injection

So I had a question for those who’ve been injecting briskets for comps. When I’ve gone to inject the last few contests it seems all the injections just pours out the injection site as I slowly remove the needle. It seems to cause a less than “popping” flavored slice. I’m using a 14ga needle...

Hello, What are your thoughts on injection viscosity? We've competed with good results using pretty thick injection, which has a nectar base instead of juice. But last time I did a practice cook, I injected before trimming and found large injection deposits between muscles and connective...

So I've been wanting to improve my pork butts a and have been researching injected vs non-injected versions but there doesn't seem to be a clear consensus. I wanted to know the following? Is injecting worth in on the average 8-10 pound butts I'm buying? Is the flavor different, better, etc. Is...

Never have brined a brisket, have injected with some success. looking for recipes, times, ect on brisket brine. thanks!

good afternoon, everyone. It has been a while since I've been on the board. Its great to come back and see how things have both changed and stayed the same. With Thanksgiving coming next week, I'm going to try something with a turkey that i've done for years with chicken wings, chicken legs...

Hey all... I got my hands on a bunch of grass-fed beef that's been sitting in my freezer, some weird cuts. Anyway, I have a Sirloin Tip Roast thawing that I'm gonna smoke on Sunday. I've smoked other beef roasts before as well as Brisket, but I'm wondering if anyone has any experience with...

I picked up a 14.75lb brisket today (USDA Choice, $2.58/lb, thought I did well there). I usually expect 1.5 hours per pound, and that held pretty true for the only other brisket I've ever done. It was 8lbs and took 12 hours. Should I really expect it to take 22 hours to cook? I am going to...

I typically do my chicken on the egg indirect at 350*, but I decided I wanted to do some smoked chicken on the Party to try out injecting a marinade for the first time. My injection was simple: 1-1/2 stick butter 2 tsp brown sugar 1 tsp garlic powder I spatcocked the chickens, injected the...

The last time I injected a pork butt I used the famous Chris Lilly recipe from the web. It was great! BUT I noticed that the shoulder and the brisket flats sitting below it had a really black dark bark. I attributed this to the sugar in the injection (all the sugar and the apple juice). I've...

Hey Guys, Been playing around with brisket alot. Been doing cooks at 225, crutching at stall point (about 150 internal on most recent cook), then pulling, and resting for a few hours once it reaches 190. With a 14.5 lb brisket it took about 14.5 hrs. I was very pleased with the results, the...

Have a little brisky competition with the bros this weekend. Going to inject the brisky and wondered what everybody's favorite injection recipes were? Thanks for sharing!

Here is a method of cooking a delicious BBQ'd brisket without any need for a meat thermometer or losing sleep. I stopped by my local butcher Friday since I had the day off to see what he had in stock. He had some great looking choice briskets so I picked up a 12 pound packer. Since I was...

Curious to know how may folks inject vs those who don't? I've started trying it out with a combo of beef base, butcher's and liquid smoke and a few times it "stained" the meat...which I assume would be bad in competition.

OK guys/gals, my head is hanging low this morning, but I have to put my pride aside and get this post done. I got a 5.5 lb flat-only CAB from the Supa Wally world the other day. My goal was to tryout this injection that I got in the mail last week. Saturday night, I inject the crap out of...

A question for those of you who inject briskets with Butchers... Do you use water, beef broth, a mixture of the two or something else? If you mix, what ratio do you use?

My dad came into town today to hang out and do a little fishing tomorrow so I thought I would make a feast worthy of the guy that did my wife a favor and brought me into the world :roll:. I got this recipe on here not too long ago I think its Alton Brown or somebody like that. I foiled at 160...