Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: Trouble with injecting marinade
I am an experienced barbequer but just started checking out injection marinades. I have done a 12 lb turkey and a 5 lb rib roast with mixed results. Both were injection marinaded overnight and tasted OK, but the meat was discolored with a natural/marinade marbled look. Appearance is important to me and apologizing for how the entree looks is not acceptable. I have heard about the massaging the meat to evenly distribute the marinade. Will this help? If I can't get it right, I think my injection days are over.
I gave up on it 20 years ago. I don't like the appearance and think that it makes "hot spots" of over seasoning.