Beer_Slayer
Tracker
Reged: 11/08/07
Posts: 718
Loc: Temple, TX
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I want to use my pit for this. I will be cooking briscut, babybacks, and beens too. I have never done a whole chicken before. What is the best way and/or can it be done at the 225-230 temps?
P.S. If someone has a better way to make chicken using a pit other than beer can let me know. This is for a friendly cookoff
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Beer of the world beware. I'll kill an 18 pack just to watch it die.
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Txduckman
THF Trophy Hunter
Reged: 08/30/04
Posts: 5000
Loc: Big D
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Whatever you do, brine the chicken in saltwater first. That is the secret to good juicy chicken. Cooking it beer can style hardly adds any flavor. You can get the same result using water. But it is much more fun to use beer.
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Beer_Slayer
Tracker
Reged: 11/08/07
Posts: 718
Loc: Temple, TX
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how long should I brine it? What Kind of salt?
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Beer of the world beware. I'll kill an 18 pack just to watch it die.
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spanky
Veteran Tracker
Reged: 09/01/04
Posts: 2893
Loc: Ennis, TX
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Quote:
But it is much more fun to use beer.
Wrong, especially if it's your last one. 
Unless it's Old Milwaukee.
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Say Something Fool!
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Tres
Pro Tracker
Reged: 10/12/07
Posts: 1037
Loc: Grapeland, TX
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For my brine I use 1/4 cup salt, 1/4 cup sugar, several tablespoons of crab boil, couple of sliced lemons and whatever herbs you want, I prefer thyme with chicken. The above should be enough brine to do about 4 - 6 chickens. They need to sit in brine for at least 24 hours. 
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Beer_Slayer
Tracker
Reged: 11/08/07
Posts: 718
Loc: Temple, TX
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Thanks for all your help! My chicken got 2nd place in the Cookoff!
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Beer of the world beware. I'll kill an 18 pack just to watch it die.
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Guy
THF Trophy Hunter
Reged: 12/06/05
Posts: 7254
Loc: Dallas, TX
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Quote:
My chicken got 2nd place in the Cookoff!
Congrats, that's great! 
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cajundave
Pro Tracker
Reged: 05/15/07
Posts: 1858
Loc: Metro Mess
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Awesome! I usually just inject, but my try the brine next time.
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That's why they call it hunting and not killing!
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DCS
Tracker
Reged: 10/02/06
Posts: 539
Loc: Angleton, Texas
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Quote:
For my brine I use 1/4 cup salt, 1/4 cup sugar, several tablespoons of crab boil, couple of sliced lemons and whatever herbs you want, I prefer thyme with chicken. The above should be enough brine to do about 4 - 6 chickens. They need to sit in brine for at least 24 hours.
So, are you cooking the chickens whole, halves, or quartered?
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Tres
Pro Tracker
Reged: 10/12/07
Posts: 1037
Loc: Grapeland, TX
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For chicken I have only done them whole after brining them, if you quarter it the flavor of the brine will still be there but I think you will lose some of the juiciness.
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