Whiskey maple glazed chix

Whack Masterson

While makin' bacon (no..really, see earlier post), I figured that a weekend meal without using the egg would be sacrilegge, so I brined a whole chix and vertically roasted/smoked with a beer can at about 200 until 130 internal.
[p]Starting then and every 30 minutes after I brushed on a maple syrup, Jack Daniels, rapadura reduced syrup. At 150 internal I ramped the temp up to crispyize the skin and pulled at 160 and let rest. Didn't get a pic before carving, but you can see some of the glazing lacquer on the skin here.
[p]Served with smashed potatoes, pan dripping gravy, sauteed spinach and fresh brick oven bread and a nice salad. Life is good.

Big'un

Whack Masterson,
Looks great! Thanks for sharing.