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To Inject or Not to Inject???

post #1 of 14
Thread Starter 
Two questions and if there should be a distinction depending on the meat being smoked please elaborate...

Inject or not? I like the taste of the meat and if done properly it should be juicy so why inject at all?

2nd question - do you "spray" with any liquid part way through? Does that even do anything? All I can think of is that the sugars (if any) may help with the bark but other than that I'm not certain spraying to "keep moist" is worth the loss of heat on the smoker.


thanks!
post #2 of 14

Hello.  You got it totally.  Inject, why?  Spray is for bark.  I let the meat and smoke stand on it's own.  Keep Smokin!

Danny

post #3 of 14

I've injected briskets with beef broth.  Injected turkeys and chickens with seasoned melted butter.  Going to do a couple game hens and try injecting them with buffalo sauce.  So far everyone has enjoyed what I've done unless they're pulling my leg.  I always smoke around 225*-250*

post #4 of 14
I don't think there's any right or wrong with injecting. If you like your meat the way it is, fine. If you want to alter the flavor, inject. Same reason we use herbs & spices on meat, to get a different flavor profile.
post #5 of 14

Check this thread out. All you want to know about injecting or not38.gif:

 

 

http://www.smokingmeatforums.com/t/167830/whole-chickens-four-different-ways#post_1220698

post #6 of 14

Agree with mneely...there's no wrong answer, but rather what you like.  About the only thing I inject is my hot sauce mixture into hot wings. 

 

Red

post #7 of 14

lafortc , hello and good smoking . Both these methods are used widely here and is a personal choice. I do not do either and get a grrat Bark ;

 

However , when opening your Smoker , you do lose time, moisture and pressure on the meat (this is my own theory) and I feel tenderizes better .

 

You lose only the flavor you want to glaze your meat , when spiritzing , a good soak in , say 'Sprite' would do that and cut out the Spray .  ( sorry Danny , JMHO).

 

Which ever you choose , have fun and . . .

post #8 of 14
Adding an injection doesn't cover up any taste of the meat. Creating great food comes from creating layers of flavor. You can add a flavor and not cover up another one. Otherwise, you wouldn't put a rub on your meat if you only wanted the meat flavor to stand alone.

I've been noticing a trend here lately where any technique that isn't "old school" is looked down on. Be it injections, or cooking hot and fast or whatever. Sometimes I inject, sometimes I don't. Sometimes I cook at 225 sometimes at 300. Neither is wrong, and both make good food.
post #9 of 14
It's your food, do as you wish, nobody but you knows what's best for you.




~Martin
post #10 of 14

Hello.  No problem Stan. :icon_biggrin:  Mopping, I see the reason and often do.  The mop helps to add a flavour profile and keep the meat moist.  I just don't see why inject.  Good quality meat!   NOW!  having said that if you are doing hams and such THAT is a totally different story.  I'll bet my friend oldschoolbbq has never injected a piece of meat in his life,  ( We are talking smoking not curing ) We learned "OLD SCHOOL".  NOT to say old dogs and new tricks.  We can learn new things.  The things oldschoolbbq could teach you would BLOW your mind. Keep Smokin!

Danny


Edited by KC5TPY - 8/29/14 at 5:33pm
post #11 of 14

I think the opposite....why not inject! Can't do anything but help! 

post #12 of 14

Hello.  So it seems we all agree.  Try it both ways and then do it the way YOU like it.  THAT will be the correct way for you.  That's the great thing about smoking meat AND this forum, there are a lot of different ways to go about it and this forum gives you a lot of different ideas.  I know I have learned a trick or 10 since becoming a member.  There isn't usually a wrong way ( unless we are talking food safety ), it's about finding the way you like it.  Good luck.  Keep Smokin!

Danny

post #13 of 14
Quote:
Originally Posted by caribou89 View Post
I've been noticing a trend here lately where any technique that isn't "old school" is looked down on. Be it injections, or cooking hot and fast or whatever. Sometimes I inject, sometimes I don't. Sometimes I cook at 225 sometimes at 300. Neither is wrong, and both make good food.

 

I don't believe there is a trend.  Look at it this way.....someone asks for an opinion and he is going to get 100 of them.  Everybody here is passionate about their BBQ (hell we should be) and we are all eager to help someone learn.  It's like being a Coach......we all think our way is best so that's the angle we are going to take.  I don't believe anyone here looks "down" on someone for foiling or injecting, etc.  We may just "encourage" someone to try it our way but I really don't care if someone foils their injected hot and fast cooked low and slow pork butt slathered in mustard that's been brined etc.  I have always been of the mind....cook what you like and like what you cook. 

 

Scott

post #14 of 14

Hello Scott.  Well said!  I have been doing this a while but still learn all the time.  Low and slow sometimes, hot and fast others.  Find the way you like it and THAT is the correct way for you.

 

Caribou89; 1 Tx. boy to another,  We have the best forum on the net for smoking meat.  Sometimes we just get passionate about our way.  Our way is not the only way.  I solo smoked my first brisket around 1974ish.  Old School has many merits but never to old to learn.  I don't follow the "rules".  I don't use therms and gadgets, I learned OLD SCHOOL.  Therms and all that la te da is it necessary?  YES!!!  For new folks just starting there is no way we can help them without certain parameters.  They don't have years of watching and learning to fall back on.  I always encourage new folks to get a good dual probe therm and use it.  I'm sorry you feel that us old folks look down on different methods.  I can assure you that is not the intention of any member here.  We are all open to new ideas.  Keep Smokin!

Danny

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