Split breast -- Creole butter injection?

[mng024]

Have 4 bone-in and skin-on breasts, around 1.25 each for tomorrow along with 4 pounds of wings. Planning on doing the wings on my summit charcoal with vortex, and throwing the breasts in my offset around 350 to 375.

Have done Tony's Creole on turkey before, wondering if it would be just as good in these breasts? Also cannot recall if I should inject early and let it marinade or just before cooking? Also, should I hit them with any additional rub? Thinking of the skin especially.

Any tips?

 

[DougE]

I've done the creole butter injection on split breasts (among other things) and like the results. I have usually injected shortly before cooking, so no help on doing it beforehand and letting them marinate.

 

[JLinza]

Can't wait to see the results... I would bet, if the Tony's creole is good on turkey it would be good on chicken, but never used it so I can't say for sure. As far as the rub, I would find something good & do a nice little dusting on em. That's my thoughts anyway.

 

[DougE]

Can't wait to see the results... I would bet, if the Tony's creole is good on turkey it would be good on chicken, but never used it so I can't say for sure. As far as the rub, I would find something good & do a nice little dusting on em. That's my thoughts anyway.

I usually do the creole butter injection and a spicy rub like Weber's "Kickin' Chicken". I mostly use a copycat from Aldi called "Kicked-up chicken". Both are similar, spice wise.

 

[JLinza]

I usually do the creole butter injection and a spicy rub like Weber's "Kickin' Chicken". I mostly use a copycat from Aldi called "Kicked-up chicken". Both are similar, spice wise.

That sounds good, I never used that particular injection. But I inject butter with a little mix, towards the end of a cook when I do whole chickens. I use the Webers kickin-chicken as well. May have to give that injection a try.

 

[mng024]

I usually do the creole butter injection and a spicy rub like Weber's "Kickin' Chicken". I mostly use a copycat from Aldi called "Kicked-up chicken". Both are similar, spice wise.

Ooh I do have some of that! Not too salty? Do you inject night before?

 

[DougE]

That sounds good, I never used that particular injection. But I inject butter with a little mix, towards the end of a cook when I do whole chickens. I use the Webers kickin-chicken as well. May have to give that injection a try.

Zatarain makes a spicy version of creole butter which I like but have only seen it in close out stores like Ollies.

 

[Gonna Smoke]

I do like Doug, I inject right before grilling or smoking. I have not seen any real advantage to injecting and resting overnight...

 

[DougE]

Ooh I do have some of that! Not too salty? Do you inject night before?

Not too salty. I'm not big on salt forward stuff and don't find it salty. I usually inject while the smoker is heating up. May be better to do it the night before, but haven't done it.

 

[BrianGSDTexoma]

I use those injects all the time on my thighs. I inject in the morning.