To brine or inject, that is the question!

joenamy · 11-14-2012, 03:43 PM

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

Wampus · 11-14-2012, 03:49 PM

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.....

dano · 11-14-2012, 03:55 PM

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

Gnaws on Pigs · 11-14-2012, 04:43 PM

I've tried them both ways and it's all good.

mawil1013 · 11-14-2012, 04:55 PM

Quote:

Originally Posted by joenamy

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.

wjwheeler · 11-14-2012, 05:59 PM

I've done several hundred fried and smoked. I inject with creole butter and "rub" with Cajun Shake for both methods.

Meat & Heat · 11-14-2012, 08:09 PM

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.

martyleach · 11-14-2012, 08:25 PM

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.

AustinKnight · 11-14-2012, 08:37 PM

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

JD McGee · 11-14-2012, 08:41 PM

Three words..."Kosmo's Chicken Soak"...da bomb on turkey!

mawil1013 · 11-14-2012, 08:53 PM

Quote:

Originally Posted by martyleach

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.

Swamp Donkeyz BBQ · 11-14-2012, 09:07 PM

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

jeffjenkins1 · 11-14-2012, 09:11 PM

I always injected until last year... Now I brine... always.

Jeff

LoneStarMojo · 11-14-2012, 09:33 PM

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.

JS-TX · 11-14-2012, 09:43 PM

Quote:

Originally Posted by wjwheeler

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.

11-14-2012, 03:43 PM	#1
joenamy Is lookin for wood to cook with. Join Date: 11-28-10 Location: Troy, NC Downloads: 0 Uploads: 0	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 __________________ 1-UDS...22.5 in Weber Kettle...Charbroil Gasser

11-14-2012, 03:49 PM	#2
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	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..... __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

11-14-2012, 03:55 PM	#3
dano Knows what a fatty is. Join Date: 02-09-11 Location: Trappe, PA. Downloads: 0 Uploads: 0	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 __________________ Assassin Smoker Blue Weber Performer

11-14-2012, 04:43 PM	#4
Gnaws on Pigs is one Smokin' Farker Join Date: 05-22-10 Location: Smoky Mountains, NC Downloads: 0 Uploads: 0	I've tried them both ways and it's all good. __________________ ...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed GRAY Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four Zeros in one throwdown, baby!

11-14-2012, 05:59 PM	#6
wjwheeler On the road to being a farker Join Date: 05-30-11 Location: Cleveland TN Downloads: 0 Uploads: 0	I've done several hundred fried and smoked. I inject with creole butter and "rub" with Cajun Shake for both methods. __________________ Bill Wheeler Cleveland TN competition team member Que'n Stew'n & Brew'n Southern Q Model 500 Water Smoker Jacks Old South Original Patio Smoker Jambo FEC-100 Bradley Smoker

11-14-2012, 08:09 PM	#7
Meat & Heat Knows what a fatty is. Join Date: 05-17-12 Location: Grand Junction CO Downloads: 0 Uploads: 0	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.

11-14-2012, 08:25 PM	#8
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	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. __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

11-14-2012, 08:37 PM	#9
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Downloads: 0 Uploads: 0	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 __________________ \|HOOK'EM UDS\|MINI UDS\|22.5 WEBER PERF\|B&B\|OAK & PECAN\|DIGIQ\|TW8060\|THERMAPEN ORANGE\|Char-Griller Akorn\|Thin Blue Smokery\|

11-14-2012, 08:41 PM	#10
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	Three words..."Kosmo's Chicken Soak"...da bomb on turkey! __________________ Wine Country "Q" Competition BBQ

11-14-2012, 09:07 PM	#12
Swamp Donkeyz BBQ is one Smokin' Farker Join Date: 07-25-12 Location: Huntsville, Tx Downloads: 0 Uploads: 0	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

11-14-2012, 09:11 PM	#13
jeffjenkins1 is Blowin Smoke! Join Date: 03-01-08 Location: Akron, OH Downloads: 0 Uploads: 0	I always injected until last year... Now I brine... always. Jeff __________________ You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature.........

11-14-2012, 09:33 PM	#14
LoneStarMojo is one Smokin' Farker Join Date: 01-02-11 Location: Smithton, MO Downloads: 0 Uploads: 0	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. __________________ "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 http://www.bbq-brethren.com/forum/sh...d.php?t=108709 / Very near future UDS & 6' x 37" 325 gallon offset projects.