First injection attempt: how long before cooking?

[DaveD]

Hey folks, today I'll be trying out injecting for the first time, on a Duroc pork loin. Curious about how long ahead of putting the meat on to cook folks do the injection for a cut like this? I've seen it all over the map, from 12 hours ahead to immediately before cooking.

Edit: Adding info: My injection will be a mixture of roughly equal parts chicken stock and melted butter, with a dash of Worcestershire and a bit of the rub I'll be putting on the outside, very finely ground in the mortar & pestle so as not to foul the syringe.

The game plan is to run it on the SnS kettle in 2-zone mode at about 250F/120C until the IT gets to the high 130sF/high 50sC, pull it and rest half an hour or so for the carryover to get it to about 145F/63C.

Please advise, O Pit!

[RiverJeff]

I have also been wanting to try this can't wait for all the input!

[Allon]

In my injecting experience, the longer ahead you inject, the better the outcome. It also depends on what your injecting...

If injecting say liquid with salt, longer is better.

If injecting say butter and spices, there's really no advantage to injecting early.

Many smaller injections are better than fewer larger ones.

[DaveD]

Yup, brining was already handled dry-style in the usual way, overnight. Salt will have fully permeated the cut for sure.

[Allon]

Let us SEE how it turns out!

Inject and off to the cooker...

May the force be with you...

[DaveD]

Allon you can count on full documentation Thanks for the support!

[Elton's BBQ]

I've injected italian dressing just prior to smoking porkshoulder.. with great result

[CHNeal]

I inject butts and briskets 24 hours ahead as I am injecting to brine as well. With your plan and ingredients I see no reason to do it any longer then right before.

[DaveD]

Got the piece doused with rub, and injected, and on the kettle. Film at 11!

On track to come off the kettle in 15 min or so, then rest, then serve. Got some steamed jasmine rice working and my lovely bride is oven-roasting some garlic-tastic cauliflower. After-action next!

[CHNeal]

Looks fantastic! I have had that same injector for ever and love it.

[Elton's BBQ]

Nice.. thanks!

[FireMan]

When Insaw the title I wondered, is he going to try or is he goin to do it. So, as I see, it wasn’t just an attempt.

[DaveD]

Well, it's an attempt until I pull it off... which I did. See below!

[DaveD]

OK, this came out really well. The loin peaked at 143F/62C, and it was tender, juicy, and much smokier than I'd expected for so short a cook. Took about 2 hours to get to 137F/58C, when I pulled it off to carry over. Steamed rice and the roasted cauli made a very nice plate.

[Stuey1515]

Awesome looking plate!

[Skip]

Looks great! I've never injected a Pork Loin. You've inspired me to give it a try.

[FireMan]

Worth it!

[texastweeter]

In all my injections, there are three things that are never left out. Salt, sugar, and phosphates. I inject, then dry brine and let sit at least over night

[FireMan]

Inje tons, you just may have created new lingo there fella.

[texastweeter]

FireMan I dunno what your talking about...lol

[CHNeal]

That turned out very nice! I once injected a loin with the same injection I use for butts and let it sit probably 4 days ( forgot about it) smoked it off and ended up with almost ham! It was the best failed experiment I’ve ever tried.

[Elton's BBQ]

Looks really good indeed!

[fzxdoc]

I inject at a 90° angle, that is, horizontally, to the way you did it, DaveD , along the grain of the meat. Here's a crude sketch:



If using a dark injection, injecting along the grain does not discolor the meat as much when it is sliced. Plus I feel it leads to a more uniform distribution, but YMMV.

I have the same injector you do; I like it but wish it had a sharper point, especially for poultry. I often use old Tony Chachere's syringes for poultry.

Kathryn

[DaveD]

That's a very good idea! Will try that next time. Thanks!

[texastweeter]

For 1 or two hunks of meat i use a cheap syringe type. For 3 or more (up to 30 or 40 at my biggest cooks) I use my chops power injector. Always with the grain.

[DaveD]

I have the same injector you do; I like it but wish it had a sharper point, especially for poultry.

Kathryn, how many injector types did yours come with? Mine came with three, the one I used here, plus one with a dozen openings spaced around the business end, and one larger-bore for chunk-intensive marinades. They're all 304 stainless, so in principle ought to be sharpenable? I have not investigated, just speculating...

[fzxdoc]

Just one syringe, so I didn't get the exact same package you have, although the design is the same.

K.