עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 07-21-2010, 07:07 PM   #1
dataz722
Full Fledged Farker
 
Join Date: 03-20-10
Location: Newark, De.
Downloads: 0
Uploads: 0
Default Brine vs inject vs both

What are everyones thoughts about brining vs injecting a butt or even doing both?

I was going to throw one in a brine tonight to cook on sat like I usually do but I am considering holding off and just injecting.
dataz722 is offline   Reply With Quote


Unread 07-21-2010, 07:10 PM   #2
bbq lover
is one Smokin' Farker
 
bbq lover's Avatar
 
Join Date: 09-05-08
Location: tracy ca.
Downloads: 0
Uploads: 0
Default

I just inject 6 hrs before I smoke it last comp.. we walked so I guess its working
__________________
GREEN MOUNTAIN GRILL <JIM BOWIE > 680 country smoker ugly drum controlled by stoker
bbq lover is offline   Reply With Quote


Unread 07-21-2010, 07:42 PM   #3
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Downloads: 0
Uploads: 0
Default

I inject, but brine I think work better, Reason I don't brine take too much time and space up
jestridge is offline   Reply With Quote


Unread 07-21-2010, 07:47 PM   #4
Chef Jim
Babbling Farker

 
Chef Jim's Avatar
 
Join Date: 02-07-10
Location: Tequesta, Florida
Downloads: 0
Uploads: 0
Default

Inject, I never brine except for maybe fish.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.
http://www.chef-jim.com

A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.


Chef Jim is offline   Reply With Quote


Unread 07-21-2010, 07:53 PM   #5
dataz722
Full Fledged Farker
 
Join Date: 03-20-10
Location: Newark, De.
Downloads: 0
Uploads: 0
Default

I am not going to be getting home until about 10 tonight and am not going to want to deal with brining them tonight so I think I might try to injection. So inject then rub and let it sit or let it sit after injection and before the rub?
dataz722 is offline   Reply With Quote


Unread 07-21-2010, 08:39 PM   #6
Butcher BBQ
is one Smokin' Farker

 
Butcher BBQ's Avatar
 
Join Date: 07-03-07
Location: Chandler,OK
Downloads: 0
Uploads: 0
Default

I would say it would have to be what your protein is. Poultry: Both but prefer brine, Beef: both inject roast and brine/marinade steaks, Pork:both roast I like to inject and chops I brine, seafood: brine.
__________________
www.ButcherBBQ.com

"Trust Your Butcher"
Often Imitated, but never Duplicated
Butcher BBQ is offline   Reply With Quote


Unread 07-21-2010, 08:52 PM   #7
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

I don't waste my time using a brine or injecting pork butts. I don't even trim them. I rub them and put them on the heat and enjoy eating them when they are done. They taste great. To me, trimming and injecting is more of a comp thing and, that doesn't necessarily mean a better thing. Seriously, it doesn't.

For me, not foiling the butt during the cook gives better taste results than anything else.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is online now   Reply With Quote


Thanks from:--->
Unread 07-21-2010, 09:35 PM   #8
Kosmo's Q
is one Smokin' Farker

 
Kosmo's Q's Avatar
 
Join Date: 09-24-06
Location: Mustang, Okla.
Downloads: 0
Uploads: 0
Default

For a butt I would inject. Just me tho.
__________________
The New Generation of Injections / Marinades / Rubs
Kosmo's Q is offline   Reply With Quote


Unread 07-22-2010, 05:43 AM   #9
J_Don
is One Chatty Farker
 
Join Date: 07-02-09
Location: Hattiesburg, MS
Downloads: 0
Uploads: 0
Default

HELP ! I don't have a clue. I brined a turkey once and couldn't really tell the difference but I also injected the bird after the brine.
__________________
Weber 22.5 Silver, Weber 22.5 Gold
Weber 22.5 Performer, Weber 22.5 WSM
Weber Smokey Joe & Weber Smokey Joe Mini WSM
Char-Griller Super Pro w/Firebox (2)
Kenmore Elite Gasser w/ Rotisserie
Cajun Cooker (3)
UDS In Progress
[COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR]
H D FXSTD
J_Don is offline   Reply With Quote


Unread 07-22-2010, 08:17 AM   #10
brownkw
On the road to being a farker
 
brownkw's Avatar
 
Join Date: 07-19-10
Location: Charlotte, NC
Downloads: 0
Uploads: 0
Default

I generally inject then rub on the same day, maybe an hour prior to going in the smoker.
brownkw is offline   Reply With Quote


Unread 07-22-2010, 08:30 AM   #11
Chef Jim
Babbling Farker

 
Chef Jim's Avatar
 
Join Date: 02-07-10
Location: Tequesta, Florida
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by J_Don View Post
HELP ! I don't have a clue. I brined a turkey once and couldn't really tell the difference but I also injected the bird after the brine.
Well, you gotta do just one or the other to see which you like better. IMO Brine just adds salt, injecting will add flavor.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.
http://www.chef-jim.com

A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.


Chef Jim is offline   Reply With Quote


Unread 07-22-2010, 10:25 AM   #12
seattlepitboss
is one Smokin' Farker
 
Join Date: 02-05-09
Location: Seattle, WA
Downloads: 0
Uploads: 0
Default

For butts I inject and rub both, the night before, then put them in a pan & cover tightly with foil and refrigerate until an hour before cooking. Doesn't make sense to me to brine AND inject. Guys I know that used to brine now inject.
seattlepitboss is offline   Reply With Quote


Unread 07-22-2010, 03:17 PM   #13
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Downloads: 0
Uploads: 0
Default

I agree on brine turkey it does make a differance.
jestridge is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pork Butts; Brine,Inject or Not? Black Dog BBQ Q-talk 23 01-12-2012 03:13 PM
Should I inject, brine or just rub...... MRI_Guy Q-talk 12 09-14-2010 09:30 AM
Turkey Brine or Inject ... Does weight influence decision ? Q_Egg Q-talk 1 11-14-2006 11:57 AM
Turkey Breast- Brine? inject? boatnut Q-talk 13 06-13-2006 08:39 AM
Frying a Turkey. Brine or Inject? Samichlaus Q-talk 14 11-17-2004 09:29 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:43 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.