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injecting flavor

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chris123stock
chris123stock Posts: 664
in EggHead Forum
So what does injection of flavor really do? I mean I understand what your doing I guess what is the real deal,  does it make much difference in the taste? And also what do you use? Any info is greatly appreciated,  thanks.  
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  • RLeeper
    RLeeper Posts: 480
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    I have only tried injecting butts and since I stopped I haven't noticed a difference in the taste or moisture.
    Extra Large, Large, and Mini. Tucker, GA
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  • Charlie tuna
    Charlie tuna Posts: 2,191
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    For pork butts, i am stuck on Lawry's Teriyaki with Pineapple Juice Marinade.  It costs about $3.50 for a 12 ounce bottle.  I get about 6 ounces injected in an average butt.  It doesn't make the butt taste like "teruyaki" at all, but a rich flavor.  Doesn't seem to make any difference if i marinate it overnight of an hour before the cook  -- this works for me..

    BTW -- i turbo cook my butts, but i have used this with "low and slows" years ago.

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    @michigan_jason has some kind of set up that he swears by if you are talking butts. If you are talking brisket....talk to me first.


    Keepin' It Weird in The ATX FBTX
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  • chris123stock
    chris123stock Posts: 664
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    The Cen-Tex Smoker said:
    @michigan_jason has some kind of set up that he swears by if you are talking butts. If you are talking brisket....talk to me first.


    Well I have both, I am just wondering if it helps, also how come my brisket came out to moist? I like it a little dryer not real juicy.  So tell me will injecting the brisket make it more moist?
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    I am anti-injecting brisket. period. How did you do your brisket? Did you wrap it during the cook?

    Keepin' It Weird in The ATX FBTX
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  • travisstrick
    travisstrick Posts: 5,002
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    The Cen-Tex Smoker said:
    I am anti-injecting brisket. period. How did you do your brisket? Did you wrap it during the cook?

    I'm with cen tex. No injecting briskeys here. 
    Be careful, man! I've got a beverage here.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    travisstrick said:
    The Cen-Tex Smoker said:
    I am anti-injecting brisket. period. How did you do your brisket? Did you wrap it during the cook?

    I'm with cen tex. No injecting briskeys here. 
    yeah, but I don't have my own method.


    Keepin' It Weird in The ATX FBTX
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  • chris123stock
    chris123stock Posts: 664
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    The Cen-Tex Smoker said:
    I am anti-injecting brisket. period. How did you do your brisket? Did you wrap it during the cook?

    Last one I did was 17 hrs 225 or so ID. Then foil with a little apple juice for the last hour or so. IT up to 205. Then rest for 3 to 4 hours? It was good tasted right, just real moist? 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    Then foil with a little apple juice for the last hour or so.

    That's your issue. 

    Try this:

    Bad Byron's But Rub until you can't see the grain of the meat (don't go nuts with the BB. It's salty so if in doubt, go less)
    250 ish indirect with oak chunks until 195-200 (tender)
    FTC for a few hours
    Unwrap and Let cool until you can easily handle with bare hands before slicing

    simple as that. No apple juice (ever- yuck!) :))


    Keepin' It Weird in The ATX FBTX
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  • chris123stock
    chris123stock Posts: 664
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    The Cen-Tex Smoker said:
    Then foil with a little apple juice for the last hour or so.

    That's your issue. 

    Try this:

    Bad Byron's But Rub until you can't see the grain of the meat (don't go nuts with the BB. It's salty so if in doubt, go less)
    250 ish indirect with oak chunks until 195-200 (tender)
    FTC for a few hours
    Unwrap and Let cool until you can easily handle with bare hands before slicing

    simple as that. No apple juice (ever- yuck!) :))


    Thanks I will do it this way, I just picked up a brisket and will cook it soon I do appreciate the good info,  always helps. Still don't get the deal with injecting meat? 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    chris123stock said:
    The Cen-Tex Smoker said:
    Then foil with a little apple juice for the last hour or so.

    That's your issue. 

    Try this:

    Bad Byron's But Rub until you can't see the grain of the meat (don't go nuts with the BB. It's salty so if in doubt, go less)
    250 ish indirect with oak chunks until 195-200 (tender)
    FTC for a few hours
    Unwrap and Let cool until you can easily handle with bare hands before slicing

    simple as that. No apple juice (ever- yuck!) :))


    Thanks I will do it this way, I just picked up a brisket and will cook it soon I do appreciate the good info,  always helps. Still don't get the deal with injecting meat? 
    I never do it so I can't help. Some people swear by it but I'll have to let them chime in. I've tried a few times.....meh
    Keepin' It Weird in The ATX FBTX
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  • WiltOnTilt
    WiltOnTilt Posts: 102
    edited March 2013
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    I inject both brisket and butt (turkey too) however it is habit and I'm happy with the results so I don't want to gamble with changing it. For the butt, last two times I've done it, I've strained Italian dressing and injected the liquid and mixed the strained chunks with my rub on the outside. Seems to work well but it's unclear if it adds to the moisture, but I did notice a flavor difference since using this method.
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