Morning again lol. Smoked some beer can chickens yesterday and wanted to share.
Used Yardbird Rub
I used pecan pellets and ran the smoker at 225° for the first hour
After one hour I bumped smoker up to 250°. I like using the method of walking my temp up as the cook progresses.
My view from the smoker
After 2 hours bumped the smoker to 300° and spritzed with beer every 15 mins
Couldn't let my chicken have all the fun
Pulled off smoker when IT was 165°. Waited a few and carved the birds.
Chicken was juicy with crispy skin
Some mac n cheese and garlic roasted red potatoes.
Used Yardbird Rub
I used pecan pellets and ran the smoker at 225° for the first hour
After one hour I bumped smoker up to 250°. I like using the method of walking my temp up as the cook progresses.
My view from the smoker
After 2 hours bumped the smoker to 300° and spritzed with beer every 15 mins
Couldn't let my chicken have all the fun
Pulled off smoker when IT was 165°. Waited a few and carved the birds.
Chicken was juicy with crispy skin
Some mac n cheese and garlic roasted red potatoes.