What is the purpose for injection...

nhk19

dougcrann said:

nhk19 said:

bhedges1987 said:

I used to do it because it was supposed to add extra flavor and keep moisture in. I never noticed. An old wives tale

plus it's too difficult 

This makes it super easy!  Watch the video.
https://h2qshop.com/collections/barbecue-equipment/products/killer-hogs-bdi-meat-injector

I have injected a few pork loin roast. Result was hit or miss. I suspect this may be because I didn't inject enough. This contraption will solve one of my problems...I hate refilling the injector...

It works very well.  Being a BGE novice I bought everything.  Thought injecting was the norm.  Too bad this thread wasn't posted a long time ago.  It appears by the majority of you experienced BGE gurus it's unnecessary?  But.... My first brisket tuned out pretty good with it being injected.  So did a whole chicken.  (Heck...with this injector, I'll inject everything! It's fun to use.  Lol) I guess I'll have to try a brisket without and taste the difference.

YukonRon

westernbbq said:

I am a pete carroll fan as well both from U$C and what he did with seahawks.  But, to throw the ball when you are goal to go and you can smell the paint in the endzone, when you have lynch in the backfield who was running over guys all game long is both stupid and risky

As Vince Lombardi said: "All your effort in any business should be direct toward taking the risks out of it.  If you dont believe that, give up what youre doing and play the horses."

And, even though i am no engineer, i do have an extensive statistical backround. And engineers i advise regularly in business  love it when i tell them that complexity is the enemy of reliability.


I appreciate injections are necessary for contests.  But, this memorial day, i will be drinking beer, swimming and relaxing while waiting for succulent brisket to register the perfect temperature and be pulled off the Big Green Egg.

Right on brother. I totally get the complexity thing. I also know, in my end of the deal, when the project hits my lap, extremely complex or not, it still has to be done.

Statistical analysis is not my strong suit in cooking with the BGE. I promise you, it never will either. Just a fact.
  
Experimenting allows me to side step statistics and dial in on the result. In my experience there are good failures and bad failures. Bad ones are those cooks that should have gone right, but, due to alcohol consumption, or some other "outside the given universe" source, it failed miserably.

Those which I term good failures are learning moments, which allow me to make an adjustment on the next cook to make it better.

I have experience with both, and I have learned from both. My Brisket cooks turn out really swell.

Enjoy your cook, I am sure it will be epic. 

YukonRon

dougcrann said:

nhk19 said:

bhedges1987 said:

I used to do it because it was supposed to add extra flavor and keep moisture in. I never noticed. An old wives tale

plus it's too difficult 

This makes it super easy!  Watch the video.
https://h2qshop.com/collections/barbecue-equipment/products/killer-hogs-bdi-meat-injector

I have injected a few pork loin roast. Result was hit or miss. I suspect this may be because I didn't inject enough. This contraption will solve one of my problems...I hate refilling the injector...

I have been thinking to try to do the same thing with a pork loin roast, as I do with the butts. I am saving this thread, and will post  the results, I think it should turn out very good. I will start it, and dial it in.

westernbbq

YukonRon said:

westernbbq said:

I am a pete carroll fan as well both from U$C and what he did with seahawks.  But, to throw the ball when you are goal to go and you can smell the paint in the endzone, when you have lynch in the backfield who was running over guys all game long is both stupid and risky

As Vince Lombardi said: "All your effort in any business should be direct toward taking the risks out of it.  If you dont believe that, give up what youre doing and play the horses."

And, even though i am no engineer, i do have an extensive statistical backround. And engineers i advise regularly in business  love it when i tell them that complexity is the enemy of reliability.


I appreciate injections are necessary for contests.  But, this memorial day, i will be drinking beer, swimming and relaxing while waiting for succulent brisket to register the perfect temperature and be pulled off the Big Green Egg.

Right on brother. I totally get the complexity thing. I also know, in my end of the deal, when the project hits my lap, extremely complex or not, it still has to be done.

Statistical analysis is not my strong suit in cooking with the BGE. I promise you, it never will either. Just a fact.
  
Experimenting allows me to side step statistics and dial in on the result. In my experience there are good failures and bad failures. Bad ones are those cooks that should have gone right, but, due to alcohol consumption, or some other "outside the given universe" source, it failed miserably.

Those which I term good failures are learning moments, which allow me to make an adjustment on the next cook to make it better.

I have experience with both, and I have learned from both. My Brisket cooks turn out really swell.

Enjoy your cook, I am sure it will be epic. 

Thanks my man

I hope it turns out with incredible results.  Who knows, maybe someday i'll ome around to the injection side of the fence.  For now, a lite coat of salt for pellicle effect in fridge for a day or two, then pepper on it and a long low and slow cook for brisket does it for those I provide brisket to.  On the shoulder side, it's all about Rendezvous dry rub and letting the meat sit uncovered in fridge for  few days. 

Happy egging!

dougcrann

YukonRon said:

dougcrann said:

nhk19 said:

bhedges1987 said:

I used to do it because it was supposed to add extra flavor and keep moisture in. I never noticed. An old wives tale

plus it's too difficult 

This makes it super easy!  Watch the video.
https://h2qshop.com/collections/barbecue-equipment/products/killer-hogs-bdi-meat-injector

I have injected a few pork loin roast. Result was hit or miss. I suspect this may be because I didn't inject enough. This contraption will solve one of my problems...I hate refilling the injector...

I have been thinking to try to do the same thing with a pork loin roast, as I do with the butts. I am saving this thread, and will post  the results, I think it should turn out very good. I will start it, and dial it in.

Please do post your thoughts afterwards...