- 1 ea. whole chicken (back bone removed, or in halves)
- 1 ea. yellow onion
- 2 ea. garlic cloves
- 8 ea. Yuengling beers
- 1/2 cup kosher salt
- 1/4 cup sugar
- Mop: First peel and slice onion, leave garlic whole, heat up a half can of beer, dissolve the sugar and salt into that, combine with remaining cold beer, allow to cool completely. Place chicken in a container and cover with beer brine, allow to brine for 48 hours.
- Smoker preparation: If you have a home smoker, you will need to get hickory chips or logs, and prepare to smoke at 150F for 3 hours. Take the chicken directly from the brine onto the grates and smoke with little to no exhaust for the entire 3 hours, the chicken will develop a nice amber color. Pull and allow to cool. Grill at high heat to finish and crisp skin.
- Grill preparation: You’ll want to bring your home grill to a nice medium high heat, enough heat to crisp skin but not so intense that the chicken doesn’t heat all the way through. Keep in mind that the chicken has been smoke to being just under completely cooked so all that is required is crisping the skin and heating the chicken through.