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Old 03-10-2011, 06:23 PM   #1
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Join Date: 03-02-11
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Default What meets do you inject? With what?

I love a texas pete and butter injected deep fried turkey! Is there anything you guys inject your meat with when you smoke it?
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Old 03-10-2011, 07:45 PM   #2
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Join Date: 12-23-10
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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.
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Old 03-11-2011, 06:12 AM   #3
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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.
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Old 03-11-2011, 07:00 AM   #4
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Pork Butt/Shoulders -> Mixture of Apple Juice, Worchestershire, and some of our rub
Brisket -> Butchers, mixed only a tad thinner than package recommendations
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Old 03-11-2011, 09:07 AM   #5
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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.
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Old 03-11-2011, 09:08 AM   #6
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Butts = AJ + rub
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Old 03-11-2011, 01:26 PM   #7
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Originally Posted by Smoothsmoke View Post
Butts = AJ + rub
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?
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Old 03-11-2011, 03:40 PM   #8
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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.
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Old 03-11-2011, 03:49 PM   #9
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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.
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Old 03-11-2011, 04:29 PM   #10
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Brisket - Butcher's in beef broth
Butt - apple juice + apple cider vinegar + cayenne
Turkey - melted butter + white pepper
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Old 03-11-2011, 05:03 PM   #11
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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.
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Old 03-11-2011, 05:11 PM   #12
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Brisket - Kosmo's Beef Injection kicked up with a little sumpin sumpin.
Butts - Kosmo's Pork Injection kicked up with a little sumpin extra.
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Old 03-11-2011, 05:31 PM   #13
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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)
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