injecting

Hi there, Has anyone injected brisket, butt, etc. and frozen them some months before cooking? Does it work or does the injection do something unwanted while the meat is frozen, for example start to "cure" it? Doing that would save some time, having a batch of injected meats ready to cook in...

The last brisket I did I injected it with beef broth after reading on the Amazing Ribs website that injecting with beef broth, brine, or specially formulated injection helps combat dehydration, and the salt enhances flavor. My brisket turned out really good. Any thoughts on this?

My questions are: how long do you brine your chicken? Do you marinate, rub, inject or maybe all three? How long do you let your chicken marinate? If you rub your chicken how long do you let it sit covered in rub before you cook it? How long do you inject it before you cook it? What temp...

So everywhere I've read everyone talks about bringing "x" meat to "x" amount of tempature to pull. Others say "it's done when its done" - I'm in that category, I brought a pork butt last weekend to 205 and still didn't wanna give, 210 it gave and ended up being amazing for a first ever pulled...

I have read elsewhere that you "HAVE" to inject & foil a flat at 150, or it will be way too dry. What do you guys think? This doesn't really make sense to me, because if you don't believe that the fat from the point "bastes" the flat (the old fat cap up/down debate)...then it shouldn't...

So I am starting my second brisket EVER. My first was great but it dried out kinda quickly once I cut it. I'l post photos in a minute. So for this brisket I trimmed all of the hard lumps of fat, most of the fat separating the point from the flat and whatever else looked ugly to me. I started...

I will be smoking a whole hog soon on my indirect heat smoker, not worried about times & temp, what I am looking for is where to inject my marinade. Realizing that soaking the pig will be impossible, and having heard that injecting does wonders, where and how much, from within or from the...