How to Inject Meat With Seasoning

Inject marinade into your roasted chicken for even more flavor.

When you are roasting, grilling or smoking a large cut of meat, such as a Boston butt roast, it can be difficult to get flavor into the interior of the meat. One technique to flavor the meat is to inject spices into the meat before you begin cooking it. This not only flavors the meat, it can also help it remain moist, as cooking a large piece of meat for a long time can result in a dry texture. Does this Spark an idea?

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Injector
Marinade or spices

Instructions

- 1
  
  Choose an injector that will work well with the spices or the type of marinade that you will be working with. If the marinade is mostly liquid, an injector with a thin tip on the needle will work. When you want to inject coarse ground pepper, minced garlic and other larger spices, choose an injector with a larger tip.
- 2
  
  Place your liquid marinade blend in a bowl and place your injector inside it. Pull the plunger on the marinade, filling it with liquid.
- 3
  
  Insert the needle into the piece of meat so that it goes deeply inside it, but not all the way through.
- 4
  
  Depress the plunger of the injector and continue pressing the plunger, releasing the marinade inside as you draw the needle out of the meat. This will place the marinade evenly through a larger area of the meat. Stop pressing the plunger about a half-inch below the meat's surface.
- 5
  
  Continue this process until you have placed the desired amount of marinade inside the meat. Be sure that you flavor all areas of the meat. For example, if you are roasting a chicken, inject the spices into the breast meat, the wings, the thighs and the drumsticks.