How effective are injections for flavor? Other than the salt, I wonder. I injected a turkey with butter, herbs and spices. The herbs and spices ended up in pockets in the meat, they don't spread out, they won't ever. Salt will spread out, osmosis. Fat and water don't mix, but I think butter helps with moisture at least, and has to help with flavor. I know phosphates help, salt will, but I don't think other flavorings will come out right in the end. Spices and herbs will be in pockets, concentrated. I can believe that broth adds flavor. It seems to me that the simpler the injection, salt mainly, is the only way to go, and let the meat flavor shine through.
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I stopped injecting several years ago. It seemed to me like more work for the same result. That could be because I was doing something wrong, but everyone seems to like the food so 🤷🏻♂️ -
I only inject turkey these days. I stab that dude enough to make up for the 200+ briskets I haven't injected.Comment
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I inject pork loin and tenderloin with apple juice always, the rub, seasoning and technique may change but the injection is consistent.Comment
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I think that the injection of a mixture of homemade beef broth and Butcher's BBQ Phosphates adds flavor and helps with the moisture balance in the briskets and chuck roasts I use it on.
For sure, melted butter injections make a huge difference in the turkeys I smoke, especially the fresh ones not doctored up with solutions at the processing plant. I haven't smoked a Butterball turkey in years, but since they're supposed to be basted already, I wouldn't inject one of them, most likely.
I'm with you, Mark V --the herbs won't go anywhere anyway, so why inject them? Better to get those herbs on the muscles directly under the skin on turkeys and chickens.
I like Whiskeyman53 's idea of injecting apple juice in pork roasts/tenderloins. Sounds like it would be a tasty addition. Thanks, Whiskeyman.
KathrynComment
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Good to know, wrgilb . I stopped using the Butcher's BBQ Injection Mixes because they contained so much salt. That's when I started just buying their phosphate and adding in my own broth. But I may just give that pork injection a try, maybe starting out on the humble pork loin first. Thanks for the tip.
K.
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This Thanksgiving was the first time I used an injection in any meat. Injected the breast with a mix of chicken stock and melted butter. It made a big difference in the moisture of the white meat. I’ll inject turkeys in the future.
On a related note Costco’s Kirkland brand chicken stock is my new go to store bought stock.Comment
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I retired my injector a few years ago and haven't looked back.Comment
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One thing I found interesting about my injections…. The discoloration streaks…
Since my eating experience begins with my eyes… I want my meat to look right…
Discoloration is associated with bad meat… it doesn’t matter if I know it’s fine to eat or not, I don’t feel good with serving it to guests…
I stopped injecting solids such as spices and herbs before I stopped injecting altogether…
I will soon begin injecting phosphates again… and testing different solution components to carry the phosphates…
I keep thinking about the whole hog folks that put cylinders of salt on at the beginning… then mop along… before breaking up muscle groups near the end while heavily mopping and spicing…
My pork cuts have excess juices left over after serve prep…
My method is to roast above fire for an average 4 hours… Move to covered enameled roasting pans as long as necessary…
I heavily trim my butts to render the fats during the process… so they don’t figure into the roasting pan juices… but are available as needed for gravies and sauces also…
Since I paused injecting, nothing has told me I was missing it…
But I’ll be able to tell more later… and I’m sure the topic will return or at least be continued later…Comment
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I inject brisket and butts as a brine and flavor marinade 24 hours before a cook. Then seal them in a bag so they soak in the injection that always leaks out.
Never use herbs but do dissolve the rubs to be used into my injection along with the sugars ( butts) and salt / seasonings
been doing it for decades and if it ain’t broke….Comment
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I use Beef broth for brisket with good results. It works for me. If that helps.
My guess is beef broth injected into a brisket would count as a soup for National Soup Month.
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When I was first learning I was wondering about injecting, and I realized that all the times I didn't inject my briskets, chucks, or pork butts, and wrapped in foil, there was a LOT of liquid in the foil once all was said & done.
Where'd that liquid come from? Why, meat juices & rendered fat, of course.
So I says to myself I says "Self, if this much liquid is already coming out, and I didn't inject, and it's still super juicy and awesome, why do I need to inject?" Being the good listener that I am, I responded right away (rather than leave myself hanging), with "Self, you might not need to, but let's try it anyway in the interests of R&D, it can't hurt." So I injected my next few turkey breasts, briskets, etc. I honestly didn't notice the slightest difference, but, similar to Mosca's viewpoint, I wonder did I inject wrong, or with the wrong stuff? Maybe. I gave up. It didn't trip my trigger enough to add that step to my efforts and I don't miss it. Maybe in a side-by-side tasteoff I'd notice a little something extra in the injected one, but I haven't done that.
Ultimately I think it's like beans in chili, or whiskey on the rocks vs. neat- you do what you find to be your favorite, and your mouth is the only correct judge of effectiveness.Comment
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"Self, is this post correct?"
The conclusion of the matter is "The best BBQ is the BBQ you like!"
That implies friends, relatives, and judges are wrong.
Could it be the wife likes me to BBQ just so she doesn't have to cook?Comment
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I saw somewhere that injecting decreases cooking time...
Allegedly, the injections fluid heats faster than the meat hence better heat transfer...blah blah blah
Anyone find any truth in that?Last edited by Allon; December 10, 2022, 08:53 PM. Reason: Im running out of reasons cause its always the same. Spell check.Comment
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I only inject turkeys. I’ve been using Tony Chachere Cajun Butter injection. Adds moisture and flavor. Folks seem to love it.Comment
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