Smoked Chicken

I had a chicken and some time yesterday. The brine was salt, sugar, pepper, bay leaf, dried cilantro, and some oranges we had lying around, it only sat for about 40 minutes. The seasoning was Slap Ya Mama on the inside and out. I smoked it using a mix of apple, hickory and mesquite, using the beer can method. The temp was at 250-300 for 5 hours.



It was pretty good. The breast was a little dry and the skin was a little chewy, but we ate it up. Next time I will try and keep the temp below 275 and above 250 and brine it at least over night.

Did you put any liquid in the can? I usually smoke mine at 225-230* but spatchcocked..I dry brine with only Kosher salt overnight..making sure I put some under the skin

have yet to try the spatchcock method. maybe this weekend for Mothers day, been hooked on the beer can for many years. don't see how anything could be any better, but, hey, you know, old dogs and new tricks.

Yes, I used a 12 oz coors light that was left at my house. I dumped out a little and punched a more holes in the top and along the top collar of the can. There was still liquid in the can when the bird came off the smoker.

:eek Aw , The HORROR. You "Dumped out Coldbeer"??? That's my special treat!!!

I have a rig for the BBQ that holds TWO birds at once. It only takes a half can of coldbeer to cook a bird. That gives me a head start on the festivities, waiting for the birds to cook.

Honostly, I think you may have cooked it a little low and alot longer than needed. The brine will keep the white meat moist if you don't cook the heck out of it.