Boneless, skinless split chicken breasts
Cajun Injector creole butter injectable marinade
McCormick's Montreal chicken rub
Set your Big Green Egg for indirect cooking (I use the platesetter) at 350 degrees. Use several chunks of your favorite smoking wood. I used hickory.
Pour some of the marinade into a glass. You wont use an entire jar, and you don't want to double dip into the main jar once you've injected.
Inject several syringe fulls into each breast. Use caution as it can shoot all over the place if you're not careful.
Cover liberally with the dry rub.
Cook until 165 degrees internal temperature. I suggest a remote polder thermometer.
Once done, slice and place on bun. Dress your bun however you like, but make sure and coat the chicken with Frank's red hot buffalo sauce and your choice of blue cheese or ranch dressing. Enjoy!
Note: The injectible marinade keeps the chicken juicy. On my most recent cook, these took close to an hour. They were juicy and very smokey.
|Chicken injected and rubbed|
|Hickory chunks ready to go in the egg|
|Smoking on the way to 350 degrees|
|As you can tell, I am fascinated by the smoke|
|Fresh off the egg|
|Sliced and on the bun|
|Coated in Frank's red hot buffalo sauce and blue cheese|