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The_Kapn · 08-05-2006, 10:28 AM

Injecting is not a comp-centric thing at all.

I inject ALL roast type cuts including Brisket, Butts/Shoulders, and Chuck at home and otherwise. I even injected a Fattie one time--just for fun

Best way I know of to add moisture and flavor INTO the meat, not just on the surface.
I "pump them up" and normally get a full quart or more injection into each Brisket or Butt.

Well worth the effort and mess to me.

TIM

JIMMY--WIFI at Birmingham???????

08-05-2006, 10:28 AM	#6
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Injecting is not a comp-centric thing at all. I inject ALL roast type cuts including Brisket, Butts/Shoulders, and Chuck at home and otherwise. I even injected a Fattie one time--just for fun Best way I know of to add moisture and flavor INTO the meat, not just on the surface. I "pump them up" and normally get a full quart or more injection into each Brisket or Butt. Well worth the effort and mess to me. TIM JIMMY--WIFI at Birmingham??????? __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood. Last edited by The_Kapn; 08-05-2006 at 10:51 AM..