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Why the late injection?

I'm confused! I am seeing a trend, folks waiting to inject until the meat is at 165 to 170. What is the point? By that time the meat can not evenly distribute the flavor that you are trying to put into the meat. The mescle fiber has already firmed up to the point that it won't let the injection flow evenly throught it, and it leaves marks at the injecton sites.


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