A rub works on the outside, but with a four-kilo shoulder it never reaches the middle. With a marinade injector you push moisture and flavour straight into the meat. You fill the syringe with stock, apple juice, butter or a thin marinade, prod it in at several points and press slowly while pulling the needle back out. That way you spread the liquid through the whole cut instead of into one pool.
When a marinade injector makes the difference
Especially with lean, thick cuts that spend a long time on the kamado: turkey, pork shoulder, pulled pork joints and large roasts. Those dry out on the inside before the outside is done. An injection keeps them juicy and gives you flavour in a place a rub never reaches.
- Flavour and moisture right into the heart of the meat
- Works with turkey, shoulder, pulled pork joints and roasts
- Also usable for brine and thin sauce
- Comes apart, so it's easy to clean thoroughly
- Handy size, easy to operate with one hand
How to inject without a mess
Strain your liquid first, since bits of herb and peppercorns clog the needle. Prod it in on a grid of roughly five centimetres, push in deep and only press the plunger while pulling back out. Do it over a tray or a plate: there's always some splashback. Inject a few hours ahead of time if you can, so the liquid has time to spread through the meat.
Round out your flavour plan with a rub or sauce from flavourings, or grab a marinade spray bottle for spritzing during the session. More tools for long cooking sessions are in bbq tools.
