Today I smoked 2 beer can chickens. I brined them over night (12 hours) with the slaughter house recipe here. Rinsed them off, patted dry, brushed some olive oil on them, then hit them with some kick n chicken. Then sat them on top of a bud light half filled, and a teaspoon of rosemary to each can (thanks to squibs post). I used apple chips and smoked at 250* - 260* for 3 hours, checked the IT temps and they were done but the skin wasn't the color I wanted it to be. I cranked the heat up to around 275* for another hour. 4 hours 15 minutes total cook I pulled them off. Almost forgot the picture taking them off the smoker, 1 was removed before I remembered.
2 Chickens on the smoker today
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Not dry one bit. I had them on the smoker 4 hours and 15 mins. I was worried they may be a little dry but was not. When I inserted my thermometer to check the IT, juice came out of the holes. You can see the juices running out in the pictures. The Slaughter House Poultry Brine is awesome. I doubled the recipe so they were both completely covered in my pot and I added 6 Bay leaves in the brine just because I had a bag, not sure they did anything to it, brined 12 hours, and added a teaspoon of rosemary to the half can full of beer.
Tonight I came home and heated a piece of the breast in the microwave for a snack and it was still very moist and has a really great flavor. I am not a chicken eater really, if I do I like the dark meat because it is not as dry as the white, but this was not dry at all! Very good!
The skin still wasn't "crunchy" but it was good, about the same as a rotisserie chicken sold at Publix, and day 2 was soft but good flavor.
Thanks for all the compliments. I will be doing this again for sure, and I highly recommend it!