Before I even start the smoking process I make a salt brine for the yard bird. Place the bird into the brine and let sit for about 6-8 hours. You can go 12 but I usually don't got more than that. The brine that I use is listed below. Once I complete the brine, remove the chicken and pat dry or get the most of the moister off. I then most times do a dry rub with my homemade rub seasoning, however; this time I chose not to do so.

The main reason I say salt brine is a must is because of two things. (1) I've smoked a beer can chicken w/o salt brine, and one with the salt brine. Both done at the same time in the same smoker. The difference was hands down better with the brine. (2) The juiciness of the chicken was some much better than without the brine. Plus the salt flavor is not over bearing as you would think. So since then, the brine is on. Also a little better flavor is gained if you use a dark beer, but I usually use what I have on hand. Also and option is to place pats of butter under the skin right before you place it in the smoker.

*If using a grill for just a beer can chicken then make sure the internal temperature of the bird reaches 180*. Remember the temperature will continue to rise even after you remove it from the heat. So I'd probably remove the bird at about the 175* mark.

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Salt Brine

*2c water (I used my homemade chicken stock)
*1 tsp whole pepper corns
*1Tbsp sugar
*3 Tbsp Kosher Salt

Combine all into a sauce pan, bring to a boil. Boil long enough to mix and dissolve salt. Once salt is dissolved add 2 cups cold water to make 1 Qt. You may have to double the recipe to get a complete cover for the chicken. Pour the brine over the chicken in the pot and I cover and sit it on the counter so it acclimates to room temp.

I smoked the chicken on 235* and used Mesquite wood chips. I pre-heat the smoker for 1 hour no matter what I'm smoking. After that I add the chicken, and smoke untouched for at least 2 hours. This is if the chicken is at room temperature. Of course longer if not at room temp.

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