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Thread: First turkey - have questions (brine, inject, or both?)

  1. #1
    New Member
    Join Date
    Dec 2014

    First turkey - have questions (brine, inject, or both?)

    14+ lb bird, self-basting. Plan to do the VWBB butterball brine (low salt) tonight for start of cook around 11am tomorrow. Aiming for 300-325 degrees at 15-20 mins per lb with Apple chunks. Reading different methods regarding injecting, etc. so I bought some Timy Sachere’s Creole Butter. Would that be overkill to inject it before putting it on the smoker, in addition to the brine?
    Last edited by RickS; 11-21-2018 at 02:17 PM. Reason: Title

  2. #2
    TVWBB Member MikeS in Alaska's Avatar
    Join Date
    Jul 2018
    SouthCentral Alaska
    I would be inclined to spread it just under the skin and not injected into the meat.

    Just my preference
    Smokin' away in AK
    22" Red Kettle 2x18.5" Smokey Mountain Genesis Silver B Green

  3. #3
    New Member
    Join Date
    Apr 2017
    Brine and rub, skip injection. I've done this only a few times, but I'll swear by it and I'm a fan of Tony's injections. You can't go wrong that way, but I'll also encourage you to experiment.
    22" | 22"

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