Smoked Beer Can Chickens

[BIGDANIEL]

Looks like great minds think alike.

 

I'm doing two beer can chickens today myself. I rubbed one with a Dizzy Pig rub called Shakin' the Tree and the other with Rendezvous (dry rub from Memphis). I'm using a Busch Light for one and a Select 55 for the other. Both have 5-6 cloves of garlic in them.

 

I'll put them on the BGE for approximately 2 hours at 350°-375° and I'll spritz them every 15 minutes with a beer, evoo, apple cider vinegar, and lemon juice mix. I'm using hickory wood chunks for the smoke.

 

Here's the before picture. I'll post during and after pictures as they progress.

 

 

 

Edited August 21, 2011 by BIGDANIEL

[HusH-]

Looks good. Upsetseyting u get it done in 2 and takes me 5...

 

Sent from my LS670 using Tapatalk

[BIGDANIEL]

I completely forgot to take pics of the finished product. They turned out awesome!

 

 

Packer, what temp do you smoke yours at? I put mine on late so I kept it at 400 and they reached internal temp at about 1 hour 40 minutes.

[x--JERK--x]

I am buying a smoker sometime this fall and I cant wait to try this!!!!!!!!!!!