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First smoke on WSM 22.5 / First Beer Can Chicken

burn-it

Smoke Blower
109
12
Joined Aug 10, 2010
WSM Set-Up:  Kingsford Comp / Left over Cowboy Brand  Mesquite Lump. / Mesquite wood chunks / smoked from 6:45 am to 10:50am

Chicken Prep:  2 whole chickens / Same dry rub I use on my ribs (without the sugar)   / New Castle Brown Ale / Pulled when breast of largest chicken hit 160 / Chicken was juicy but it took some effort to pull it apart at the joints.

Sorry for the limited QView.  It's been a busy day.  Tomorrow I will smoke some ribs.



About 30 minutes before I pulled from the smoker.

 

jirodriguez

Master of the Pit
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Joined Jun 5, 2009
Looks good. If you want the chicken super juicy and near fall off the bone tender take it to 180° in the thigh.... just keep the temps under 250° in the smoker so you don't dry it out.
 

rp ribking

Smoking Fanatic
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Joined Oct 29, 2009
Burn-It, We WSM smokers think a like, we were smokin' beer butt chicken at the same time, except in time zones and different parts of the country, go figure. I think they may be cousin's!!!! 


They look very good!!!
 

boykjo

Sausage maker
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Nice looking birds
 

SmokinAl

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They sure look good, how'd they taste?
 

i is a moose

Smoking Fanatic
357
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Joined Feb 14, 2011
Burn-It, We WSM smokers think a like, we were smokin' beer butt chicken at the same time, except in time zones and different parts of the country, go figure. I think they may be cousin's!!!! 


They look very good!!!
Seriously, BBCs have been on my mind all week!

Excellent choice of beer, too. When I first tried out the beer butt, we used the crappy stuff because it was cheap, but that all ended when my buddies and I got a taste of what brown ale can do to a bird!
 
 

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