{"title":"Injections \u0026 Brines","description":"\u003cp\u003eInjections and brines work from the inside out. A brine is a salt-and-liquid soak that draws moisture deep into the muscle well before it hits heat, while an injection is worked straight into the meat with a syringe, carrying flavour and moisture past the surface and into the centre of the cut — insurance against the long, dry hours of low-and-slow cooking.\u003c\/p\u003e\n\u003cp\u003ePoultry is where brining earns its keep — a proper soak works moisture deep into a whole roast or smoked chicken well before it goes near heat, and the \u003ca href=\"\/en-nz\/products\/butchers-axe-chicken-injection-brine-500g\"\u003eBUTCHERS AXE Chicken Injection \/ Brine\u003c\/a\u003e does the job either way, drawn up with a needle or used as a straight soak. Injections do the heavy lifting on the big low-and-slow cuts — start with the \u003ca href=\"\/en-nz\/products\/butchers-axe-beef-injection-500g\"\u003eBUTCHERS AXE Beef Injection\u003c\/a\u003e on a brisket headed for twelve hours of smoke, the \u003ca href=\"\/en-nz\/products\/butchers-axe-pork-injection-500g\"\u003eBUTCHERS AXE Pork Injection\u003c\/a\u003e on a pulled pork shoulder, or \u003ca href=\"\/en-nz\/products\/meat-church-chicken-injection-t-birds-poultry-injection-16oz\"\u003eMEAT CHURCH's T-Bird's Chicken Injection\u003c\/a\u003e when you want the same trick the comp poultry teams use.\u003c\/p\u003e\n\u003cp\u003eBUTCHERS AXE injections are mixed and bottled in Melbourne — Australian-made and built for local low-and-slow cooks. MEAT CHURCH's range is US-imported, competition-BBQ-grade, the same gear used on the circuit.\u003c\/p\u003e\n\u003cp\u003eMoisture is the difference between a good brisket and a great one. Inject it, brine it, don't dry it out.\u003c\/p\u003e\u003cp\u003eExplore more: our \u003ca href=\"\/en-nz\/collections\/marinades\"\u003emarinades\u003c\/a\u003e and \u003ca href=\"\/en-nz\/collections\/cures-and-brines\"\u003ecures and brines\u003c\/a\u003e collections.\u003c\/p\u003e","products":[{"product_id":"butchers-axe-lamb-injection-500g","title":"BUTCHERS AXE: Lamb Injection – 500g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, herby flavour and moisture injection\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500g tub\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim made; may contain soy, gluten, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb shoulder, leg \u0026amp; wild game\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eFlavour from the inside out\u003c\/h2\u003e\u003cp\u003eLamb Injection is the competition-tested way the Butchers Axe crew get savoury, herby flavour and serious moisture all the way to the middle of a big cut. Dissolve it, inject it, and let it work while the rub handles the outside. It's how the comp cooks keep a lamb shoulder juicy through a long, slow ride.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury and herb-driven — yeast extract and vegetable powders build a deep, roasted umami base, lifted by herbs and spice. It reads like a concentrated lamb stock with a herby edge, seasoning the meat from within rather than sitting on the surface.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDissolve a quarter cup of powder in 300ml of liquid (stock or water).\u003c\/li\u003e\n\u003cli\u003eInject evenly along the grain into 5–7kg of lamb the day before.\u003c\/li\u003e\n\u003cli\u003eRest the injected meat at 0–4°C for 4–6 hours so it distributes.\u003c\/li\u003e\n\u003cli\u003eRub the outside, then smoke or roast low and slow.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the tub\u003c\/h2\u003e\u003cp\u003eA fine, savoury powder that dissolves cleanly into warm liquid for injecting. Store cool, dry and airtight, out of the sun.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Flavours (natural flavouring complexes, vegetable protein extract, maltodextrin, colour 150d, flavour, vegetable oil), Mineral Salts 451, 341, Salt, Sugar, Yeast Extract, Vegetable Powders, Food Acid 262, Herbs and Spices, Spice Extract, Vegetable Gum 415.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/233_proud-slicing-lamb-rump.png?v=1783006830\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery serious lamb shoulder needs flavour working from the inside as well as out. Inject it the night before so the moisture settles deep, then let the rub build the crust while it smokes low and slow. Season the outside with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-lamb-rub\"\u003eFour Monkeys Lamb Rub\u003c\/a\u003e and finish the plate with a mop of \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e. Juicy right through the middle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Injected Smoked Lamb Leg\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFlavour smuggled right into the middle.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg bone-in lamb leg; 2 tbsp Lamb Injection powder; 150ml chicken stock or water; 2 tbsp your favourite lamb rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eDissolve the injection powder in the warm stock and let it cool.\u003c\/li\u003e\n\u003cli\u003eInject evenly along the grain all over the leg, then rest it in the fridge for 4–6 hours.\u003c\/li\u003e\n\u003cli\u003eRub the outside and smoke at 120°C until it reaches 63°C for pink slices, about 3–4 hours.\u003c\/li\u003e\n\u003cli\u003eRest 15 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Half the label ratio suits a leg about half the size of a full comp cut.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Dissolve a quarter cup in 300ml of liquid, inject 5–7kg of lamb along the grain, then rest cold for 4–6 hours before cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it add heat?\u003c\/strong\u003e No — it's a savoury, herby flavour and moisture injection with no chilli.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Dissolve a quarter cup in 300ml of liquid, inject 5–7kg of lamb along the grain, then rest cold for 4–6 hours before cooking.\"}}, {\"@type\": \"Question\", \"name\": \"Does it add heat?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's a savoury, herby flavour and moisture injection with no chilli.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":44526759346218,"sku":"BA-LAMB-INJ","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-lambinj-front-t.png?v=1783310255"},{"product_id":"butchers-axe-beef-injection-500g","title":"BUTCHERS AXE: Beef Injection – 500g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — smoky, savoury flavour and moisture injection\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500g tub\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim made; may contain soy, gluten, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, beef cheeks \u0026amp; big beef cuts\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eDeep beef, all the way through\u003c\/h2\u003e\u003cp\u003eBeef Injection is how the Butchers Axe comp cooks push smoky, concentrated beef flavour and moisture right into the heart of a brisket. Dissolve, inject and rest — then the rub handles the bark while the inside stays juicy and rich. It's the insurance policy for a long cook on a lean cut.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eA deep, roasted beef-stock character built on yeast extract, vegetable protein and a proper hit of smoke flavour. It's savoury and umami-heavy, seasoning the meat from the middle out so every slice tastes beefier, not just the bark.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDissolve a quarter cup of powder in 300ml of liquid (beef stock or water).\u003c\/li\u003e\n\u003cli\u003eInject evenly along the grain into 5–7kg of beef the day before.\u003c\/li\u003e\n\u003cli\u003eRest the injected meat at 0–4°C for 4–6 hours.\u003c\/li\u003e\n\u003cli\u003eRub the outside, then smoke low and slow through the stall.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the tub\u003c\/h2\u003e\u003cp\u003eA fine, savoury powder that dissolves cleanly into warm liquid for injecting. Store cool, dry and airtight, out of the sun and heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mineral Salts 451, 341, Flavour (natural flavouring complexes, vegetable protein extract, maltodextrin, smoke flavour, colour 150d, flavour, vegetable oil), Salt, Yeast Extract, Vegetable Powders, Sugar, Flavour Enhancer 635, Spices and Extracts, Vegetable Gum 415.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/845_presenting-brisket-injector.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eI've smuggled worse past the missus than this tub. Inject the brisket the night before so the flavour has time to settle, then wrap it through the stall to push it home. Bark it with \u003ca href=\"\/en-nz\/products\/the-feedlot-cross-breed\"\u003eThe Feedlot Cross Breed Rub\u003c\/a\u003e and mop the sliced ends with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks BBQ Sauce Original\u003c\/a\u003e. Low, slow, and strictly off the books.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Juicy Smoked Brisket Flat\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe lean end, minus the dry ending.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3kg brisket flat; 2 tbsp Beef Injection powder; 150ml beef stock; 3 tbsp your favourite beef rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eDissolve the powder in warm stock, cool it, then inject along the grain the day before. Rest in the fridge 4–6 hours or overnight.\u003c\/li\u003e\n\u003cli\u003eRub the outside and smoke at 120°C until the bark sets, around 70°C internal.\u003c\/li\u003e\n\u003cli\u003eWrap in butcher paper and keep going to about 95°C, when a probe slides in easily.\u003c\/li\u003e\n\u003cli\u003eRest wrapped for an hour before slicing against the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The flat has little fat, so the injection carries moisture where the fat can't.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Dissolve a quarter cup in 300ml of liquid, inject 5–7kg of beef along the grain, then rest cold for 4–6 hours before smoking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it add heat?\u003c\/strong\u003e No — it's a smoky, savoury flavour and moisture injection with no chilli.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Dissolve a quarter cup in 300ml of liquid, inject 5–7kg of beef along the grain, then rest cold for 4–6 hours before smoking.\"}}, {\"@type\": \"Question\", \"name\": \"Does it add heat?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's a smoky, savoury flavour and moisture injection with no chilli.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":44526761082922,"sku":"BA-BEEF-INJ","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-beefinj-front-t.png?v=1783310243"},{"product_id":"butchers-axe-chicken-injection-brine-500g","title":"BUTCHERS AXE: Chicken Injection \/ Brine – 500g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury poultry brine, no chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500g tub\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Ingredients \u0026amp; allergens to be confirmed from the physical label — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Whole birds, chicken pieces \u0026amp; turkey\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eJuicy birds, no guesswork\u003c\/h2\u003e\u003cp\u003eChicken Injection and Brine is the Butchers Axe answer to dry poultry — developed by Australian BBQ champions to lock moisture and flavour into whole birds and comp chicken. Dissolve it, inject or brine, and let it work its way through. Tried and tested on the circuit, it turns an ordinary roast chook into a standout.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eA savoury, poultry-friendly brine that seasons and holds moisture from the inside. It's built to keep breast meat juicy and season right to the bone, without adding heat or overpowering the bird's own flavour.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDissolve a quarter cup of powder in 300ml of liquid (chicken stock or water).\u003c\/li\u003e\n\u003cli\u003eInject evenly into a whole bird, or use as a brine for pieces.\u003c\/li\u003e\n\u003cli\u003eRest at 0–4°C for a few hours so it distributes.\u003c\/li\u003e\n\u003cli\u003ePat dry, rub the skin, then roast or smoke.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the tub\u003c\/h2\u003e\u003cp\u003eA fine, savoury powder that dissolves cleanly into warm liquid for injecting or brining. Store cool, dry and airtight, out of the sun.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made. Full ingredient and allergen information to be confirmed — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/291_grinning-basting-spatchcock.png?v=1783007052\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eWord from the docks: don't over-brine a bird — a few hours in the fridge is plenty, then pat the skin bone-dry so it crisps instead of steams. Season it with \u003ca href=\"\/en-nz\/products\/coast-n-smoke-winki-pop-dust\"\u003eCoast N Smoke Winki-POP Dust\u003c\/a\u003e and finish the plate with \u003ca href=\"\/en-nz\/products\/atomic-chicken-honey-mango-bbq-sauce-250ml\"\u003eAtomic Chicken Honey Mango BBQ Sauce\u003c\/a\u003e. Juicy bird, crackling skin, no guesswork.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Injected Smoked Whole Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eJuicy breast meat, every single time.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.8kg whole chicken; 2 tbsp Chicken Injection \/ Brine powder; 150ml chicken stock; 1 tbsp oil and your favourite chicken rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eDissolve the powder in warm stock, cool it, then inject into the breasts, thighs and drumsticks.\u003c\/li\u003e\n\u003cli\u003eRest in the fridge for 3 hours, then pat the skin bone-dry.\u003c\/li\u003e\n\u003cli\u003eOil, rub and cook at 160°C for about 1.5 hours until the thickest part of the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Dissolve a quarter cup in 300ml of liquid, then inject a whole bird or brine chicken pieces and rest cold before cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it add heat?\u003c\/strong\u003e No — it's a savoury moisture-and-flavour brine with no chilli.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere can I check the ingredients?\u003c\/strong\u003e The full ingredient statement should be confirmed from the physical label — always check the label if you have allergies.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Dissolve a quarter cup in 300ml of liquid, then inject a whole bird or brine chicken pieces and rest cold before cooking.\"}}, {\"@type\": \"Question\", \"name\": \"Does it add heat?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's a savoury moisture-and-flavour brine with no chilli.\"}}, {\"@type\": \"Question\", \"name\": \"Where can I check the ingredients?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The full ingredient statement should be confirmed from the physical label — always check the label if you have allergies.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":44526763704362,"sku":"BA-CHKN-INJ","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-chickeninj-front-t.png?v=1783310248"},{"product_id":"butchers-axe-pork-injection-500g","title":"BUTCHERS AXE: Pork Injection – 500g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — sweet, smoky flavour and moisture injection\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500g tub\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork shoulder, pulled pork \u0026amp; ribs\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSweet smoke, right to the bone\u003c\/h2\u003e\u003cp\u003ePork Injection is how the Butchers Axe crew keep a shoulder juicy and sweet all the way through a long, low cook. Built on molasses and smoke, it drives flavour and moisture deep into the meat so pulled pork stays succulent instead of drying out over the hours. Comp-tested, backyard-ready.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet molasses leads, backed by smoke flavour and a savoury yeast-and-vegetable base. It reads like a concentrated sweet-smoky pork marinade, seasoning from the middle out so every strand of pulled pork carries flavour, not just the bark.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDissolve a quarter cup of powder in 300ml of liquid (apple juice or stock works well).\u003c\/li\u003e\n\u003cli\u003eInject evenly into a 5–7kg pork shoulder the day before.\u003c\/li\u003e\n\u003cli\u003eRest the injected meat at 0–4°C for 4–6 hours.\u003c\/li\u003e\n\u003cli\u003eRub the outside, then smoke low and slow and pull.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the tub\u003c\/h2\u003e\u003cp\u003eA fine, savoury-sweet powder that dissolves cleanly into warm liquid for injecting. Store cool, dry and airtight, out of the sun and heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, Mineral Salts 451, 341, Flavour (vegetable protein extract, yeast extract, maltodextrin, molasses, salt, smoke flavour, flavours, mineral salt 508, vegetable oil), Yeast Extract, Vegetable Powders, Salt, Food Acid 331, Flavour Enhancer 621, 635, Vegetable Gum 415.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy. No gluten-free claim is made; may contain traces of gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/277_amazed-smoked-pork-shoulder.png?v=1783007052\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery good pulled pork starts with moisture built in from the start. Inject the shoulder the night before with a splash of apple juice in the mix, then let the smoke do the slow work outside. Bark it with \u003ca href=\"\/en-nz\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSins Q Grunt Cherry Pork Rub\u003c\/a\u003e and finish sweet with \u003ca href=\"\/en-nz\/products\/loot-n-booty-honey-gold-mustard-based-bbq-sauce-sweet-tangy-553g\"\u003eLoot N' Booty Honey Gold BBQ Sauce\u003c\/a\u003e. Pulls apart juicy, right to the bone.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Apple-Injected Pulled Pork\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet smoke, right to the bone.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3kg bone-in pork shoulder; 2 tbsp Pork Injection powder; 150ml apple juice; 3 tbsp your favourite pork rub; Soft rolls and slaw to serve.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eDissolve the powder in warm apple juice, cool, and inject all over the shoulder the day before. Rest in the fridge 4–6 hours.\u003c\/li\u003e\n\u003cli\u003eRub the outside and smoke at 120°C until it reaches 93–95°C, around 9–10 hours.\u003c\/li\u003e\n\u003cli\u003eRest wrapped for an hour, pull, and pile into rolls with slaw.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Dissolve a quarter cup in 300ml of liquid, inject 5–7kg of pork along the grain, then rest cold for 4–6 hours before smoking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it add heat?\u003c\/strong\u003e No — it's a sweet, smoky flavour and moisture injection with no chilli.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made; it contains soy and may contain traces of gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Dissolve a quarter cup in 300ml of liquid, inject 5–7kg of pork along the grain, then rest cold for 4–6 hours before smoking.\"}}, {\"@type\": \"Question\", \"name\": \"Does it add heat?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's a sweet, smoky flavour and moisture injection with no chilli.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made; it contains soy and may contain traces of gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":44526764458026,"sku":"BA-PORK-INJ","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-porkinj-front-t.png?v=1783310251"},{"product_id":"meat-church-bird-baptism-poultry-brine-20oz","title":"MEAT CHURCH: Bird Baptism – Poultry Brine (567g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — a brine (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 567g (20oz) re-sealable pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Whole turkey, whole chicken, chicken pieces, wings\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBird Baptism: the comp-chicken brine that turns dry birds into juicy ones\u003c\/h2\u003e\n\u003cp\u003eMeat Church Bird Baptism is a poultry brine mix from Matt Pittman's Meat Church in Waxahachie, Texas, built from his competition chicken recipe for whole turkey, whole chicken, chicken pieces and wings. Soak your chook or Christmas turkey overnight and it comes out seasoned right through and juicy to the bone, whether it's headed for the smoker, the kettle or the oven. One 567g pouch does a whole turkey in a single hit.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eClean and savoury rather than loud. Salt does the heavy lifting, pulling moisture and seasoning deep into the meat, while a touch of sugar rounds it out and helps the skin colour up. Spices and garlic sit quietly underneath, so the bird tastes properly seasoned without stealing the show from your rub. Zero heat — it's a base layer, not a finish.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChicken:\u003c\/strong\u003e mix 1 cup of brine with about 1.9 litres (½ US gallon) of water, chicken stock or broth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTurkey:\u003c\/strong\u003e mix the entire bag with about 3.8 litres (1 US gallon) of water, or enough to fully submerge the bird.\u003c\/li\u003e\n\u003cli\u003eBrine in a food-safe container or brine bag for roughly 1 hour per 450g — or just go overnight. Rinse thoroughly, then pat completely dry before seasoning and cooking.\u003c\/li\u003e\n\u003cli\u003eStruggling to dissolve it? Warm the mix in a saucepan, then chill it completely before the bird goes in.\u003c\/li\u003e\n\u003cli\u003eRogue move: throw in whole black peppercorns, citrus slices or fresh herbs to steer the flavour your way — and brine a tray of wings before they hit the smoker.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pouch\u003c\/h2\u003e\n\u003cp\u003eA free-flowing, salt-and-spice brine mix in a black re-sealable stand-up pouch, so you can do a few chooks across the season or the whole bag for one big turkey.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, spices, dehydrated garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 567g (20oz). \u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas).\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAlways check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eHand-picked by The Rub Hub — see the full \u003ca href=\"\/en-nz\/collections\/meat-church\"\u003eMeat Church range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-ok-sign.png?v=1782795599\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eI've smuggled a brined turkey onto more than one Christmas table and nobody's ever asked for the gravy to rescue it. Baptise the bird overnight, drive it deeper with \u003ca href=\"\/en-nz\/products\/meat-church-chicken-injection-t-birds-poultry-injection-16oz\"\u003eT-Bird's Chicken Injection\u003c\/a\u003e, then finish the skin with sweet \u003ca href=\"\/en-nz\/products\/meat-church-honey-hog-bbq-rub\"\u003eHoney Hog\u003c\/a\u003e or the Cajun kick of \u003ca href=\"\/en-nz\/products\/meat-church-holy-voodoo-seasoning\"\u003eHoly Voodoo\u003c\/a\u003e. — Darryl Rubb, The Rub Smuggler\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eHow long should I brine a turkey or chicken?\u003c\/h3\u003e\n\u003cp\u003eMeat Church recommends about 1 hour per pound (roughly 450g) of poultry — overnight is the easy option. Rinse thoroughly and pat completely dry before cooking.\u003c\/p\u003e\n\u003ch3\u003eHow much does one bag make?\u003c\/h3\u003e\n\u003cp\u003eThe whole 567g bag goes into about 3.8 litres (1 US gallon) of water for a turkey. For chicken, mix 1 cup of brine with about 1.9 litres (½ US gallon) of liquid, so one bag covers several chooks.\u003c\/p\u003e\n\u003ch3\u003eIs Bird Baptism gluten free?\u003c\/h3\u003e\n\u003cp\u003eYes — Meat Church lists it as gluten free with no MSG. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch3\u003eIs Bird Baptism spicy?\u003c\/h3\u003e\n\u003cp\u003eNo. It's a brine, not a rub — Cool As · 0\/11 on the Rub Hub Heat gauge. The ingredients are salt, sugar, spices and dehydrated garlic.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"How long should I brine a turkey or chicken?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Meat Church recommends about 1 hour per pound (roughly 450g) of poultry - overnight is the easy option. Rinse thoroughly and pat completely dry before cooking.\"}},\n    {\"@type\": \"Question\", \"name\": \"How much does one bag make?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The whole 567g bag goes into about 3.8 litres (1 US gallon) of water for a turkey. For chicken, mix 1 cup of brine with about 1.9 litres (half a US gallon) of liquid, so one bag covers several chooks.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Bird Baptism gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes - Meat Church lists it as gluten free with no MSG. Always check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Bird Baptism spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's a brine, not a rub — Cool As · 0\/11 on the Rub Hub Heat gauge. The ingredients are salt, sugar, spices and dehydrated garlic.\"}}\n  ]\n}\n\u003c\/script\u003e\n","brand":"MEAT CHURCH","offers":[{"title":"Default Title","offer_id":44529646633002,"sku":"MEAT_CHURCH_BIRD_BAPTISM_BRINE","price":29.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-bird-baptism-poultry-brine-567g-front-v2.png?v=1793975715"},{"product_id":"meat-church-chicken-injection-t-birds-poultry-injection-16oz","title":"MEAT CHURCH: T-Bird's Chicken Injection – Competition Poultry Injection (454g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — savoury and rich, no chilli (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 454g (16oz \/ 1lb) re-sealable bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free; contains soy; contains MSG — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Whole chook, thighs, drumsticks, turkey breast\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eT-Bird's Chicken Injection: the comp secret that stopped being a secret\u003c\/h2\u003e\n\u003cp\u003eMeat Church T-Bird's Chicken Injection is a competition poultry injection from Matt Pittman's Meat Church in Waxahachie, Texas, made for whole chook, thighs, drumsticks and turkey breast. It's the injection his team ran on the circuit before they ever put it in a bag — a savoury, buttery mix you drive into the bird so it cooks juicier and eats richer all the way to the bone.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eStraight savoury on the front — concentrated chicken stock and salt, the kind of deep umami that makes a bird taste more like itself. The middle turns buttery and round, with natural butter flavour doing the heavy lifting where most injections go thin and salty. It finishes clean and moreish rather than seasoned, because the job here is depth, not a flavour hat. Nothing in it fights the rub you put on the outside.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eStart at 1\/3 cup of mix to 1 cup of liquid, whisk until it's fully dissolved, then taste and go stronger or thinner from there — consistency is personal preference.\u003c\/li\u003e\n\u003cli\u003eSwap the water for low-sodium chicken stock, or run a 50\/50 stock and apple juice blend, for a touch of sweetness that caramelises on the skin.\u003c\/li\u003e\n\u003cli\u003eInject a whole chook in a grid roughly every 3–4cm through the breast and thighs, going easy — you want it plumped, not waterlogged and leaking.\u003c\/li\u003e\n\u003cli\u003eStrain the mix through a fine sieve before it goes near the injector needle if you want a clog-free run.\u003c\/li\u003e\n\u003cli\u003eRogue move: inject a turkey breast the night before Christmas lunch, then season the outside with a sweet rub. It's the difference between dry white meat and the bit everyone fights over.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bag\u003c\/h2\u003e\n\u003cp\u003eA fine, free-flowing pale powder in a 1lb re-sealable bag — not a liquid, so you mix it to the strength you want rather than paying to ship someone else's water. It dissolves quickly and stays in suspension thanks to the xanthan, which is what keeps it from separating in the injector halfway through a bird.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Hydrolyzed Vegetable Protein [Hydrolyzed Soy and Corn Protein \u0026amp; Salt, with Partially Hydrogenated Vegetable Oil (Cottonseed, Soybean) Added]. Monosodium Glutamate, Sodium Phosphate, Xantham Gum, Natural Butter Flavor and Chicken Flavor (Chicken Stock, Flavor \u0026amp; Salt).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains soy. Contains monosodium glutamate. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/916_wink-chicken-injector.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eBlokes have been losing chicken categories to this bag for years and never knew it. Inject the bird, then hit the outside with \u003ca href=\"\/en-nz\/products\/heavenly-hell-pinch-dat-tail-suck-dat-head-cajun-rub-150g\"\u003eHeavenly Hell Pinch Dat Tail Cajun Rub\u003c\/a\u003e for cajun bite or \u003ca href=\"\/en-nz\/products\/plowboys-bbq-yardbird-rub\"\u003ePlowboys Yardbird\u003c\/a\u003e for a proper competition finish. Keep \u003ca href=\"\/en-nz\/products\/misty-gully-chicken-rub-260g\"\u003eMisty Gully Chicken Rub\u003c\/a\u003e in reach if you'd rather play it straight. Wink.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Juicy Injected Whole Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe comp trick that stopped being a secret.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole chicken (about 1.8kg); ⅓ cup T-Bird's Chicken Injection; 1 cup low-salt chicken stock; 2 tbsp of your favourite chicken rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhisk the injection into the stock until fully dissolved.\u003c\/li\u003e\n\u003cli\u003eInject the breasts, thighs and drumsticks every few centimetres, wipe off any spills, rub the outside and rest 1 hour in the fridge.\u003c\/li\u003e\n\u003cli\u003eSmoke at 150°C for 1½–2 hours until the thigh reads 75°C, then rest 10 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Injecting puts flavour and moisture deep in the meat where a rub can't reach.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003ch3\u003eHow much injection do I mix per bird?\u003c\/h3\u003e\n\u003cp\u003eStart with 1\/3 cup of the mix to 1 cup of liquid. That's Meat Church's own recommendation and it's a starting point, not gospel — taste it and thin it out if you prefer a lighter hit.\u003c\/p\u003e\n\u003ch3\u003eDo I still need to brine?\u003c\/h3\u003e\n\u003cp\u003eNo. Injecting drives moisture and flavour straight into the muscle, which is faster and more targeted than a brine. If you want both, go lighter on each.\u003c\/p\u003e\n\u003ch3\u003eCan I use it on turkey?\u003c\/h3\u003e\n\u003cp\u003eYes. It works the same way on turkey breast and whole birds, and it's the easiest fix there is for dry white meat.\u003c\/p\u003e\n\u003ch3\u003eDoes it contain MSG?\u003c\/h3\u003e\n\u003cp\u003eYes — monosodium glutamate is listed on the label. It's gluten free and contains soy. Always check the physical label.\u003c\/p\u003e\n\u003ch3\u003eIs T-Bird's Chicken Injection spicy?\u003c\/h3\u003e\n\u003cp\u003eNo. It's savoury and buttery with no chilli — Cool As · 0\/11 on the Rub Hub Heat gauge.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"How much injection do I mix per bird?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Start with 1\/3 cup of the mix to 1 cup of liquid. That is Meat Church's own recommendation and it is a starting point, not gospel - taste it and thin it out if you prefer a lighter hit.\"}},\n    {\"@type\": \"Question\", \"name\": \"Do I still need to brine?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. Injecting drives moisture and flavour straight into the muscle, which is faster and more targeted than a brine. If you want both, go lighter on each.\"}},\n    {\"@type\": \"Question\", \"name\": \"Can I use it on turkey?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It works the same way on turkey breast and whole birds, and it is the easiest fix there is for dry white meat.\"}},\n    {\"@type\": \"Question\", \"name\": \"Does it contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes - monosodium glutamate is listed on the label. It is gluten free and contains soy. Always check the physical label.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is T-Bird's Chicken Injection spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's savoury and buttery with no chilli — Cool As · 0\/11 on the Rub Hub Heat gauge.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"Default Title","offer_id":44529647353898,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-t-birds-chicken-injection-454g-front.png?v=1784779760"},{"product_id":"smoke-on-wheels-pork-marinade-injection-488ml","title":"SMOKE ON WHEELS: Pork Marinade \u0026 Injection – 488ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a background hit of habanero, not the headline\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 488ml Bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA — Kansas City\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains wheat, soy and anchovies. Not gluten free. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork shoulder, brisket, chicken wings, vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe injection that actually won Jack Daniel's\u003c\/h2\u003e\n\u003cp\u003eThis is the exact formula that took out the 2010 Pork World Champion title at the Jack Daniel's World Championship — built to drive real flavour deep into a shoulder or brisket long before the smoke ever touches it. Andy Groneman built it for the competition table, and it works exactly the same way in a backyard smoker.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet pineapple and apple juice up front, a savoury soy-and-Worcestershire backbone through the middle, with a gentle habanero warmth that lingers rather than announces itself. Sea salt rounds it out so it reads as seasoned, not just sweet.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eInject it deep and evenly through a pork shoulder or brisket the night before — work along the grain so the flavour actually reaches the middle, not just the surface.\u003c\/li\u003e\n\u003cli\u003eReserve a little to brush over the outside once the rub's gone on, for an extra layer of flavour before it hits the smoker.\u003c\/li\u003e\n\u003cli\u003eWorks as a straight marinade too — a few hours is plenty for chicken wings before they go on the grill.\u003c\/li\u003e\n\u003cli\u003eStir a splash through a stir-fry base for a genuinely good Asian-leaning sauce — it's built on soy, pineapple and habanero, so it's not just a one-trick injection.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eAmber, thin and pourable with visible pepper and herb flecks — built to move through an injector needle without clogging it.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Apple juice, pineapple juice, brown sugar, sea salt, light soy sauce (water, wheat, soybeans, salt, lactic acid, sodium benzoate), Worcestershire sauce (distilled vinegar, water, molasses, corn syrup, salt, anchovies, tamarind extract, sugar, spices, dehydrated garlic powder, caramel colour, xanthan gum, propylene glycol alginate and natural flavours), habanero pepper sauce (distilled vinegar, red pepper, salt), spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains wheat, soy and anchovies — not gluten free. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/165_focused-injecting-marinade.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eNo manifest, no problem — this is the marinade that won Jack Daniel's World Pork honours, and it still works the same trick today. Inject it deep into the shoulder the night before, then rub the outside with \u003ca href=\"\/en-nz\/products\/bbq-lab-black-gold-coffee-amp-peanut-butter-bbq-rub-for-red-meat-190g\"\u003eBBQ Lab's Black Gold\u003c\/a\u003e for a coffee-dark crust, and glaze it late with \u003ca href=\"\/en-nz\/products\/smokin-mangoes-bbq-mango-habanero-rib-glaze\"\u003eSmokin Mangoes' Mango Habanero Rib Glaze\u003c\/a\u003e for the sticky finish. — Cap'n Darryl \"Contraband\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Injected Pulled Pork Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFlavour that goes in deeper than the smoke.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3kg pork shoulder, bone in; 1 cup Pork Marinade \u0026amp; Injection; 4 tbsp your favourite pork rub; ½ cup apple juice for spritzing.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eThe night before, inject the marinade in a 3cm grid all over the shoulder, working along the grain. Season the outside and refrigerate.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C, spritzing with apple juice every hour once the bark sets, until about 74°C.\u003c\/li\u003e\n\u003cli\u003eWrap in foil and cook on to 94°C, probe-tender, around 10–12 hours total.\u003c\/li\u003e\n\u003cli\u003eRest 1 hour wrapped, then pull.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Injecting carries the pineapple, soy and habanero right to the centre, where rub and smoke never reach.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs this a marinade or an injection?\u003c\/strong\u003e Both — it's thin enough to go through an injector needle for deep flavour, and works as a straight marinade for smaller cuts like wings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No — it contains wheat (soy sauce) and soy. Always check the physical label for the full picture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild. There's habanero pepper sauce in the mix, but it sits in the background rather than leading the flavour.\u003c\/p\u003e","brand":"SMOKE ON WHEELS","offers":[{"title":"Default Title","offer_id":50522466943028,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smoke-on-wheels-pork-marinade-front.png?v=1790079352"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/rubhub-attribute-medallion-type_injections_brines.png?v=1786362802","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/injections-brines.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}