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Kevin Wyss's avatar

Looks amazing. How much volume are you injecting per lb of meat? Love getting pre-packed breasts especially when just cooking for 2.

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Blake's avatar

Thank you for preaching the importance of turkey frequency. I typically do a spatchcock > dry brine > smoke type of formula. Have been considering an injection situation this weekend. For that, do you go for a hotter and faster cook to preserve moisture?

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