Injection Question

[alesmoker]

Hey all! I am fixing to do my FIRST SMOKE EVER on my new self fabricated offset. I decided to go with wings as I assume the possible mistakes could be cheaper than other meats. I've been reading about these Buffalo Style Scarbelly wings and have decided to go that route by injecting. First question: Is the injection sufficient or should I brine the wings prior to injection? It should be noted that I intend to flash fry my wings once IT is complete.

   I am also interested in flavoring some wings with a maple bourbon glaze. Does anyone have experience with injecting their wings with a maple bourbon concoction? Seems like a solid idea.

   Not to derail the thought process, but is it possible to do a brine with maple and bourbon qualities?

   What type of wood would you all recommend? Thanks in advance for your inputs!

 

[gr0uch0]

Hey all! I am fixing to do my FIRST SMOKE EVER on my new self fabricated offset. I decided to go with wings as I assume the possible mistakes could be cheaper than other meats. I've been reading about these Buffalo Style Scarbelly wings and have decided to go that route by injecting. First question: Is the injection sufficient or should I brine the wings prior to injection? It should be noted that I intend to flash fry my wings once IT is complete.
   I am also interested in flavoring some wings with a maple bourbon glaze. Does anyone have experience with injecting their wings with a maple bourbon concoction? Seems like a solid idea.
   Not to derail the thought process, but is it possible to do a brine with maple and bourbon qualities?
   What type of wood would you all recommend? Thanks in advance for your inputs!

1. No need to inject and brine. Inject only.
2. I wouldn't use what you're proposing to inject for two reasons. One, flash point of bourbon is about 75-80 degrees: stray spark will have your wings burning from the inside out when you try to crisp up the skin.. Two, burn of sugar in the maple syrup--these types of sweeteners should only be added the last hour or less of a cook so they don't burn them.

You can certainly try it, but know the possible outcomes are as I described. My $0.02.

 

[alesmoker]

Thank you gr0uch0! I hadn't even considered bourbons FP! Good call.


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