Injection 2, Brine 0

[terrapin05]

So I've smoked about 3 turkey breasts now for different holidays. The first 2 I used a simple garlic butter injection and rub on outside. Both of those were awesome. Today I tried an overnight brined bird in a simple brine of water, vinegar, red flakes, salt, garlic powder, etc. They soaked overnight. I rubbed butter under the skin for these also and did a regular spice rub. Today's bird may have gotten a shade high on internal temp and was closing on 160 when I pulled. It sat for near an hour while the sides finished. While today's turnout was still far superior to any oven bird, I have to say the injected birds have been a bit better. Took right at about 4 hours on my MES with just the occasional hickory chips for smoke, but not too many to oversmoke it. I would try this way again and pull at 150 and tent briefly maybe next time. Also, I've been making Delilah's 7 cheese mac and cheese for years for all these holidays and everyone loves it. It's perfect bbq style mac and cheese.

 

[mike243]

Looks good but id want to make sure it hit the safe temp before i puled it or pretty close,150 seems a little low to me

 

[SmokinAl]

Your turkey sure looks good from here!
I usually buy Butterball turkeys, so there is really no need to brine them.
But I do inject them with Tony C's marinades. The jalapeno/butter one is awesome in poultry!
Al

 

[gmc2003]

I'm with Al on this one. Most of the turkey sold around here are already enhanced. So I just shoot them up with the needle.

Chris

 

[daveomak]

I'm with Mike... 150 is too low for cooked poultry.. Better take it to 165 ish...