Injection help

[Eric Koenig]

I'm new to the whole injection thing, and I need some help. As I understand it, when you inject, the meat doesn't really "absorb" the liquid immediately, so you need to pull the needle as you push the plunger. Also, you'd want to inject in several directions from the same prick hole.

Also, does injecting in brisket differ in procedure than butt?

Any help is appreciated.

 

[Dale Perry]

Hey Eric. This bbq cooking is an experiment and learn as you go thing so try some ideas you find here but also try something new that you come up with.

Take my answers with a grain of salt because there are many ways to do this.

I inject the needle into the meat and pull out as I push the plunger so there isnt pockets of injection sauce. I dont inject in the same spot, at least not on purpose. And when injecting, I use a bunch of sauce taking my time to do this. If you try to get done too fast you will find that the meat will leak a lot of the sauce out. I try different sauces that I make up, sometimes they work well, sometimes it works against the texture. This past weekend we cooked 4 shoulders without injecting and I thought it was the best I ever made. Go figure.

I do not inject my briskets very often anymore for fear of needle marks. Track marks can occur if the sauce you use is dark or bright in color. They are Ok to eat but not good at comps where appearence is a factor.

I hope that your experiments are successful.