Why DDR BBQ Supply?
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35+ Years of Smoking Experience
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Trusted by 10,000+ BBQ Enthusiasts
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Handpicked for Quality & Performance
Heath Riles Chicken Injection & Brine is built for one purpose: delivering incredibly juicy, flavorful poultry that stays moist from edge to edge. Whether you’re cooking whole chickens, thighs, wings, or competition-style chicken breasts, this proven blend enhances tenderness, boosts moisture retention, and infuses savory flavor deep into the meat.
Designed for both serious pitmasters and backyard cooks, this versatile mix works two ways—inject directly into the meat for fast penetration or use as a full brine for even coverage. Either method delivers consistent, competition-worthy results every time.
Why You’ll Love It- Dual-use formula: Use as an injection or a brine depending on your cook and timeline.
- Built for juicy poultry: Helps lean cuts stay moist during high-heat or long cooks.
- Balanced savory flavor: Butter notes, garlic, onion, and chicken broth enhance natural poultry taste.
- Competition-proven: Trusted by cooks who need consistent results under pressure.
- Easy to mix: Dissolves smoothly in water, broth, or your preferred liquid.
- Whole chickens and spatchcocked birds
- Chicken breasts
- Thighs, drumsticks, and wings
- Turkey breast and whole turkeys
- Grilled, smoked, or oven-roasted poultry
- Pitmasters chasing competition-style juicy chicken
- Backyard grillers tired of dry breasts and overcooked poultry
- Holiday cooks preparing turkey or large birds
- Anyone who wants consistent moisture without complicated prep
- Mix the powder with water, chicken broth, or your preferred liquid.
- Stir or shake until fully dissolved.
- Inject evenly throughout the meat or submerge poultry to use as a brine.
- Allow time for absorption: 30–60 minutes for injection, 2–4 hours for brining.
- Season the exterior with your favorite BBQ rub before cooking.
- Use chicken broth instead of water for deeper poultry flavor.
- Inject breasts and thighs evenly to avoid dry spots.
- For competition-style results, inject and then brine for maximum tenderness.
- Pat poultry dry before seasoning to achieve better color and skin texture.
Should I inject or brine with this mix?
Both methods work extremely well. Injecting is best for speed and direct flavor penetration, while brining provides even coverage and deeper moisture retention.
Can I use this on turkey?
Yes. It works exceptionally well on turkey breasts and whole turkeys, especially for smoking or roasting.
How far in advance should I inject or brine?
Inject 30–60 minutes before cooking or brine for 2–4 hours. Large birds can be brined up to 12 hours for best results.
Will this make the chicken taste salty?
No. When used as directed, it enhances moisture and savory depth without oversalting.
What liquids can I mix it with?
Water works well, but chicken broth or stock adds richer, fuller flavor.
Ingredients
Sodium phosphate, salt, sugar, spices, natural butter flavor (whey solids, enzyme modified butter, maltodextrin, dehydrated butter, guar gum, annatto and turmeric), dehydrated garlic, dehydrated onion, powdered chicken fat and chicken broth, chicken type flavor (yeast extract, natural flavor), modified corn starch, hydrolyzed corn gluten with safflower oil, refined soybean oil, disodium inosinate and guanylate, xanthan gum, and less than 2% calcium silicate added to prevent caking.
Ready to take your BBQ to the next level? Shop all Heath Riles rubs and seasonings here.
Why DDR BBQ Supply?
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35+ Years of Smoking Experience
-
Trusted by 10,000+ BBQ Enthusiasts
-
Handpicked for Quality & Performance
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Texas-Born. BBQ Bred.
With over 35 years of smoking experience, we started DDR BBQ Supply with a simple goal: to help others cook better barbecue. We've spent decades learning what works and what doesn't, and we apply that knowledge to every product we carry. From high-performance grills and smokers to carefully selected rubs, sauces, and tools, everything we offer is something we believe in and use ourselves. We don’t believe in cutting corners or selling gear we wouldn’t rely on during our own backyard cooks and when we compete in BBQ competitions.