Brown Ale Smoked Chicken

This weekend is the time to smoke a beer-brined chicken, and then enjoy some succulent slices of poultry. Brown ale is the perfect beer for smoking chicken with its malt backbone and low hop profile. Using hickory creates a sweet, dark pedicle, just remember to soak the chips for 2 hours to avoid a bitter taste.

Hardware

• 1 whole chicken

For Brine

• 1 bottle Newcastle Brown Ale
• 8 oz. water
• ¼ cup brown sugar
• 2 TBSP kosher salt
• 1 TBSP garlic powder
• 1 tsp hot sauce

For Rub and Stuffing

• ¼ cup brown sugar
• ¼ cup kosher salt
• ½ cup chili powder
• 1 apple

Directions

1. Mix all brine ingredients in 2 gallon freezer bag
2. Place chicken in brine and refrigerate for 24 hours
3. Remove chicken from the brine and cover all surfaces with combined rub ingredients
4. Stuff large apple chunks into the chicken
5. Heat Big Green Egg or other grill to 250°F
6. Put a drip pan with about 4 cups of water
7. Place soaked hickory chips in the grill
8. Put the chicken into the grill, over the drip pan.
9. Smoke from 2 hours to almost 4 hours, until around 170°F
10. Once done, place the chicken under a sheet of heavy-duty foil
11. Rest for 1 hour
12. Slice and enjoy

More recipes at AleMeals

bon appetit