So I'm making a beercan chicken. It shouldn't be hard. Basically baking it on a grill over indirect heat.
Here it is covered in salt in the fridge. It's about half cup of salt and I let it sit for almost two hours. The salt was rinsed off and it was seasoned afterwards.
So I rinsed it and patted it dry. The tub is just chili powder, garlic powder, onion powder and pepper.
Monitoring
Oh also I took a 12 ounce beer and drank half and put the can up the chickens butt
So im using a 26inch charcoal grill. I used one overflowing chimney worth of charcoal and set it on both sides. The temp holds at around 430 while it Cooks with lid closed.
I used a drip pan. It's been baking a little over an hour now. Not much more to go
I added some mesquite chips for the first hour. See how that tatses
Cook that yardbird hot and fast 350 till 165f internal its not a brisket faggot
I don't have an instant thermometer. But 1.5 he's at 350/400 should do her nicely
Here it is before anything
And here it is in five pieces. I haven't slices breasts yet. Aside from the piece that goes with the wings.