I did some can chicken this weekend using Dr. Pepper, instead of beer. Turned out pretty good. Here's what I did:
Dry Stuff:
1 tsp Chili Powder
1 tsp Dry Mustard
1 Tbl Thyme
2 Tbl Turbinado Sugar (powdered in a coffee grinder)
1 Tbl Course Sea Salt (powdered in a coffee grinder)
1 Tbl Black Pepper (cracked)
1 Tbl Garlic Powder
2 tsp Sage
Wet Stuff - For the can:
1/2 can Dr. Pepper (I used diet....it's what I had)
1/4 cup EVOO
1 Tbl Spiced Rum
1 Tbl of the "Dry Stuff"
Wet Stuff - For injection (continue to mix well):
1/2 can Dr. Pepper (I used diet....it's what I had)
1/4 cup EVOO
1 Tbl Spiced Rum
Prep Process:
(brine before hand if you like....I don't)
Coat all surfaces of the bird with maple syrup. Using a shaker, apply the dry stuff excessively to the skin. Pat in the dry stuff in the cavity.
Carfully inject the wet stuff into the bird, under the skin (without breaking any of the skin). Before injecting, make sure the wet stuff is well mixed (the oil will float to the top). Inject until it will no longer hold juice. Seal in a zip top bag and store in the fridge over night.
Smoking:
Smoke at the appropriate temperature depending on how you like your skin. I smoke at 250 to impart more smoke flavor (but I also remove the skin). Smoke at 350 if you like crispy skin. Either way, I smoke to in internal temp of 170-175; foiling the bird when/if the skin starts to burn. Foil and let rest for at least 30 minutes after removing it from the heat.
EDIT: I had the wrong temperature in the first time. 250 is the temp the birds were smoked at
Here's a shot of the finished birds:
Dry Stuff:
1 tsp Chili Powder
1 tsp Dry Mustard
1 Tbl Thyme
2 Tbl Turbinado Sugar (powdered in a coffee grinder)
1 Tbl Course Sea Salt (powdered in a coffee grinder)
1 Tbl Black Pepper (cracked)
1 Tbl Garlic Powder
2 tsp Sage
Wet Stuff - For the can:
1/2 can Dr. Pepper (I used diet....it's what I had)
1/4 cup EVOO
1 Tbl Spiced Rum
1 Tbl of the "Dry Stuff"
Wet Stuff - For injection (continue to mix well):
1/2 can Dr. Pepper (I used diet....it's what I had)
1/4 cup EVOO
1 Tbl Spiced Rum
Prep Process:
(brine before hand if you like....I don't)
Coat all surfaces of the bird with maple syrup. Using a shaker, apply the dry stuff excessively to the skin. Pat in the dry stuff in the cavity.
Carfully inject the wet stuff into the bird, under the skin (without breaking any of the skin). Before injecting, make sure the wet stuff is well mixed (the oil will float to the top). Inject until it will no longer hold juice. Seal in a zip top bag and store in the fridge over night.
Smoking:
Smoke at the appropriate temperature depending on how you like your skin. I smoke at 250 to impart more smoke flavor (but I also remove the skin). Smoke at 350 if you like crispy skin. Either way, I smoke to in internal temp of 170-175; foiling the bird when/if the skin starts to burn. Foil and let rest for at least 30 minutes after removing it from the heat.
EDIT: I had the wrong temperature in the first time. 250 is the temp the birds were smoked at
Here's a shot of the finished birds: