Injecting chicken hind quarters... Smoking Meat Forums The Best
This is how you inject the breasts. Carefully lift the skin up and push the needle into the meat. Inject away. The breasts are the most important part to get a ton of injection into. They are the most dry and tasteless. So I usually do at least 2 full injection needles into each breast. For the legs, same basic theory, but much more difficult.
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Rinse down afterwards and leave to dry. Once completely dry, apply a thin layer of cooking oil to the inside of the chamber before assembling the rest of the injector (including the rubber rings). This layer of oil will help lubricate the inside of the chamber for the plunger to glide down.
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In a small bowl, whisk together melted butter, lemon juice and chicken broth. Add garlic powder and black pepper and stir. Let stand for 10 minutes, and stir through once more before using. Prepare the chicken by patting dry with paper towels.
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Place your chicken directly on the smoker's grates and close the lid. Close the lid and smoke for 3 to 4 hours, or until an instant-read thermometer inserted horizontally into the thickest part of the breast registers 165ยฐF. The thighs will register about 10 degrees higher, which is fine.
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Instructions. Melt butter and add 1 T of creole seasoning to the butter. Inject chicken with butter/seasoning mixture. Rub chicken with remaining creole seasoning. Light smoker for a 275-350 degree heat. Smoke chicken until internal temperature is at least 165 degrees F. Let chicken rest for 30 minutes prior to carving.
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Remove chicken from the brine (if used) and pat dry. Place the whole chicken in your Traeger and cook at it at 225 degrees Fahrenheit for 45-60 minutes. This low and slow start will let the smoke flavor penetrate the bird. Then, increase the temperature of your Traeger to 350 degrees Fahrenheit.
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Mix the following in a bowl: 1 Stick butter. 1/4 Cup apple juice. 2 Tsp brown sugar. 1 Tsp Garlic Powder. This will make enough flavor for injecting. Using a flavor injector insert the needle into the end of the drum sticks & wings and push it in to the opposite end. Be careful not to breach the skin.
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In a mixing bowl, combine the chicken broth, soy sauce, Worcestershire sauce, apple cider vinegar, honey, garlic powder, onion powder, paprika, and cayenne pepper. Mix well. Using a meat injector, draw the marinade into the injector. Inject the marinade into different parts of the chicken, making sure to distribute evenly.
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Step 1. Combine all the ingredients in a bowl. Allow for some time for all the herbs to infuse the liquids. Step 2. Give the ingredients a good stir before injecting the bird. This is something that you may want to do before reloading the injector as the dry ingredients can settle at the bottom and get left behind.
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Simmer ingredients in a small saucepan over medium heat for 2 minutes or until liquified. Remove chicken injection marinade from the heat, and let it cool for 10 minutes. To use: Draw up some of the marinade into your meat injector. Release the air. Penetrate the breast meat with the needle. Aim for 3/4โณ deep.
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Warm the BBQ sauce over medium-low heat until heated through. Reduce the heat to low or pour the sauce into an insulated thermos such as a Yeti Rambler to keep it warm while the chicken finishes cooking. Serve. Remove thighs from grill and let them sit for 5 minutes before dunking each thigh in the warm BBQ sauce.
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Let the marinade cool. 2. Fill the meat injector. Press the plunger into the marinade injector all the way and dip the needle into your cooled marinade. Extend the plunger on the meat injector so that it sucks up the marinade and fills the chamber. 3. Inject the chicken.
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The Benefits of Smoked Chicken Injection. Smoked chicken injection offers several advantages over other methods of flavor enhancement, such as brining: Immediate Results: Unlike brining, which requires soaking the meat in a salty solution for a prolonged period, injecting can be done right before cooking. This makes it a faster and more.
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Remove the thighs from the brine and place in the boiling water for 3-4 minutes. This step will melt the fat from underneath the skin. Remove the thighs from the boiling water and immediately submerge in the ice bath to stop the cooking process. Dry the thighs, season and proceed with the remainder of the recipe.
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Place seasoned chicken on the grill (the indirect side if using a charcoal grill), close the lid, and let it cook for 1 hour. After 1 hour, spritz the chicken with apple cider vinegar or apple juice, close the lid and continue cooking. Repeat the process every 30 minutes until the chicken is fully cooked.
Complete Guide to Injecting Meat for Smoking Smoked BBQ Source
The marinade is prepared by mixing all the ingredients into a pan and simmering for 3-5 minutes. After the mix is homogenized, pour into a tall glass and suck with a meat injector. Inject the marinade as explained in the sections above, and prepare the rub. This type of herbal rub is easy to make.
