Smoking a chicken - inject or not?

3Pedals6Speeds

I'm going to smoke a chicken (or 2) near the end of my Boston Butt smoke tomorrow. I see that 1hr/lb seems to be the conventional wisdom on this, but what's the thinking on injecting or not? I see conflicting advice on some of the non-BGE boards. Given stuff stays moister (is that a word?) on a BGE, can I skip it?

Humphrey Chimpden Earwicker

for flavor? sure. if you are doing it to preserve mositness, you won't need to in the BGE.

in fact, you may find it TOO moist as it is. chicken and turkey are ridiculously moist in the BGE. to the point where your mother in law is going to say it is undercooked.

Misippi Egger

Totally agree with stripsteak!

trying_to_master_the_egg

I think I will inject the chicken the next time. My wife said that the rub doesnt penetrate the inside of the chicken enough for her.

Humphrey Chimpden Earwicker

rub won't penetrate the skin. nothing does.

otherwise the chicken would dehydrate while standing in the farmyard. if you want any flavor other than chicken in side the chicken, you need to inject.

i happen to like chicken, and want the chicken to taste chickeney. but i'll rub herbs or rub with a little oil or butter under and ion the skin. our chicken is different every time, even though we do it the same way

3Pedals6Speeds

MS Egger - You know my Mother-In-Law all to well. She never approves of anything I do.

Oh wait, that's everyone's Mother-In-Law!

Boilermaker Ben

The brining and "dry brining" disciples might tend to disagree with you.

Humphrey Chimpden Earwicker

yeah yeah.
talking in general.

sprinkling rub on a bird and tossing it in the BGE will not do anything for flavor under the skin.

that's all i meant. brining is entirely different.

Boilermaker Ben

Agreed.

Interesting side note: I've read (and I believe it was Judy Rodgers...the dry-briner...who was quoted in the article) that an unsalted marinade is essentially useless, except as an exterior seasoning. If it ain't a brine, you ain't getting any flavor into the meat.

Misippi Egger

Well said.

I read Cook Illustrated regularly and they are big poultry briners, but they do not cook on ceramic smokers.

Two different issues as I see it. For FLAVOR brining with a flavored brine or injecting will enhance the meat flavors - which are lacking in modern-day, rapid grown poultry.

Moisture: Brining is necessary (IMO) in non-ceramic smokers, but the BGE delivers on the moisture without brining, thus saving a lot of work precook.

BADaQ

I did 2 last weekend injected with creole butter. Very good flavor, Im going to do 2 tomorrow without it and I betcha it will be just as good if not better because it will be just chicken not cajun butter.

Memphistide

if you brine it, it should not need it!