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Two Chickens this weekend

post #1 of 11
Thread Starter 

I'm doing 2 chickens for my mom's birthday sunday.

I'm going to brine one and inject one, keeping every other step identical to see which one I like best.

 I've never injected a bird before, what do you guys recommend?

post #2 of 11
I usually use creole butter but have also injected a mix of butter, salt, and lemon juice for my wife.
post #3 of 11
Thread Starter 

Okay, just looked up recipe for creole butter, I gotta try that.

thanks!

stay tuned for q view!

post #4 of 11

 

 

Basic Brined Chicken

http://www.smokingmeatforums.com/t/152772/basic-brined-smoked-chicken

 

Sorry I thought I had an injected Chicken, but will an injected turkey suffice this time?

Basic Injected Turkey

http://www.smokingmeatforums.com/t/147498/smoked-turkey-a-bds-tribute

 

I recommend you wash and dry chicken, leave overnight in the reefer to dry and develop the yellow pellicle (or however its spelled), this increases the probably of getting crisp skin after rubbing with oil before smoking.

 

Foam's Basic Injection

1/2 stick of butter melted

1 cap of onion juice

2 caps of garlic juice

4 caps of Lea & Perins

Tabasco to taste

 

That's the basics, feel free to go wild and improvise with what ever is in your spice rack. If you want to add herbs of any type, you need to steep the herbs like tea to get the flavor profile first and use that liquid. Passing leaves and stems and things thru a needle filled with warm butter into a cold chicken can be tuff enough without clumps.......

 

Lots of small injections help prevent pooling which is not pretty with the injection fluid. Remember that injecting nor brining will really increase the juiciness of a properly cooked chicken. Basically they are for adding flavor profiles, not moisture.

 

Nekkid Chicken

http://www.smokingmeatforums.com/t/156212/nekkid-chicken-foamheart

 

Good luck, hope some or any of these helps.

 

Remember...... enjoy the smoke!

post #5 of 11
Thread Starter 

thanks for the tips Foamheart.

Starting my brine now. salt, sugar, allspice & a couple of bay leaves.

post #6 of 11
Thread Starter 

Chickens into the smoker at 2:00.

Left one is brined, right injected. Both dusted with rub. Smoker set at 275 (High as she'll go).

I'll be using cherry, maybe some apple.

post #7 of 11
Thread Starter 

5:00

dinner time

post #8 of 11
Quote:
Originally Posted by Psycho Dad View Post
 

Chickens into the smoker at 2:00.

Left one is brined, right injected. Both dusted with rub. Smoker set at 275 (High as she'll go).

I'll be using cherry, maybe some apple.

 

They look like two drunk buddies at Mardi Gras!

post #9 of 11
Quote:
Originally Posted by Psycho Dad View Post
 

5:00

dinner time

 

Nice Color on the chickens.....

post #10 of 11
Looks like some good eatin' to me!
post #11 of 11
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

 

They look like two drunk buddies at Mardi Gras!

 Too funny Foam.

 

The results are in!

 Almost everyone preferred the brined chicken over the injected.

Although both were really good, I may have been a little heavy handed with the creole butter.

 I guess I didn't really prove one is better than the other, just need to work on the execution. I injected the butter cold, it kept clogging the injector.

The results were several orange patches in the meat, and the beer taste was a little strong.

 

 I'm going to inject some buffalo wings for the game next week. I'll be sure to heat the butter and inject just before they go in the smoker.

Thanks for looking!

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