To inject or not to inject?
This question is posed quite often. Personally, I like to inject, but I do so in moderation.
If I’m cooking a wagyu brisket, then I will only inject a very small amount. I don’t want to overpower the flavor of the meat.
With pork, yes, I will inject but still not too much.
I put together a quick video explaining this.
siperky39@yahoo.com
I would not inject anything. You have plenty of seasonings
to work with.