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Apple brined, apple rubbed beer can chicken

nmaust

Meat Mopper
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Joined Jul 4, 2013

Brined it 16 hours using an apple brine I saw on here. The rub was from the same thread. The tough part with the rub was the dried apples. I bought Adobe dried apples at Sprouts that still had a lot of moisture. I dried them in the oven at 170 for 2 1/2 hours, let them sit out over night & then ground them up this morning, but there must've been some moisture left, because they tended to cake up. The chicken is sitting on a half can of Dale's Pale Ale. I'll post a pic every hour when I spray the ribs.
 

nmaust

Meat Mopper
151
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Joined Jul 4, 2013

One hour in. The fire is tricky today, because it's 32 outside with sleet. Fortunately, I picked up a half cord of pecan logs yesterday, so I have some big pieces to maintain the temp.
 

disco

Epic Pitmaster
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Joined Oct 31, 2012
This is going to be great!

Disco
 

nmaust

Meat Mopper
151
25
Joined Jul 4, 2013
Wow...that got to an IT off 165 a lot faster than expected. It's done now, but we don't want to eat for another hour. Is it safe to wrap it in foil & place it in a towel lined cooler to stay warm?
 

nmaust

Meat Mopper
151
25
Joined Jul 4, 2013
This ended up super moist & flavorful, & a vinegar-based sauce I use for ribs complemented it nicely.
 

disco

Epic Pitmaster
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SMF Premier Member
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Isn't it great when a meal turns out great? Congratulations on a meal well done. The best part, they will just get better as you keep cooking.

Disco
 

nmaust

Meat Mopper
151
25
Joined Jul 4, 2013
It is great! I've been cooking for years & have always done am awesome beer can chicken, but my new smoker has gotten me excited to try new recipes and techniques since I don't worry add much about temperature control as I did with my old one. Thanks for the encouraging words.
 

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