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Beer butt chicken w/q-view

post #1 of 5
Thread Starter 
Brined chicken for almost 24 hours
Rinsed it off.
Slid a little butter under the skin where i could;)
Added rub. Where rub wouldnt stick, i added mustard and rub;)
Kilkenny was my beer of choice, i filled 1/2 an empty bud can with kilkenny (fyi)

On the napolean 3/1 charcoal smoker, water pan filled with water

2 hours in, around 145 IT

Smell of pecan wood must be driving the neighbors nuts!!!;)
post #2 of 5

Looks-Great.gif

Happy smoken.

David

post #3 of 5

Loking great , Paul. drool.gif

post #4 of 5
lookin good soo far....
post #5 of 5
Thread Starter 
Oops
Forgot to finish this! lol
Lucky for me. The napoleon 3/1 breaks down into a charcoal grill. So i pulled the chicken out at 165, let it rest for an hour
I broke the smoker down to gill size and put the lid on it
I broke the chicken down and grilled it all to get some crispier skin for about 2 minutes each side
I love doing it this way, some people will dissagree, but the chicken stayed juicy, smokey and yummy!
Sorry i didnt get a closeup of the meat. It got eaten
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