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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. |
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11-14-2012, 03:43 PM | #1 |
Is lookin for wood to cook with.
Join Date: 11-28-10
Location: Troy, NC
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To brine or inject, that is the question!
Im going to smoke a turkey on my UDS for Thanksgiving. Should I use a brine or inject it...or BOTH??? Any help would be great. Thanks to all!!
JOE
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1-UDS...22.5 in Weber Kettle...Charbroil Gasser |
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11-14-2012, 03:49 PM | #2 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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I'm doing 4 turkeys next week. 2 in the fryer and 2 on the smoker.
I plan to brine the smokers and inject the fryers. You're gonna get opinions on both sides. It's gonna really be up to you. I still say BRINE though.....
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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11-14-2012, 03:55 PM | #3 |
is one Smokin' Farker
Join Date: 02-09-11
Location: Audubon, PA
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I did a test run with 2 chickens on Sunday. 1 with brine and the other with a coating of salt.
Let them sit overnight in the fridge (brined one in a pot and the salted one lightly covered). Both turned out great but we all agreed that the salted on had much more flavor and was just a moist. Even though they are chickens it made my decision for how I was going to do my turkey |
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Thanks from:---> |
11-14-2012, 04:43 PM | #4 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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I've tried them both ways and it's all good.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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11-14-2012, 04:55 PM | #5 |
On the road to being a farker
Join Date: 07-26-12
Location: Gastonia, NC
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If your actually smoking it, I'd do nothing.
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The Practical BBQ'r! |
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11-14-2012, 05:59 PM | #6 |
Full Fledged Farker
Join Date: 05-30-11
Location: Cleveland TN
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I've done several hundred fried and smoked. I inject with creole butter and "rub" with Cajun Shake for both methods.
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Bill Wheeler - Cleveland TN competition team member: Jack's Old South, Myron Mixon Smokers, Myron Mixon BBQ Myron Mixon Smokers Independent Rep MMS Vulcan V33 Gravity Feed with Stoker Myron Mixon 72XC - Sold Jumbo J3 - Sold Jacks Old South Original Patio Smoker Myron Mixon Pitmaster Q3 36" Barrell & 24" Square |
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11-14-2012, 08:09 PM | #7 |
Knows what a fatty is.
Join Date: 05-17-12
Location: Grand Junction CO
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Did a 34 pounder on the smoker last year. We brined for a day and a half then smoked, it was great but a lot of work. I have also injected but I don't think they come out quite as moist as if you brine.
Just my 2 cents worth. |
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11-14-2012, 08:25 PM | #8 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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I brine my turkeys. They always come out great! Just use an ice chest and a couple big turkey bags. Put the brine and turkey in the bag, seal it, put another bag over it, throw in the ice chest and pust some ice on top. I brine for about 24 hours or so.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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11-14-2012, 08:37 PM | #9 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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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 Sent from my SGH-T999
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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11-14-2012, 08:41 PM | #10 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Three words..."Kosmo's Chicken Soak"...da bomb on turkey!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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11-14-2012, 08:53 PM | #11 | |
On the road to being a farker
Join Date: 07-26-12
Location: Gastonia, NC
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Quote:
But still use round igloo with oven bags inside.
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The Practical BBQ'r! |
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11-14-2012, 09:07 PM | #12 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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I would make sure the turkey wasn't already injected with a solution already. Quite a few turkeys are already enhanced just like ribs.
Sent from my iPhone using Tapatalk |
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11-14-2012, 09:11 PM | #13 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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I always injected until last year... Now I brine... always.
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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11-14-2012, 09:33 PM | #14 |
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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I've done both. I like the results I get with either method. That being said, I find that injecting is my choice when I want to do things faster and when I have ample time I like to brine.
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"Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects. |
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11-14-2012, 09:43 PM | #15 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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