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 use a Creole Butter injection, and put Tony's Creole seasoning on the outside. Man, I love that flavoring along with the smoke.
Regards, Riz58 Char Broil Akorn, Bandera, and Masterbuilt Electric Smoker