Saturday, July 23, 2011

Five Tips: Injecting Meat

Are you trypanophobic?

Trypanophobia is the extreme fear of shots, IV's, and injections. If you are, here is your chance for revenge. Try injecting meat with marinades.

Why would you do such a thing? Injecting a marinade into meat does a few things, depending on the marinade used.
  • Fast flavor – Marinades and brines take time to work and penetrate the meat. Injecting gets instant penetration and gets flavor throughout the meat in 5 minutes.
  • Tender texture – Some marinades help the heat in breaking down the structure of the meat, making it tender.
  • Adds moisture – injecting liquid into a piece of meat obviously increases the moisture in the roast

Today I am playing with three marinades. I'm smoking two pork butts on my Big Green Egg. One has Chris Lilly's world championship pork butt injection doctored with a little Apple Pie Moonshine. The other one has a creation of my own. 

Fat cap down.

On Alexis' Big Green Egg I'm slow roasting a beef eye of round and used a commerical creole butter injection for a creole roast beef. (She's at football practice with Trevor. She won't be happy when she finds I did a low and slow in her Egg but better to beg forgiveness than ask permission!)

Drip pan for collecting the au jus

I don't always inject, but when I do....I do Dos Equis – errrr, I mean - here are Five Tips for injecting meat.

Tip 1: Push-me-pull-you
This isn't injecting like a shot in the doctor's office where you hit a vein and inject all the medicine in one spot. Inject the needle all the way in. Then as you push the piston to inject, slowly pull the injector out at the same time still pushing the piston.

Tip 2: Keep it under wraps
If the meat is packaged in cryo-wrap, leave it in the wrap and inject it through the plastic. This helps cut down on the accidental sprays that happen when you pull the needle out of the meat.
Tip 3: Smaller is better
When making your own injections, use finely ground spices or your injection will frequently clog your needle, a total pain in the butt.

Tip 4: What cuts of meat benefit from injecting?
Typically cuts that are large, lean, or bland. I will sometimes inject pork butts (large), pork loin (bland & large), beef eye of round (lean), and whole poultry (bland, lean).

Tip 5: Clean Needles Save Lives
The hollow tip of the needle will get meat caught in it as the needle is pulled out each time. Simply washing the needle when done won't get that out and you'll have icky creatures growing in there for your next use. Use a paper clip or wire to clear this area out.

If you haven't ever tried injections, don't be trypanophobic...give it a shot! (snicker) You can buy a cheap injector with a jar of commercial injection sauce for about $7 at many grocery stores.


  1. I have injected things numerous times, most often the turkey I was about to deep fry. I've sometimes thought of trying it on cheap beef roasts. What ingredients would you use for that? You'll need to write to my email for me to see your answer.

  2. Does your wife share you butt fetishes :)

    Looks good to me...taking revenge that is...

  3. I can't even look at a needle. Even on television when flu vaccination reports start airing in the fall. I do appreciate this post, dont' tell anyone, but I've had an injector for a couple of years, and have never used it. I must get that thing out and give it a try.

  4. I recommend greeting Alexis with a nice cocktail when she walks in the door. It just might save your life.

  5. I hate needles! I am like Lea Ann - can't even look at them.

    We've been watching Pitmasters and noticed everyone injects their meat. We need to try it! Great tips.

  6. I have a brand new one never even taken out of its package. I'm lame. Thanks for all the great tips!

  7. I've always wanted to try injecting meat. I pretty much just skip over it in recipes.

  8. Ms. Goofy just injected a brisket yesterday. It should be ready this afternoo. We bought a Cajun injecter on amazon for under 10 bucks.

  9. Greta tips!!! Thank you for sharing!

  10. Just that first photo of the needle made me want to cower under my desk.

  11. One of the things I really want to start doing is injecting meats... It's next on my list of new things to try! Thanks for the tips.

  12. I've never tried injecting meat - now I am curious!

  13. Thanks for the tips. Always wanted to try injecting meats but wasn't sure how to go about it. Still not fond of needles even if I'm injecting something else!

  14. Ok. I can't even look at needles, let alone inject my own meat. GREG

  15. That last photo Chris, it's killing me, it's such a great shot!!!

  16. My wife will really appreciate the injecting in the cryo pack tip!

  17. Why would you put the fat cap down? That is madness.

  18. Will it work with hamburgers, hot dogs, metts,etc..??

    1. I wouldn't bother with those, I just do them with larger muscle groups.

  19. I usually brine for 2 days but I decided to inject creole butter and herb today. Been smoking a butt for 11 hours now. Only 20 degrees left to go on cook temp. I'm excited to see how it turns out. I am having company over who has high expectations as they all know I'm a wizard in the kitchen, so I'm a little nervous lol. I went non traditional as far as flavor on outside. I used mustard, then bourbon molasses, creole mustard shaker, then some teriyaki, brown sugar and pineapple juice spritz. Wish me luck!


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