When you start smoking brisket, pork shoulder, or pork butt with your electric smoker you will want to start experimenting with flavor and moisture control. Cooking a big hunk of meat like that for hours can cause it to dry out, even with a water pan. A lot of Pittmasters solve this by mopping the meat for hours. Another method which also adds flavor is to inject the meat with a mixture of ingredients. I am going to reviewinjector I use, the Bayou Classic 2-ounce marinade injector.
- 2-ounce stainless steel construction makes it last a long time, won’t bend when inserting into tough meats, and gives that quality heavy feel when holding it
- Comes with 2 needles 1 for liquids and the other one for minced and chopped up ingrediants (like garlic)
- The stainless steel construction allows for easy cleaning
- Can be used by beginners and pros alike
How does it feel in your hand?
The stainless steel construction and weight of the unit makes it feel like a quality kitchen utensil in your hands. It has a very large circle at the top for you to insert your thumb, mine fits perfectly and I have large, fat hands. When injecting large chunks of meat like pork shoulder, and brisket, the needle or body doesn’t flex.
When I smoke pork shoulder in an electric smoker I like to keep the injection I use very basic. I use 1 part vinegar to 3 parts apple juice. This allows the pork shoulder to constantly baste while cooking. As the pork shoulder tends to firm up it may squeeze a lot of the juice out. Make sure your electric smoker has a clean grease catch and is leveled or you may see juice overflowing from the electric smoker while cooking.
Clean up and closing thoughts
Clean up is easy, all the parts are dishwasher safe. I haven’t had the O-ring come off the plunger during the wash cycle. It has stay pliable and soft and has not leaked for the 2 years I’ve been using this item. Overall the Bayou Classic 2-ounce marinade injector works fantastically and a low-cost way for you to start infusing different marinades and juices into your smoked meats.