Apple brined, apple rubbed beer can chicken

[nmaust]

Brined it 16 hours using an apple brine I saw on here. The rub was from the same thread. The tough part with the rub was the dried apples. I bought Adobe dried apples at Sprouts that still had a lot of moisture. I dried them in the oven at 170 for 2 1/2 hours, let them sit out over night & then ground them up this morning, but there must've been some moisture left, because they tended to cake up. The chicken is sitting on a half can of Dale's Pale Ale. I'll post a pic every hour when I spray the ribs.

 

[themule69]

Sounds good!

Happy smoken.

David

 

[nmaust]

One hour in. The fire is tricky today, because it's 32 outside with sleet. Fortunately, I picked up a half cord of pecan logs yesterday, so I have some big pieces to maintain the temp.

 

[smokeusum]

Lookin yummy!!

 

[disco]

This is going to be great!

Disco

 

[nmaust]

Wow...that got to an IT off 165 a lot faster than expected. It's done now, but we don't want to eat for another hour. Is it safe to wrap it in foil & place it in a towel lined cooler to stay warm?

 

[nmaust]

This ended up super moist & flavorful, & a vinegar-based sauce I use for ribs complemented it nicely.

 

[disco]

Isn't it great when a meal turns out great? Congratulations on a meal well done. The best part, they will just get better as you keep cooking.

Disco

 

[nmaust]

It is great! I've been cooking for years & have always done am awesome beer can chicken, but my new smoker has gotten me excited to try new recipes and techniques since I don't worry add much about temperature control as I did with my old one. Thanks for the encouraging words.