SpitJack SHOT Meat Injector Kit
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Flavor Details
Flavor Details
Standard Features
- WILL NOT BREAK: Our improved needles are twice the thickness of our competitors and are secured into a commercial-grade hub for a stronger connection to the barrel. The barrel is made from unbreakable and food-grade Tritan (TM) plastic. The injector frame pivot screw is secured with a nylon insert locknut to ensure proper alignment and consistent operation. We are the only injector in this class with these advanced features.
- WILL NOT LEAK: Our new threaded needle hub, barrel nut design, and silicone o-ring, ensure a water-tight fit and prevent common leakage problems. The adjustable plunger gasket tension control eliminates suction issues that can cause unwanted needle drip.
- ENGINEERED FOR COMFORT AND SAFETY: The ergonomic squeeze-handle design is safer and easier to operate than the popular, less expensive syringe style. Custom padded, non-slip poly sleeves enable prolonged use without fatigue. The injector chamber is made from consumer-rated food-grade plastic. Our sturdy storage case will keep the sharp needles safe and secure
- COMPREHENSIVE INSTRUCTIONS AND SUPPORT: A full-color 16-page user guide with illustrations and usage tips is included. A recipe ebook is also available with extended meat injection information and a collection of recipes for brines, marinades, and fillings.
- SPITJACK QUALITY AND ASSURANCE: SpitJack has been designing, selling, and servicing commercial-grade premium meat injectors since 2006. It is the injector of choice for home BBQ enthusiasts, competition barbecue teams, and professional chefs worldwide.
Shipping & Returns
Shipping & Returns
Orders ship fast, usually the next business day, and everything is packed with care so it arrives ready to fire up. If your order shows up damaged or it's not what you ordered, just email orders@thekansascitybbqstore.com within 48 hours with a photo.
Our Promise
Our Promise
As a family-owned small business based in Kansas City, we carefully choose every brand we carry. We only partner with BBQ brands we trust for their quality, performance, and consistency.
Every order is packed with care by our team, and if you ever have a question or need help, we’re here to make it right.
Family Owned Since 2006
The Kansas City BBQ Store is a family-owned small business with deep roots in Kansas City barbecue. It was started by the family behind the famous Oklahoma Joe's, and is now owned and operated by the family behind American Fire BBQ — two generations of pitmasters carrying the same tradition forward.
NEED HELP?
Talk to Our BBQ Experts
Get honest advice from a team that lives and breathes BBQ. We're here to answer your questions and help you choose the right product before you make a purchase.
FAQs on Rub & Sauces
Have a question we didn't cover? Our team is quick on email.
How fast will my order ship?
How fast will my order ship?
Order by 1pm Central on a business day and it ships same day. Most orders land on your doorstep within 2 to 3 days, and you'll get tracking the moment it leaves our hands.
How do I pick the right rub for what I'm cooking?
How do I pick the right rub for what I'm cooking?
Start with the protein. Beef loves coarse, pepper-forward rubs. Pork and chicken take well to sweeter, sugar-based blends. Fish and veggies want something lighter. Every product page tells you what the rub was built for, and if you're stuck between two, ask us. We cook with this stuff every weekend.
How long do rubs and sauces stay good?
How long do rubs and sauces stay good?
Unopened, most rubs hold peak flavor for about a year and sauces until the date on the bottle. Once opened, keep rubs sealed away from heat and humidity (not on the shelf above the grill) and refrigerate sauces after opening. If it still smells strong, it still cooks strong.
What if a flavor isn't what I expected?
What if a flavor isn't what I expected?
Give it a second shot before you shelve it. Rubs behave differently depending on the protein, the heat, and how heavy you go. A blend that's just okay on chicken is often unbelievable on pork ribs, and most sauces open up when they're brushed on during the last few minutes instead of after. If you tell us what you cooked and how, we'll tell you how to get the most out of the bottle you've got.
