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My Method... Oven Beer-Brined, Beer-Butt Chickens... (pics)

 
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BubbaRib
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Joined: 08 Oct 2005
Posts: 70
Location: Ohio

PostPosted: Thu Aug 31 06 5:17 am    Post subject: My Method... Oven Beer-Brined, Beer-Butt Chickens... (pics) Reply with quote

I haven't been able to try this in the smoker yet..... But, I will soon....

However... This is definitely one of my family's favorites!!!

I was always a fan of beer can chicken until I read a post by Whipper on this board about beer brined chicken... I took the brine and rub recipe directly from him and then combined it to the beer can chicken method....

Rinsed and brined two 6 pound birds for 6 hours. Then rinsed and patted them dry using paper towels. Separated the skin from meat using my fingers, placed a portion of the rub under the skin and rubbed it in thoroughly. Rubbed the outside with olive oil, coated with rub mixture and rubbed thoroughly. Next, position chickens on beer cans (in racks if you have them) filled 1/2 way with apple juice, smoky BBQ sauce, Sriracha hot sauce and Durkee 6 pepper spice. I fold down the neck stub, pull the skin over and lace it together with toothpicks to hold in the moisture. Also, seal any tears in the skin using toothpicks.

Place into a 375 degree oven for about 2 hours until meat is 180 degrees at the deepest portion of the thigh. Allow to cool for about 20 minutes before removing from the cans and cut into portion servings....

This is some of the most juicy and flavorful chicken I have eaten…

Eat fast and enjoy.... You'll have to fight for any leftovers!!!

2 - whole chickens (5-6 pounds each)
olive oil

Brine:

( I combine the water, salt, brown sugar and bay leaves in large sauce pan the night before and heat stirring constantly until dissolved. Store in fridge overnight.)

6 cups hot water
1-1/2 cups kosher salt
1-1/2 cups dark brown sugar, packed
2 tablespoons coarsely ground black pepper
10-12 bay leaves
4 - 12 oz. bottles/cans cold lager beer


Rub:

4 teaspoons sweet paprika
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon dark brown sugar, packed
1/2 teaspoon celery salt
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
pinch of dried oregano












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SPOKANE SMOKER
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Joined: 14 May 2006
Posts: 384
Location: Spokane, Washington

PostPosted: Thu Aug 31 06 8:09 am    Post subject: Reply with quote

WOW! you're making me hungry! That looks good!

I realized after seeing those pictures:

Chickens look funny with no heads! Rolling Eyes Very Happy


Thanks for sharing the pictures.

Kevin
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yukondude1
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Joined: 24 Dec 2005
Posts: 131
Location: Spokane WA

PostPosted: Fri Sep 01 06 5:29 am    Post subject: Reply with quote

Yes, looks great!

I've printed out your recipe and can't wait to try it.

Thanks,
Yukondude
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Alien BBQ
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Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico

PostPosted: Fri Sep 01 06 8:22 am    Post subject: Reply with quote

Looks very good, butterflyed works well with the brine as well.
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