That $300 'competition grade' injection marinade kit was a total bust

Bought it online after seeing a big name pitmaster push it. Followed the recipe for a brisket exactly, even let it sit overnight. Meat came out way too salty and the texture was off, almost mushy. Wasted a whole 16 pound prime cut. Anyone have a simple injection recipe that actually works?

3 comments

3 Comments

lane.cameron1mo ago

Man, I was right there with you. I used to swear by those fancy injection kits, thought they were the secret. Then I ruined a pork shoulder in the exact same way, just a salty, weird mess. Now I just use plain old beef broth with a little bit of Worcestershire sauce mixed in. Maybe a teaspoon of my rub if I'm feeling fancy. The meat's own flavor comes through way better and it never gets that gross texture.

abby9261mo ago

Oh man, my buddy did that with a whole turkey last Thanksgiving. He bought this expensive "herb and butter" injection stuff. It looked like a science experiment. The turkey cooked up looking okay, but when you tried to carve it, the meat just shredded into this salty, greasy paste. We ended up ordering pizza. He hasn't touched an injector since.

rubyk861mo ago

Ugh, that weird texture is the worst. It's like the meat turns into wet sponge. Had the same thing happen with a brisket once, used some apple juice and soy sauce injection mix. Tasted like salty fake smoke and the slices just fell apart into mush. Never again.