First Try? (kinda long)

[Dave C.]

Ok, I've done some stuff on the Brinkman Smoke King Deluxe (BSKD) with some mods done to it (larger opening to smoke chamber, damper, packing quilt for cold days), but I haven't done poultry or a ham until now. I've got a 11 1/2 lb turkey soaking in brine for the next 12 hrs & a 13 lb cured shank half injected with apple juice, brown sugar & cinnamon resting in the fridge until tomorrow morning.
I plan on injecting the bird's breasts, thighs & legs with a roasted garlic & herb marinade then rubbing inside & out with Cookies Flavor Enhancer (tm), an Iowa favorite.
The ham will just be rubbed with a (sweet) pork rub. I plan on cooking both at about 240* (I said about, it's a BSKD) until the bird is at 160* in the thigh & the ham is 180*
Any hints, help or advise is very,very welcome; I'll let you know the results of my efforts if we live through them. :cool:

[Dave C.]

O.K., everything went as I planed, pulled the bird @160* & the ham @ 175*, put them both to rest in foil for 2 hrs. Good flavor, good color, too bad I didn't give another 10 - 15* for each of them! Betcha I will next time - live & learn,huh?

[StarsfaninCO]

Hey Dave,
How did the injection go? I've not been very good at this part. I keep getting pockets, instead of good distribution.

KE

[MikeSullivan]

It sounds like all went Dave. Injections definitely take some time and practice to learn KE.

[Dave C.]

Hey, guys;
I've been gone for a couple of days. To me , the biggest trick to injecting (other than to have a multi-opening needle) is to push the needle all the way into the meat, then pushing the plunger as you pull the syringe out slowly. This will help spread juice throughout the meat. I definitely get better results if I inject it the night before & let it set in the fridge overnight, maybe turning it over once; that seems to let the flavors get mixed in better. ;)
Dave