My first smoke Ever! Beer Butt Chicken

[dauntless]

Found Bobby Flay's rub on here so I am trying that (been rubbed down for 4 hours) Shoved some fresh tyme sprigs, fresh crushed garlic, and some sweet onion in with the beer. Just put it on, so I am crossing fingers that all goes well. Using a freebie charcoal smoker with a couple chunks of Mesquite. We shall see......

here she is right before going on

 

[rbranstner]

Its hard to screw up a beer butt chicken as long as you don't get a flame up and burn it. Your going to love it!

 

[mythmaster]

Good luck!  Looking forward to the rest of the Q-view.

When I first looked at that pic, I kept expecting it to start dancing around, lol!

 

[dauntless]

I have done a ton of beer butts on the grill, but I have never smoked before. Here is a shot of how she is smoking now...too much smoke or not enough??

 

[rbranstner]

That smoke looks great! You don't want a lot of smoke. Thin Blue smoke is what you want not thick white smoke. And normally you want your exit smoke stack to be open all the way.

 

[dauntless]

ok thanks, I was trying to raise the temp a touch that is why it is closed a touch.

 

[rbranstner]

ok thanks, I was trying to raise the temp a touch that is why it is closed a touch.

Control the temps with your air intake vents. You want your exit stack to stay open so the smoke can flow through the smoker and out.
 

 

[dauntless]

Thanks a ton guys, I might need a little more charcoal also. I will open the intake vent a little more and see what happens. Man I am checking the temp every 5 secs right now, I am like a new Dad in the nursery right now. I know patience patience patience :)

 

[mballi3011]

Yes your smoke looks perfect. You just want a little coming out of the stack and it looks like the Thin Blue Smoke that you want. So keep up the good work and I'm sure the chicken won't let you down either. So don't forget the Qview for us now.

 

[dauntless]

You guys are the BOMB!!!  Smoke is still thin and blue, temps are up to where they should be....one hour in and the temp of the chic is 110.

 

[timtimmay]

I"m getting hungry, your chicken looks great!

 

[dauntless]

well, it is at 135 in thigh after just over 2 hrs. I mixed some melted butter, olive oil, and a little bit of the rub and just basted it. Temp is still holding between 220 and 250 after some added coal, does that temp sound right for the time it has been in? Just trying to make my first smoke a good one.. Still getting that thin blue smoke! Thanks again for so much knowledge gained here!

 

[dauntless]

For my first attempt ever I am very very pleased. This was just unbelievable!  I need to find some Hickory Chunks and apple wood!  Sorry about the "rookie" missing bite but I just had to try it before I snapped a pic.

 

[mythmaster]

That looks awesome!  But I still keep expecting it to dance -- guess I've hung out on the interwebs too long!

 

[dauntless]

lmao, thanks! Gonna try a little kielbasa tonight, just taking baby steps right now while I figure this thing out. I am hoping to do ribs this weekend

 

[bigmatt]

That chicken looks amazing!  Now I have to find lunch somewhere and there is not a good Q place around!

 

[bmudd14474]

Great job

 

[smokey paul]

Ok Dauntless, you have my smoker... Yours looks new.. Got mine about 5 yrs ago at wal mart.

Mine leaks around the doors and i can close the smoker air off and it still goes to 250 LOL.

Smoke looked real good i use one lump an hour and that keep the smoke down..

Hay like the chicken holder uper... where did you find it??

Looks like you have the best chicken this week Good work

Keep up the good smokes...

 

[dauntless]

Wow Paul!! Thanks for the compliments! I used Black RTV and it sealed up the doors real nice, she is not new thats for sure I just wire brushed it and then painted it with stove paint. As for the chicken holder it came from cabelas a couple years ago