- Nov 28, 2013
- 4
- 10
The pork shoulder went pretty well last weekend. Going with the bird this weekend! I have been doing beer can chicken on my Weber Kettle for a few years now, so this is not totally new. I always brine the chicken and have had great results. Simple brine-salt, sugar, soy and a little olive oil. I am smoking at 250 per a recipe I have in my Dad Gum Good book and will check the temp after about 2 hours. I love pulled chicken and can't wait to see how this turns out. By the way, the MES 30 is holding temp around 250 in the lovely 9 degree weather we have here today in the Iowa tundra