Did my first beer butt chicken yesterday. Small bird, prudue, not frozen, bought same day. Injected with 2/3 beer, 1/3 honey plus good teaspoon of garlic powder. Used Yengling Light. Rubbed with Montreal Spices. Cooked in Ole Smokey electric smoker at 280 or so until internal temp of breast came to 168. Wrapped in tin foil, wrapped in towel and placed in small cooler for about 45 minutes.
Chicken was VERY tender and VERY moist, but seemed to be lacking any real flavor to me. Wife thought it was good, but then she loves me and thinks everything I do is wonderful (yes you are right, she is watching me type, LOL). I've had more flavorful chicken at Woody's.
Ps. Here is a pixEdited by FloridaSteve - 6/22/14 at 9:48am