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[Ricer2231]

As I continue my smoking adventure I am going to smoke a whole chicken this weekend. I started out with brats and then a bacon wrapped pork loin with smoked potatoes and green beans. I plan to put a homemade rub on and maybe even inject the breasts. Couple questions.......
1) Do you put the rub on and leave it set overnight?
2) Would you recommend injecting the breasts?
3)If yes is the answer to #2, what is a good solution to inject in the bird?
Any comments/advice is greatly appreciated as I am learning every time the smoke starts.

 

[JS-TX]

You can put some rub on overnight... it would be like dry brining, although overnight might be a bit much.

Injecting would work. You can inject with all sorts of stuff. Bouillon, stock, stock infused with rub, butter.. etc.. depends on what flavor you are looking for. Wet brining works well too.

 

[Badgerjacob]

I always spatchcok my birds. In my opinion it makes for a more even cook and the presentation is just a nice. I always rub and inject the night before I plan to cook (10-12 hours). I use Cajun butter made by Cajun injector. I also inject a second time about 1/2 way through my cook.

 

[aawa]

1. I dont rub the birds and leave it set overnight. I start up the smoker and while it is getting up to temp, then I will rub the bird.

2. I don't normally inject any of my meats when cooking at home. I don't like how if you use an injection that you can get pockets of spices/injection. I also don't like the mealy texture that some injections give at the point of injection. What I do though, is I will brine my whole birds overnight in a nice simple brine of 1/4 cup salt, 1/4 sugar, and about 3 cups cold water, and a bunch of ice.

Here is how I treat my whole birds before smoking (turkey and chicken)
Brine overnight
First thing in the morning take the bird out and allow it to drain.
Fire up smoker to 325-375
Pat the bird dry
Rub the bird (i typically do a compound butter slather under and ontop of the skin)
Fill cavity of bird with onions/oranges or any other large mass that goes with the flavor profile you are using.
Throw bird on smoker
Depending on size of bird ( 1 hour in for chicken, 1.5-2 hours in for turkey), check the color of the bird. If the color isn't developed let it ride, if it is getting too dark, wrap in butcher paper.
When breast temp at 160-165 degrees and thighs temp at about 180ish, take bird off. Tent with foil and allow it to rest.