British BBQ Society Forums

I have seen a few talk about injecting flavour pre Q, and others saying no. Is there a considered wisdom or just down to personal taste? Does it make much of a difference above marinadeing and rubs or....?

Trust me.....if you inject rum into a banana and rest it on a BBQ it makes a big difference, especially served with ice cream. try it if you haven't already!!

I always think at worst it's a waste of time, but if it makes a difference then it could save the day!

There are mixed views on injecting I've done it with beef and shoulder of pork and it has always been moist and well flavoured. Years ago I started injecting chicken breasts both on and off the bone and you can add nuances of flavour. Give it a go and see what you think people get great results either way. You can pick up a cheap injector online,

I don't think it's needed, but there is potential for making things more interesting. I bought a decent stainless steel injector but I've only used it once and not for ages. If I get a pellet grill I might experiment more with it.

Brisket yes, pork no (at least for me)

IMHO - Comps - yes, cos it can be the difference between 1st and 4th, so worth the effort - at home........ no, save your time to drink beer!

Thanks for all the replies .... think I will give it a go. Why not .... still plenty of time for beer.

Exactly! I would say if you have a lean piece of meat then well worth a go.