Man I detest dry chicken...

[mr_whipple]

I either brine birds or shoot them with Tony C's before a ride on the spinner. Should turn out tasty.

 

[chopsaw]

I also have some Tony Chachere's roasted garlic injection and I am contemplating giving the bird the juice before cooking it...

Yes . Pump it as full as you can get it , and leave overnight .
I use Pop's brine injected and soaked . Did one yesterday cut in half . Cooked on the Pellet grill cut side down . Pulled when the breast was 162 , thigh joint was 180 .
Always good .

 

[jcam222]

Boy some Butcher BBQ bird booster, inject and enjoy. It's the best inject out there

 

[Retired Spook]

Chicken is all juiced up and will sit in the fridge for a few hours. Then I will start a fire and get the rotisserie set up, give the chicken a good granulated garlic, granulated onion and fresh ground black pepper rub and spin the bird over mesquite.

 

[mike243]

Well hopefully you will like this 1 better, have cooked 2 briskets that were within 1 lb of each other side by side and treated the same rubs, 1 turn out great and the other dry even though cooked to same temp, no 2 cuts are ever the same for me lol. looking forward for the review. been a long time since I cooked anything with mesquit, need to correct that.

 

[KBFlyer]

I use one of three to cook chicken. All do a really good job for moist chicken. One gives off the nice charcoal taste and that would be my old Pit Barral Cooker. Next for outdoor cooking I would use my Char-Broil Big Easy Oil-Less Liquid Propane Turkey Fryer which produces very mist chicken. For indoor cooks in my opinion you cannot get any better chicken then from a Air Fryer. I have not yet set up a rotisserie in my Pit Barral Cooker but plan on it soon. All of the above are pretty much set it and forget it.

 

[schlotz]

Removing the back bone did allow more heat to penetrate the bird and I suspect contributed to the dryness. No question putting a whole bird on a spinner will yield a better moist bird due to the self basting process. Personally, I would wet brine it for at least 4 hours first, then put it on the rotisserie.

 

[Retired Spook]

Chicken spinning over a mesquite fire...


It looks juicy!

Man when I cut the thing open the Tony C's gushed out! I never seen anything like it - I think I may have injected a little too much...

It certainly was the juiciest chicken I ever ate. A little strong on the garlic and maybe a bit more sugar than I would prefer, but no doubt it was juicy as ****!

I think I am going to try some lightly salted chicken stock next time for the injection and see what I think.

Much better than that leather I cooked last week!

 

[Retired Spook]

Ok so I cut up the left overs to refrigerate, and discard the carcass, and, that was the best tasting cold chicken I have ever eaten. Still amazed how after cooling down, when I cut the remaining breast off the carcass the Tony C's was obvious! I am sure I used too much but I never knew a chicken could retain that much liquid.

I will try the Tony C's again but maybe be a bit more frugal with it!

 

[chopsaw]

Inject and sit overnight . It will leach out what it can't hold .
Sounds like a win though .

 

[gmc2003]

Nothing wrong with a chicken spitting a little juice back at ya. It sounds like you hit paydirt RS. Nicely done

Chris

 

[jcam222]

Phosphates for the win! The inject I recommended has them as well but not such a prominent strong flavor.

 

[tallbm]

Chicken spinning over a mesquite fire...


It looks juicy!
View attachment 683228

Man when I cut the thing open the Tony C's gushed out! I never seen anything like it - I think I may have injected a little too much...
View attachment 683229

It certainly was the juiciest chicken I ever ate. A little strong on the garlic and maybe a bit more sugar than I would prefer, but no doubt it was juicy as ****!

I think I am going to try some lightly salted chicken stock next time for the injection and see what I think.

Much better than that leather I cooked last week!

Congrats on the success!

Yeah injecting and/or brining does wonders to chicken breast and whole birds.

I'm quite sure your salted chicken stock being injected will work well.
I say this because I mix a 1.65% salt equilibrium brine or cure all the time with birds (including chicken weight in calculations) and I inject that solution as well as soak the bird in it and it works perfectly every time.

I look forward to seeing what you land on and the next juicy chicken breast you cook up :D

 

[mr_whipple]

Looks like no more dry chickens for you! I am a dark meat guy but the breasts can be gold if brined or otherwise. Strong work!

 

[mike243]

I really like the butter creole injection, i do turkeys with it. Glad this 1 turned out great. Sky's the limit now with injections lol

 

[Chris_in_SoCal]

I haven't tried it on a whole chicken over fire but when I fry chicken I usually brine it in pickle juice. It not only makes it juicy but adds a great flavor.

 

[Retired Spook]

Real good left over chicken!!

 

[scsmoker843]

Sorry to hear that . It looks great on my screen.

Maybe try 1 brined and see if it stays moist for you

David

Whats a good brine for leg quarters or thighs on a electric smoker

 

[DRKsmoking]

Whats a good brine for leg quarters or thighs on a electric smoker

What I do and I followed our good buddy chopsaw ( which I think came from Pop's and he twicked it a bit ) and I love this with chicken.
I use it in my propane smoker, charcoal and on my BBQ. so should work on your electric smoker.

It is a great fowl moistener , try it at least once and you will be hooked.

I use it all the time . I like the low salt version . I just mixed some up today for a whole chicken .
Per the 1 gallon of water I use :
1/2 cup kosher salt
1/2 cup white sugar
1/2 cup brown sugar
1 TBLS cure one
Optional - 1/2 tsp lemon extract . ( for poultry )

David

 

[fxsales1959]

Hoity-toity organic free-range air-chilled chicken, backbone sheared out, breast bone broken. Kosher salt, fresh ground pepper, granulated garlic, granulated onion and a sprinkle of smoked paprika - then, onto a low, post oak & mesquite fire, for a nice slow cook...
View attachment 682621

Side A was looking pretty good, my hopes were high.
View attachment 682620

Even side B looked tasty...
View attachment 682622

Cooked it until meat thermometer read 160 at thickest, let it rest a bit, and then I was completely disgusted...
View attachment 682623

I fricken hate dry chicken.

I've NEVER had a chicken breast turn out good over coals; I should have known better.

Sorry it didn't turn out. I only do chicken once or twice a year when mama says "smoke a chicken, I'm making Brunswick stew". Sadly I've never tasted the direct results, but the stew is wodermous. Always cook standing (on a can type device" one of few uses for my MES 30.