Nice relaxing day at home so we decided to smoke some meat. Hadn't done a beer can chicken on the smoker yet, so decided to give it a try. Put it in a marinade / brine for about 20 hours, then seasoned it up and prepped it for the smoker. I injected it with the marinade as well and used an assortment of seasonings I had in the cabinet. This bird weighs about 7.25 #'s and I'm going to shoot to keep the smoker between 275 and 300 degrees. I'm guessing about 3 hours but will monitor the IT. Using a combination of Cherry and Hickory for smoke.
On the smoker with some ABT's for a snack in a little while!
Holding a good temp!
Much more to come!!!