Proper Technique with Injectors

[r benash]

I have been thinking about reviving injecting marinades for some of my cooks. Say turkey, pork roasts and such. I have had a bad experience with Turkey a few years ago where it stained the meat in an unsighly way when it was carved and created spotty flavoring.

Do the wise folks on this site bother much with injecting? For those that use this method regularly do you have any tips for proper injection technique?

Part of my problem was the equipment and the actual marinade I used.

Interested in any input you might provide.

Ray

WSM
Weber Performer
CG Pro CSG

 

[Tim Clendenning]

Hay Ray, I inject all the time for butts and briskets. Here are a couple of things that I know that have helped me.

1. When you put the injector in the meat start pulling it out a little at a time while injecting the fluid till you almost remove the injector from the meat.

2. I have found larger than normal injectors with I think like 12 holes instead of the couple on a normal one. Found at Lowes.

3. After injecting, massage the meat a little to help disperse the fluid and continue to do so about every hour or so till your ready to cook it. This will help spread the fluid around some.

4. As far as the color of the injection to the color of the meat, not much you can do about that.

Hope this helps!

Windy City Smokers

 

[r benash]

Tim - thanks for your response/input. Apologies, I somehow couldn't locate this post for some reason.

Going to pick up a couple of butts tomorrow so I may just give it a try. Anything special you like to use for injecting butts before smoking?

I'm guessing you would still use a rub.

Ray

WSM
Weber Performer
CG Pro SFB

 

[Tim Clendenning]

Ray, you can use anything you want from just apple juice to a mixed injection. Look under the pork recepies for CHRIS LILLY INJECTION. I have used it before and like it!

Yes absolutely I would still rub after injecting. Good luck, let us know how it turns out!

Windy City Smokers