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Where did i go wrong?

post #1 of 12
Thread Starter 

Earlier in the week i pulled out a Turkey (One of the five i picked up day after Thanksgiving for pennies on the pound) and instead of doing up my normal brine i decied to try out the Slaughterhouse brine that so many of you rave about.

 

So i mixed up 3 gallons of the brine and brined the Turkey for 24hrs, let it come to temp and threw it in the smoker with some hickory pellets. Pulled at 165 and let it rest. Cut up the Turkey and was just as moist as my previous brine but to my surprise just turkey flavor.

 

On one hand the brine did its job by keeping the Turkey moist, but from the ingrediants in the brine and the smell (such a wonderfull smell) I had high hopes for some flavor, but not even a hint. :(

post #2 of 12

I don't think you did anything wrong...My brine is similar and I use 2x that much Garlic and Spices and I get a subtle flavor...You want hardcore you need to inject...JJ

post #3 of 12

I'm with JJ on this. I have used the same brine you used with a few tweaks to make it my own. Unless I inject I only get a slight flavoring. you can inject and brine, I did this at Christmas and had wonderful results.

post #4 of 12

I do both too. Most will say it's overkill, but for us brining & injecting works really well.

post #5 of 12

I did both on my Thanksgiving turkey and also dusted it with creole seasoning. 

post #6 of 12



 

Quote:
Originally Posted by SmokinAl View Post

I do both too. Most will say it's overkill, but for us brining & injecting works really well.



 

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The herbs will normally get lost in the brine unless you OVER do it. Brining primarily is to help with the moisture; not flavoring. Injecting after brining will insure the best flavor.

 

Good luck!

post #7 of 12

I have had the same results and wondered what I did (or didn't do) . I will try injecting next time. As an aside... why do we even add any spices (unless it is over-done) when bringing?

post #8 of 12

When I am brining turkey I usually brine for at least 3 days.  I only smoke turkey breast.  I have never used the product you are speaking of.  But I do know that it needs a least that length of time to absorb the flavors.  And if it is a large piece of meat or large turkey you should inject it with the brine.  The brine can not reach the center.  I was brining tri tip for pastrami and brined for 10 days.  Because it was so big the cure/brine did not reach the center.  So right off the bat I inject the meat with brine/cure then put it into the the brine for at least three days.   For pastrami for at  least 10 days.  Good Luck and Good Smoking!!!! 

post #9 of 12

So for turkey would you inject at the beginning of the brine, or at the end?

post #10 of 12

If it is a large turkey or large piece of meat either one inject it at the beginning and be sure to use Cure #1.  I have brined a turkey for up to 5 days using cure #1 of course.

post #11 of 12
Quote:
Originally Posted by Smokin Vegas View Post

If it is a large turkey or large piece of meat either one inject it at the beginning and be sure to use Cure #1.  I have brined a turkey for up to 5 days using cure #1 of course.



I agree to Inject at the Beginning but adding Cure #1 will give more of a Ham Flavor...Leave it out for a Turkey Flavor...JJ

 

post #12 of 12
Thread Starter 

Thanks everyone for the comments.

 

The normal brine i use 50/50 split of Apple Cider and Water, equal amount salt and whole all spice with about a dozen or so whole bay leaves. I've used this on both smoked and oven cooked Turkeys and there is a distinct flavor left in all of the meat. Sounds like i was just expecting too much :)

 

Guess its time to pick up a injector and start experimenting. I was looking at them before and i believe this one (although expensive) was highly thought of Morton Brine Pump

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