Judy Bird Dry Brine Shock Top Beer But Chicken

[Sir Pay]

I decided to try this recipe for my Thanksgiving turkey and it was so delicious that i decided to try the recipe on a beer but chicken.

http://articles.latimes.com/2009/nov/18/food/la-fow-turkeyfaq18-2009nov18

I used shock top beer which has a citrus taste and worked very well on the chicken. i smoked the birds for almost 5 hours @ about 225-250... I served this during a boxing party last week and there was plenty of food there but the chicken got demolished!!!
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**Pics too large for this site**
Im going to smoke a pork but and a beef brisket this weekend...pics to follow

 

[Tri Tip]

Hay that looks pretty good. The meat looks perfect. I had to suspend the beer can chicken. Nobody likes the beer flavor in the meat at my house. Thanks for sharing. What kind of wood did ya use.

 

[Sir Pay]

Lump coal started by briquets with mesquite chips(dry) in a box... I went with the shock top because of the citrus aspect... to my surprise many of non beer drinkers loved it. The dry brine is a must!