I’ve been brining and smoking the thanksgiving turkey on a big green egg for 15 years. Over that time, about ever other year some family member also brings a turkey made some other way (deep fried, pellet grill, commercially purchased brine, etc. etc.). I’m not in a competition, but the BGE turkey is always the first one gone.
This summer I bought a new (another) grill (Blaze 40” with rotisserie) and plan to smoke the turkey and rotisserie cook it. 10% injection with phosphate mixed with vegetable stock. The injection is very similar to my brine. Planning to use the smoker box with maple wood chips and corn cob pellets.
Now I’m second guessing myself. I’m tempted to go get another bird and do the method that is tried and proven. When I picked up the turkey the butcher asked how I would cook it and then proceeded to tell me how his family loves a BGE turkey. Please talk me off the ledge or do I go buy another bird tomorrow morning as a backup?
This summer I bought a new (another) grill (Blaze 40” with rotisserie) and plan to smoke the turkey and rotisserie cook it. 10% injection with phosphate mixed with vegetable stock. The injection is very similar to my brine. Planning to use the smoker box with maple wood chips and corn cob pellets.
Now I’m second guessing myself. I’m tempted to go get another bird and do the method that is tried and proven. When I picked up the turkey the butcher asked how I would cook it and then proceeded to tell me how his family loves a BGE turkey. Please talk me off the ledge or do I go buy another bird tomorrow morning as a backup?