Beer can chicken

Discussion in 'Poultry' started by firewife, Jul 31, 2014.

  1. firewife

    firewife Fire Starter

    Hello - 

    We are doing a beer can chicken for dinner tonight.

    Got two 4.5 pound chickens that are in a 3 hour brine bath, then we'll spice 'em and put 'em on the can.

    Do you just do the same cook temp (225-250?) for the whole time, or do you break it down and smoke at a lower temp, then cook?  Recommendations for smoke/cook temps and rough time estimates for these size birds?

    Using a GMG.

    Thanks in advance :)
     
  2. knifebld

    knifebld Smoking Fanatic

    Hi, I would smoke at 235 for the first two hours, then bump up to 300-325 to get the skin crispy until the IT hits 165F.

    Count on about 2.5 to 3 hours

    Post pics if you can!
     
  3. firewife

    firewife Fire Starter

    OK, I will try that!  Will try to post pics :)  Thanks for the input.
     
  4. firewife

    firewife Fire Starter

    I used your temp recommendation and it worked perfectly.  I put the chicken on at 1 pm at 235, at 3 I upped it to 325, and at 4:10 pm it read at IT of 162 so I pulled it off to rest and the meat was delicious!
     
  5. knifebld

    knifebld Smoking Fanatic

    [​IMG]  Glad it worked out for you bud. No pics?? [​IMG]
     
  6. firewife

    firewife Fire Starter


    I don't think I had time to take a pic of the completed masterpiece.
     
  7. knifebld

    knifebld Smoking Fanatic

    Good looking birds Fire...always makes me smile when I see two beer can chickens side by side...it's like they are just chillin in the sun! LOL
     

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