Injection help

[john dice]

I am about to smoke some pork shoulder and beef bottom round. i have only tried injection acouple of times but never had much success, I heard you try and use the same point of entry to get spots but never really tasted the success. Any tips?

My plan for the beef is to mix up some mole sauce, v8, apple cider vinegar and some spices to try and give it a spicy tomato taste with the plan of using it for chili and enchiladas. Does that sound like a good mix of stuff?

 

[fatback joe]

On shoulders/butts, I just imagine a checkerboard with one inch squares on the meat and inject every other square, push down on the plunger as you slowly withdraw the needle.

Never injected a bottom round, but with brisket, I just try to go with the grain, injecting from the side and go around the thing and not from the top like I do with the shoulder.

Can't really tell you why.........that is just what things kind of evolved to with me. LOL

Hope some of that helps.

 

[john dice]

thanks for the info. That is why I love this place, fast response and great knowledge.

Guess I will try that injection in the pork for enchiladas and other Hispanic stuff.

 

[Dutch]

Depending on the size of the bore on your injection needle, you may have to strain the hard chunky matter from the injection matter. . . been there-done that and I don't think there is anything more aggravating than trying to unclog a plugged needle.

Except for maybe trying to reason with a 4 yr old grandchild

 

[john dice]

I learned quick what can and cannot go into a needle.

I went with this for the injection of my pork
1 package of pre made mole sauce
1 16 ounce can of v8
Some Tabasco sauce and apple cider vinegar.

It had a very sweet tomato taste with a hint of the rich dark spice from the mole. I am excited to see how this turns out along with some tacos, enchiladas, chili, etc.

 

[smokebuzz]

When injecting, shove the needle in deep, poll out 1/2 way and go another angle, and again. This make fewer puncture hole in the face of the meat, and more goodie stays in the meat. On butts, I injet in on top and bottom, useally only 8 or so injection points.