Just got my MES 30 smoker for Xmas and did beer can chicken (from Jeff's book along with wings and smoked brocolli).
My judges (my two kids and wife) were very pleased with the results. I was really happy with how things turned out.
Below is outline (along with pics) of the steps I took. Any feedback from the Forum to improve the end product in the future would be greatly appreciated.
Whole Chicken: 7.18 lbs
Wings: 8 Full Wings
1 Bag of Broccoli (pre-cut)
Homemade Honey Mustard: 4 oz honey, 1/4 cup spicy brown mustard, lemon juice
Brine: used the recipe in Jeff's book for the Turkey Leg
Rub: came from Jeff's book
Wood chips: Cherry
Beer: Ginger Beer
After putting the rub on the whole chicken and washing/patting down wings, preheated smoker to 250 degrees.
1:30pm: Put the wings on top rack, beer can chicken on shelf below. For the giblets/neck I put them in tin foil along with the extra rub/olive oil used for chx.
2:30 pm: Temperature read 244 degrees and there was hardly any smoke coming out so I reloaded the wood chipper.
3:00 pm: Temperature read 228 degrees and again reloaded chips for smoke
4:00 pm: Temperature read 239 degrees. Took chicken wings out and put them in honey mustard sauce and shook in container. Put them on stove top and fried them up in olive oil until golden. Placed them back in wing sauce and was ready to eat. I also put tossed broccoli with olive oil, garlic, and borsari seasoning and wrapped in foil and placed in smoker.
My son absolutely devoured the wings. A huge honey mustard wing fan!
4:30 pm: Checked chicken temperature and it was 153 degrees. I had preheated oven to 375 and placed chicken in there for 20 minutes. Covered with tin foil and cooked another 5-10 minutes until internal temp was 165.
5:00pm: Took out brocolli.
Below is a pic of the bird when it came out of the oven.
Dinner portions along with the broccoli.
I really enjoyed it as the chicken was SO TENDER. I wish I would have fried the wings a little longer on stove top and put broccoli in the smoker earlier but it was definitely a good meal to end the year.
Any thoughts/feedback are appreciated.