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?
If I'm doing oven, I go covered but still slower. But when I inject for frying I go with 375 b/c the temp drop is so real. Smoking with injection is around 275-300 and just a long slow, controlled cook.
Looks amazing. How much volume are you injecting per lb of meat? Love getting pre-packed breasts especially when just cooking for 2.
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?
If I'm doing oven, I go covered but still slower. But when I inject for frying I go with 375 b/c the temp drop is so real. Smoking with injection is around 275-300 and just a long slow, controlled cook.