Food Smokers and Smoking Tips/Tricks/Techniques

What are your thoughts on brining vs Injection vs both???

I have a 12 pound turkey thawing out and can not decide what route to take. The turkey has been basted with a little solution according to the packaging.

As you can tell this is my first time smoking a turkey.

Thanks!

 

Your turkey is the size of a large chicken

But yeah, look up some brine recipes! I will be brining my turkey starting tonight probably then smoke that sucker! Start earlier than you think is necessary, If you hit the temp, you can always keep it warm in the oven if you get there too quick.

I wont say that using the right herbs and whatnot isnt important, But what seems to me to be the most important is getting it to the right temp and moisture management. Get it cooked without drying it out. Beyond that its hard to mess it up too bad.

I plan on Spatchcocking the turkey to get better heat distribution. Im not injecting, because I wet brine. I usually put some herbs and butter and any additional fat up under the skin. Might wrap up part way through.

 

I have one of theirs, like it. Only thing mine is missing is a low temp alarm.

Edit: the one linked has a low alarm, monitoring guy buy it.

 

No not I, everything I own for grilling and smoking is now Weber. I do remember that thread on BBQ B. about them. I checked this summer on line and TSC no longer sells them. Just checked again and still not listed so may be discontinued. But you might catch old stock someplace? They were 22" IIRC and ate a lot of charcoal. If you can find a WSM on sale during Black Friday sales that would be the way I'd go. Either way yeah add a stoker and you will be good

 

They had one for $100 on clearance - thing weighs 90# so I'll take a gamble - it will be instantly better than my ECB...

 

I've finally decided what to do on the turkeys tomorrow night. First I'll rub butter all over them under the skin and then I'll cover it in a poultry seasoning and inject a mixture of beer and creole butter. Then I'll inject again every two hours until it reaches temp.

 

Anyone spatch cocking a bird this year?

 

add some dried orange and dried lemon peel to your rub and it gives it a little citrus kick that goes well with the turkey. You can get the dried peel at most markets. I usually put 1-2 Tsp of each in my turkey rub mix.

 

Yep

 

If you push hard enough it will always fit.

 

don't forget the safe word!

 

Can he just use some Blue Moon beer? Then he get's the beer and orange all in one.

 

I will be bringing and injecting this year. Doing an orange/honey brine and then will inject with some creole butter. Will probably toss it in the brine tonight so it's ready to go on early, going to take a while to smoke it's a 22# bird.

 

sound like a good idea!

 

I have a WSM 22 and yes 2 packers trimmed will fit. Just remember the cooking time will be a lot longer. The stall time may take upwards of 3 hours.

 

Ive got this. Its what I use inside. Works pretty good. Im interested in the Thermoworks Smoke if/when this craps the bed.

 

i really only plan on injecting beer into my mouth.

 

Trying it for the first time. I’m using Alton Brown’s recipe but cooking it on my XL green egg.

Dry brined since Sunday and will cook it direct on a raised grate, 16lb bird.

 

Sounds like a win right there.

 

I know that they are poo pooed by some and are probably not for everyone. But I seen a Black Friday sales flyer from WallyWorld, they are running MasterBuilt MES electric 30" for $99.99. over half off retail. I think I'll buy one just to have a spare.