ccarter
Full Fledged Farker
I typically do my chicken on the egg indirect at 350*, but I decided I wanted to do some smoked chicken on the Party to try out injecting a marinade for the first time.
My injection was simple:
1-1/2 stick butter
2 tsp brown sugar
1 tsp garlic powder
I spatcocked the chickens, injected the breasts, thighs, and legs, lightly oiled them with olive oil and then rubbed one with a garlic/herb seasoning (grill mates) and the other with a "barbeque" seasoning (also grill mates).
The one rubbed with the barbeque seasoning got a coat of sauce at the end as well.
I started the smoke at 295*, but allowed it to slowly drop to 245* after about 90 minutes. I had anticipated it taking 3 hours to cook, and I could tell that leaving it at the higher temp was going to have them done LONG before dinner time. I left them on for nearly 40 minutes after the breasts got to 165*, and I got worried that they were going to be dried out. When I pulled the birds, the breasts were reading 171*. Nobody found a piece that was the least bit dry! Everyone loved the results. The skin wasn't perfect, but it wasn't bad either.
I think next time I'll put something between the birds so the drippings off the top one don't wash the seasonings off the one below it. The injection was great in the breasts, but were a little strong in the thighs so I'll need to be a little more sparring in the thighs next time (leg quarters are my favorite cut).
Oh yeah, you'll notice there are 3 extra legs... my dad ate with us and he doesn't like ANYTHING but plain ol' legs. They are oiled with salt and pepper.
Enough with my story... here are a couple of pics!
My injection was simple:
1-1/2 stick butter
2 tsp brown sugar
1 tsp garlic powder
I spatcocked the chickens, injected the breasts, thighs, and legs, lightly oiled them with olive oil and then rubbed one with a garlic/herb seasoning (grill mates) and the other with a "barbeque" seasoning (also grill mates).
The one rubbed with the barbeque seasoning got a coat of sauce at the end as well.
I started the smoke at 295*, but allowed it to slowly drop to 245* after about 90 minutes. I had anticipated it taking 3 hours to cook, and I could tell that leaving it at the higher temp was going to have them done LONG before dinner time. I left them on for nearly 40 minutes after the breasts got to 165*, and I got worried that they were going to be dried out. When I pulled the birds, the breasts were reading 171*. Nobody found a piece that was the least bit dry! Everyone loved the results. The skin wasn't perfect, but it wasn't bad either.
I think next time I'll put something between the birds so the drippings off the top one don't wash the seasonings off the one below it. The injection was great in the breasts, but were a little strong in the thighs so I'll need to be a little more sparring in the thighs next time (leg quarters are my favorite cut).
Oh yeah, you'll notice there are 3 extra legs... my dad ate with us and he doesn't like ANYTHING but plain ol' legs. They are oiled with salt and pepper.
Enough with my story... here are a couple of pics!
