Injection viscosity & thickness? Opinions?

[rikun]

Hello,

What are your thoughts on injection viscosity?

We've competed with good results using pretty thick injection, which has a nectar base instead of juice.

But last time I did a practice cook, I injected before trimming and found large injection deposits between muscles and connective tissue. I don't think my injection technique is to be faulted.

I'm also pretty sure I tasted it, some spots had more injection and some less.

I guess we need to start testing juice base again..

 

[Right on Q]

We use thin injections that are usually apple juice or water based. I typically stick to those two as it doesn't get out of my comfort zone. Works pretty decent for us on pork. Brisket is another story

 

[Cmikes]

I tend to use thicker injections, you have to be careful and pull the needle out as you inject though. I mix some of my injections up a week ahead of time to let them thicken up in the refrigerator...

 

[Butcher BBQ]

If you had visible spots I would be questioning your method reguardles how thick your injection is.

Hello,

What are your thoughts on injection viscosity?

We've competed with good results using pretty thick injection, which has a nectar base instead of juice.

But last time I did a practice cook, I injected before trimming and found large injection deposits between muscles and connective tissue. I don't think my injection technique is to be faulted.

I'm also pretty sure I tasted it, some spots had more injection and some less.

I guess we need to start testing juice base again..