Injection question

Bbqin fool · 04-20-2012, 10:29 AM

Hi all. I'm new top the competition circuit and was curious as to how early to do you inject your big meats? Right after meat inspection? Right before going on cooker? Somewhere in between? Thanks!

CMALANGA · 04-20-2012, 10:58 AM

We've done as much as 12 hours and more recently as little as 5 hours. Because my injection ingriedients were not consistent I can't say whther one was better than the other. I can our greatest success to date came with only a 5 hour marinading time. My experience level though is equal to or just above yours, so I'm by no means an accomplished compeition cook.

Lake Dogs · 04-20-2012, 11:01 AM

I inject, then apply the rub, then go light the fire, so it's about 1 hour ahead of time...

boogiesnap · 04-20-2012, 11:07 AM

i would have to say it depends on the product your using and how your cooking.

but for me, i cook the big meats overnight and i inject @ 6-8 hours before cooking.

you could probably do more or less and be fine, but i like to just get sh*t done and out of the way.

Parts_Guy · 04-20-2012, 12:08 PM

For us, we had been injecting our pork 6-8 hours ahead of time. The last contest was our best placing and we did it 2-3 hours ahead of time.

Jeffp · 04-20-2012, 07:58 PM

I like to do it at least 4 hours but usually shoot for 6.

huminie · 04-20-2012, 11:09 PM

I get my meat inspected ASAP and get started on trimming, injecting and rubbing the big meats right away. The longer the flavorings have to be in contact with the meat, the better IMO. Chicken and ribs are a different story since the flavors don't need to penetrate as deep (hehe...penetrate..), but I like the big meats to sit in that flavor as long as possible.

04-20-2012, 10:29 AM	#1
Bbqin fool is one Smokin' Farker Join Date: 04-25-11 Location: Ruther Glen, VA Downloads: 0 Uploads: 0	Injection question Hi all. I'm new top the competition circuit and was curious as to how early to do you inject your big meats? Right after meat inspection? Right before going on cooker? Somewhere in between? Thanks! __________________ Big Green Egg XL, UDS, Bubbagrill 250R "The Other Wife" Extremely Durable, Fast and Amazingly Accurate Maverick Pro Temp PT-100 Thermometer & ET-732 Found new homes: Modded Brinkmann SNP(it's finally holding temp!), 18.5" Weber kettle

04-20-2012, 10:58 AM	#2
CMALANGA On the road to being a farker Join Date: 10-22-07 Location: Farmingdale, NY Downloads: 0 Uploads: 0	We've done as much as 12 hours and more recently as little as 5 hours. Because my injection ingriedients were not consistent I can't say whther one was better than the other. I can our greatest success to date came with only a 5 hour marinading time. My experience level though is equal to or just above yours, so I'm by no means an accomplished compeition cook. __________________ Bad Ass Competition BBQ Team Certified BBQ Judge 22" WSM 26" Weber Kettle 22.5" Weber Kettle Large BGE

04-20-2012, 11:01 AM	#3
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	I inject, then apply the rub, then go light the fire, so it's about 1 hour ahead of time... __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook

04-20-2012, 11:07 AM	#4
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	i would have to say it depends on the product your using and how your cooking. but for me, i cook the big meats overnight and i inject @ 6-8 hours before cooking. you could probably do more or less and be fine, but i like to just get sht done and out of the way. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ* twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

04-20-2012, 12:08 PM	#5
Parts_Guy On the road to being a farker Join Date: 10-26-11 Location: Coloma,WI Downloads: 0 Uploads: 0	For us, we had been injecting our pork 6-8 hours ahead of time. The last contest was our best placing and we did it 2-3 hours ahead of time. __________________ Peter Matijevich Smokin' Croatians

04-20-2012, 07:58 PM	#6
Jeffp On the road to being a farker Join Date: 07-13-11 Location: Bakersfield, Ca Downloads: 0 Uploads: 0	I like to do it at least 4 hours but usually shoot for 6. __________________ Ranch Kettle, 22.5 OTGs black and blue, WSMs 22,18, Mini WSM, SJ Platinum, Stoker, RED thermapen.

04-20-2012, 11:09 PM	#7
huminie is one Smokin' Farker Join Date: 07-11-10 Location: Gilroy, CA Downloads: 0 Uploads: 0	I get my meat inspected ASAP and get started on trimming, injecting and rubbing the big meats right away. The longer the flavorings have to be in contact with the meat, the better IMO. Chicken and ribs are a different story since the flavors don't need to penetrate as deep (hehe...penetrate..), but I like the big meats to sit in that flavor as long as possible. __________________ 2011 CBBQA Rookie ToY - 6th Overall, 2012 American Royal Invitational - Huminie's Hogalicious BBQ