Injections is a big debate among the barbeque community. Most backyard cooks think if you a good cook, you don’t need to inject your meat! If you are a competition cooker, they think you need to pump as much flavor into the meat as you possibly can for the judges! Me personally, I like to inject every piece of meat (except fish) to give it as much moisture and flavor that I possibly can!
Below, I will talk about a few different type of injections for that many barbequers like to use with Chicken, Pork and Brisket!
Chicken
Cooking a chicken can be very challenging. Typically chicken wants to cook fast and likes to dry out quickly! Nobody wants dry chicken! With chicken, you can give it just about any flavor profile you want!
Popular Chicken Injections Include:
Pork
When cooking pork, you want something that will enhance the pork flavor, not change the pork flavor! Depending on the type of meat, you might be cooking fast or low and slow!
Popular Pork Injections Include:
Beef
Cooking beef is by far the most challenging meat, main because it’s not forgiving and it’s the most expensive. This is part of the reason backyard cooks are wanting to inject. If you add moisture to the meat, it will add flavor and will help retain moisture if you cook starts to take a turn for the worse!
Popular Beef Injections Include:
- Meat Church: Holy Cow Injection
- Kosmos Q: Original Beef
- Butcher BBQ: Brisket Injection