Inject brine?

Discussion in 'Poultry' started by smokinfam, Nov 16, 2007.

  1. smokinfam

    smokinfam Smoke Blower

    I've got a 10 lb turkey I am going to be brining tonight and smoking tomorrow. My question is if I should/can inject the brine into the turkey prior to smoking? I've also got some Tony C's creole butter inject stuff I could use as well, but I thought I might as well just inject the brine since that is what it has been soaking in all night. Any thoughts?
    Here is the brine I am using ( I got this from someone else on the forums):

    2g Water
    1 1/2lb Salt
    1c Sugar
    2t Bayleaf
    2t Dry Thyme
    2t Peppercorns
    2t Juniper Berried
    2t Basil (Dry)
    2t Ginger (Dry)
    2t Marjoram (Dry)
    2t Sage
     
  2. fat sal

    fat sal Fire Starter

    I wouldn't.

    Just soaking overnight in the brine will do a fine job of moistening and flavoring the bird. But injecting brine (which, I'll admit, I've never tried) would, I'd assume, make the meat way too salty. We're talking 1.5lbs. of salt here.

    Just a hunch. As I said, I've never tried injecting brine.

    Sal
     
  3. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    The brine is soaking into the meat already, no need to inject!![​IMG]
     
  4. fatback joe

    fatback joe Master of the Pit OTBS Member

    I wouldn't either. You could try injecting just a leg or something and see how it turns out. Who knows, maybe you are on to something good.
     

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