First chix were intended to be beer can but seemed to be short a few cans.....So out came some summer shandy's to mix in the brine and smoked breast down on the racks. Fresh chix from local butcher/slaughter house, excellent!
1 btl Lienenkugels Summer Shandy
enough water to cover chix
1/3 cup brown sugar
1/4 cup salt
some of my Yankee Texas rub (course salt, black pepper, onion powder)
1/4 cup Dr Pepper
Brine for 1 hr
Then light rub of my Yankee Texas
2nd attempt at hot coals smoke, but temp was all over and finally settled at 225 so we hit the gas assist and ran 275-300 and fiinished at 350 for about 30 mins to crisp the skin.
Wood - AMNS Cherry, Maple, Hickory dust with a few chunks of Oak and Mesquite in the coals. Finished with a handful of Peach chips. Now you see why I call it Hodge Podge.
Very juicy, nice medium smokey flavor, and some of best chicken I've had in a long time. Sorry Q isn't in order, have to get ready for church so no time to redo. Enjoy!
Had to sample an ingredient in the brining solution.
Out of the brine, into the smoker
These didn't last long...I'll be boiling down the bones for soup base and freezing this afternoon.
About 45 mins in
bird fell apart