View Full Version : Chicken

05-07-2015, 10:10 AM
I smoked a chicken on my lang last weekend. It looked perfect in color and tasted ok. The problem was not much flavor inside the bird. My question is, do most of you inject chicken or would brining have been better?

05-07-2015, 10:15 AM
I'll do either or depending how much planning I've done. If I know I'm going to cook the chicken the next day, I'll do a simple salt/sugar brine with some other spices in there. If it's a spur of the moment cook, I'll inject (usually with Butcher's honey injection).

05-07-2015, 10:17 AM
Inject TonyC or cajun butter

Tom Sellecks Mustache
05-07-2015, 10:24 AM
For smoking a whole chicken, I always brine overnight. Then make sure to get the rub under the skin as best I can, but where I get the most flavor from is onion, garlic and herbs that I fill the cavity with. I usually quarter the onions and leave the cloves whole, then toss them in olive oil with some rosemary and fill that guy up.

05-07-2015, 10:28 AM
I brine for 24 hours. Smoked one chicken without brining and it was ok but nothing I would waste my time doing again. Brine whole chicken and turkey always

05-07-2015, 10:34 AM
I don't brine, I just rub under the skin.

05-07-2015, 05:35 PM
I don't brine, I just rub under the skin.

I don't either because most chicken is already "enhanced". I have tried brined turkeys that make me rethink this. Rub under the skin is great!

redline bovine
05-07-2015, 05:55 PM
I rub under the skin

Happy Hapgood
05-07-2015, 06:01 PM
Smoke it breastside down with a stick of butter in the cavity.

05-07-2015, 06:03 PM
I enjoy doing beer can chicken. Always moist and very flavorful. Add some spices to the beer and......yummy.

05-07-2015, 06:20 PM
I don't really brine my chicken much, usually just rub under the skin ( with some butter mixed in! ) and at the end just brush some bbq sauce or other sauce on ! Turns out delicious !

05-07-2015, 06:26 PM
I notice a huge difference between brined and not brined with poultry. I find even enhanced birds have bland meat if I don't brine them. I think the companies use a very weak brine. I'm sure injecting would work as well, I just prefer to brine (less messy imo).

Win nut
05-07-2015, 06:40 PM
Brine, 4-5 hrs is fine. Rinse it thoroughly or soak for 10 min. Rub with peanut oil then add your favorite rub. Crank up to 325 and cook away. I had the same question about a month ago, it's worth it. I get all natural chickens and cook them on beer can stands, with and without the beercan. Oh yeah, the brine. 1 cup kosher salt, 1/2 cup brown sugar, 1 T black peppercorns, 1T Old Bay ( dry stuff). 1 gallon water. Heat the mix to dissolve salt and sugar. Let cool to room temp, better yet refrigerate overnight. Pour into a bucket with the chicken and add enough cold water to cover the chicken. I use a bucket called the briner, works well.

05-09-2015, 11:17 AM
Thanks for all the good advice. Will try next time.

05-09-2015, 02:45 PM
Oakridge has a good brine mixture too.

05-09-2015, 08:26 PM
Rub under the skin, and a little injected Cajun butter.

05-09-2015, 11:13 PM
I slather on some buttermilk ranch dressing, lots under the skin, let sit in 'fridge for several hours, then pecan smoke at 325F-350F. 'Buttermilk' is the operative word, Grandma's trick.