Originally Posted by BecknCO
I'm going with injecting versus brining as this will be my first smoked turkey. We only like a spicy flavor profile and I can't get the chica to like anything other than hickory for smoke wood. I think we're going to use her spicy rub that she always makes when she does it in the oven, and it's awesome.
The question is whether or not to inject using just butter (and maybe some other things you guys recommend), or try out the cajun butter that we find easily in the grocery stores - thoughts?
I've injected a doctor'd up butter and also with plain butter. Just depends on what you're going for really. I injected one year with an herb butter. Beware of glogged injectors!
I'd guess the other way to get the "spicy" is just in the rub used as it will cook into the skin as well.