***injection marinade***
4 ounces Texas Pete hot sauce
4 ounces beer
1 tablespoon garlic powder
1 tablespoon onion powder
Instructions:
Let sit overnight in the refrigerator. Inject 1 whole chicken (if
you inject it before cooking, the spices tend to form pockets. If
you inject it during cooking, the pockets aren't as bad, but you have
to be careful where you inject from, otherwise you will loose a lot
of precious bodily fluids through the puncture wound). Apply your
favorite rub and put the chicken in the smoker. Take it out at about
170F internal temperature.
