Did a couple of beer in the butt chickens, used half can of beer under each with a shot of bourbon.
Brined the chickens 12 hours in a salt, sugar, soy sauce brine.
Simple dry rub on the birds for seasoning
30 minutes at 200
1h30 @325
Sugar maple wood pellets on the GMG Daniel Boone.
Protip, make sure you take the labels off craft beer cans, many of them are plastic, I caught this about 1 minute after putting the birds on the grill luckily.
