Beer Can Chicken

It's been a while since I've posted anything, but don't fear.  I'm back to smokin' up something after recovering from some graduation parties I catered for my family.  For this post, I'd tried my hand at a beer can chicken using Sweetwater Spice Company's brisket bath as a brine.  Here's some pictures of the process.

The chicken bathing away.

The chicken smoked on the Yoder at 250 until the breast registered 160 degrees.  Here it is taking on some smoke.

The stand is Steve Raichlen's Beer Can Roaster.  This is a great stand that keeps the chicken upright and provides a container that allows you to use whatever liquid you would like if you don't want to use beer.  For mine, I used some white cranberry peach juice which gave me excellent results.  The chicken turned out very moist and flavorful.

For leftovers, here's a great panini sandwich recipe you can try.  Warm up some of the leftover chicken with your favorite BBQ sauce.  Put a pile of chicken on some fancy bread with some caramelized onions and some cheese, and grill that panini style for an excellent sandwich.  Enjoy and we'll see you next time!