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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-27-2013, 05:13 PM   #1
BBQ Bill
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Default Injecting durring cook?

Just wondering if there would be any benifit to injecting large pieces of meaf during the cook.
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Unread 01-27-2013, 05:21 PM   #2
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No the meat is under pressure poking holes will defeat the purpose!
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Unread 01-27-2013, 05:24 PM   #3
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Yes, right after you soak your wood chunks.
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Unread 01-27-2013, 05:26 PM   #4
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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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Unread 01-27-2013, 09:35 PM   #5
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Ask Bigmista!
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Unread 01-28-2013, 07:33 AM   #6
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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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Unread 01-30-2013, 01:53 PM   #7
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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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Unread 01-30-2013, 03:25 PM   #8
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Quote:
Originally Posted by bbq bubba View Post
yes, right after you soak your wood chunks.
hahahahaha!!!
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