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Smoked Beer butt Chicken

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

 

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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:

 

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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!!!

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Smoked Chicken Wings

Smoked Chicken Wings

New Years day this year I had a craving for some chicken wings. Problem is though, there isn’t any place that you can have smoked chicken wings delivered. So, browsing the internet I went. I happened to come across an interesting recipe here: How to Smoke Chicken Wings – Dry Rub Recipe Included. However, I did add my own twist to it. In addition to step 5 I applied brown sugar on top of the dry rub by letting clumps fall on the wings and patting it down. Also, for step 6, I let the wings set for an hour at room temperature. This allowed the brown sugar to soak up the olive oil.  Another trick that I like to do is keep some type of moisture in the smoker with any meat or poultry, usually water or apple juice or cider. I should have removed the pan of water for step 12. To crispen up the wings I placed them in the oven at 375°F for 20 minutes.

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