What works best for your grillin masterpieces ?

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inject and then dry rub
I'm big on marinades because I'm lazy. I can set meat or vegetables in a marinade the day before and have something ready to grill as soon as I light the coals. With pork sometimes I use more of a brine than an outright marinade in order to instill moisture but then use a rub for flavor.

Though my best results for juiciness are from injections. With poultry I always inject as it is the best way to get the flavors all the way through the meat.

Most of the beef I do I rely fully on the rub for flavor enhancement and don't need extra moisture as I like it on the rare side and usually like to put it on the grill in under an hour from getting back from the butcher.

I have lately been experimenting with various sops and finishing sauces and have found that basting does add a lot of moisture but conflicts with my heat management. It helps make a juicy, flavorful product but usually takes a little longer and a lot more work thus using time that I could be drinking beer with.
I prefer injecting mainly to keep the meat juicy, but if I dont have an injector then I marinate
I would say that injecting should be considered on some cuts of meat but not on all, I prefer to marinade with a wet rub then smoke, but then again I like to rub and marinate then smoke..........
Rub, seal, slow cook, then smoke!!
I would have to say it depends on what type of meat. If im going to use an inject, then its usually gonna be on chicken. have tried it on porkbutt, and it turned out alright.
For butts, injecting
for ribs marinate(brine)
for Chicken basting

Of course it depends on what your are injecting into the meat, I also use dry rub on butts and ribs on ocassion
Yes!. I inject my brisket, marinate my chicken and baste my ribs.

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