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Am I alone on this???

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  • Am I alone on this???

    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?
    G Spot BBQ Hittin' The Spot Since 2004

  • #2
    I only inject for comps, or in the case of not having time to brine. And in that case, use a weakened solution for injection.

    Well, I also inject because I am developing an injection for beef, but that again a different deal from what I cook for a meal.
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      I don't normally inject, but it is something I playbwith from time to time, depending on my mood and who I'm feeding. Its pretty much a requirement for comps, but not always necessary at home.
      Once you go Weber....you never call customer service....

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      • #4
        no injecting here & never needed to.
        brink vertical charcoal(the carp)
        18" old smokey charcoal grill/smoker
        cast iron Hibachi
        22" Kettle w/ "Smoke-EZ" styled riser extension
        & rotisserator
        12x7 wells cargo vending trailer(mods in progress)
        stuffer,slicer & more carp than i can fit in it...
        Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....

        Blues-N-Cues Concessions & Catering
        http://blues-n-cuesbbq.com/
        my music recordings-
        http://www.reverbnation.com/rlcltd





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        • #5
          Originally posted by IrishChef View Post
          I don't normally inject, but it is something I playbwith from time to time, depending on my mood and who I'm feeding. Its pretty much a requirement for comps, but not always necessary at home.
          If I recall Johnny Triggs mentioned in the one episode I ever watched of BBQ Pitmasters he has never injected anything either. But I would never subject a rack of ribs to what he does either
          G Spot BBQ Hittin' The Spot Since 2004

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          • #6
            tried it - didn't see the point.

            I might try one of those solid injector thingies. They look like fun.
            But generally I use decent quality meat that just doesn't need a lot of pissing about with :-)

            if I want to add flavour I'll marinade.

            I think a lot of these practices are common in the states because 'you' have a huge amount of factory farmed, added water meat that just has no real flavour of it's own.
            The animals are confined so don't get to develop muscle, they're fed on crap so derive very little flavour from that and this is reflected in both the quality of meat and the ridiculously low prices nost of you seem to pay for meat.

            And yes, there is factory farming still in the uk. But there is also a lot of quality meat for a small premium.
            It's called freedom food. Kinda midway between freerange and pure factory. The animals have a lot more space, better feed and much lower density populations.

            I'm talking across the board: pork, chicken, turkey.
            So the meat I buy has decent texture and flavour. Really doesn't need much messing with. And the animals suffer less.
            Just because I intend to eat them doesn't mean I want them to suffer first.

            As a result I do pay more. It's worth it.
            Last edited by curious aardvark; 10-21-2012, 12:15 PM.
            Made In England - Fine Tuned By The USA
            Just call me 'One Grind'



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            • #7
              Originally posted by curious aardvark View Post
              I'm talking across the board: pork, chicken, turkey.
              So the meat I buy has decent texture and flavour. Really doesn't need much messing with.
              But as mentioned... you'd fail miserably in comp cooking..because everyone tries to get whatever advantage they can. For the best? No. But you get ONE BITE...and you better impress the judge...

              I don't like it, but it is what it is.
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                yeah but comp cooking seems to be all about completely bypassing the meat and just shoehorning as much salt, sugar and spices into the turn in box as you can.
                The whole compulsory saucing thing would probably put me off comps if nothing else did.

                And again that says a lot more about the quality of meat used than about the sauces and spicing.

                Think about it logically - had the meat been any good then the practice of injecting, rubbing and saucing probably would not have developed in the first place.

                A little extra flavour - sure. But the amounts that seem to be routinely used in comps are just way over the top.
                Made In England - Fine Tuned By The USA
                Just call me 'One Grind'



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                • #9
                  Have done before, but honestly, I don't believe it's worth the effort. I don't do comps so I can't speak about it from that POV. Like you, I like the taste of the meat. Something large like a pork butt, I can't see a couple needle sticks imparting much flavor unless you really riddle it. The outer rub or whatever one puts on it is enough compliment to flavor as I need.

                  JMHO
                  https://youtu.be/ZcqprrIlbcIli

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                  • #10
                    The only time I inject anything is at the comps... like Rich said, "But you get ONE BITE...and you better impress the judge..." True dat.

                    For me catering and everyday cooking, nope, I don't inject. I am a BIG fan of marinating and brining... butt first and foremost, trying to find quality meats. That can make you or break you.

                    And of course... you need a good rub... anyone know where to get one?


                    Drinks well with others



                    ~ P4 ~

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                    • #11
                      My experience with injecting leads me to say WHY...Especially with briskets and butts...They got plenty of flavor and do not benefit from add moisture...But thats just me.
                      Craig
                      sigpic

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                      • #12
                        Originally posted by HawgHeaven View Post
                        The only time I inject anything is at the comps... like Rich said, "But you get ONE BITE...and you better impress the judge..." True dat.

                        For me catering and everyday cooking, nope, I don't inject. I am a BIG fan of marinating and brining... butt first and foremost, trying to find quality meats. That can make you or break you.

                        And of course... you need a good rub... anyone know where to get one?
                        I do.lol

                        that's why I don't comptete-not to mention the cost & the time these days.

                        even @ the pro level about the only time I see people buy high dollar meat is the wagyu brisket & for the prices they go for the last thing I would do is inject it.

                        I may do some roadkill chili comps if I can ever get the timing right.it seems I never find out about anything around here until the day before.
                        brink vertical charcoal(the carp)
                        18" old smokey charcoal grill/smoker
                        cast iron Hibachi
                        22" Kettle w/ "Smoke-EZ" styled riser extension
                        & rotisserator
                        12x7 wells cargo vending trailer(mods in progress)
                        stuffer,slicer & more carp than i can fit in it...
                        Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....

                        Blues-N-Cues Concessions & Catering
                        http://blues-n-cuesbbq.com/
                        my music recordings-
                        http://www.reverbnation.com/rlcltd





                        Comment


                        • #13
                          I have not noticed much difference, with the exception of the last brisket I injected with Rich's beef injection. Really "beefed" up the flavor, if that makes sense? Butt will still keep playing around with it.
                          sigpic

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                          • #14
                            Originally posted by Fishawn View Post
                            I have not noticed much difference, with the exception of the last brisket I injected with Rich's beef injection. Really "beefed" up the flavor, if that makes sense? Butt will still keep playing around with it.
                            And thanks for trying it. As I said it's a comp product tho. However...if you like it personally...well don't feel bad using it ;{)
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                            Comment


                            • #15
                              Originally posted by Richtee View Post
                              And thanks for trying it. As I said it's a comp product tho. However...if you like it personally...well don't feel bad using it ;{)
                              Yeah, I will try it again. I did vac pack & freeze some of that one & just recently pulled oot a bag & it was really good. The "burst of beef" flavor seemed to mellow a bit I could see where using it would give that little something extra to a judge in a comp. Just not used to the taste yet I guess, butt gonna give it another test here shortly.
                              sigpic

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