Injecting after brining?


 
I've injected store bought "pumped" birds for the T-fryer when I was after a different flavor like teriyaki or jerk or Cajun.

Tim
 
Been watching your post J to see what others think. I've never done both. I do one or the other. Don't know if there this much to be gained by doing both except as Tim mentions.
 
Injecting after brining might be "gilding the lily", so to speak. Brining will add flavor to the meat and help it retain moisture. If you do inject after brining, I'd be careful about the amount of salt in the injection liquid, since the brine will have already accomplished that. And I'd be looking at flavors that reinforce or compliment the flavors that were in the brine, or ingredients that can't be accomplished in a brine (e.g. warm unsalted butter).
 
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