Name: Beer Brined BBQ Chicken
Prep time: 780 min
Cook time: 60 min
Total time: 840 min
Ingredients: 1 cup warm water; 1/4 cup kosher salt; 1/4 cup brown sugar; 6 1/2 cups beer; 1/2 apple (chopped); 1/2 lemon (chopped); 1 tablespoon black peppercorns; 3 bay leaves; 1 shallot (smashed); 1 chicken (cut in to 8 pieces (drums, thighs, breasts, wings)); 1/4 cup Rusty’s BBQ House Rub (or favorite chicken rub)

Beer brined then smoked BBQ chicken has a great flavor. Rusty likes to use Yellowdog Wit Beer, for its citrus tones, but other light-colored beers will work as well.

Make sure to start this cooking project ahead of time, as the brine needs to sit in the fridge for at least 6 hours to develop good flavors. The chicken is then marinated for 4 to 8 hours, before cooking.

After marinating, the chicken is lightly smoked for a subtle flavor. Rusty suggests using apple wood, because of its delicate aroma. The method uses an offset closed grill but a smoker will also work.

Swipe to see all photos

Raw chicken quarters with rub on them placed on a grill.

After the chicken has been brined and rubbed it is placed on the two zone grill to be cooked.

A cooked chicken quarter served on a white plate with salad and potatoes.

When the smoked chicken reachs your preferred doneness it can be served with your favorite vegetable or salad sides.

Rusty’s BBQ Chicken is beer brined, for a great flavor. Rusty likes to use Yellowdog Wit Beer, for it’s citrus tones, but other light colored beers will work as well.

Beer Brined BBQ Chicken Recipe

Rusty Johnson

reviews

Beer brined then smoked BBQ chicken has a great flavor. Rusty likes to use Yellowdog Wit Beer, for its citrus tones, but other light-colored beers will work as well.

Print Review

Preparation 13

Cook 1

Ready in 14

Servings Servings

CourseDinner

InfluenceGlobal

DifficultySeasoned

MethodSmoke

Print Review

Ingredients

1 cup warm water
1/4 cup kosher salt
1/4 cup brown sugar
6 1/2 cups beer
1/2 apple chopped
1/2 lemon chopped
1 tablespoon black peppercorns
3 bay leaves
1 shallot smashed
1 chicken cut in to 8 pieces (drums, thighs, breasts, wings)
¼ cup Rusty’s BBQ House Rub or favorite chicken rub

Equipment

wood chips

Directions

Brine

Mix together the warm water, salt, and sugar until dissolved.
Add the beer, apple, lemon, peppercorns, bay leaves, and shallot.
Let chill for a minimum of 6 hours to allow the flavors to blend.
Take the chicken pieces and completely submerge them in a dish with the brine (a large sealable plastic bag works well, too). Let chicken marinate in a chilled space for a minimum of 4 hours and a maximum of 8 hours.

To Cook

Remove the chicken from the brine and rinse off.
Place the chicken in a sealable plastic bag with Rusty’s BBQ House Rub. Shake until the chicken pieces are coated. Let rest in the bag, chilled, for 2 to 3 additional hours.
Preheat a grill to 300 degrees F (150 degrees C).
Place the chicken on the indirect side of the grill. Set up the woodchips on the hot side to create a trickling of smoke. Smoke the chicken for 45 minutes to 1 hour, until the internal temperature reaches at least 165 degrees F (75 degrees C).
Rest the chicken for 5 minutes then serve.

Nutritional Information

Calories: 667kcalCarbohydrates: 37gProtein: 38gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 143mgSodium: 7232mgPotassium: 611mgFiber: 2gSugar: 17gVitamin A: 416IUVitamin C: 12mgCalcium: 116mgIron: 4mg