Brining vs. Injecting

the last few ive done ive injected half way thru the cook as it was entering the plataue in the egg. was much easier than on the counter and the mess wasnt all over the counter walls and me. i believe more stayed in the meat as well. ive never brined, im a fan of putting the rub on and then immediatly into the egg

i use one of those big cabellas injectors, not made for injecting in the house, once the meat is in the plataue you can inject alot quickly and its a good time to add a little more rub if you want. and anything that spills out acts like a baste

Stick,[p]I brined one with molasses once. For the time and effort, I didn't think it did much to the taste. I never tried any other flavorings. I just use a more intensly flavored rub for punching up the flavors. Let us know how it turned out, if you do it.

Mine threatned my manhood the last time and I have not tried again. LOL Doing it after a partial cook makes a lot of sence, wish I had thought of that.

i was talkin about a different kind of injection in the kitchen, i'm afraid.....

i misunderstood your original post! ooops

your not making it any easier to quit this line of 'comedy' that i'm working on!

not with me, man. i'm not into dudes!
not that there's anything wrong with that.

ok. i'll stop now. (i'm printing a bunch of junk and have too much time on my hands as the files spool and print...)

ive just put it in at room temp, i havent seen it change cooking times at all

WMK.....

!!