MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 12-04-2014, 10:51 PM   #1
Lemon Lime
Is lookin for wood to cook with.
 
Join Date: 02-18-08
Location: Olathe, KS
Question Dozen Turkeys, To Brine or Not?

I offered to smoke our annual Thanksgiving turkeys from my company for our small office on my Heartland ROT. Space is not an issue but... Now I'm faced with with deciding whether to brine or not, primarily because of liquid volume and space. I have 12 turkeys and wanting to make a good impression...I thought brining would be the way to go. Now looking at the logisitics of the brine, I'm scratching my head. I have two large coolers that would contain the birds but my god, how many gallons and how to prep the brine? Any advice? All are 8% enhanced.
Lemon Lime is offline   Reply With Quote




Old 12-04-2014, 10:54 PM   #2
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

What are you used to doing? I don't Brine I inject Tony C's. A little in many places. Last week I saw several Large Cooler pics with 6-10-12 Turkeys brining --in a cpl posts. Look at the Stickied Turkey Thread.?
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked.............
SmittyJonz is offline   Reply With Quote


Old 12-04-2014, 10:55 PM   #3
dadsr4
somebody shut me the fark up.

 
dadsr4's Avatar
 
Join Date: 02-08-10
Location: Howell, MI
Default

For enhanced birds, I've been quite happy just rubbing under the skin before cooking. The enhancing process is actually injecting.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
dadsr4 is offline   Reply With Quote


Old 12-04-2014, 10:56 PM   #4
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

http://www.bbq-brethren.com/forum/sh...d.php?t=120494
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked.............
SmittyJonz is offline   Reply With Quote


Old 12-04-2014, 10:57 PM   #5
Smoke Dawg
Quintessential Chatty Farker

 
Smoke Dawg's Avatar
 
Join Date: 06-22-13
Location: In Between
Name/Nickname : IMF
Default

I inject and then brine to assure full brine. The injection make sure to penatrate well.

http://www.bbq-brethren.com/forum/sh...19#post3104619
__________________
A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with!
More stuff for Cutting, Grinding, Stuffing, Canning and so on!
Double down Zero Club Champion
IMBAS Certified Moink Baller
Smoke Dawg is offline   Reply With Quote


Old 12-04-2014, 10:57 PM   #6
Lemon Lime
Is lookin for wood to cook with.
 
Join Date: 02-18-08
Location: Olathe, KS
Default

I'm used to brining but one at a time. Got ahead of myself on this. I always thought injecting didn't disperse in the meat of a turkey. You'd have pockets. That would be more efficient.
Lemon Lime is offline   Reply With Quote


Old 12-04-2014, 10:59 PM   #7
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

Quote:
Originally Posted by Lemon Lime View Post
I'm used to brining but one at a time. Got ahead of myself on this. I always thought injecting didn't disperse in the meat of a turkey. You'd have pockets. That would be more efficient.
It Don't -so I do like 25 tiny injections all over the Bird.

If you are used to Brining and like the results I'd Brine them then.
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked.............
SmittyJonz is offline   Reply With Quote


Old 12-04-2014, 11:09 PM   #8
retired trucker
is One Chatty Farker
 
Join Date: 09-28-11
Location: Dallas, Georgia
Default

Use whatever brining solution you normally use, and make up enough to just cover the birds in your coolers. It will take less than what it would for one bird times the number of birds. You can put the birds in the containers and pour water over them to cover them up to see how much brine you need to make up.

Sounds like a big job, but a challenge you can do! Good luck!

Blessings,

Omar
__________________
Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around.
retired trucker is offline   Reply With Quote


Old 12-04-2014, 11:20 PM   #9
Lemon Lime
Is lookin for wood to cook with.
 
Join Date: 02-18-08
Location: Olathe, KS
Default

SmokeDawg, thanks! That is one impressive process. Smitty...great link to a ton of info/ideas. Dadsr4, maybe I'm thinking like you, they're already enhanced, rubbing a compound butter/sage mixture sounds good. I'm used to smoking dozens of ribs at a time, multiple butts/briskets, injecting. Never brined more than one big bird at a time. You guys are great but I struggle with making enough brine for a dozen turkeys.
Lemon Lime is offline   Reply With Quote


Old 12-04-2014, 11:28 PM   #10
Lemon Lime
Is lookin for wood to cook with.
 
Join Date: 02-18-08
Location: Olathe, KS
Default

Thanks Trucker, I want to brine but don't want to spend all night boiling gallons upon gallons of water, dissolving salt/sugar to cover the 12 birds in a 120 gallon cooler. Lazy I guess.
Lemon Lime is offline   Reply With Quote


Old 12-04-2014, 11:38 PM   #11
retired trucker
is One Chatty Farker
 
Join Date: 09-28-11
Location: Dallas, Georgia
Default

Lazy works for me! My wife would tell you that I have mastered that action.

Blessings,

Omar
__________________
Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around.
retired trucker is offline   Reply With Quote


Old 12-06-2014, 12:01 AM   #12
pwa
is One Chatty Farker
 
pwa's Avatar
 
Join Date: 10-11-11
Location: North Pole, Alaska
Default

I'd brine them, If I have enough to fill a 120qt cooler I use the cooler of not, I use 5 gal buckets with a bucket bag from Stark boards, toss a few hand towels in to take up space and pour in the brine. I will qualify it- I have commercial refrigerators, and my arctic entry is below 40 all the time in the winter :) so not dealing with ice or stressed of it going about 40F

Making Volume of brine not that hard, use a turkey fryer/crab boil/craw-fish 5 gal pot double the salt/sugar/seasoning for 10 gallons, use then add the extra 5 gallons of water to "cool" down the brine :)

Clint
__________________
Equipment:
2UDS
Weber Performer
WIFI Stoker
Custom Trailer Offset

Owner of BurlesQ BBQ shack
BurlesQ BBQ Facebook
BurlesQ BBQ website
pwa is offline   Reply With Quote


Reply

Tags
brine, enhanced, turkey

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 11:59 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts