Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 06-12-2013, 01:49 PM   #1
Is lookin for wood to cook with.
Join Date: 05-22-13
Location: New York, NY
Default Chicken Injection

Hi does anyone have a good chicken injection? I was thinking salt sugar cider and worcestershire
rmontananyc is offline   Reply With Quote

Old 06-12-2013, 01:56 PM   #2
Full Fledged Farker
Join Date: 01-12-13
Location: Minnesota

Butchers Original Bird Booster is a great product. I used it this past weekend and it produced some darn moist chicken!
gmag is offline   Reply With Quote

Old 06-12-2013, 02:05 PM   #3
Babbling Farker

cpw's Avatar
Join Date: 02-28-11
Location: Savannah, Georgia

A good brine works wonders on chicken....1 cup kosher salt to 1 gallon water. Add whatever else you like for flavor.
Deep South GC36
Lang 84 Deluxe
Backwoods Party
Savannah, GA
Yes, Dear BBQ on Facebook
Proudly sponsored by Dixie Meat Rub, Baxter's Original Smoking Wood, and Deep South Smokers
cpw is online now   Reply With Quote

Old 06-12-2013, 02:20 PM   #4
Is lookin for wood to cook with.
Join Date: 05-22-13
Location: New York, NY

thanks guys i will look more into the suggestions
rmontananyc is offline   Reply With Quote

Old 06-12-2013, 02:34 PM   #5
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

I brine mine
1/2 Gal water
1/4 cup pickle salt
1/4 cup honey
Brine 2 hrs Lb
rinse, pat dry, season & cook.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is online now   Reply With Quote

Old 06-12-2013, 02:43 PM   #6
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas

I would suggest injecting with Paul Newmans Oil and Vinegar and let it sit in the fridge for 12 - 24 hrs. Strain the dressing if your needle can't handle it with a cheap fine mesh kitchen strainer. Brining in my experience only adds moisture not flavor.


Outside and under the skin:

Good luck,
yakdung is offline   Reply With Quote

Old 06-12-2013, 02:47 PM   #7
is One Chatty Farker

K-Train's Avatar
Join Date: 09-22-11
Location: Edgewater, MD

organic broth
Keith Fat Maxine's BBQ
Thanks to: Mojobricks, Make It Meaty, and In House Jewelers
Humphrey's Battle Box
WSM 22.5
GMG Davy Crockett
K-Train is offline   Reply With Quote

Old 06-12-2013, 05:02 PM   #8
is one Smokin' Farker
Join Date: 10-09-07
Location: carthage,mo.

I don't inject anymore. Used quite a bit of doctor'd butter for awhile and don't like the timing restraints for competing using that product. As said brining will out perform most other methods.Look up Shake's Honey Brine and use as a guide. Many turkeys and yardbirds have benefitted in moisture and flavor. Butcher's and Kosmo's both have good products. When I make brines they always have some sweet pop, root beer, creme soda,sprite along with some rub and a form of vinegar. Balance and volume of salt, sugars and water will determine soak times. Stubb's has a decent marinade for a change of pace. My best one's are when there's a bunch of good stuff, herbs, pop and whatever sauce I'm going to use in the brine. Endless combinations, and most are great. Steve.
ssbbqguy is offline   Reply With Quote

Old 06-12-2013, 05:05 PM   #9
On the road to being a farker
Join Date: 03-02-11
Location: Brooksville FLorida

I used some rub ground in a coffee grinder and mixed with apple juice for my injection. Came out Awesome
bwsy2k is offline   Reply With Quote

Old 06-12-2013, 05:23 PM   #10
is Blowin Smoke!

oldbill's Avatar
Join Date: 05-30-13
Location: Kyle, TX

I would suggest a light oil such as sunflower seed or the light flavored olive oil and a little salt or some rub. I think that would add some good moisture retention and get some flavor to the meat while allowing the chicken to taste like chicken! I personally however prefer brining with 1/4 cup kosher salt, 1/4 cup brown sugar to 1/2 gallon of water. Bring the water to a boil, turn off the heat and add the salt, sugar and other seasonings or flavors you may wish. I always throw in a couple of garlic buttons and some onion!
Never Trust A Skinny Cook!!!
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle
oldbill is offline   Reply With Quote

Old 06-12-2013, 07:32 PM   #11
jmoney7269's Avatar
Join Date: 02-07-11
Location: brenham, texas

I use this stuff called pap and Elmer's chubby chicken. no complaints whatsoever
jmoney7269 is offline   Reply With Quote

Old 06-12-2013, 07:49 PM   #12
Full Fledged Farker
Join Date: 03-19-13
Location: NJ

I always brine my chicken. I do like salt, but 1 cup of salt has always been too salty for me unless its a very short brine.

My brine:
1/2 cup kosher salt
3/4 cup dark brown sugar
1 gallon water

Then I inject with melted butter and a a bit of my chicken rub. Need to get flavoring in the poultry, not just on the outside IMO
Mahoney86 is offline   Reply With Quote

Old 06-12-2013, 08:40 PM   #13
is One Chatty Farker
Join Date: 10-22-08
Location: Philly, PA

I brine but Italian dressing works
AKA "Huck"
BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL]
Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]
bam is online now   Reply With Quote

Old 06-12-2013, 10:24 PM   #14
Quintessential Chatty Farker

martyleach's Avatar
Join Date: 12-17-10
Location: Pleasanton, Ca

Never found a need to inject chicken. Whole chickens deserve a brine though. Just don't overdo.
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby,26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smoky Joe
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

martyleach is offline   Reply With Quote

Old 06-12-2013, 10:34 PM   #15
is one Smokin' Farker

JohnHB's Avatar
Join Date: 12-14-12
Location: Sydney NSW

I follow Modernist Cuisine's method of injecting apple juice and milk into turkey breast a leaving for a couple of hours. Fantastic results for turkey I imagine the same method would work for chicken. But you will probably need to inject via the cavities to preserve the skin and help in getting a crisp skin.
When you stop horsing around it is time to fire up the BBQ & Smoker
JohnHB is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 11:11 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts