I dont fry, brine or inject ( I only do frozen butterball turks) and,,,,just spin on my35 year old charbroil over a pan of water with whatever is real old in the 'matics spice rack and use apple or plum for smoke and Kingsford for heat.
Castle Rock, CO
:confused::idea: Fire Box Basket Designer, Heat Shield Inventor.
You can whip our Cream but you can't beat our SPAM.:clap: