Injecting Marinades for Smoking
Discover how injecting marinades prepares large meat cuts for smoking on KOM charcoal.
Photo: Toxic Smoker - unsplash.com
While regular marinating is great for steaks, when smoking large cuts of meat with KOM charcoal, professionals use injection.
Why Inject Instead of Marinate?
Marinade penetrates only a few millimeters into meat. When smoking a 4kg pork butt, the inside won't taste anything. Injecting puts flavor and moisture directly in the center.
What to Inject
For pork: apple juice, little apple cider vinegar, salt, sugar, and melted butter. For beef (brisket): beef broth, Worcestershire sauce, and melted butter.
How to Inject
Use a special culinary syringe. Inject every 3-4 centimeters, pushing liquid slowly as you pull needle out. Do this 2-4 hours before smoking.
Smoking with KOM Charcoal
Once injected, meat is ready for the long smoke. KOM charcoal from beech, oak and hornbeam provides stable temperature and clean smoke.
Injected moisture helps smoke from KOM charcoal adhere better to the surface, creating a perfect bark and incredibly juicy core.
