Why do you need to inject meat when barbecuing?

Injecting Meat

There are two main reasons why we inject meat when smoking or slow cooking. First, it adds flavour to the meat. This is more important when competing in BBQ competitions. You need to inject as much flavour as you can because the judges will base their decision on one single bite. That is all it takes to win or lose. Secondly, by injecting the meat you add moisture which will result in a juicy, flavourful bite.

What can I use to inject meat?

Injection ingredients can be made up of many things. In competitions, the most commonly used are phosphate and nitrates. At home, you can use apple juice, apple cider vinegar, rub/water mixtures to name a few. There are also many meat specific bbq injections available in the market, we suggest trialling a few and then using the one you like the most.

Check out our delicious smoking recipes and How to guides

For more hints and tips, make sure you download our recipe guides.

Want to get hands-on experience on how to prepare awesome BBQ from experienced pitmasters? Check out the dates for our upcoming BBQ Masterclasses and in-store demo's in our Sydney and Melbourne stores.



 Rhiannon Peterson   By: Rhiannon Peterson

Melbourne Showroom - 59 Brunel Road, Seaford, VIC, 3198

Showroom Hours
Monday - Friday: 9am - 5pm
Saturday: 9am - 3pm 

Sydney Showroom - 4/46 Seton Road, Moorebank, NSW, 2170

Showroom Hours
Tuesday - Friday: 8:30am - 5pm
Saturday: 9am - 3pm 

Copyright © 2018 BBQ Spit Rotisseries