Juiced Up and Sloppy Chicken

Nature Boy

Just finished up a sloppy-juicy bird. I have been playing with injecting birds after the internal temp is over 120. Houndog (originator of the "Dwell in the Shell" lobster recipe, and ceramic brisket champ and a great cook), first told me about the benefits of injecting the meat while warm, as it spreads through the meat better, instead of hanging out in pockets.[p]Anywho, I took a 4 pound chicken, and rubbed under the skin and all on the outside with my rib rub, and brushed the skin with a nice coat of peanut oil. Put it on over a plate setter/shallow drip pan combo, cuz it was quick, and I had to pick up the kids at school. Was 250 dome temp. When I returned an hour later, dome was cruising at 300, and internal of da bird was 120. I made up an injection mixture of mango nectar, butter, garlic/onion powder, wine, soy sauce, and some more of my rib rub, and injected the bird in 8 spots while it was on the egg, then jacked the temp up to 375 to finish it off. I pulled the bird at 165 breast, and let it rest 10 minutes while I cooked mac and cheese for the kids.[p]The juice reservoir around the cutting board was full of juice when I went to the table to carve the bird. The entire bird was moist, and the injection flavor was perfect, with a nice sweet/tart/salt balance. The kids ate more chicken than mac and cheese. Start to finish (including opening the chicken package) about 2.5 hours. [p]Just some experiences from Fairfax. One happy dad here.
Cheers to yall.
NB

RhumAndJerk

Nature Boy,
mmmmmmmmmm Mango aaarrrggghhhhhh
R&J