This is AMAZING!!! The best chicken I've ever had!!! Substituted cooking sherry for the brandy, chicken bouillon for stock, and used 2 small 4 lb birds. We pulled the skin up and inserted the dry rub both underneath and outside the skin. Next time, I will grind 1 Tbsp. of dry rub to powder for the marinade to make injecting easier. We cooked ours in the electric smoker on a Chick Can Rack. Took me 5.5 hours to cook to 180 degrees. NOTE: USDA says chicken is safe to eat at 165 degrees. Just make sure the juices run clear. ELECTRIC SMOKER: Instructions advise to smoke chicken 1 hr per pound. Smoker is much slower than the grill, but the results were EXCELLENT!!! Will repeat soon and often!!
Wow this was great! Only change I made was to use sherry instead of brandy because of what I had on hand. Excellent directions and the result was super moist with the perfect amount of smoke flavour.
Fantastic! I made this using 2 smaller chickens; there was plenty of spice to do this. I took the advice of other reviewers and ground the spices first. No problem injecting. Instead of beer I used Rock Creek Dry Apple Cider which is made by Big Rock Brewery in Alberta, Canada. MMMMMMMM! I think I will try smoking with apple wood chips next time.
this the best recipe rub and marinade. how to make it, bake it. no saling of bull.
I forgot to rate this the last time I made it. This is exceptional. I made it exactly as the recipe called for with the exception I used 2 small 3-4 lb birds. The family raves about this. I did have problems injecting the marinade as the seasonings kept getting stuck in the baster needle. I used a beer can chicken holder that I bought from the hardware store to make life easier.