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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
I’m now a HUGE fan of anything and everything smoked, especially chicken, but for the first time, I smoked lamb, as well as chicken at an event. Earlier this month, I had the opportunity to participate in a smoking competition – and I’ve never even used a smoker before. Thank goodness I had fantastic help. The competition was called Big Green Eggs in the ‘Ham, a 5th year charity fundraiser for Easter Seals of Birmingham....
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Combine all brine ingredients in large plastic containers or large freezer bags that seal very well.
Place the chicken and lamb into the brine and refrigerate for 48 hours.
Combine the rub ingredients for the chicken and lamb in separate containers.
Store the rubs in the fridge until ready to use.
Drain the chicken and lamb from the brine and discard the brine.
Pat the meats dry with paper towels.
Split the vinegar in half and mix each half with the respective rub to create a wet rub.
Rub the chicken and lamb thoroughly with their respective wet rubs.
Place a beer can into the cavity of each chicken and stabilize them on the grill.
Smoke the chicken and lamb over indirect heat at 275-350°F for 3-4 hours or until fully cooked.
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Play around with the rub ingredients to adjust the heat level to your preference.
Brining for the full 48 hours yields the most tender and flavorful meat, but you can shorten the time if needed.
Ensure the smoker maintains a consistent temperature for even cooking.
Use a meat thermometer to check the internal temperature for doneness.
Can I use a different type of smoker for this recipe?
Yes, you can use any smoker as long as it maintains a consistent temperature of 275-350°F.
Do I have to use beer cans for the chicken?
No, you can use other liquid-filled containers designed for beer can chicken or skip this step, but the beer helps keep the chicken moist.
Can I skip the brining step?
Brining is highly recommended as it enhances the flavor and tenderness of the meat, but you can skip it if you're short on time.
How do I know when the meat is done?
Use a meat thermometer. Chicken should reach an internal temperature of 165°F, and lamb should reach your preferred level of doneness (e.g., 145°F for medium-rare).
Can I make the rubs less spicy?
Yes, reduce or omit the cayenne and chili pepper flakes to make the rubs milder.
