Newb with some questions...

smokinatthebeach

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Original poster

Jul 21, 2009

37

10

• Nov 21, 2009

• #1

When you brine do you poke holes in the meat? i am going to smoke breasts and thought about injecting them after brining?

 

travcoman45

Master of the Pit

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Jan 19, 2008

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A Holler in North Iowa

• Nov 21, 2009

• #2

No need ta ventilate before brinin. An ya sure can inject afterwards. That an a nice rub gives ya several layers a flavour an makes mighty tastey turkey!

 

smokinatthebeach

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Original poster

Thread starter

Jul 21, 2009

37

10

• Nov 21, 2009

• #3

Thanks will keep that in mind, next question for yall....can i get away with just injecting and then smoking....if so how are the results?

 

travcoman45

Master of the Pit

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Jan 19, 2008

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A Holler in North Iowa

• Nov 21, 2009

• #4

Yes, but ya really gotta watch yer temps so it don't dry out. Ya could add some bacon slices ta help keep it moist. Brining adds some flavour an aid's in keepin it moist. I brine all my poultry. It ain't complicated at all.

 

smokinatthebeach

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Jul 21, 2009

37

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• Nov 22, 2009

• #5

So the breast is in the brine til about 5 or 6 today, then I gonna smoke it in my MES......I will post pics later!

 

mballi3011

Gone but not forgotten. RIP

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Mar 12, 2009

14,477

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• Nov 22, 2009

• #6

Yes you can get away with not brining and just inject or you can brine and inject or you can brine and not inject. Did I make that clear enough or I think I might have confused me. You can do what you want to. After all it's your bird and you are eating it.

 

smokinatthebeach

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Jul 21, 2009

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• Nov 23, 2009

• #7

She is done and man oh man WOW, Thanks for the answers and I will post pics when I can get back into my photobucket account. She was a 4.5 pound breast, brined for 6 hrs, then used a rub of brown sugar, garlic and onion powder and creole seasoning. Into the smoker with apple, maple and hickory chips for 4 hrs and 275 degrees!!! Turned out awsome!!!

 

gemohler

Newbie

May 26, 2009

14

10

• Nov 23, 2009

• #8

I have apple smoked bacon I use, no matter what.

Like you said, its another layer. :)