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Drunken Chicken (AKA Beer Can Chicken) - First Time!

oldironhead

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My husband used to call this Drunken Chicken- he and his buddies did it on the grill at football tailgates. I decided to try Jeff's version yesterday for my family in the smoker.

As an aside, if anyone needs some rain in their area, please call me. Once I set my smoker up, you are guaranteed precipitation :(

I brined two birds for about 3 hours and then dried them off completely, used a wee olive oil to make the rub stick, and smoked them with apple and hickory wood (because that's what I had on hand) at around 240 just under 4 hours.

I didn't get good pictures of the carved breasts, and, of course, my family devoured it all. LOL

Here are some pics of my day:
 

SmokinAl

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Looks delicious!

Great job!

Al
 

oldironhead

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Thanks! I used the recipe from his book. Off the top of my head: kosher salt, pepper, cayenne, thyme, garlic and rosemary. For the rosemary, i used fresh springs and put them directly in the beer cans.
 

mike5051

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That chicken looks great!  I did BCC for the first time for fathers day, I couldn't tell any flavor difference from my non BCC.  How was the flavor of yours?

Mike
 

oldironhead

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Joined Oct 23, 2015
 
That chicken looks great!  I did BCC for the first time for fathers day, I couldn't tell any flavor difference from my non BCC.  How was the flavor of yours?

Mike
Mike,

Thanks!! I think it was the texture mostly that was different. Granted, I didn't have any of the breast from the BCC, which is what I do otherwise. I think I might not brine a whole chicken next time-- or maybe not as long.

I do brined chicken breasts with fresh thyme under the bacon so they hold the flavor of the spices.

Was definitely "fun" to have the dancing chickens in the smoker though.

:)
 

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