Brining AND Injecting?

[DDave]

Is that redundant? Do you usually do both or just one or the other?

I got a brining bucket in November that I haven't used yet. Got an injector for Christmas that I haven't used yet. So I'm thinking . . . I need to use them.

My freezer weeps for there is no pulled pork or brisket in there, but weekends have been NUTS lately. And Saturday is my son's Little League Jamboree. But I'm thinking maybe a couple of chickens in the rotisserie on the drum Saturday afternoon or Sunday?

I'm thinking Tip's Slaughterhouse brine and some sort of injection. Haven't figured that part out yet. But do you generally brine AND inject the same piece of meat or just do one or the other? I could get two chickens and brine one and inject the other.

Any suggestions?

Thanks.

Dave

[travcoman45]

Dave, sure ya can brine an inject. My brine has an injection with it, ya don't have ta use it, but they sorta compliment each other.

Fer cluckers, personally I just brine, turkeys I brine an inject.

There really ain't no wrong way ta do it.

Let me know if ya need the injection recipe, be glad ta give it to ya.

[DDave]

Let me know if ya need the injection recipe, be glad ta give it to ya.

That would be great, Tip.

I'd sure appreciate it.

Dave

[Richtee]

Big hunks need an injection. Hams...real bone in ones. BBB or butt hams...not so much, but you can still assure a quicker and more complete cure by doing so. Deal is...the surface area of the meat exposed to the cure.

With the big "country" hams, you have to inject along the bones and joint to get the cure in quick enough to prevent spoilage.

Commercial bacon is injected... and tumbled - and cures in like 1 day or something.

[Kyote]

I am surpised not more info was passed on.

Like trav said. on the birds. I have a hard time not brining chicken now that I have done it. and the turkeys, I have not injected as yet. just brine. But I do not know if i realy brine. as I have cut the salt almost out of the liquid.
But by goly the turkeys are tasty and moist.
and for me. a brined turkey smoked is pretty good. I have not needed to add any more flavor by injecting any thing else.

on beef and pork I inject the heck out of them. you will have fun making concoctions up and injecting.

[Uncle-Honky]

I agree with Kyote. I brine chix,turks and butts and wont inject. If I am injecting, I haven't brined the product. Both introduce flavor and moisture. Surely both would not harm it. Like Tip said, One should compliment the other. Shoot i may just have to try it! Great question Dave.

[SmokinLee]

Most of the time I brine and inject with the same solution. But Tip's injection sounds interesting which would compliment both the meat and the brine. But one thing about cutting out the salt, the brine would pretty much become a marinade of sorts because of the whole osmosis process.

[Whisky Fish]

Just thinkin out loud here, but brining and curing are not the same thing, right? You brine for flavour and moisture(yeah there is some curing happening there) but you cure for bacteria destruction. You can play around with anything you want to with the flavor and texture that cure provides and brining provides, but we don't let food get to "bad" temps, unless they hit the low temp, low oxygen in a smoker, and then you need a cure. You can do anything you want with fresh meat as long as you don't violate the four hour rule. Am I right on this?

[SmokinLee]

Your right. I do both flavor brine and brine cure. Just depends what I want.

Just thinkin out loud here, but brining and curing are not the same thing, right? You brine for flavour and moisture(yeah there is some curing happening there) but you cure for bacteria destruction. You can play around with anything you want to with the flavor and texture that cure provides and brining provides, but we don't let food get to "bad" temps, unless they hit the low temp, low oxygen in a smoker, and then you need a cure. You can do anything you want with fresh meat as long as you don't violate the four hour rule. Am I right on this?

[chefrob]

haven't injected anything but i always brine my birds.......

[Fire it up]

I'm with Tip, you can brine, you can inject or you can do both.
Can't hurt to add another level of flavor.

[Bbqgoddess]

Dave I often do both, with yard birds and butts. Steve turned me onto brining butts.. and injecting and they are delicious! I have brined in buttermilk and also then injected with buttermilk... quite YUMMY! give it a try, and I think you will be hooked!

[SMOKE FREAK]

haven't injected anything but i always brine my birds.......

I only have injected turkeys that were destined for the deep fryer...Never found a need to inject meat on a smoker but Im sure it cant hurt.

Found a recipie that I use for beer can chickens that calls for brine and then marinade...no inject...Its the best I have found...

[travcoman45]

Here's the injection Dave:

Slaughterhouse Poultry Injection
½ Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery Seed
2 TBS melted Butter (non salted)
2 C Apple Cider

[BBQ Engineer]

I always brine my birds. Lately I have been injecting pork, and since I always make way more injection than is actually required, I just dump it in the bag with the meat. When I squish the air out of the bag it usually leaves a nice layer of "brine" around the butt for it to rest in...so I guess I am doing both. Results have been awesome.