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Nutrition Facts
Serving Size 299 g
(Approx. 4 Servings)
Amount Per Serving
Calories 710 Calories From Fat 0
% Daily Value*
Total Fat 41 g 53%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 265 mg 88%
Sodium 250 mg 11%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 82 g
Vitamin A 0% Iron 20%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Shiner Brined Smoked Chicken
Prep Time
8 h 30 m
Cook Time
2 h 10 m
Total Time
10 h 40 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 whole chickens
6 cup(s) water
1/3 cup(s) brown sugar
1/3 cup(s) kosher salt
6 bay leaves
2 Tbsp freshly ground black pepper
4 bottles of Shiner Beer
2 Tbsp olive oil
2 Tbsp Willams Rib Tickler Seasoning
2 cup(s) Parkay Original 60% Vegetable Oil Spread, melted
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Instructions

1
Spatchcock (remove back bone) on both chickens.
2
Bring water to a boil then add brown sugar, kosher salt, bay leaves and black pepper. Simmer 10 minutes stirring occasionally.
3
Remove stock pot from heat and add 6 cups of ice to cool brine.
4
To brine, place chickens in a tub, cooler, or container. Pour in water mixture and beer. If chicken is not completely submerged, add more water to cover. Place in a fridge or top with ice. Brine at least 8 hours.
5
Remove chicken from brine and rinse under cold water. Pat dry.
6
Rub chickens with olive oil then rub with seasoning until completely coated.
7
Using hickory, heat smoking pit to 250°F.
8
When smoke is clear, place chickens bone side down in smoker and cook 2 hours, basting every 30 minutes with melted Parkay to help crisp skin.
9
After 2 hours, baste one last time then season chickens with additional rub if desired.
10
Increase temperature to 300°F until chicken reaches an internal temperature between 165°F and 170°F.
11
Rest chickens 15 minutes to allow juices to settle before carving.

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