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In Reply to: Chicken injection posted by Go Vols on June 07, 2013 at 15:30:49:
Don't know if you're talking contest entries or friends and family cooking. For super-moist and tasty friends and family chicken breasts I mix up a cup of EVOO with a heaping teaspoon of garlic powder and a teaspoon of non-iodized salt. Inject each piece, shallow and deep, small injections.
This works with both boneless/skinless and bone-in, skin on varietes but the bone-in, skin on will have best flavor (also costs less).
Lots of folks brine their chicken chunks but I don't like the way it changes the texture of the meat.
If it is contest chicken you're talking about (assume you're cooking thighs) try cooking in a shallow pan with a rack on the bottom and then put foil over the pan for about half of the cook time. This'll keep the dry air in the smoker from drying the meat so much.
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