Well I thought it was a good plan....
Buy an injector and what things I could do....
Pulled a brisket out of the freezer last night and slowly thawed.
Dreamed up a recipe for a marinade that included red wine, olive oil, onions garlic and a bunch of other yummies
Ground everything to a pulp and cooked it down on the stove for a bit
Seems the hole on the needle of the injector wont accept even the tiniest particle of solid
It must be made for pure liquid only
PLAN B
Smother brisket in marinade
Seal in a vacum bag
Massage the heck out of the thing and off to the fridge
There it will stay until Saturday. I will turn and massage until then
Then it will hit the smoker and we will see what happens
Now I guess I will have to spring for one of the more expensive injectors and I will be smart enough to check the size of the hole in
the needle this time. I am glad it was not an expensive one.
OS,
I don't see where your plan went BAD!!! It just changed directions your still using the same marinade just a different application. Don't be so hard on yourself !! ;D ;D
i agree that most injectors do not have big enough holes to inject small particals of seasoning
Amen to that. ;D
It happens to all of us OS. Guess that's how we learn plus it gives us a reason to by more toys. Thanks for the post cuz I'm sure it will help others.
So it sounds like this injector is about as good as it gets?
I probably won't find one with a bigger hole?
Or I guess the other way is to use liquids and powders only so they will work through the injector
Anyone have any suggestions for aninjector?
Sounds good, let us know how it turns out, better yet send me a couple pounds and I'll tell everyone how it came out. ;) ;D
Quote from: oakville smoker on July 31, 2009, 05:01:36 AM
So it sounds like this injector is about as good as it gets?
I probably won't find one with a bigger hole?
Or I guess the other way is to use liquids and powders only so they will work through the injector
Anyone have any suggestions for aninjector?
OS
I have the Cajun 6" Fat Boy Injector (http://www.cajuninjector.com/cajun-injector-flavor-injectors.html) It seems to have a fairly large hole in it. It also has somewhat of a slot on the side of the needle you can sort of see in the picture. I picked it up here in Saskatchewan at Peavey Mart.
Mike
Ask the butcher at Denningers what he uses to inject his roasts. See if you can buy one from him.
I used a solid carbide drill bit and enlarged the holes in my injector.
Lumpy
Thanks much all
I am guessing I will have to buy a new injector, most likely from a higher end BBQ store
I am having trouble justifying 20 or 30 dollars for item to inject flavour into meat
I am experimenting with my new vac sealer, maybe that will take the place of the injector except it might be difficult for poutry
I have a brisket getting happy in the fridge in a roast beef kind of marinade and just made another rub / marinade with maple syrup
and honey to make it a marinade for a couple of racks of ribs that are also vacum packed. The ribs will meet the smoker tomorrow and the brisket on Sunday or Monday.
Happy long weekend fellow Cannucks ! Moday holiday and 4 days off gives me a lot of opportunity to give the smoker a work out.
Have you tried putting your marinade in a blender and give it a good spin? After, you could strain out any particles that would be too large to fit through the injector holes.
I use the Cajun injector and all of my home made marinades include minced garlic and onion. I just run through a strainer first before injecting.
I did put the marinade through the mixer and attempted to strain it
Maybe that is the key, the straining part
I will give it a try. Might need to pick up a strainer with a little more coarse mesh
Quote from: oakville smoker on August 01, 2009, 08:12:24 AM
I did put the marinade through the mixer and attempted to strain it
Maybe that is the key, the straining part
I will give it a try. Might need to pick up a strainer with a little more coarse mesh
Use the smallest mesh possible, and force the marinade through the strainer with the back of a spoon, and discard any solids.
Sounds like you addaped and over come the obstacle of to big of particles
What I have found is use dried items like onion, garlic, basil and other yummies then run them through the coffee grinder to make a fine powder then add your liquid and pump away
One good thing to remember is that brisket tastes awfully great with just salt and pepper and smoke.