- Apr 28, 2010
Hi all, plan on smoking a few small chickens this weekend with family in town. I've read several threads on the beer butt chicken, some say to brine them, some say they are still moist without brining and some say cook low and some say over 300. This is what I had in mind: throw a few pads of butter under the skin, stick an onion in the neck and a half full beer can in each chicken (2). Toss a light coating of rub on the outside and let em rip with some cherry or pecan? Will this work and keep the meat nice and moist? I'll be doing this in an MES 40, can I max it out and be okay or should I do a lower temp? Cherry & Pecan ok, or would another wood be better? This will be the only two things in the smoker, which rack would be the best? I was thinking the 2nd rack above the water pan. Any help is appreciated.