What to put in the smoker this weekend?

[Great-Kazoo]

My family calls it 'beer butt chicken'.

I use to like making the can chicken, went from beer to lemonade. Then tried spatchcock style, using a dry rub mix a few hrs before cooking, haven't looked back.



There's always a debate / discussion how to get crispy skin, without throwing it on the grill after smoking. It was suggested switching from using oil to
mayo, which i'm happy with.. Then i'm seeing people rubbing the skin with baking soda, letting it sit in the fridge an hourish uncovered.

Tried it on 1/2 and 1/2 with the baking soda as well as mayo (after removing from fridge) then the dry seasoning, on both sides. Impressed with the results, but you need an even coating or it can be "clumpy" in the heavier areas.

YMMV

[buffalobo]

I use to like making the can chicken, went from beer to lemonade. Then tried spatchcock style, using a dry rub mix a few hrs before cooking, haven't looked back.



There's always a debate / discussion how to get crispy skin, without throwing it on the grill after smoking. It was suggested switching from using oil to
mayo, which i'm happy with.. Then i'm seeing people rubbing the skin with baking soda, letting it sit in the fridge an hourish uncovered.

Tried it on 1/2 and 1/2 with the baking soda as well as mayo (after removing from fridge) then the dry seasoning, on both sides. Impressed with the results, but you need an even coating or it can be "clumpy" in the heavier areas.

YMMV

^^^This.

We still do occasional beer can chicken but spatchcock is the norm.