2 tbsp Tabasco sauce (or other preferred hot sauce)
1 tbsp soy sauce
2 tsp garlic powder
2 tsp onion powder
Dry rub of choice
Meat Injector (see recommended injector below)
Prep Time: 20 minutes
Cook Time: 2-2.5 hours
Meat Internal Temp: 165˚F
Skill Level: Easy
2 whole chickens
Combine all ingredients (minus the chickens and dry rub) in a saucepan over low heat. Stir and heat until salt is dissolved and the sauce is runny.
Mixing the injection ingredients in a saucepan.
Injecting the chickens.
Use a injector to inject the warm mixture deep into the meat. The injection will plump up the chickens. We recommend injecting in a couple places in each breast, the legs, and the wings.
Insert one hook under each breastbone with the legs hanging down. Insert the hooks so they face the same direction for easier hanging.
Once you’re ready to cook the chickens, light the cooker according to the instructions.
Place the H-Frame on the top level of the cooker, and hang the chickens in the cooker. If needed (for an extra-large chicken), you can hang the chickens on the H-Frame and then lower the whole thing into the cooker.
Let the chickens cook for 2-2.5 hours or until the breast meat is 165˚F.
Remove the chickens from the cooker when finished and enjoy!
Beer & Butter Injected Chicken Finished and Sliced Up