"To inject or not to inject"

Big B · 10-29-2009, 11:05 AM

Okay, maybe this is treading upon dangerous ground of giving secrets away, but any info would be appreciated. I've injected both chicken and pork before, but I have never injected my brisket and wanting to experiment a little. For those of you who do inject briskets, do you inject both fat side and meat side or just one side only. And does it make that much of a difference?

Jacked UP BBQ · 10-29-2009, 11:24 AM

FAB - makes everything better. With the grain!

musicmanryann · 10-29-2009, 11:31 AM

We inject and use Butcher's. It would seem to me that if you do what OC suggested, inject with the grain, it should matter what side you do it on, it will pentrate through the meat while marinating.

Skip · 10-29-2009, 11:52 AM

I've "burned" meat injecting with the grain. Maybe overload maybe too much acid but never seem to do it when going across the grain.

As for fat or meat side I use the side of the flat to inject. I don't normally penetrate the meat on top or bottom side. My injector normally penetrates far enough on the sides to suffice.

RubMeTender · 10-29-2009, 12:17 PM

If you do decide to inject your brisket shield your eyes! Somehow that injection finds it's way through the grains and can get everywhere. I've injected the bottom of one side, and it comes out the top on the other side.

Big B · 10-29-2009, 02:30 PM

When you say with the grain, do you mean your just injecting straight down on the meat side, or do you go in on an angle trying to follow the grain so as to keep the marinade in the meat.

Jacked UP BBQ · 10-29-2009, 02:32 PM

I go on an angle, I am not saying what I do is right, but it works for us.

Neal · 10-29-2009, 02:39 PM

Instructions on the Butcher website...superior product as well...

http://www.butcherbbq.com/

Bones · 10-29-2009, 03:29 PM

Quote:

Originally Posted by RubMeTender

If you do decide to inject your brisket shield your eyes! Somehow that injection finds it's way through the grains and can get everywhere. I've injected the bottom of one side, and it comes out the top on the other side.

Wrap the brisket in plastic wrap and it will help keep it from flying all over the place. It will find its way out through the holes in the plastic.
I inject into the side of the meat. I use a 4" long needle and get halfway across the meat. Hope this helps.

Big B · 10-29-2009, 03:38 PM

Thanks everyone, this helps a bunch!

Butcher BBQ · 10-29-2009, 03:59 PM

Big B I have done it several ways, the only reason for trying different styles in injecting would be for saturation of you product with the injection. With this in mind I have done it several ways and have found that if you go thru the grains and pull the needle out slowly while injecting you won't gain a pocket but it will go thru the layers of meat fibers. I have done it several ways and then cut the meat exactly where i injected to see what happened inside the muscle and this was the best dispersing that I found.
Also inject from the side that will be on top when cooking so it can't leach out. Some products on the market don't have the proper ingredients in it to help this from happening, ours does and so does FAB.

Scottie · 10-29-2009, 04:06 PM

Interesting tip on the leaching out David. Thank you.

Butcher BBQ · 10-29-2009, 04:24 PM

Quote:

Originally Posted by Scottie

Interesting tip on the leaching out David. Thank you.

Dude I ment to black that out to where only the original thread starter could read that.

Sledneck · 10-29-2009, 07:36 PM

Inject thru the cryovac, Holds it all in there.

dgassaway · 10-30-2009, 01:57 AM

Quote:

Originally Posted by Sledneck

Inject thru the cryovac, Holds it all in there.

What Sled said.

Much easier. Bring it home, inject broth in the top side thru the cryovac and in the fridge overnight. Next day cut the cryovac, dry the brisket and apply rub. That the way I've done the last few and they have all turned out well.

10-29-2009, 11:05 AM	#1
Big B Got Wood. Join Date: 10-26-09 Location: Pueblo West, CO Downloads: 0 Uploads: 0	"To inject or not to inject" Okay, maybe this is treading upon dangerous ground of giving secrets away, but any info would be appreciated. I've injected both chicken and pork before, but I have never injected my brisket and wanting to experiment a little. For those of you who do inject briskets, do you inject both fat side and meat side or just one side only. And does it make that much of a difference? __________________ "Big B's BBQ"

10-29-2009, 11:24 AM	#2
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	FAB - makes everything better. With the grain! __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

10-29-2009, 11:31 AM	#3
musicmanryann is One Chatty Farker Join Date: 06-11-08 Location: Ames, Iowa Downloads: 0 Uploads: 0	We inject and use Butcher's. It would seem to me that if you do what OC suggested, inject with the grain, it should matter what side you do it on, it will pentrate through the meat while marinating. __________________ Big T'z Q Cru Championship BBQ Team CBJ #50801 6 WSM's 2 Weber Kettles FEC100 2 Backwoods Fatboy 2 Not-so-Ugly Drum Smokers from Gateway BBQ Store Jambo -- The Orange Monster www.bigtzbbq.com Join our facebook group

10-29-2009, 11:52 AM	#4
Skip is One Chatty Farker Join Date: 07-24-07 Location: Wantagh, NY Downloads: 0 Uploads: 0	I've "burned" meat injecting with the grain. Maybe overload maybe too much acid but never seem to do it when going across the grain. As for fat or meat side I use the side of the flat to inject. I don't normally penetrate the meat on top or bottom side. My injector normally penetrates far enough on the sides to suffice. __________________ WannaBeBBQueen's Prince Consort Swamp Pit BBQ's freeloader To part or not to part: that is the question. Whether ‘tis nobler in the mind to part and suffer the slings and arrows of ostentatious brothers or to not part when faced with a sea of dissent, and by compromise end it? To part: to succeed. Forever more: and by succeed to say we win. Yeah it looks good...but how does it smell? Member of The Big Guns BBQ Team Semper Fumantem

10-29-2009, 02:30 PM	#6
Big B Got Wood. Join Date: 10-26-09 Location: Pueblo West, CO Downloads: 0 Uploads: 0	When you say with the grain, do you mean your just injecting straight down on the meat side, or do you go in on an angle trying to follow the grain so as to keep the marinade in the meat. __________________ "Big B's BBQ"

10-29-2009, 12:17 PM	#5
RubMeTender Full Fledged Farker Join Date: 02-16-09 Location: Seminole, FL Downloads: 0 Uploads: 0	If you do decide to inject your brisket shield your eyes! Somehow that injection finds it's way through the grains and can get everywhere. I've injected the bottom of one side, and it comes out the top on the other side.

10-29-2009, 02:32 PM	#7
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	I go on an angle, I am not saying what I do is right, but it works for us. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

10-29-2009, 02:39 PM	#8
Neal Full Fledged Farker Join Date: 03-31-06 Location: Kansas City Downloads: 0 Uploads: 0	Instructions on the Butcher website...superior product as well... http://www.butcherbbq.com/ __________________ Neal *Dodge County Smokers* KCBS CBJ *www.dodgecountysmokers.com* Custom Built Cooker / Weber Kettle /old New Braunfels offset in the backyard

10-29-2009, 03:38 PM	#10
Big B Got Wood. Join Date: 10-26-09 Location: Pueblo West, CO Downloads: 0 Uploads: 0	Thanks everyone, this helps a bunch! __________________ "Big B's BBQ"

10-29-2009, 03:59 PM	#11
Butcher BBQ is one Smokin' Farker Join Date: 07-03-07 Location: Chandler,OK Downloads: 0 Uploads: 0	Big B I have done it several ways, the only reason for trying different styles in injecting would be for saturation of you product with the injection. With this in mind I have done it several ways and have found that if you go thru the grains and pull the needle out slowly while injecting you won't gain a pocket but it will go thru the layers of meat fibers. I have done it several ways and then cut the meat exactly where i injected to see what happened inside the muscle and this was the best dispersing that I found. Also inject from the side that will be on top when cooking so it can't leach out. Some products on the market don't have the proper ingredients in it to help this from happening, ours does and so does FAB. __________________ www.ButcherBBQ.com "Trust Your Butcher" Often Imitated, but never Duplicated

10-29-2009, 04:06 PM	#12
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	Interesting tip on the leaching out David. Thank you. __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

10-29-2009, 07:36 PM	#14
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	Inject thru the cryovac, Holds it all in there. __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

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