Need to inject?

[bbqLuv]

I was thinking about injecting meat before BBQ/smoking, is it really needed?
Does anyone inject Wagyu before cooking? Or a high-quality breed of pork? Free-Range Chickens?
Whether to inject meat or not may depend on the quality of the meat.
Perhaps I am overthinking this again

What are your thoughts on this subject?

[STEbbq]

I never felt the need to do so but I know some here do this particularly for brisket. This one is pretty popular if you want to give it a shot:

https://www.butcherbbq.com/product-page/original-brisket-injection

[rickgregory]

Need? Of course not. Especially with high quality meat. Injecting seems to come from competition Q where packing in flavor seems to be the norm (I might be wrong here, never been to a competition).

Some people likely inject everything. It's not a need though, it's a preference.

[USMCCrashCrew89]

About the only thing I inject is chicken breasts that I grill up about every week for meal prep lunches. Usually depends if I have time to brine the batch or not.

I’ve injected pork butts in the past but found it wasn’t worth the effort.

[smokin fool]

Never felt the need but hey, give it a shot

[captainlee]

I don't inject anything. I used to years ago but didn't think it was necessary. I'm totally satisfied with my results. Nothing wrong injecting to get a flavor profile that you enjoy.

[Draznnl]

I’ve never injected anything I’ve cooked. I could see injecting a pork butt to get some flavor to the interior. It might be worth a shot. Let us know what you decide and how it comes out.

[radiodome21]

Only meat I've ever injected is Turkey when I throw it on the WSM. And I only use melted butter.

[Texas Larry]

Same here.

[Donw]

I never inject anything. If I was stuck with some piece of beef graded Select I might think about it. If Choice or Prime then never.

[Oak Smoke]

I’ve only injected brisket twice and couldn’t see that it helped at all. I have 4 select briskets that are at the end of their 60 day wet aging time. I’m going to inject one of those with gelatin, it’s made from connective tissue and such. I think it will make a noticeable difference. I told a friend of my plans. He injected one with gelatin the next day and was very pleased with the results. If I can use this to get the moisture of a choice in a select I’ll be very happy.

[Oak Smoke]

It should add the kind of moisture that a brisket with much more intramuscular fat would have had.

[fzxdoc]

I'm curious to know how this works for you. Keep us posted!

Kathryn

[bbqLuv]

Clawbear57 I hope that was not a stupid question, that was my question too'

Ditto on "Keep us posted!"

[bardsleyque]

I injected once, after an intense rush things got really fuzzy....
(J.K.)

[Clawbear57]

I've injected my first turkey and it turned out good. I keep planning on injecting a chicken but always forget.

[LA Pork Butt]

I’ve done some injecting. On a Boston Butt it for flavor and not moisture. I did a hot and fast Brisket and the injection was for moisture.

[fzxdoc]

Turkey, chuck roast (sometimes), brisket.

texastweeter has me thinking about injecting pork butts, which I've never done.

Kathryn

[LA Pork Butt]

I used a Big Green Egg Dr. BBQ championship pulled pork injection which I liked. Before that I never saw the need. There is still no need to, but it adds some moisture and flavor.

[texastweeter]

Try it. You might like it.

[Dick Anderson]

I have injected cure into pork loin that was to be made into Canadian Bacon, big ones, to make sure cure reaches the center