Begin by brimming the bird, use 1 gallon on water, or chicken stock, or a combination of both divided.
½ gallon of stock
1 cup kosher salt and ½ cup sugar
Bring to boil, stir until salt and sugar are dissolved.
Remove from heat; add the other ½ gallon of stock.
At this time you can add other aromatic flavors such as onion, garlic thyme.
Let brim completely cool.
Add to a clean pail or a large enough pot to handle the brim and chicken.
Add some ice cubes to the brim, add the chicken. If not completely covered add more water. Place in refrigerator if you have enough room, or in a cold place.
After 24 hours remove the chicken and rinse well, I rinse my twice.
Discard the brim mixture.
Pat the chicken dry inside and out.
Apply olive oil over the entire bird inside and out.
Apply your favorite (Jeff’s) rub over entire bird inside and out.
Pour a can of beer into a glass.
Remove the top off the can, and pour ½ the beer back into the can.
DRINK THE REST, then some more in that doesn’t satisfy you.
In the can I add some of Jeff’s rub, a piece of garlic, and some fresh thyme.
Place the can into the holder.
Place the chicken onto the beer can.
Insert a thermometer probe into the breast cavity. Make sure it doesn’t touch the bone.
I got the Big Green Egg set up for indirect cooking at a temperature of about 375° F, with a drip pan.
Soak some apple chips in water.
Place the chicken in the smoker, get your smoke going.
Close the lid, and let the smoke do the rest.
About every 15 minutes or so I spray the chicken with apple juice.
Cook until the thermometer reads 170° F.
Remove from the smoker; carefully remove the chicken from the beer can, as the liquid in the can is real hot.
Loosely cover the chicken with aluminum foil and let rest about 15 minutes.
Cut up and enjoy
½ gallon of stock
1 cup kosher salt and ½ cup sugar
Bring to boil, stir until salt and sugar are dissolved.
Remove from heat; add the other ½ gallon of stock.
At this time you can add other aromatic flavors such as onion, garlic thyme.
Let brim completely cool.
Add to a clean pail or a large enough pot to handle the brim and chicken.
Add some ice cubes to the brim, add the chicken. If not completely covered add more water. Place in refrigerator if you have enough room, or in a cold place.
After 24 hours remove the chicken and rinse well, I rinse my twice.
Discard the brim mixture.
Pat the chicken dry inside and out.
Apply olive oil over the entire bird inside and out.
Apply your favorite (Jeff’s) rub over entire bird inside and out.
Pour a can of beer into a glass.
Remove the top off the can, and pour ½ the beer back into the can.
DRINK THE REST, then some more in that doesn’t satisfy you.
In the can I add some of Jeff’s rub, a piece of garlic, and some fresh thyme.
Place the can into the holder.
Place the chicken onto the beer can.
Insert a thermometer probe into the breast cavity. Make sure it doesn’t touch the bone.
I got the Big Green Egg set up for indirect cooking at a temperature of about 375° F, with a drip pan.
Soak some apple chips in water.
Place the chicken in the smoker, get your smoke going.
Close the lid, and let the smoke do the rest.
About every 15 minutes or so I spray the chicken with apple juice.
Cook until the thermometer reads 170° F.
Remove from the smoker; carefully remove the chicken from the beer can, as the liquid in the can is real hot.
Loosely cover the chicken with aluminum foil and let rest about 15 minutes.
Cut up and enjoy
