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When it comes to prepping meat for the smoker or grill, pitmasters usually fall into one of three camps: briners, marinaders, or injectors. Each method has its strengths and drawbacks, and the “best” one depends on your goals, the type of meat, and the time you’ve got.
Here’s the breakdown:
Quick Cheat Sheet
At the end of the day, all three methods can work. Some pitmasters even combine them—like brining and injecting a Thanksgiving turkey. Personally, I lean toward brining because I like to plan ahead, but if time is short, an injection or marinade still gets the job done.
So what about you? Are you Team Brine, Team Marinade, or Team Inject?
🔥 Join the Backyard SmokeMaster Society
https://backyardsmokemaster.com/society
🎧 Listen to the Podcast On Demand
When it comes to prepping meat for the smoker or grill, pitmasters usually fall into one of three camps: briners, marinaders, or injectors. Each method has its strengths and drawbacks, and the “best” one depends on your goals, the type of meat, and the time you’ve got.
Here’s the breakdown:
Quick Cheat Sheet
At the end of the day, all three methods can work. Some pitmasters even combine them—like brining and injecting a Thanksgiving turkey. Personally, I lean toward brining because I like to plan ahead, but if time is short, an injection or marinade still gets the job done.
So what about you? Are you Team Brine, Team Marinade, or Team Inject?
🔥 Join the Backyard SmokeMaster Society
https://backyardsmokemaster.com/society
🎧 Listen to the Podcast On Demand