finally tried drunken chicken

[polock]

heres what i did. wife had a whole fryer in the sink that she was going to bake.. i said hey lets grill it. so once it was thawed. I got some butter and mixed it with red pepper, garlic, parsley, and a bit of lemon pepper. put a generous amount under the skin on each breast and pushed it all over the bird under the skin. covered the outside with parika, red pepper, garlic, salt, ground black pepper, and a bit of cajun spice, then cut the top off of a bud light can, added some onion powder to the beer, and shoved it up the birds hind end. then shoved a tater in its neck hole to hold all that steam in. made a super hot fire in my smoker and cooked the bird indirectly for 2 hours adding hickory chips to the charcoal twice. bird was the most moist chicken i have ever had and i didn't even inject it.

great for a fast smoked chicken. i would say the smoker temp stayed around 375

[MTM]

Sounds good. Going to have to try that one soon. Ron

[Wayne SW/MO]

The first time I tried one I kept the smoker at smoking temperature and it didn't do its thing.

You need to do like polock and run the temp higher, IMO.

[Terry Beeson]

Geez... what a waste of beer!....

Just kiddin'...

I've got one of the el cheapo racks from WallyWorld to hold the chicken and beer and it works great! Wayne is right... you have to have it at baking temp, not smoking temp.

Tell ya what... Now that you've done the "beer" thing, try Coke, Sprite/Sierra Mist, Mt Dew, Orange Juice, and Dr Pepper. Each one gives a unique twist to the chicken. Also, use an onion or an apple instead of a potato in the neck. The onion is good, but the apple gives it an "apple wood" smoked flavor.

Amazing the twists you can come up with on this type of cooking.