It depends what you're cooking but I usually just whip up a small brine to inject.
Last pulled pork I made I just looked up a pulled pork brine and modified it to have stronger flavours and less water. I usually give it a stab every couple of inches, you can see the meat swell as you do it.
For beef I'll do the same thing but use water brown sugar and whatever seasoning I'm using.
It's more of an art than I science from my experience. I do find it really adds to the flavour, even when I brine/dry rub something (which is always) I'll inject it.
|