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Hodge Podge Chickens w/AMNS & Q

post #1 of 5
Thread Starter 

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.



Finished product



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

post #2 of 5
Tasty looking birds! Nice smoke!
post #3 of 5
Thread Starter 

Thanks Dirtsailor! Just finished up the last bit of leftovers on some tacos.And gave the dog a taste...


Sunday I boiled down the bones and froze the broth....looking forward to some smokey flavored chicken soup on a cool fall day.

post #4 of 5

I hate to admit this, but........ I have never used beer in a brine. Course Brining and curing was what I came here to learn. Is the beer pronounced? Or like most things you can't really tell its there?


I am going to have to try this now. I have done beer can chickens a million times without really noticing any beer taste.


Something new I should have already thought about!


 Thank you for the inspiration.

post #5 of 5
Thread Starter 

Foam, always happy to inspire! I like to try different things when I cook and beer seems to work out well in a lot of different dishes. I didn't notice any particular flavor standing out other than the typical smoke, but the chicken did have a flavor hard to describe - I wouldn't call it mellow but rather very smooth and one you couldn't get enough of. The beer was more an experiment on my end to see what it and the lemon flavor would do and I can say I will do it again. With the variety of flavors and richness available in beer nowadays, I am thinking this is an avenue worth exploring whether as a brine or as a water pan. I'm intending to try Blue Moon, the original, and their Farmhouse Red next time around.


Looking forward to hearing how yours turns out! 

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