Author Topic: Meat injector system?  (Read 619 times)


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Meat injector system?
« on: April 13, 2020, 08:04:03 AM »
Hi guys!
I've watched the video about the meat injector system - Chops Power Injector Review - and now thinking about buying one. Does anyone use this? Which brand? Chops power seems commercial a bit but I think it will be useful at home too. This guy from the video makes everything easy and fast. I want to know how it works in real life. I don't know where to find a good brand because the articles like this one offer only Chops Power (namely, injector system, the others are injectors with a single needle).
All reviews and opinions are appreciated! Thanks in advance. 
John from the UK
"Not all those who wander are lost."


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Re: Meat injector system?
« Reply #1 on: April 13, 2020, 09:43:41 AM »
Thatís an interesting setup. But, I donít have any advice on injecting. I have never injected meat, I just go with a dry brine, rub and smoke.

I think there are some here that inject, but I think with the single needle from what I remember reading about.

Jeremy in NM
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old sarge

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Re: Meat injector system?
« Reply #2 on: April 13, 2020, 02:24:14 PM »
I use a single needle syringe baster when I need to add moisture such as to a very lean brisket flat on a whole packer.  Nothing fancy. I thing a larding needle would be as effective or more so since the rat would slowly melt as the meat heats up.
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  • Gregg - Fargo, ND
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Re: Meat injector system?
« Reply #3 on: April 14, 2020, 11:15:03 AM »
I actually have a pretty nice injector, but have not used it a single time. I have been meaning to, but just haven't tried it yet.

I typically brine 95% of my butts and briskets and as a result, don't really need to inject. The one time that I didn't brine a butt because I did not have enough time, I was disappointed. So, the next time I am short on time, I will definitely inject instead of just throwing it in without brining or injecting.

I haven't done any experiments, but from what I have seen, brining and injecting achieve close to the same results and doing both can only make things better, I would assume. Too many experiments and too little time. :)
Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.