Regular Directions
1. Rinse chicken with cold water and pat dry.
2. Fill your protein injector with your desired brine.
3. Push the needle into the chicken breast in 3-5 different spots. The thicker the protein the more brine you are able to inject. Apply firm equal pressure and slowly remove the injector as you squeeze. ~ 1.5 oz of brine can be injected into a chicken breast.
If the brine is acidic, you may marinate a max of 6 hours, if brine is neutral 12 hours or overnight max.
4. Using the SS oil sprayer apply a high smoke point oil to your cooking grids.
5. Place brine injected chicken breast side down following our proven grilling techniques. Cook chicken to an internal temperature of 163°F and allow chicken to rest to a final temperature of 167 °F.
iQue Directions
1. Rinse chicken with cold water and pat dry.
2. Fill your protein injector with your desired brine.
3. Push the needle into the chicken breast in 3-5 different spots. The thicker the protein the more brine you are able to inject. Apply firm equal pressure and slowly remove the injector as you squeeze. ~ 1.5 oz of brine can be injected into a chicken breast.
If the brine is acidic, you may marinate a max of 6 hours, if brine is neutral 12 hours or overnight max.
4. If you are using your pellet assist smoke box, rub chicken with mustard and season and then hit the preset for smoke at 225 ° F until chicken reaches 145 ° F. Remove from smoke, finish on gas grids or IR burner. Cook until the internal temperature reaches 163° F and rest until it reaches 167 ° F.
If you are cooking on gas with no smoke, cook on medium high heat for 16 minutes or until chicken reaches 163° F. Finish by resting until the internal temperature reaches 167°F.
