Following the advice of amazingribs.com, I never smoke and beer butt chick. Instead, I spatchcock it and it turns out pretty good. I run the pit a little bit hotter than the brisket....maybe 275 or something like that. I use the same rub (modified Memphis Dust), which gives it a nice, sweet flavor. In this case, I used a two-zone system with charcoal (don't remember if I added wood chunks).
Just getting started:
Done Baby!
Yum. (that's the barker's sister's curious face...i was dogsitting)
Just getting started:
Done Baby!
Yum. (that's the barker's sister's curious face...i was dogsitting)
