Beer Butt Chicken Question

Trout Bum

Have a roaster in brine for diner.
Want to cook it beer butt method.
Seen many different recipes/temperatures on the forum for this.
Should I cook it direct or indirect and at what temperature.
Thanks,
B D

Marv

Big Daddy, I would & have cook indirect or else the breast won't get done before the other end burns.
You have brined it, so now just rub with some olive oil (helps keep the skin from becoming to tough) and season with your favorite rub.
For a rub, I like to use quite a bit of Paprika to start. This helps achieve that amber color we all strive to achieve. Then add other favorite spices and combine before you apply to chicken.
Cooking indrect at a dome of 300-325 maybe even 350 should give you good results. The amount of time depends on size of chicken but I would say use your probe and set it at 165 into the breast........no more guessing whether it is done or not.[p]Marv