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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-06-2007, 11:45 AM | #1 |
Full Fledged Farker
Join Date: 06-22-07
Location: St. Petersburg, FL
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When to inject?
I always rub my meat the night before ( ) the q. But when is the best time to inject. I had about a 9lb butt, I figured if I inject hours before, most would leak out. I did it about and hour before hand and it seemed to work well but I have nothing to compare it to.
Thoughts? |
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09-06-2007, 12:23 PM | #2 |
is One Chatty Farker
Join Date: 05-10-07
Location: Racine, WI
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I inject the night before...here's my routine for butts:
Inject the meat while it is still cryovaced Remove meat from cryovac & trim fat apply rub put in plastic garbage bag put in refrigerator overnight in the am start smoker remove meat from fridge apply more rub put in smoker
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BWS - The New Standard Party Model; Char-Broil Offset; Twin Chamber Charcoal Grill; Kingsford Grill; 1 - Blue Thermapen; 1 - SpitJack Magnum Meat Injector Gun "The problem with Socialism is that you eventually run out of other people's money." - Margaret Thatcher |
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09-06-2007, 04:46 PM | #3 |
is Blowin Smoke!
Join Date: 05-31-07
Location: Shippensburg PA
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I inject my buttts at the same time I rubb them. I inject in as few holes as I can and as many different directions with in the same hole as I can with out pushing through the other side.
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09-06-2007, 04:56 PM | #4 |
Full Fledged Farker
Join Date: 12-16-06
Location: Lubbock, TX
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Since I am pretty busy I will usually inject a couple hours before I cook them. Ideally I would inject the night before in cryovac, but it always seems I have a big function going on which keeps me busy til the next morning.
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New Braunsfels Vertical Smoker, Webber Drum Smoker, Char-broil Gasser, and a turkey fryer |
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09-06-2007, 05:41 PM | #5 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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I inject the night before if time permits. I have been puttin my meat in 2.5-3 gallon bucket. I get them from a costco bakery. Their pie filling comes in it. They fit in the fridge real good.
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09-06-2007, 05:43 PM | #6 | |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Quote:
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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09-06-2007, 09:43 PM | #7 |
Is lookin for wood to cook with.
Join Date: 04-01-07
Location: hilliard, ohio
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I have injected the night before and and this past weekend I didn't have time to do the night before so I injected them an hour before going into the smoker. With all other variables being the same, I got a lot more compliments this time around on the taste and moisture of the pork.
Love the idea of injecting while still in the cryovac too. I always make such a mess when the liquid finds a way back out. |
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09-06-2007, 09:50 PM | #8 |
is one Smokin' Farker
Join Date: 04-27-07
Location: Mattoon, IL
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I rub and inject right before I light my fire.
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Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle |
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09-06-2007, 10:24 PM | #9 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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I give the meat a heavy rub, inject one end of it (as much as it will take), slide that end into a 2 gallon zip-lock, inject the other end & seal it up. I do this the night before, usually Friday night, & let it rest in the fridge overnight. In the morning I take the bag out & let it set while I get the pit going. When I take it out of the baggie, I give it another rub down & leave it set until we are up to temp.
Keep in mind that I don't compete & that I'm still trying to figure out the best ways, myself. Dave |
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09-06-2007, 11:37 PM | #10 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I try to inject 3 or 4 hours before putting the meat on the pit. One of my Eggcookinbuddies talked to me about the advantages of giving briskets a second injection when they are in the plateau. I think it's a good idea, but I haven't tried it yet.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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09-07-2007, 08:01 AM | #11 |
Babbling Farker
Join Date: 12-01-06
Location: Fernandina Beach FL
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I have gotten to where I inject the night before, pull it out of the firdge as I am getting the pit ready, rub just before it goes on.
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[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ |
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09-07-2007, 11:00 AM | #12 |
is One Chatty Farker
Join Date: 07-16-06
Location: West Palm Beach,Fl.
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I inject and season just before putting meat in the pit. I get nice bark and moist flavorful meat.
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Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like. |
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09-07-2007, 11:57 AM | #13 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Almost the same here. I start the fire and then inject. Usually done injecting and rubbing by the time the chimney is hot.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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09-07-2007, 09:13 PM | #14 |
Full Fledged Farker
Join Date: 06-22-07
Location: St. Petersburg, FL
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I always thought to rub the night before so it can "get into" the meat. Perhaps that's not best. Maybe I should inject first. Let me ask this... is the injection supposed to cause a reaction in the meat such as a protein type breakdown which helps for a more tender outcome, or is to actually have the physical liquid held in the meat during the q to make the meat tender and juicy. I think the two are very different. It also seems that much of the injection leaks out over the a few hours which why I pose the question.
Also, is better just to rub baby backs prior to putting them on? I've rubbing them and letting them sit overnight. Perhaps that's what's causing my ribs to be a bit tough. I am very satisfied with my last pork butt. It was 100 times better than the first, but I'm wondering if it could be another 100 times better if I change up the rub and inject routine. |
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09-07-2007, 09:30 PM | #15 |
Full Fledged Farker
Join Date: 06-19-07
Location: Katy, TX
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I also rub and inject the night before... which usually turns out to be about 4-5 hours before (I usually get up at 3 am so that we can have pulled pork for dinner around 6).
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Jared - not the Subway guy Certified MOINK Baller NB Bandera UDS - beer can Brinkman Pro Series 4400 Gasser "I'd rather have a belly from drinking than a hump from working." |
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