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If you comment please give a reason, Injection v Marination

Anybody have an idea which is better?  Benefits of either? Personally I inject. 


  • SkiddymarkerSkiddymarker Posts: 7,362
    I inject if the meat has the size and the structure to let the injected marinade do its thing. For thinks like chicken (all parts) marinate, turkey both approaches work. Pork butt - injected, pork chops - marinated, pork loin/tenderloin usually rubbed no marination. Never injected beef. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • MickeyMickey Posts: 16,890
    I don't care to be told what to do
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • phoenix007phoenix007 Posts: 49
    Brisket is really the only thing I inject, and I marinate it too. Inject then let sit overnight in a ziploc bag with the leftover injection.

    Not sure if there's an advantage one way or the other, but by doing both you're guaranteed to get that flavor into the meat.

    And while we're on the topic this is a good injector:

    I broke a bunch of the smaller ones and this one is holding up pretty well.
  • Skiddy- the tighter the fiber the more inclined you are to marinate?

    Mickey- fu lol

    Phoenix- i seem to have success with injection and I have had marinated cuts that have tasted "over done", flavor wise, and obviously I'm speaking from personal exp but I was wondering if there was a guide, and if Skid is right, I will try to emulate his example. 
  • berndcrispberndcrisp Posts: 825
    I'm with Mickey.
    Hood Stars, Wrist Crowns and Obsession Dobs!

  • GK59GK59 Posts: 501
    For years I injected cherry or red apple balsamic in the butts. You could tell a little.More so to help break down. Today I'm going without and see if there is any difference.

    Smitty's Kid's BBQ

    Bay City,MI

  • nolaeggheadnolaegghead Posts: 17,921
    My species reproduces through injection
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Village IdiotVillage Idiot Posts: 6,951
    Mickey said:
    I don't care to be told what to do
    I thought you were married.


    Dripping Springs, Texas.
    Just west of Austintatious

  • MrCookingNurseMrCookingNurse Posts: 4,386
    edited July 2013

    Mickey said:

    I don't care to be told what to do

    I thought you were married.


    All he said was he didn't like it


  • SkiddymarkerSkiddymarker Posts: 7,362
    Skiddy- the tighter the fiber the more inclined you are to marinate?

    Yes, and that's a personal preference not a scientific one. Some folks like stuffing and injecting a pork loin, tried some good ones, but found it was not what we liked. So we marinate, then rub. Turkey is the exception, maybe. The meat is firm but we inject to add some flavour. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Guessing you don't want a neither opinion but figured I would throw it out there anyway. I personally am in the camp of just give it a little rub and let the meat speak for itself. I find everything I have cooked on the egg to plenty moist on it's own. I might change my mind on yardbird and brine but anything else I would just do neither.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
  • I could have been a little more specific about injection of brine or marinate in brine, I don't like crazy flavors. My rub is a simple one and I only vary it slightly depending on beef chx or pork.  But I have found that injecting with a low sodium chx stock and some salt sugar and vinegar has really seemed to help with natural flavors, but becomes overwhelming if I marinate in the same brine overnight. 

    Thank you all for your input, I know it was a pushy title but I was hoping to get great advice like this and not just a poll response like I have seen in the past.  

    Again thanks so much! I think I have found the answers I was looking for. Ya gotta love this forum, its the best cooking tool in my tool belt!
  • jaydub58jaydub58 Posts: 1,948
    The only injecting I have done so far is with a 3-4 pound pork loin roast.  That's not a favorite cut of mine, I just find it pretty bland.  Boy, injecting made a world of difference there, and moved pork loin roast way up the list of cooks.
    John in the Willamette Valley of Oregon
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