Inject A Whole Packer Brisket In Less Than a Minute
If you are a caterer or restaurateur or a competitor, or even a weekend warrior who cooks for a crowd, you need this! It is a foodsafe jug with a pump handle (1/2 gallon or 1 gallon jugs), a hose, and an injector head with four closed tip needles and a trigger. Here’s how it works: You mix up your injection liquid, pour it into the jug, screw on the pump handle and pump until it is pressurized, insert the needles into the meat, pull the trigger, and slowly ease the needles out. You can see the meat swell right before your eyes. Because it uses 14 gauge needles, it’s OK if the injection mixture has undissolved particles of garlic or black pepper. I did a whole brisket in about 1 minute on my first try. It comes with protective covers for the needles, 2 replacement plastic needle adapters and three plug screws so you can reduce the number of needles in use if you want to. If you really want power, there is a motorized version too!
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