This was my first attempt at the beer can chicken. I used a brine for 4 hours and rubbed it down. towards the end i finished it with a pomegranate molasses reduction. take a look
my first beer can chicken with Q veiw
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Joe I see that you are movong right thou the whole menu of smoking meat. Now thats a good thing as long as you have alot of folks to feed there. Your bird looks good and we need just alittle bit more info about what you used in the brine, bird, and the smoker too.
well for the brine i used 3 gallons of water 2 cups salt and 1 cup brown sugar. fresh peppercorns fresh sage thyme and rosemary. then i let it sit 4 hours. when it cam out i washed it off, rubbed it with olive oil that was infused with garlic and rosemary. then i used a rub called beer can chicken. it smoke at around 230 for a long time i felt like all day. this was a brinkman charcoal grill with side smoke box. toward the end i wanted to crisp up the skin and give some additional flavor so i took a pomegranate and got all the juice from that and added a little molasses and whit wine and reduced to a nice glaze and spread it all over the bird to finish.