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BIGBrandon2785
Guest
Should I inject it with creol butter before I brine it or after??
Inject after you brine.
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BIGBrandon2785
Guest
Thanks,much appreciated
My family is gonna tare me up if this turkey dont come out right:heh:
aquablue22
Babbling Farker
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Yep, after the brining process. Relax it will make it more fun!
bandityo
Knows what a fatty is.
since brining adds moisture, why couldnt you just inject instead of brining to keep it moist inside?
bigabyte
somebody shut me the fark up.
Injecting simply puts pockets of stuff down into the meat, while brining actually embeds water molecules into the individual protein strands of the meat. That's a big difference. With injecting, a lot of the stuff you inject can be squeezed out of the meat as it cooks as the proteins coil up. With brining, the proteins already started to coil up around the water molecules before you even started cooking, and as the proteins coil tighter and tighter they are basically just further trapping the water keeping it from getting out. So one actually gets more moisture into the actual meat fibers themselves (brining), while the other (injecting) simply puts moisture in the area of the meat.
gtsum
Babbling Farker
Now that is some good info..I usually either brine OR inject...never thought I needed to do both, but that makes sense. Thanks!
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How about injecting some of the same liquid you will be brining with? I have done that often with breasts and pork loins. Things like storebought corned beef are also injected and brined with the same liquid.
A longtime favorite recipe I like comes from Shake by way of Old Dave and it calls for an injectable honey brine, followed by a marinade in Italian dressing. I will most likely use this one this year for a fresh turkey breast.
A longtime favorite recipe I like comes from Shake by way of Old Dave and it calls for an injectable honey brine, followed by a marinade in Italian dressing. I will most likely use this one this year for a fresh turkey breast.
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Rylos1
Guest
That does sound good!
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BIGBrandon2785
Guest
Thanks for all the info folks.Im pretty confident now after going to the Bass Pro and getting cherry wood,lump coal and Yardbird rub.
Im gonna brine it in a brine I found (salt,brown sugar,vegetable stock,chicken stock,peppercorns,ginger,water),then inject with creol butter,then rub with yardbird and smoke with cherry wood.
Thanks for all the help folks I will keep informed on how it goes:-D
Im gonna brine it in a brine I found (salt,brown sugar,vegetable stock,chicken stock,peppercorns,ginger,water),then inject with creol butter,then rub with yardbird and smoke with cherry wood.
Thanks for all the help folks I will keep informed on how it goes:-D
prudog
Knows what a fatty is.
Do you use creole butter injection regularly? I ruined a bird one year. I did a trial run with fried turkey (without creole injection), and it was great. I thought injection with creole butter would make it more better. The taste was "foreign" IMO. I have acquired many new tastes over the years through bbq, but if your family has traditions, don't go overboard. My mom gets a "pecan smoked" turkey every year and, even if hammy, it is moist and tender like a good brine should do.
Like someone said here once about cilanto... love it or hate it and little in-between. I have put creole butter injection in that category. It is sold everywhere so someone besides me must be buying it. I'm just sayin'... when it doubt, keep it simple... properly cooked is the best thing. . . (period) Just don't overcook.
Like someone said here once about cilanto... love it or hate it and little in-between. I have put creole butter injection in that category. It is sold everywhere so someone besides me must be buying it. I'm just sayin'... when it doubt, keep it simple... properly cooked is the best thing. . . (period) Just don't overcook.
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BIGBrandon2785
Guest
Yeah we use it every year
TN_BBQ
is Blowin Smoke!
Are you buying an injection?
If you make one, be careful when using melted butter and/or margarine. That stuff will solidify and clog your syringe when it hits the cold meat. Use oil or water (or buy a kit)
If you make one, be careful when using melted butter and/or margarine. That stuff will solidify and clog your syringe when it hits the cold meat. Use oil or water (or buy a kit)
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BIGBrandon2785
Guest
early mornin' smokin'
is Blowin Smoke!
thinking about injecting mine with duck fat mixed with sage and thyme, after a solid brine.
