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-   -   To brine or inject, that is the question! (http://www.bbq-brethren.com/forum/showthread.php?t=147782)

joenamy 11-14-2012 03:43 PM

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

Wampus 11-14-2012 03:49 PM

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:

dano 11-14-2012 03:55 PM

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

Gnaws on Pigs 11-14-2012 04:43 PM

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

mawil1013 11-14-2012 04:55 PM

Quote:

Originally Posted by joenamy (Post 2271607)
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

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

wjwheeler 11-14-2012 05:59 PM

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

Meat & Heat 11-14-2012 08:09 PM

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.

martyleach 11-14-2012 08:25 PM

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.

AustinKnight 11-14-2012 08:37 PM

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

JD McGee 11-14-2012 08:41 PM

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

mawil1013 11-14-2012 08:53 PM

Quote:

Originally Posted by martyleach (Post 2271902)
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'm hardcore, have a second fridge in the garage just for brining! :bow::bow:
But still use round igloo with oven bags inside.

Swamp Donkeyz BBQ 11-14-2012 09:07 PM

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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jeffjenkins1 11-14-2012 09:11 PM

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

Jeff

LoneStarMojo 11-14-2012 09:33 PM

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.

JS-TX 11-14-2012 09:43 PM

Quote:

Originally Posted by wjwheeler (Post 2271745)
I've done several hundred fried and smoked. I inject with creole butter and "rub" with Cajun Shake for both methods.

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


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