Another beer can chicken with Q-View

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dwayner79

Fire Starter
Original poster
Jul 23, 2013
46
10
Waterbury, CT
Did 2 hours on the smoker at 250-275 (as hot as my little offset will get), then in the house to finish at 325. While on the smoker, I did mostly lump charcoal with just a little mesquite chips throughout.

Cheap beer in the rear, McCormick rub.  


Turned out absolutely perfect. I've never been able to seperate a chicken so perfectly either. A really great experience. 
 
Dwayner, nice looking Bird
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 .

 If you're having problems getting above 275*F , try a 'Spatchcocked' Chicken.

You'll stay with-in the 40*F to 145*F in 4 hr. time and be safe ; crispyer skin
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 You could put it on a "Gas Grill" or as you did, in the Oven. Nothing wrong with that... as long as the Folks you serve are happy
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 ,  that's the main thing.

Have fun and as always . . .
 
Ready to go (brined, injected, rubbed).


Ready for the BGE


In We Go                                      


BGE smokin at 300*


No, you're not gettin any.


Cooked!


We're done (2 1/2 hours).


Now the Weber Kettle is Ready for Lamb


One boneless leg of lamb halfway done


Lamb a beautiful medium rare.

 
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