You can inject a wet brine, or you a tool called a Jaccard. It has 36 small Lance's in three rows. It allows you to pierce the flesh so it will take more marinade or brine into the meat. https://www.amazon.com/Jaccard-200348T-48-Blade-Tenderizer-Inches/dp/B08DYBCT89/ref=asc_df_B08DYBCT89/?tag=hyprod-20&linkCode=df0&hvadid=475793364221&hvpos=&hvnetw=g&hvrand=1229854324097895549&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9033474&hvtargid=pla-996115172050&psc=1