Posted on

Smoked Beer butt Chicken

Here is the new dry rub I tried it’s no sodium added and low sugar!

 

Print
Smoked Beer Butt Chicken Rub
Prep Time
5 mins
Total Time
5 mins
 

Enought for 3 - 6 5 lb chickens

Ingredients
  • 3 tbs Smoke Paprika
  • 1 tbs Celery Seed
  • 1 tbs Sugar
  • 1 tbs Dry Mustard
  • 1 tbs Onion Powder
  • 1 tbs Thyme
  • 1 tbs Rosemary
Instructions

  1. Mix all spices and store in an air tight container

This is my standard chicken smoking process:

 

Print
Smoked Beer Butt Chicken
Prep Time
1 hrs
Cook Time
5 hr
Total Time
6 hr
 
Ingredients
  • Beer Butt Chicken Rub or your choosing
  • 2 5 lb Whole Chicken
  • 20 lbs Apple wood
  • 1 lb Hickory wood
  • 1 1.5L Martinellis Apple Juice
  • 1 Stick Unsalted Real Butter
  • 2 Citrus Beers Shocktop
  • 2 Chicken stands
  • 1 11x16 broiler pan
Instructions

  1. Melt the butter in the microwave. Two 30 second rounds is what I did, just enough to spread it over the chicken.

  2. Take the beers and either drink or dump 1/3 of the beer. Place each beer in the center ring of the chicken stand and set it in the broiler pan.

  3. Stand each chicken on the stand through its bottom side

  4. Get a basting or sauce brush and butter the chicken outside of the chicken skin. This helps the rub stick and crispness up the skin just right.

  5. Spread the rub on as much surface of the chicken as you can, using your hands and a shaker works very well.

  6. Let the chicken sit for an hour at room temperature and go fire up the smoker to 225°F - 250°F.

  7. When the smoker is up to temp pour half of the apple juice into an old sauce pan and place it on the cool side of the smoker.

  8. Place the chickens in the smoker next to the apple juice and close the lid. Maintain the 225°F - 250°F for 45 min per pound or until the center of the chicken is at or above 165°F. Rotate the chicken's every even hour.

 

On one chicken I used the rub recipe from above and the other I used Kroger’s Private Selection Citrus and Savory. This is the first time I’ve used butter on the outside and I don’t regret it. It helped with crisping up almost of all of the skin as opposed to having some rubbery spots, as well as giving the skin the dark color without a burnt taste.

Buttered up and with the rub, I know I didn’t follow my own directions, but… I thought of those after.

Waiting to get in the smoker…

1 hour

2 hours

And turn

3 hours

4 hours was too dark… but here’s 5 hours on the counter after 20 minutes of resting!

All cut up ready to eat!

ENJOY!!!

Posted on

Texas Style Brisket – My Way

Full Cooked Brisket

Sunday I wanted to smoke a brisket, not my original recipe, but a sweet Texas style brisket. I use a standard Texas style rub, but I load it up with brown sugar. I normally go to the butcher at the local grocery store, but this time I decided to go to a warehouse style store. I picked out a nice 8.22 lb brisket with a nice fat cap that ranged from about a quarter to half inch think across the top. I don’t really care how much fat is on the bottom side because I trim it off anyways. A little more than half of this brisket fed 8 people with enough for seconds or left over sandwich’s later.

Continue reading “Texas Style Brisket – My Way”

Posted on

Smoked Pork Shoulder – Day 2

First thing first, get the rub on the meat! For this I decided to  use McCaffrey’s Spicey Brown Mustard instead of plain ole French’s Yellow Mustard. I applied about a table spoon to each side and coated it with a nice film of mustard. I than took the second jar of the Grill Mates rub and applied about half of it to each side (~1/4 cup per side). I let that sit for about an hour and fifteen minutes to get it up to room temperature. While that was getting up to room temp I got my smoker going. I don’t have anything fancy and don’t believe you need it. My smoker is a cheap $120 Brinkmann (similar to this one), nothing fancy but a good starter.

Continue reading “Smoked Pork Shoulder – Day 2”