I'm a newbie in Maple Grove, MN, with Masterbuilt cabinet. This forum has been my smoking bible. Thanks to you all!
I got creative this weekend with the buffalo concept and did a whole chicken. Here was my injection sauce:
2T melted butter, because everything in life is better with butter
1/4C chicken stock to keep things thin
1/2C Franks Buffalo Wing sauce, bring all this close to a boil
1/2C crumbled blue cheese, melted in to the liquid, close to boil
Pull it off the heat and let it cool for 30 min or so, whisking occasionally
Inject the whole bird, including under the skin. Dump more Franks on the carcass to finish it off.
Smoked it at about 250 over an apple, cherry, hickory mix until it hit about 160. Pulled it off and wrapped it up to rest in the cooler for an hour. Served it up with a side of Marzetti's blue cheese dressing.
It was a cross between hot wings and roasted chicken that my family loved. I will be making this again, along with trying this amazing wing recipe.