This is a recipe I originally got from a book called Smoke & Spice, I've modified it quite a bit, to make it diabetic. The best part is IT'S FOR THE SMOKER!! My forte!! This one takes some work, but it is SO worth it!!
Don't worry about the alcohol in the beer it cooks out completely!
1The night before you're gonna smoke, dump all the injection liquid ingredients into a blender or food processor.
2Cover and emulsify
3Take the giblets and necks outta the chicken's cavities
4Wash the birds and pat 'em dry
5With a kitchen injector, inject 1/2 cup of the injection liquid deep into the breasts and legs of each chicken in several spots
6Take the rest of the injection liquid and message the birds inside and out with it. Work as far under the skin as you can without tearing the skin
7Now message the birds inside and out with copious amounts of Bunyan's Diabetic Seasoning Rub. Again, work it under the skin as far as you can without tearing the skin.
8Stick each chicken in a large zip top plastic bag
9Squeeze as much air outta them as possible, seal 'em and stick 'em in the fridge overnight
10Next day, get your smoker ready for action, you can use either apple, cherry, hickory, maple, oak, or pecan logs, or I use charcoal and wood chips. You can also use Jack Daniel's chunks or chips.
11Soak the chips in water for at least two hours before you use 'em, or if your using logs, soak one overnight, or chunks for four hours. Then drain 'em and set 'em aside.
12Light the logs or charcoal in your smoker, and let fire burn down. You want a temperature off 220 degrees in the cooking area of your smoker. It takes about 40 minutes
13If you have a water smoker fill the water pan with hot water. If you have an offset firebox smoker like mine, lift the grate in the cooking area and stick a large pan of hot water in the bottom and replace the grate
14Meanwhile back at the ranch! Take the chickens outta the fridge and let 'em sit out while the fire's burning down
15Next open your two cans of beer and pour half of each can into a chilled mug. That's yours, CHEERS!!
16Cut the tops off of the beer cans with a can opener
17Take half of the chopped onion, minced garlic, & apple cider vinegar and add it to each can. VOILA!! you now have your thrones!
18Put each can in the large cavity and adjust 'em so the legs are bent forward and about a half an inch off the counter top
19Next dump all the ingredients for the Throne Mop into the blender or food processor and emulsify
20Your smoker should be ready by now so outside we go!
21Put a half sheet pan on the cooking grate. (to stablize the birds while they're smokin')and put the birds on it. close the lid.
22Throw a big handful of the soaked wood chips or three of the chunks or the log on top of your fire and close the lid
23Cook for 4 hours, mopping every thirty minutes with the mop. watch the temp don't let it get below 200 degrees when the lid's closed. If it's getting low stoke it with a small log or more charcoal but don't let it get above 220
24When done, take the birds outta the smoker and let 'em rest for ten minutes
25Serve 'em up with copious amounts of Bunyan's Barbecue Sauce (see the recipe here on JAP)