@@cooking4120 I have taught people at Subway how to make wraps. Behind the counter. Many people get it wrong. I wood smoke 20 pounders. For an outing. I inject those. With spices. Just outside, not good enough. Same for 50# roast beefs. All night cookers. Just seasoning outside, not enough. I used to do 2 50s for a Sunday. Gone by afternoon. The bones for making au jous.
@@cooking4120 garlic, broth, soup base, syrup. It depends. On what i am making. Sometime just juices from what I am cooking. Runoff from the thing I am cooking. If roasting in the oven. I don't like dry meat. Ever.
You measured spices? Interesting. Looks good. Nicely done.
Much appreciated. Made some wraps with it for dinner last night.
@@cooking4120 I have taught people at Subway how to make wraps. Behind the counter. Many people get it wrong. I wood smoke 20 pounders. For an outing. I inject those. With spices. Just outside, not good enough. Same for 50# roast beefs. All night cookers. Just seasoning outside, not enough. I used to do 2 50s for a Sunday. Gone by afternoon. The bones for making au jous.
@@donaldgoodnight7853 What do you inject with?
@@cooking4120 garlic, broth, soup base, syrup. It depends. On what i am making. Sometime just juices from what I am cooking. Runoff from the thing I am cooking. If roasting in the oven. I don't like dry meat. Ever.
@@donaldgoodnight7853 Gotcha. Try a mix of butter and hot sauce. I sometimes use that.