To inject or not to inject...

Discussion in 'Beef' started by papad, Jun 3, 2010.

  1. papad

    papad Smoke Blower

    I have two chuckies that I want to smoke. Never done any beef before, so I was wondering how to go about it. Is it recomended to inject a marinade? Would it add extra flavor, help tenderize the meat, or just be a waste of time.

    Also, what about a rub for beef. Any suggestions as to what to use?

    Sure could use some help. Would hate to go to all the trouble and expence of smoking these and then have them not turn out good, so I thought I would ask the pros for help.


    I promise to post some Q View when I do them. Thanks for any help.
  2. jeremymillrood

    jeremymillrood Smoke Blower

    I did a 7lb chuck that came out great and didn't inject it..could have foiled it a little sooner but it was my first one.  Used a basic rib rub that I've used on a lot of other things and it worked well with the chuck.  Although I think a butt rub will work just as well..good luck.
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    Do one each way since you are doing two and you can see which one you like better. I have always injected or marinated mine but you don't have to. Its all a personal preference.
  4. flash

    flash Smoking Guru OTBS Member

    I use to inject, but started using Mojo Crillio. Find the thicker versions (Badia, Winn Dixie Brand) and stay away from Goya. Mojo is excellent on beef. Works on Beef ribs also.

     Do you know what type of chucks you have?
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    I'm with Rb on this one and do one each way. I would marinate one and then salt pepper and garlic the other and let it rib and see which one you like better and then let us know. I have always done mine with just salt pepper and some garlic.
  6. I am not a fan of injecting anything other than a ham or maybe a turkey if I'm deep frying it.  With pork, chicken and turkey (smoked) I prefer to brine. With beef (or any type of ribs) I prefer to use a dry rub.  When you brine a meat you are adding moisture and favor (Based on what you put in your brine mixture).  Dry rubs add favor (like injecting) without damaging the fibers of the meat.  Just my two cents.
  7. papad

    papad Smoke Blower

    Thanks everyone. I think I will try one each way and see if I can tell a difference and if so, which I like better.
  8. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Just remember beef will soak up flavors fairly quickly compared to chicken, so if you marinade or inject with a really strong flavor and then let it sit overnight you might overpower the flavor of the beef. Also for long marinades and injecting don't use to much salt - to much salt will dry out the beef more.

    I personally go with a strong flavored rub about 2 hrs. before it goes on the smoker. Foil at 165, take to 200, rest for 1 hr. then shred. I save the liquid from the foil, toss it in the freezer till the fat sets up, then reheat it and pour it over the pulled beef for extra flavor and moisture.
  9. flash

    flash Smoking Guru OTBS Member

    Not sure I agree with that. Atleast with the mojo. Chicken will turn to mush if you do an overnighter with it, but beef stays fine and handles an overnight very well. [​IMG]
  10. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I have never used mojo so I got no input on that. But I have done soysauce based or citrus based marinades overnight before and then cooked the beef and gotten only the flavor of the marinade. Did one using lime juice.... that's all we could taste... lol.
  11. flash

    flash Smoking Guru OTBS Member

    That is strange because Mojo is very Citrus based. Here is a homemade recipe for it (with some adjustments)

    4 garlic cloves, minced  ( I use minced from jar)
    1 jalapeno, minced  (Used crushed red peppers instead 1 ½ tsp)
    1 large handful fresh cilantro leaves, finely chopped  (used 1 tblsp Parsley)
    Kosher salt and freshly ground black pepper  (1 tsp salt, 1 tsp pepper)
    2 limes, juiced  (used one of the store bought lime juice limes, around ½ cup)
    1 orange, juiced  (used store bought OJ, around ½ cup)
    2 tablespoons white vinegar
    1/2 cup olive oil
    ¼ cup bitter orange
    ½ cup red onion chopped

    Finely chop and mix together the garlic, jalapeno, cilantro, salt, and pepper. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
    Yield: approximately 1 1/4 cups

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