Another beer can chicken with Q-View

[dwayner79]

Did 2 hours on the smoker at 250-275 (as hot as my little offset will get), then in the house to finish at 325. While on the smoker, I did mostly lump charcoal with just a little mesquite chips throughout.

Cheap beer in the rear, McCormick rub.  

IMG_5665.JPG

• dwayner79
• Aug 10, 2013

Turned out absolutely perfect. I've never been able to seperate a chicken so perfectly either. A really great experience. 

 

[sabato domenica]

Looks great! Enjoy. Doing mine tomorrow (in the brine now, dry rub ready, injection liquid ready).

 

[oldschoolbbq]

Dwayner, nice looking Bird

 .

 If you're having problems getting above 275*F , try a 'Spatchcocked' Chicken.

You'll stay with-in the 40*F to 145*F in 4 hr. time and be safe ; crispyer skin

 You could put it on a "Gas Grill" or as you did, in the Oven. Nothing wrong with that... as long as the Folks you serve are happy

 ,  that's the main thing.

Have fun and as always . . .

 

[sabato domenica]

Ready to go (brined, injected, rubbed).

P1010001_3.JPG

• sabato domenica
• Aug 11, 2013

Ready for the BGE

P1010002_3.JPG

• sabato domenica
• Aug 11, 2013

In We Go                                      

P1010003_1.JPG

• sabato domenica
• Aug 11, 2013

BGE smokin at 300*

P1010005_1.JPG

• sabato domenica
• Aug 11, 2013

No, you're not gettin any.

P1010006_1.JPG

• sabato domenica
• Aug 11, 2013

Cooked!

P1010015.JPG

• sabato domenica
• Aug 11, 2013

We're done (2 1/2 hours).

P1010019.JPG

• sabato domenica
• Aug 11, 2013

Now the Weber Kettle is Ready for Lamb

P1010008.JPG

• sabato domenica
• Aug 11, 2013

One boneless leg of lamb halfway done

P1010012.JPG

• sabato domenica
• Aug 11, 2013

Lamb a beautiful medium rare.

P1010014.JPG

• sabato domenica
• Aug 11, 2013

 

[oldschoolbbq]

  ^^^^^^^