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So many different opinions on brining and injecting

Poll Results: Brine and Inject?

Poll expired: Nov 24, 2011  
  • 50% (2)
    Brine only
  • 50% (2)
    Brine and inject
4 Total Votes  
post #1 of 8
Thread Starter 

It's amazing how many different opinions there are on how to deal with turkeys. With all the different shows that are on these days about cooking you could lose your mind figuring out what to do. I was watching one show on NBC in the morning when they were saying to not to unwrap a turkey to thaw it and that both brining AND injecting are good. A show on Food Network says to unwrap the turkey and thaw in pan with plastic wrap and that both brining AND injecting will make the meat soggy. I bought fresh turkey and breast this year. The turkey is being done by the wife in the oven. I am doing the breast in the smoker. The breast is brining now in the slaughterhouse recipe. I still cant decide whether to inject or not. I just want my first smoked breast to be as juicy as possible.

 

 

 

 

 

 

 

 

 

post #2 of 8

INJECT!!!!!

post #3 of 8

BRINE!!!!!   ROTF.gif

post #4 of 8

Seriously....Brine gets moisture and flavors in Plus Tenderizes.....Injections put Concentrated Flavor in the muscle.   You can keep the Brine simple and let it do it's thing, then add Intense Flavor with a Low Salt...Injection...JJ

post #5 of 8

 

Quote:
The breast is brining now in the slaughterhouse recipe. I still cant decide whether to inject or not. I just want my first smoked breast to be as juicy as possible.

   Inject!

post #6 of 8

AND, you'll lose more juice from all those holes...

 

Just sayin'................

post #7 of 8
Quote:
Originally Posted by oldschoolbbq View Post

AND, you'll lose more juice from all those holes...

 

Just sayin'................


  You only need one 

 

post #8 of 8

I know it's overkill, but I do both!

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