Jagermeister BBQ Sauce Injected Chicken – Cuso Cuts

Name: Jagermeister BBQ Sauce Injected Chicken – Cuso Cuts
Ingredients: 1 whole 4-pound chicken; 1 cup Jagermeister; 1 cup spicy barbecue rub; 1 tsp Cuso’s Hot Honey BBQ rub; 1 tsp Cuso’s Smoky Garlic Buffalo BBQ rub; 1 tsp Cuso’s Lemon Pepper BBQ rub; Heat the smoker to 250 F.; Spatchcock the Chicken using a Chef’s Knife or Cleaver; Inject the sauce evenly into the chicken about ¾” deep; SLOWLY release the sauce into the chicken. If you go too fast, it will leak out.; Move the injector over about 1 ½” over and repeat all around the bird; Use excess as a binder; Sprinkle the surface of the bird with all three barbecue rubs; Smoke until the internal temperature is 160 (about 35 minutes); Let the chicken rest for 10 minutes before carving

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If you’ve worked with chicken as I have, you already know the meat may dry out during cooking or grilling. The coveted breast has the higher risk here. Injectin

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Ingredients

1 whole 4-pound chicken
1 cup Jagermeister
1 cup spicy barbecue rub
1 tsp Cuso’s Hot Honey BBQ rub
1 tsp Cuso’s Smoky Garlic Buffalo BBQ rub
1 tsp Cuso’s Lemon Pepper BBQ rub
Heat the smoker to 250 F.
Spatchcock the Chicken using a Chef’s Knife or Cleaver
Inject the sauce evenly into the chicken about ¾” deep
SLOWLY release the sauce into the chicken. If you go too fast, it will leak out.
Move the injector over about 1 ½” over and repeat all around the bird
Use excess as a binder
Sprinkle the surface of the bird with all three barbecue rubs
Smoke until the internal temperature is 160 (about 35 minutes)
Let the chicken rest for 10 minutes before carving