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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, 03:43 PM   #1
joenamy
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Default 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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Unread 11-14-2012, 03:49 PM   #2
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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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Unread 11-14-2012, 03:55 PM   #3
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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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Unread 11-14-2012, 04:43 PM   #4
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I've tried them both ways and it's all good.
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Unread 11-14-2012, 04:55 PM   #5
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Quote:
Originally Posted by joenamy View Post
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
If your actually smoking it, I'd do nothing.
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Unread 11-14-2012, 05:59 PM   #6
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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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Unread 11-14-2012, 08:09 PM   #7
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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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Unread 11-14-2012, 08:25 PM   #8
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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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Unread 11-14-2012, 08:37 PM   #9
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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

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Unread 11-14-2012, 08:41 PM   #10
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Three words..."Kosmo's Chicken Soak"...da bomb on turkey!
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Unread 11-14-2012, 08:53 PM   #11
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Quote:
Originally Posted by martyleach View Post
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.
I'm hardcore, have a second fridge in the garage just for brining!
But still use round igloo with oven bags inside.
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Unread 11-14-2012, 09:07 PM   #12
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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.


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Unread 11-14-2012, 09:11 PM   #13
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I always injected until last year... Now I brine... always.

Jeff
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Unread 11-14-2012, 09:33 PM   #14
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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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Unread 11-14-2012, 09:43 PM   #15
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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.
I also did this last year, it came out great.
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