Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Who here injects their chuckies??
I have not done this yet.
Does it add more juiciness or give it more flavor??
I got 3 4lbrs. For Sunday's cook.
So far I've been pleased with just dry brining and BBBR.
But would like to experiment.
All thoughts will be appreciated.
Thanks, guys and gals.
I do not inject. Just dry brine overnight and apply some Big Bad Beef Rub. I smoke them at 235f to 250f until the meat stalls and the bark is set. Then wrap em up and wait til the IT hits about 205f. Check for probe tender then dump it in the Grizzly cooler for at least an hour. It's money every time!
That's what I've always done in the past. With good results but I was just wondering about trying something a little different to see if it would be better.
Hey I got 3 so what the hell. I'll inject 1 and see how it turns out. I'll let you know.
Steve B ... try not injecting one AND not wrapping one.🤔 I really don't get the wrapping thing that many on the Pit do??? It might get the cook done sooner but it effects the bark too. I plan my cooks so I get a minimum 2 hours in the cambro, but if it's a quick cook it gets 4 hours.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Cool. Maybe inject 1 and try adding the beef broth to the second and let the third one just ride. Sounds like I'm gonna be busy on Sunday. Like I need that right now. Yeahaw
Steve B, I have done them all three ways: let it ride, wrap after I like the bark, and wrap with broth added. They all were delicious. I liked the wrap with broth best. Chuck is a lot like pork shoulder, Very forgiving.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I always inject my chuckies and wrap "nekkid" at 170-180°F, taking them to 208° or so for good pulling. Never had one not turn out juicy and tender, at least so far!
FWIW, I inject along the flat plane of the meat as it sits on the counter, going in from the side, placing the chuckie in a 2 gallon ziploc bag so that if the injection sprays or leaks it doesn't go on the backsplash or me.
Here's a rough injection diagram:
I like injecting chuck, brisket and turkey breast; using Butcher's BBQ injections much of the time, but they contain a lot of salt so it requires a light touch on the dry brining step.
BTW, Jerod Broussard turned me on to Tony Chachere's injections for poultry. Boy are they good!
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