Hypodermic and Shrink Wrap to Confine Marinade?

[Count Porcula]

Yesterday, Walmart's price on St. Louis ribs wasn't too bad ($3.49), so I picked some up. I'm smoking them right now.

I like to hit my ribs with some marinade before smoking, and because I'm using liquor, it can be expensive. I've been trying to think of good ways to confine the marinade close to the meat so not much marinade is needed.

Today I came up with an idea, and I wonder if other people are doing it.

My ribs came shrink-wrapped in thick plastic. I filled a hypodermic with a mixture of Jim Beam, sugar, and salt, and I injected it through a tiny hole in one corner of the package. Holding the hole closed, I was able to rotate the package and let gravity move the marinade around. Then I put the package down for 30 minutes with the membrane side up.

Seems to have worked well, and I didn't have to get out another bag or use a pan.

 

[thirdeye]

I've done something close. Competition BBQ meats can be prepped at home, but they can't be seasoned, injected or brined until after the meat inspection on Friday. Chicken thighs are really time consuming to prep and I cook 16. So I prep and I pack them in vacuum bags. After inspection I shoot brine into the vacuum bag and they go right back in the cooler.