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Injecting While Cooking
I thought the meat might not lose so much of the water and it might be safer if the internal temperature is above 140 but mostly the water effect. Anyway it sounds like this is done in competition sometimes.- Gentoo-HTF
- Post #8
- Forum: Beef
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Injecting While Cooking
Who's tried injecting large cuts (pork shoulder, brisket, etc.) while cooking? Does it help moisture or flavor? Is it safer than injecting before cooking? Thanks for your thoughts!- Gentoo-HTF
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- Replies: 7
- Forum: Beef
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