Two whole chickens, butterfly or cut in pieces.

Brine: 1/2 cup salt, 1 cup of water, bring to a boil to dissolve the salt. Boil 4 bottles of beer and bring to a boil. Chill brine with ice. Put in chicken. Keep in brine 24 hours.

Cooking: finish over oak until done. Put in pot with a bottle of beer and 1/2 cup butter and let steam over low heat for 10 mins.