My first go at Beercan Chicken on my 22"

[Myk McCormick]

No plated pics, but I think you can get the jest of how it went. Not the bite-through skin, as I went with a slow-n-low method. But there's no denying the flavor that these birds came out with!

(sorry these pics are so huge! Not sure how to downsize, or if I need to)

I usually like to brine for at least 12 hours, but I could only afford letting these birds bath for about 90 minutes in a bath of salt, sugar, garlic, and herbs.

...while I brined my liver in some delicous Belgian Quad! lol

Foiled the pan for to get her a bit hotter then she's used to. Cooked at 260-275 for just about 5 hrs over KBB, Cherry, and Pecan. This pic was about half-way in...

This was right when I was about ready to pull them. Beautiful color!

 

[Robert-R]

Looks good! If you did it again, at what temps would you cook?

 

[Craig Alumbaugh]

Both birds look awesome

 

[CaseT]

Great looking birds! Nice smoke!

 

[Enrico Brandizzi]

Great looking birds!

 

[Myk McCormick]

Thanks everyone!

Temps were around 250-270 for just shy of 5 hours. Next time, I'm heading north of 300 to see if bite-through skin is achieved while still keeping that smoke flavor.

 

[Barb D]

Very nice birds and great color.

 

[Cliff Bartlett]

Terrific looking BCC!

 

[Frank H]

Great looking birds!

Very nice birds and great color.

Terrific looking BCC!

i will add my voice to the chorus ! beauty !