To brine or inject, that is the question!
 

Im going to smoke a turkey on my UDS for Thanksgiving. Should I use a brine or inject it...or BOTH??? Any help would be great. Thanks to all!!
JOE

I'm doing 4 turkeys next week. 2 in the fryer and 2 on the smoker.


I plan to brine the smokers and inject the fryers.


You're gonna get opinions on both sides. It's gonna really be up to you.




I still say BRINE though.....:blah:

I did a test run with 2 chickens on Sunday. 1 with brine and the other with a coating of salt.
Let them sit overnight in the fridge (brined one in a pot and the salted one lightly covered).
Both turned out great but we all agreed that the salted on had much more flavor and was just a moist. Even though they are chickens it made my decision for how I was going to do my turkey

I've tried them both ways and it's all good.

If your actually smoking it, I'd do nothing.

I've done several hundred fried and smoked. I inject with creole butter and "rub" with Cajun Shake for both methods.

Did a 34 pounder on the smoker last year. We brined for a day and a half then smoked, it was great but a lot of work. I have also injected but I don't think they come out quite as moist as if you brine.
Just my 2 cents worth.

I brine my turkeys. They always come out great! Just use an ice chest and a couple big turkey bags. Put the brine and turkey in the bag, seal it, put another bag over it, throw in the ice chest and pust some ice on top. I brine for about 24 hours or so.

I did a 24h brine last year came out great, with sage, rosemary, thyme, garlic butter medallions under the skin mmm boy. Here is the link for the brine good recipe from a fellow brethren. I plane on doing it again this Turkey day.

http://www.patiodaddiobbq.com/2009/1...brine.html?m=1

Sent from my SGH-T999

Three words..."Kosmo's Chicken Soak"...da bomb on turkey! :thumb:

I'm hardcore, have a second fridge in the garage just for brining! :bow::bow:
But still use round igloo with oven bags inside.

I would make sure the turkey wasn't already injected with a solution already. Quite a few turkeys are already enhanced just like ribs.


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I always injected until last year... Now I brine... always.

Jeff

I've done both. I like the results I get with either method. That being said, I find that injecting is my choice when I want to do things faster and when I have ample time I like to brine.

I also did this last year, it came out great.

Just use less salt in the brine and you'll be fine.

Sent from my SGH-T999

I'm new to the smoking world and when someone told me to brine..I said "What?" Now... all my birds are brined and on occasion I've also done an injection on top of it. I've cooked about a dozen birds this past year and everyone has enjoyed it and it is always moist whether I inject or not. I'm just loving the smoker. And All of you have helped me out one way or another.:clap2:

Well I have not done hundreds but this is my method of choice also. I'll probably do 2 birds one fried and one smoked.

The patio daddio brine for the win!

That is my method.

Yep. Only next time I'll do it for 48 hours.


I recommend brining birds and injecting meats. Doing both might be fun.

Thanks for the props, guys.

John

I was wondering about this. How do you inject the breast with butter without any ugly holes?

What is creole butter? Is this something that could be made with seasonings?

This is what I use http://www.webstaurantstore.com/caju...FQSqnQodJEkAXQ You can find it in grocery stores.

holes from injecting
 

I use a brine pump with a thin needle (that will still pass the black pepper) and have never noticed a needle mark. I smoked 2 today and used my electric pump for the first time. The pepper didn't set well with the valves in the pump. I just took them out and can't tell where I injected them.

creole butter gallons
 

If you are injecting a lot of turkeys, you can buy it by the gallon. I ordered 10 gallons of creole butter and 2 cases of cajun shake for Thanksgiving.
Google "creole butter gallon" to shop the best price.

Ive done it both ways and both are good but I prefer to inject and put a rub under the skin. Roasted garlic and herb inject with creole seasoning under the skin is the bomb. :thumb:

I'm doin a practice run this weekend on my new UDS and I will be injecting and using a rub. I don't have time to brine

Thanks for the recipe brotha!

Sent from my SGH-T999

Oh, it's certainly my pleasure.

John

Is it going to hurt anything if your brine then inject?