Learn to Inject Like a BBQ Pitmaster
What Does Injecting BBQ Meats Do?
Injecting adds flavor and moisture from the inside out, making it perfect for large cuts like brisket, pork butt, or turkey. It helps the seasoning reach deep into the meat, keeping it juicy and packed with flavor—especially helpful for cuts that tend to dry out, like turkey.
What Is an Injection Made Of?
Injections are usually a mix of liquids and spices. Common ingredients include broth, apple juice, water, herbs, and spices. Some recipes add butter, sugar, or hot sauce for extra richness or heat.
How to Inject Meat
You’ll need a food-grade injector and your favorite injection mix—homemade or premade. Fill the injector, then insert it into the meat in several spots, using a grid pattern. Inject slowly to avoid liquid pockets and ensure even flavor distribution.
When to Inject
Injecting works best on larger cuts like brisket, pork butt, whole chickens, or turkey. Many competition pitmasters inject for extra flavor and moisture when time is short. At home, it’s optional—but it’s an easy way to take your BBQ to the next level.
About our Experts
Sterling Smith, 2022 World BBQ Champion, Navy Veteran, and Pitmaster of Loot N’ Booty BBQ, has won 48 Grand/Reserve Grand titles and 800+ top-ten awards. He’s also a BBQ teacher, cookbook author, and two-time Australian Invitational Lamb Champion.