How important is injecting poultry on a scale of 1-10? Bribe and inject? Only brine? I’ve never done either, and I think my poultry is really good. What am I missing out on?
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Charter Member
- Nov 2014
- 3071
- Chico, CA
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BBQ's
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California Custom Smokers Intensive Cooking Unit
California Custom Smokers Meat Locker
Santa Maria Grill
Vision Grill
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Sierra Nevada IPA
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I inject. However, if your product is really good experiment. One thing I have learned is that what works for me might not be as good as what works for you.
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Club Member
- Apr 2016
- 18053
- Near Richmond VA
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Weber Performer Deluxe
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lots of probes.
Fireboard
I have never injected, but I always dry brine.
Here's an idea though - if you are cooking pieces, try dry brining one piece, injecting one piece, and dry brining and injecting one piece. That should answer your questions in one cook.
And if you cook your chix whole, dry brine half one time and inject half one time, etc...
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