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my first beer can chicken with Q veiw

joelowry

Newbie
27
10
Joined Dec 16, 2010
This was my first attempt at the beer can chicken. I used a brine for 4 hours and rubbed it down. towards the end i finished it with a pomegranate molasses reduction. take a  look
 

joelowry

Newbie
27
10
Joined Dec 16, 2010
so this is just out of the brine 

and this is all rubbed down



and finally this is all done 

 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


Joe I see that you are movong right thou the whole menu of smoking meat. Now thats a good thing as long as you have alot of folks to feed there. Your bird looks good and we need just alittle bit more info about what you used in the brine, bird, and the smoker too.
 

joelowry

Newbie
27
10
Joined Dec 16, 2010
well for the brine i used 3 gallons of water 2 cups salt and 1 cup brown sugar. fresh peppercorns fresh sage thyme and rosemary. then i let it sit 4 hours. when it cam out i washed it off, rubbed it with olive oil that was infused with garlic and rosemary. then i used a rub called beer can chicken. it smoke at around 230 for a long time i felt like all day. this was a brinkman charcoal grill with side smoke box. toward the end i wanted to crisp up the skin and give some additional flavor so i  took a pomegranate and got all the juice from that and added a little molasses and whit wine and reduced to a nice glaze and spread it all over the bird to finish.
 

chainsaw

Smoking Fanatic
538
11
Joined Aug 5, 2009
Nice bird and very polite looking, sitting upright at attention. I love bird good job!
 

realtorterry

Master of the Pit
OTBS Member
SMF Premier Member
2,860
79
Joined Jun 5, 2009
Thats a goos looking yardbird you have ther. You said you smoked it all day? You did probe it didnt you?
 

joelowry

Newbie
27
10
Joined Dec 16, 2010
yes i did probe but i had a hard time with the smoker it was could out about 25 so the temp bounced between like 180 and 220.
 

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