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Beer can yard birds

post #1 of 13
Thread Starter 
Brined overnight using the slaughter house brine,rinsed patted dry. Coated with olive oil used stubs chicken seasoning as a dry rub smoked with cherry wood at 225 to 250 until internal temp 165
post #2 of 13
Thread Starter 
Half way there
post #3 of 13
Chickens drunk yet? ;)
post #4 of 13

I love the colour you are getting on the skin!

 

Disco

post #5 of 13
Thread Starter 
The birds came out good tender smokey and drunk
Didn't care for the rub it was bland will try something different next time!
post #6 of 13
Quote:
Originally Posted by jdoyle View Post

The birds came out good tender smokey and drunk
Didn't care for the rub it was bland will try something different next time!

 

Try Pappy's 50% less sodium. Love it with my chicken.

post #7 of 13

Nice Bird..................drool.gif
 

post #8 of 13

Nice looking meal there.

 

Kat

post #9 of 13
That's what I'm talking about!
post #10 of 13

Looks great - and I bet they tasted good too.

 

Where did you get your double beer can stand from? A great space saver.

post #11 of 13

Nice , Jdoyle. I like the dual "Throne" you have .

 

Try the K.I.S.S. method for a B/C Chicken, a good change from all the Blends... it's S/P ( and maybe some Onion and Garlic.

 

Just a suggestion , drool.gif

post #12 of 13
and you even used a good beer too...lol. very nice. ill take some and a landshark please..extra frosty if ya got it!
post #13 of 13
Thread Starter 
The double came from gander mountain, hated to use my good beer but that's all I had, smokin is good excuse to sit down with a cold one or two! Maybe more :)
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