Injection

Injection is pumping a flavored liquid into the interior of meat using a meat injector — a large syringe with a perforated needle. The technique adds moisture and flavor deep inside the muscle where surface rubs and smoke can't penetrate.

Why Inject? Rubs and smoke only affect the outer 1/4 to 1/2 inch of meat. For a thick cut like pork shoulder or brisket, the center is seasoned only by the salt that migrates in during brining. Injection delivers flavor and moisture directly to the interior.

Common Injection Liquids: - Pork shoulder: Apple juice, pork broth, butter, salt, Worcestershire sauce. The apple juice adds subtle sweetness that complements pork. - Brisket: Beef broth, butter, salt, Worcestershire, sometimes a touch of soy sauce for umami. Keep it beef-forward. - Poultry: Butter, salt, garlic, herbs, chicken broth. Melted butter injections make poultry incredibly moist.

How to Inject: - Use a proper meat injector with a large-gauge needle (at least 12-gauge). Thin needles clog. - Inject on a 1-inch grid pattern, pushing the needle in from multiple angles - Target 1-2 ounces of liquid per pound of meat - Inject the night before cooking and refrigerate. This gives the liquid time to distribute. - Strain your injection liquid to remove any particles that would clog the needle.

Competition vs. Backyard: Most competition pitmasters inject everything — pork, brisket, chicken, ribs. The flavor and moisture boost can be the difference between 1st and 10th place. For backyard cooking, injection is optional. Pork shoulder has enough fat to be juicy without it. Brisket benefits more from good meat selection (Prime grade) than from injection.

One Caution: Over-injection creates pockets of liquid that can burst during cooking, creating mushy spots. Don't inject more than 2 ounces per pound.