Replies to This Discussion

Permalink Reply by Greg Ray on April 28, 2009 at 7:12pm

inject and then dry rub

Permalink Reply by Quincy T Mitchell on July 16, 2009 at 12:27pm

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.

Permalink Reply by Eric Mata on August 2, 2009 at 5:10am

I prefer injecting mainly to keep the meat juicy, but if I dont have an injector then I marinate

Permalink Reply by Brent Scott on August 6, 2009 at 3:23pm

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..........

Permalink Reply by Kevin Tobolka on November 8, 2009 at 1:55pm

Rub, seal, slow cook, then smoke!!

Permalink Reply by Shane on April 17, 2010 at 10:15pm

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.

Permalink Reply by Mark Jeffcoat on April 21, 2010 at 4:11pm

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

Permalink Reply by Mark Jeffcoat on May 20, 2010 at 12:39pm

Yes!. I inject my brisket, marinate my chicken and baste my ribs.