Giving Atrocious Beer a Purpose

I used to smoke chickens occasionally, and they were delicious. Now I have a new smoker, and I can’t recall my old tricks. I’m trying to get back on top of my game.

Today I got me a chicken, and I use a cattle needle to shoot it full of Jim Beam, brown sugar, salt, Sweet Baby Ray’s, and garlic. Then I applied bacon grease. Then I put my rib rub on it. I bought one of those little chicken chairs to hold it up.

The bird is smoking at around 235°, and I put a can of Busch in there with it to add flavor.

Hoping for the best.

More

I took the chicken out when the internal thermometer read 165. It looks like 165 won’t get it done. The meat was done, but it wasn’t really tender. At least not all the way to the bone. I had to use a knife to separate a wing and thigh.

It was very juicy, and the flavor was good, but next time, I need to use more salt and make sure I inject a lot of stuff into the bird.

This recipe will work just fine. Just a matter of fine-tuning.