Does injecting make a difference?

[jdmahlstedt]

Does injecting larger cuts (pork butts, briskets, etc.) really make a difference in terms of either moisture or flavor? I'm contemplating trying it this summer but wondering if it's worth the time and effort. Thanks!

 

[noboundaries]

Short answer, yes. Flavor is where I notice it the most.

 

[jeepdiver]

Flavor somewhat. Moisture not much unless you are doing phosphates and who wants to eat chemicals.

Just my opinion

 

[5oclocksomewher]

Oh boy, this will be a big debate. I can say I heard legendary pitmaster Johnny Trigg say "I have never injected a piece of meat." I sort of went that route. I'm new at this game but I've never injected and had great pork butt, briskett and other Q.
On the other hand the winningest man in competition bbq Myron Mixon swears by it. I guess it's personal preference.

 

[palladini]

On larger, thicker pieces of meat, Injecting is the way to go, otherwise, you would have marinate the piece for weeks for the marinade to get all the way to the center of the meat.  By injecting, you may only need a few day of it the marinade.

 

[jarjarchef]

For me it really depends on the final product use.

I dont see a need to inject for pulled products you are going to sauce.

If you are going to slice or serve pieces unsauced, you can. I am not a huge fan of injection because of the marks the needle make in the meat. You can also end up with pockets of seasoning in the meat. But with that said, I will inject larger cuts for things like roasted Spanish pork with a strained mojo.

 

[v8trdude]

I do inject when the mood strikes. Haven't noticed a difference in moisture, but I do like the ability to have another flavour profile inside the meat.

 

[sqwib]

For me it really depends on the final product use.

I dont see a need to inject for pulled products you are going to sauce.

If you are going to slice or serve pieces unsauced, you can. I am not a huge fan of injection because of the marks the needle make in the meat. You can also end up with pockets of seasoning in the meat. But with that said, I will inject larger cuts for things like roasted Spanish pork with a strained mojo.

Exactly what I do

 

[Bearcarver]

I never inject, because I like to keep my temps low.

If you inject a large piece of meat before smoking, or if you insert a temp probe or puncture it in any way prior to smoking, you should get the internal temp from 40* to 140* in no less than 4 hours.

I have had some large pieces of meat take 5 and 5 1/2 hours to get to 140*, but it didn't matter because I don't inject, and I don't insert my sterilized meat probe until after 3 hours of smoking.

Bear

 

[rlk438]

I vacuum tumble marinate. Marinate express. I don't like the holes. Don't even like the hole my temp prob makes but want to monitor the temp