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I believe a unique bird question...

Unknown
edited November -1 in EggHead Forum
Hey Brother & Sister eggers - [p]I'm doing an 8# turkey breast on my large egg today. Doing the usual - 325F dome up to internal of 160 of bird. Using lump with hickory chips, plate setter, and vertical stand - and doing "Bud in the Butt". That brings me to the question - is there any merit to injecting the bird with anything if I'm doing a beer in the butt (the turkey's - not mine...) This is going to be a simple cook- a poultry rub and beer? Just wondering if I would be wasting my time by injecting and if I did inject, what would go good with the beer?[p]Later!
Morgan[p]

Comments

  • TRex
    TRex Posts: 2,714
    MorganR,[p]Injecting will certainly get more "stuff" into the meat than just the steam from a beer can. The only turkey I've ever injected was one that I fried, and I came out quite tasty - it was some kind of cajun injectable marinade - but I did inject the turkey the night before, not the day it was cooked. Hopefully some more educated injectors will chime in on your question.[p]One other comment, though - go easy on the hickory - turkey, like most poultry, really soaks up the smoke and hickory is one of the more potent smoking woods. Don't want to oversmoke that bird![p]Happy Thanksgiving,[p]TRex
  • I'm glad you clarified the placement of the Budweiser can...any number of Eggers could have had a very uncomfortable Thanksgiving otherwise.
  • TRex,
    Thanks for the hickory advice. I hadn't thought of that. I think I may have some pecan or cherry (I know I also have some Jack Daniels barrel chip wood as well) so I think I'll switch to one of those.

  • Jeffersonian,[p]:-) The only difference between me and the Turkey is that the Beer can is on opposite ends.... Other than that we are pretty similar.