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Guest
Guest
Well I tried the self basting turkey recipe today. I got a 12 l/b Butterball and followed the recipe with a few changes. I injected the turkey with Tony Chachere's Cajun Butter injected marineade and being a good ole' boy from Texas I used mesquite for the smoke wood. The meat came out tender and juicy and their was a noticable smoke ring on the edge of the breast meat. I think it will be much better after spending some time in fridge overnight to soak up the smoke flavor. Overall, great recipe and technique, but I think I prefer brisket and ribs. Next weekend spare ribs and sausages. Gotta love them ribs. Pullin' pork .........comin' soon......