beercan chicken injected w a spicy mustard/vinegar mix......anybody done it? or even a vinegar based bbq sauce? thoughts?
I've never done this but i would imagine the vinegar might start to "cook" the internal meat...mustard has a good amount of vinegar in it anyway. I would maybe do a mustard/bourbon injection....bourbons for the smokey/sweet to counter the mustard and thin it out
just my 2 cents