The Texas BBQ Forum

Curious how long do you normally marinate your meat for before you barbecue it? I was always taught of the restaurants to do it for 24 hours. I’ve seen some people there for three days and I've seen it done in a few hours. Do you marinate it and inject it as well and if you injected do you just liquefy what you were flavoring is outside or do you do something different.

Sorry for my Siri dictation. I tried to do this while at the dentist office this morning. That program sucks.

OK, I'll bite: what's an " eight year"? if you're wearing it, why would you cook it?

normally "wear an eight year me"
normally "Mar in ate your meat"
maybe voice to text went haywire?

OK, good decyphering, Steve

As for length in my case it would depend on what kind of meat, size and BBQn plans I had for it - - most times I inject but only with Poultry and then I prefer injecting over marinating/brine ?but? that's just me. I also prefer my birds to be sitting on a can of beer during the cooking.

Sorry I corrected it a second ago. Let’s say beef and pork.

off hand, it would be Honey Mustard or Dijon Mustard for Pork and Zesty Italian Dressing for Beef - - altho I rarely marinate any of that very long and I also use it as a binder for the dry seasonings/rubs/etc

https://www.youtube.com/watch?v=KZlrCjKveaY



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About the only thing I marinade is chicken and that is about three hours. I have used some marinades on steak but it kinda overpowers the beef in my opinion.

k.a.m. wrote:About the only thing I marinade is chicken and that is about three hours. I have used some marinades on steak but it kinda overpowers the beef in my opinion.

Same as k.a.m. - But I don't marinade I will brine chicken .. IMHO much better than marinade.

mix rub in ziploc put meat in
shakeyshake
up to 3 days in tha fridge
no fuss no muss
air dry/warm or re-rub
when room temp then smoke....

For me
Steaks get just salt and pepper
Pork chops I like a little rub before hitting the grill.
Pork butt for the long haul....heavy rub coating and wrapped in saran overnite.
Brisket....same as the pork butt.
Ribs ...mustard slather and rub and only a few hours before smoking.....if its a salt heavy rub it gets less time.
Chicken....olive oil and rub for a few hours before cooking.