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.
1chickencut in to 8 pieces (drums, thighs, breasts, wings)
1/4 cupRusty’s BBQ House Rubor 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).