chicken experiment

kim

did two 4.25# fryer chickens, one brined the other injected with chicken broth, seasonings and melted butter. Cooked beer butt method 300 degrees for about 2 hours. They were delicous! The skin on both turned a deep mahagony color which were coated with butter. Not a noticeable diff in texture or mosture..both were great! Spares were done earlier using GFW and Tim M's 3/1/1.5 mehod. They also were good..fall off the bone and not dry. Thank you to everyone on this forum for the help and enjoyment you all provide!

Gfw

kim, glad you had a good experience, it will only get better! :~}[p]

Bordello

Hi Kim,
Glad to hear the chickens came out so well. I love to do beer butt chicken, what was you set-up and what temp did you use? I really like Brant's Brined Beer Butt Bird, give it a try some time if it looks good to you.[p]Have a great weekend,
New Bob

[ul][li]Brant's Brined Beer Butt Bird[/ul]

kim

New Bob,
setup was indirect. I did brants beer butt on the one..very good. I cooked at 300 degrees instead of 275.