Injecting

Injecting is a technique to add moisture and flavor to certain cuts of meat and is ideal for turkey, chicken breast, butts, briskets, roasts, and other large cuts that don't marinate well. (See brining for another great tip).

Normally done before going on the grill or smoker, it can also be done during and even after removing the meat to let rest.

To inject meat you obviously need an injector, much like a large needle. Injectors can range from a few dollars to a few hundred dollars depending on your needs and frequency of use.

You should inject a few hours or even the night before you cook to allow the meat to absorb the liquid. However, injection is a great alternative if you are in a hurry, as there is no easy way to speed up marinating or brining.

Depending on your mixture, you may enhance the flavors by first heating it to allow your spices, seasonings, and juices to mix, but don't inject until the mixture has cooled off as you don't want to start cooking your meat with the mixture.

Inject evenly in several locations and press the plunger while slowly removing the needle. This prevents pockets of liquid while allowing the maximum amount of mixture to penetrate and be absorbed within the particular cut of meat. Also, puncture the meat as few times as possible. In other words, don't completely remove the needle (unless to reload the injector) - as it nears the surface simple angle it into a different place in the meat. The idea is to inject the mixture into as many places internally with as few punctures as possible.

A basic injection recipe follows. Add your favorite ingredients and enjoy!

1/2 cup water
3/4 cup apple juice
1/4 cup salt
1/2 cup sugar
2 tablespoons of Worcestershire sauce

You can also find injection marinades in grocery stores alongside BBQ sauces.