Just want everyone to know how much I appeciate this site and how much I've learned from everybody.This afternoon I did my first beer can chicken from reading everyones advice. I brined it for about 5 hours using a modified version of Debs recipe (thanks). Then covered it with some olive oil and then sprinkled on some paprika, garlic salt (lightly) and then some lemon pepper, I tried keeping the temp in the 325-350 deg range and used some chunks of hickory keeping an eye on flare ups. I pulled it at 167 and then let it rest for awhile. I had leftover beans and parts of rib meat mixed in and some corn on the cob and I'm telling you it was so dang good!!!! Hope fully this pic will come out. Thanks again
