First smoke on WSM 22.5 / First Beer Can Chicken

[burn-it]

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.

 

[burn-it]

Smoked at about 235*

 

[jirodriguez]

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]

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!!!

 

[beer-b-q]

Chickens look good...

 

[boykjo]

Nice looking birds

 

[SmokinAl]

They sure look good, how'd they taste?

 

[burn-it]

They were mighty tasty!
 

They sure look good, how'd they taste?

 

[i is a moose]

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!