Anybody ever try injecting their brine? Seem you could make a whole lot less, get the brine right into the meat where it's needed, and maybe cut back on time.. a few hours vs several for a whole bird. Thoughts?
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Brine inject?
- Thread starter JS-TX
- Start date
IamMadMan
somebody shut me the fark up.
I used to brine pork, and had good results. Then I started injecting which made the task easier and less clean up. I used Chris Lilly's Injection but found it to be salty to my tastes, I cut back to almost half the amount of salt and it is still good.
However, two years ago, I switched to OakRidge Game Changer Brine as my Injection and have nothing less than great results with it.
I now, always use OakRidge Game Changer Brine as an injection. I Use fruit juice (Peach, Pear, Apple, or White Grape) for added flavors. For every 8 ounces of juice add 1 Tablespoon of OakRidge Game Changer Brine and then inject into the pork. I inject right through the cyro-packaging to save with cleanup, using different angles through the same hole to prevent leaking. I used to rub and let the pork sit overnight, but now I'll rub a few hours before smoking depending upon my time constraints.
When cooking injected pork butts I find the bone begins to wiggle at about 187°, I pull and rest the pork in a cambro/cooler for 3 to 4 hours, and pull the pork just before serving. I find the OakRidge Game Changer Brine keeps the pork exceptionally tender, moist, flavorful, and it pulls in very long strands which is great for sandwiches.
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However, two years ago, I switched to OakRidge Game Changer Brine as my Injection and have nothing less than great results with it.
I now, always use OakRidge Game Changer Brine as an injection. I Use fruit juice (Peach, Pear, Apple, or White Grape) for added flavors. For every 8 ounces of juice add 1 Tablespoon of OakRidge Game Changer Brine and then inject into the pork. I inject right through the cyro-packaging to save with cleanup, using different angles through the same hole to prevent leaking. I used to rub and let the pork sit overnight, but now I'll rub a few hours before smoking depending upon my time constraints.
When cooking injected pork butts I find the bone begins to wiggle at about 187°, I pull and rest the pork in a cambro/cooler for 3 to 4 hours, and pull the pork just before serving. I find the OakRidge Game Changer Brine keeps the pork exceptionally tender, moist, flavorful, and it pulls in very long strands which is great for sandwiches.
.
Thanks, I need to restock on OakRidge Game Changer, it's good stuff! So generally speaking, is less salt needed when injecting vs brining? I don't mind a little extra salt in my BBQ, so long as it's not way over done haha
airedale
is one Smokin' Farker
Good info here: https://stellaculinary.com/cooking-...cience-behind-brining-four-part-video-lecture including discussion of injection.
Great videos.. thanks!
