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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-16-2012, 11:31 AM   #1
NitroxGuy
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Default Beer can chickens on the UDS - inject ot not?

I'm doing 3-4 beer can chickens on my UDS this sunday, was wondering what the verdict was on injecting them? Wasn't planning on it initially, but was wondering what peeps thought

These are my first chickens, lotsa butts, ribs and ABTs have all gone way better than I expected.
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Old 06-16-2012, 12:53 PM   #2
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I never inject mine. And they come out fantastic. Always moist.


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Old 06-16-2012, 01:07 PM   #3
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Injecting adds flavor. Do you want to add flavor or eat smokey chicken?
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Old 06-16-2012, 05:40 PM   #4
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Once again proving there is no right or wrong way to do it, only your own way. I'll have to ponder the injection over some injection fluid (beer) this evening.
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Old 06-16-2012, 05:43 PM   #5
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No need to inject, lots of flavor and plenty moist.
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Old 06-16-2012, 10:09 PM   #6
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While I don't inject I am a believer in brining. 2/3 cup of kosher salt and 1 cup of honey per gallon of water for 8- 12 hours is what I've been doing. Chicken, turkey, or game hens, it seems they all benefit from it.
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Old 06-16-2012, 10:24 PM   #7
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I've never injected. I have marinated. I can't tell the difference over a plain bird.

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Old 06-16-2012, 10:26 PM   #8
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I never inject Beer Can Chicken. I've already got spices rubbed in and inside the cavity along with 1/2 can of beer.

I have eaten some very good Beer Can Chicken that was Injected,
but I've never taken the time or trouble to inject a bird.
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Old 06-16-2012, 10:30 PM   #9
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Quote:
Originally Posted by mranum View Post
While I don't inject I am a believer in brining. 2/3 cup of kosher salt and 1 cup of honey per gallon of water for 8- 12 hours is what I've been doing. Chicken, turkey, or game hens, it seems they all benefit from it.
+1 on brining. I tried this last week for the first time, and I won't cook another bird without brining.
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