I tried my first beer-can Chicken. Not bad, but nothing too special.
First I brined the bird for 8 hrs in apple juice, water & salt.
Then applied a very light rub on the skin.
I used about a half a can of PBR.
Smoked it unwrapped for 5hrs. @ 245°F
Sprayed with apple juice every hour.
As I said good but I bet it could've been better. Part of me thinks most of the flavor and juicyness came from the brining process. Some suggestions would be much appreciated.