Check out my tanned juicy glazed breast… it was smoked over some oak and a little bit of apple wood then finished off with a homemade honey apple cider glaze.
Sure no problem; I injected the bird and let her set for one full day in the fridge, I did not measure anything out but this is what went in; Injection; Water, 100% pure apple juice with no added sugars, kosher salt, sugar.
Seasonings were; Chili powder, dark brown sugar, garlic salt, garlic powder, dry mustard, Cajun seasoning, kosher salt, black pepper
Glaze; Apple cider, honey, mustard, dash of hot sauce, fresh herbs white pepper (apple cider and honey was 1 to 1 parts). Put in a jar and shake until mixed good or bowl and whisk until mixed good.
Smoked indirect on the BGE at 250 over cowboy lump with some oak and apple wood chunks. Went for around 2 hours and the internal temp was 155 or so. Glazed several times for the last 30 to 40 minutes until the internal temps 165.
Camera was a Canon 60D with a cheap lens; it is a Canon 50 mm that I paid $80 for Brand New in the box. But most of my pics are from just a pocket size point and shoot Canon.