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Old 08-05-2006, 10:28 AM   #6
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The_Kapn's Avatar
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim

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.


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), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.

Last edited by The_Kapn; 08-05-2006 at 10:51 AM..
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