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Old 08-12-2014, 08:40 PM   #1
On the road to being a farker

Join Date: 07-21-14
Location: Woodside, CA
Default Injected Chicken Cook - Pr0n

This new injection recipe turned out really great.

Injection brine ingredients:
Chicken broth, some of the rub used for the chicken, Jack Daniels, apple juice and water in proportion to achieve desired sweetness and saltiness (apple adds sweet and cuts salt, water cuts everything).

Inject several places in thighs, legs, breasts.

Inject night before cook, wrap in tied-off bags to absorb brine overnight in fridge.

After 3 hour cook at just over 200 degrees these birds turned out extremely moist and very flavorful

Add extra brine before tying off to cover bird in bag:

Cut in half, rub and place skin-side down for entire cook so basting juices stay in body cavity that faces up.

Here are four of the six halves we cooked - we left the other two resting in foil for second helpings

If you made it this far, and you are looking for a really good brine/marinade injector, I recommend the one pictured here - it is really solid and injects very well. Available in this link:

Thanks for reading this post.
Cookshack FEC 120, Weber 670, Weber 470, Weber 650, Big Chief
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