Marinade injectors have long been a secret weapon in the high-stakes world of professional barbecuing. Learn what they are and how to use them with these easy tips and ideas.

This method is pretty self-explanatory: instead of flavoring the surface of the meat, like with marinades and rubs, you inject flavor via a large, food-safe needle designed to penetrate muscle fibers, delivering flavor and tenderizing meat in a matter of minutes.

Because pork is (generally) lean, your goal is to lock in moisture. Apple and pork are a natural match, so including apple juice or apple cider vinegar and stock in your mix is always a good bet. Here’s a favorite recipe from Serious Eats.

Because the flavor is inherently mild, you can experiment with different flavor combinations like lemon juice, fresh herbs, minced garlic and even melted butter and beer.

You really want the protein to be the star here, so the brines and marinades should be more subdued. Think beef stock, butter and kosher salt.