I have been smoking meats of all kinds now for 20 plus years and not once have I ever injected anything. Brining poultry is something I have always done and the benefits are well worth it but injecting is something I have purposely avoided. I have never once have had a issue with dried out meat whether it be a brisket, pork butt, chuckie or anything else. I have cooked for the masses at fund raisers and weddings and other venues and often have people ask me "what did you inject this with" so I know it's a mindset.
And I am always proud to say "nothing, you are experiencing the taste of meat for the first time".
I have always liked the taste of the meat and always want that flavor to come through first and foremost. I use rubs and spritz everything but I want that to be complimentery to the meat and not what I taste first.
I have eaten many deep fried turkeys that have been injected with this cajun or that garlic marinade and my reaction has always been "wheres the turkey?"
You could have just as well soaked a paper towel in the marinade and served that and saved yourself alot of time and money.
I understand comp cooks inject all the time but comp cooking is an entirely different mindset and I look at that as being a entirely seperate discussion.
I have read Mixons book and he does everything based on comp cooking and I got nothing out of it. His meat never touches a grate. Everything is marinated, rubbed, injected, panned and foiled to death.
So are there any other non injectors out there?
And I am always proud to say "nothing, you are experiencing the taste of meat for the first time".
I have always liked the taste of the meat and always want that flavor to come through first and foremost. I use rubs and spritz everything but I want that to be complimentery to the meat and not what I taste first.
I have eaten many deep fried turkeys that have been injected with this cajun or that garlic marinade and my reaction has always been "wheres the turkey?"
You could have just as well soaked a paper towel in the marinade and served that and saved yourself alot of time and money.
I understand comp cooks inject all the time but comp cooking is an entirely different mindset and I look at that as being a entirely seperate discussion.
I have read Mixons book and he does everything based on comp cooking and I got nothing out of it. His meat never touches a grate. Everything is marinated, rubbed, injected, panned and foiled to death.
So are there any other non injectors out there?
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