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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-14-2012, 10:31 PM   #16
AustinKnight
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Quote:
Originally Posted by Swamp Donkeyz BBQ View Post
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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Just use less salt in the brine and you'll be fine.

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Unread 11-14-2012, 11:50 PM   #17
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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.
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Unread 11-15-2012, 01:44 AM   #18
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Originally Posted by wjwheeler View Post
I've done several hundred fried and smoked. I inject with creole butter and "rub" with Cajun Shake for both methods.
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.
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Unread 11-15-2012, 01:52 AM   #19
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Originally Posted by AustinKnight View Post
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

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Unread 11-15-2012, 07:40 AM   #20
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Quote:
Originally Posted by wjwheeler View Post
I've done several hundred fried and smoked. I inject with creole butter and "rub" with Cajun Shake for both methods.
That is my method.
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Unread 11-15-2012, 09:55 AM   #21
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Originally Posted by mytmouz View Post
The patio daddio brine for the win!

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


I recommend brining birds and injecting meats. Doing both might be fun.
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Unread 11-15-2012, 10:29 AM   #22
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Thanks for the props, guys.

John
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Unread 11-15-2012, 10:45 AM   #23
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Originally Posted by wjwheeler View Post
I've done several hundred fried and smoked. I inject with creole butter and "rub" with Cajun Shake for both methods.
I was wondering about this. How do you inject the breast with butter without any ugly holes?
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Unread 11-15-2012, 01:22 PM   #24
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Quote:
Originally Posted by wjwheeler View Post
I've done several hundred fried and smoked. I inject with creole butter and "rub" with Cajun Shake for both methods.
What is creole butter? Is this something that could be made with seasonings?
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Unread 11-15-2012, 01:42 PM   #25
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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.
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Unread 11-15-2012, 04:51 PM   #26
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Default holes from injecting

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Originally Posted by neuyawk View Post
I was wondering about this. How do you inject the breast with butter without any ugly holes?
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.
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Unread 11-15-2012, 06:26 PM   #27
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Default creole butter gallons

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Originally Posted by Riskyguy View Post
What is creole butter? Is this something that could be made with seasonings?
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.
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Unread 11-15-2012, 07:30 PM   #28
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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.
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Unread 11-15-2012, 08:16 PM   #29
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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
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Unread 11-15-2012, 09:26 PM   #30
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Originally Posted by PatioDaddio View Post
Thanks for the props, guys.

John
Thanks for the recipe brotha!

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