers Camp Chef Pro 60 W/Griddle (This thing rocks)

05-26-2015, 07:12 PM	#4
bbqwizard Babbling Farker Join Date: 04-12-07 Location: USA Name/Nickname : Phillip	+2 on Chris' Check out the turkey injection Malcom reed has on youtube. It's awesome! Butter, chicken broth, seasoning, hot sauce- yum! __________________ Happy Q'en, Phillip Food Networks "Chopped" champion By His grace, for His glory!

05-26-2015, 07:27 PM	#5
K-Train is One Chatty Farker Join Date: 09-22-11 Location: Edgewater, MD	Make It Meaty for anything you want to inject. __________________ Keith Fat Maxine's BBQ Thanks to: Mojobricks, Make It Meaty, and In House Jewelers Humphrey's Battle Box WSM 22.5 GMG Davy Crockett

05-26-2015, 07:37 PM	#6
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	I used Chris Lilly's Injection but found it to be salty to my tastes, I cut back to almost half the amount of salt and it is still good but always lacked added flavor. last year I switched to OakRidge Game Changer Brine as my Injection and have nothing less than great results with it. I now, always use OakRidge Game Changer Brine as an injection. I Use fruit juice (Peach, Pear, Apple, or White Grape) for added flavors. For every 8 ounces of juice add 1 Tablespoon of OakRidge Game Changer Brine and then inject into the pork or chicken. I inject right through the cyro-packaging to save with cleanup, using different angles through the same hole to prevent leaking. I used to rub and let the pork sit overnight, but now I'll rub a few hours before smoking depending upon my time constraints. When cooking injected pork butts I find the bone begins to wiggle at about 187°, I pull and rest the pork in a cambro/cooler for 3 to 4 hours, and pull the pork just before serving. I find the OakRidge Game Changer Brine keeps the pork exceptionally tender, moist, very flavorful, and it pulls in very long strands which is great for sandwiches. Chicken just melts in your mouth..