Sumbudy Slap Me!!!!

Temp. was 177 degrees-so shut off smoker. Thought I could removed wire by holding onto one of the wings. No dice-wing pulled off.
Taste tested wing-Slapped myself.
Cooking time was approx. 3 1/2 hours.
Correction on above post: The legs and theighs weighed 10 lbs./ 12 of them.
Butt chicken weighed 4.61 lbs.
May seem like I'm braggin' about my smokin'ability; but actually I'm braggin about the c.s.

Fisherman,

The chicken sounds fantastic. Did the rosemary-garlic and butter recipe come with your cajun injector? Also about how much do you inject in each leg quarter. You have sold me on the taste. Is there a particular brand of injector you recommend?

Mornin',fisherman.

I also did two of those 10 lb. bags of yardbird quarters this weekend.

21 pieces in all. Those big rascals wouldn't fry very nice ,but they sure do smoke up well.

Howdy,Boilermaker.

While you are waiting on fisherman's reply,here is a thought on injectors.

If you think you will only do it once or twice,one of those kits with a plastic syringe and a couple of bottles of marinade will probably do.

If you will do more ,then a better glass syringe is better.

The downside is that they will roll off and break.Don't ask how I know.

If you are going to do it over a period of time and are into frying turkeys,etc.,I'd go ahead with the metal one to start with.

If you are thinking hams,competition shoulders,etc.- then there are brine pumps to work with.

Hope this helps some.

Boilermaker, I use the Cajun Injector brand-cause it's convenient,but good. I think you should be able to find it at most sporting goods outlets. I found some at Super WalMart on sale last winter and stocked up. I think Bass Pro and Cabela's both carry it also. Ya probably can order direct from Cajun Injector too.
I use the plastic injector that comes with kit. I suspect a glass one and Bush Lite would not be compatable. The needle has two holes in the side of it so it won't plug. Just push it in the meat and slowly inject marinade as you pull it out-but be careful cause marinade can squirt a long way. Chicken is easy-start at just above the leg and useing the same entry hole shoot a little into both sides of leg then3 or 4 places in the theigh.
When doing such things as thick pork chops of pork loin, you should cover meat with plastic wrap. This will keep marinade in the meat and you're self and the kitchen dry. The grain in pork and beef allows the marinade to just pop out about anywhere. I just cover with my hand and use a lite touch on the injector. Just remember to inject as you pull needle out-but not clear out- then reinsert into uninjected area.
I used probably 6 ounces on the legs and theighs and maybe 3 or 4 on whole bird.
Don't ever draw straight out of the jar cause you will contaminate marinade when you reinsert for another goround. Just pour into seperated container what you think you may need-I use a short water glass or whatevers handy. Throw whatever is left away-don't dump it back into the original container!!!
Hope that helps.

Thanks to the fisherman and Tom for their great resonses to my question concerning injectors. The CS forum consists of just darn good folks.

quote:

Cooking time was about 4 Bush Lites

Your recipe sounds great but I'm afraid if I use your timing method, I might end up with chicken sashimi

I like injecting because I can bypass the hassle of brining or marinating over-night.
When I did hot wings and marinated overnight the heat was not there on finished product. Next batch will get marinade injected and go directly to smoker.
Resist the temptation to overload chicken or any bird with skin; because the skin will hold the marinade in. A little will go a long way.