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If you comment please give a reason, Injection v Marination
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GalanteNate_OneEa
Posts: 967
Anybody have an idea which is better? Benefits of either? Personally I inject.
Comments
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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. - Whiskey and steak, because no good story ever started with someone having a salad!
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I don't care to be told what to doSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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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.
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Skiddy- the tighter the fiber the more inclined you are to marinate?Mickey- fu lolPhoenix- 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.
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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
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My species reproduces through injection
______________________________________________I love lamp.. -
Mickey said:I don't care to be told what to do__________________________________________Dripping Springs, Texas.Just west of Austintatious
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I thought you were married.Village Idiot said:Mickey said:I don't care to be told what to do
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All he said was he didn't like it_______________________________________________XLBGE -
GalanteNate_OneEa said:Skiddy- the tighter the fiber the more inclined you are to marinate?.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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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!
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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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