When to inject?

[PimpSmoke]

for butts I pump that farker as plump as I can get it right before cooking. When it gets done weeping I rub heavily and throw it on.

<edit> there really was no double entendre' intended here

 

[Vince RnQ]

I do it as well... MUCH less mess plus it holds the marinade against the meat rather than allowing it to run out and away from the product.

Thanks, Jeff. You know that I have to try this now.

 

[ThomEmery]

VQ The avatar looks like Christmas at the Griswalds

 

[Vince RnQ]

VQ The avatar looks like Christmas at the Griswalds

It looks even better full size!!!

 

[Papa Hogg]

If you want to cut down on the leakage you can wrap the butts tightly in plastic wrap, buy I really do not get that much leakage. I put the meat in a plastic garbage bag & try to get as much air out as possible & tie it tight.

 

[swamprb]

For a comp, can you inject the cryovac prior to meat inspection?

Brian

 

[Papa Hogg]

For a comp, can you inject the cryovac prior to meat inspection?

Brian

8. All competition meats shall be inspected by the Official
Meat Inspector during the times established by the contest
organizer but not prior to the day before judging. Once the
competition meat has been inspected, it shall not leave the
contest site. Cooking shall not begin until the competition
meat has been inspected by the Official Meat Inspector. All
competition meat shall start out raw. No pre-seasoned meat is
allowed other than manufacturer enhanced or injected
products, as shown on label (EXCLUDING (but not limited
to): teriyaki, lemon pepper or butter injected). When the
contest organizer supplies the meat, the contestant is not
required to enter only that meat. (Competition meat not
meeting these qualifications shall be disqualified; given a one​

(1) in all criteria by all six judges)

 

[The_Kapn]

This from a guy who cooks his briskets in 45 minutes...:twisted:

HUH??

TIM