Originally I had planned to make ribs since we had my sons opening day for Little League Baseball Saturday, I figured I could get them on and have them done after his game. Turns out the schedule would not allow it so I decided to get some chicken, and brine all day then put them on the smoker right after his late game.
So off to the store I went not sure what type chicken I was going to make, and low and behold a sale.
I figured at this price I might as well get 4.
And the only way to easily fit 4 on my smoker is beer can style.
So into a brine of:
2 gallons water
1 cup brown sugar
1 cup salt
1/2 cup apple cider vinegar
Garlic powder & Thyme
Left them in the fridge and I was off to play a quick 9 holes of golf before getting my son to his ballgame then back home to get the birds going. (I actually ran home right before the game to start the smoker chugging along at 220f so it would be ready for the chicken immediately.)
I put them on in the "Chicken playing poker" configuration, and they fit perfect.
Here they are after being on for a bit, with some beautiful tbs escaping.
I used mainly Hickory chunks but added a mesquite charcoal lump around 4" round as well. I cooked the for an hour at 225 then upped to 250 until stable then 275 til stable again then to 315 to finish off and crisp up the skin. (By stable I mean getting the Thicker blue smoke back to thin blue smoke, without allowing to to become thick white.)
Here is one that I was able to catch before it was parted and devoured.
I love me some beer can chicken. And wanted to share. Next time I will have my son get some step by step shots.
I am planning some ribs this weekend, but keep an eye out for a detailed tri tip how to soon.
So off to the store I went not sure what type chicken I was going to make, and low and behold a sale.
I figured at this price I might as well get 4.
So into a brine of:
2 gallons water
1 cup brown sugar
1 cup salt
1/2 cup apple cider vinegar
Garlic powder & Thyme
Left them in the fridge and I was off to play a quick 9 holes of golf before getting my son to his ballgame then back home to get the birds going. (I actually ran home right before the game to start the smoker chugging along at 220f so it would be ready for the chicken immediately.)
I put them on in the "Chicken playing poker" configuration, and they fit perfect.
Here they are after being on for a bit, with some beautiful tbs escaping.
I used mainly Hickory chunks but added a mesquite charcoal lump around 4" round as well. I cooked the for an hour at 225 then upped to 250 until stable then 275 til stable again then to 315 to finish off and crisp up the skin. (By stable I mean getting the Thicker blue smoke back to thin blue smoke, without allowing to to become thick white.)
Here is one that I was able to catch before it was parted and devoured.
I love me some beer can chicken. And wanted to share. Next time I will have my son get some step by step shots.
I am planning some ribs this weekend, but keep an eye out for a detailed tri tip how to soon.
