We are doing a beer can chicken for dinner tonight.
Got two 4.5 pound chickens that are in a 3 hour brine bath, then we'll spice 'em and put 'em on the can.
Do you just do the same cook temp (225-250?) for the whole time, or do you break it down and smoke at a lower temp, then cook? Recommendations for smoke/cook temps and rough time estimates for these size birds?
Using a GMG.
Thanks in advance :)