Beer Can Chicken

Discussion in 'Poultry' started by pa_smoker, Jun 25, 2008.

  1. pa_smoker

    pa_smoker Newbie

    I just picked up one of those gadgets to a chicken with a beer can. I was just wondering what you guys would recommend for prepping the chicken. I was thinking about just putting alittle rub on it, maybe under the skin if possible. But would anyone recommend brining it?
    I plan to smoke it Friday after work with a fairly high temp, close to 300. Let me know what y'all think?
    Brian
     
  2. Beer can chicken rocks.

    Rub down the inside cavity, outside skin, and put some seasoning up top under the neck skin area.

    No need to do a quick brine, but wouldn't hurt.

    Beer can chickens are VERY moist.

    Even instead of beer, (I prefer a dark beer myself) try apple cider too.
     
  3. flash

    flash Smoking Guru OTBS Member

    Beer can chicken is great, although no different from Rotesserie chicken...IMHO. Doesn't matter what liquid you use, I don't really see any flavor transfer. I also think a grill will accomplish this better than a smoker will. And no, I never brine [​IMG]
     
  4. daddio

    daddio Meat Mopper

    i use apple juice in my holders but liquid is pretty much liquid,season inside the bird rub outside with some oil season it and i do work my fingers between the skin and breast and then sprinkle some rub in there as well.cause otherwise the rub won't penetrate the skin.
     
  5. you really have to watch a beer can chicken on a BBQ, yup done them many times..........for a 1+ hour long BBQ, the fat really starts to rain down from the chicken and you get alot of flairups if not carefull.

    Maybe a 2 hour smoker, and finish on the BBQ.

    I did the best dang chicken last weekend, chicken halfs, 3 hour bring, 3 hour smoke, 1/2 hour on the bbq, no other spice rub or seasoning, just the brine. BEST chicken I've done in years, sometimes it pays to keep things simple instead of throwing a dozen spices on it.
     
  6. flash

    flash Smoking Guru OTBS Member

    Yep, you are correct, thats why fire is to one side and chicken to the other.



    A water pan with foil beneath it will prevent any flareups.



    High enough temps at 325º will crisp up the skin too



    And without brining, it is still super moist. [​IMG]
     
  7. geek with fire

    geek with fire Master of the Pit OTBS Member

    I like to make some garlic butter with my can chickens (I use Dr Pepper, but agree with above that I doubt I could tell what liquid was used in the final result). Just take about a half a stick of butter (softened slightly....room temp). Mix about 1-2 Tablespoons of minced garlic. Add other spices to your tastes; I add chili powder and/or rosemary. Whip the mixture up really good.

    Then grab a wad of your butter mixture and push it under the skin anywhere you can; especially on the breast meat. Try not to break the skin so the juices don't escape when cooking.

    EDIT: I also add a couple apple fruit wedges in the neck cavity. This keeps some liquid from steaming out. It also adds a nice sweet flavor.

    Enjoy!
     
  8. daddio

    daddio Meat Mopper

    dang flash thanks alot!! i just finished a flat ham samich at work,and then saw those great pics!!! now i sure nuff am hungry!!! lol[​IMG]
     
  9. jerrykr

    jerrykr Meat Mopper

    I have to disagree about not brining. My wife and I both think a good brine makes a lot of difference. I grill the BBC, but off to the side, not over the coals, so no flare-ups. I turn the bird frequently, and baste the outside with EVOO with salt and ground black pepper. The EVOO browns up the skin very nicely.

    [​IMG]
     
  10. ncdodave

    ncdodave Smoking Fanatic

    I love doing beer can... chicken, game hen, and my favorite turkey! I dont even buy one of those holders. I pull out a Dutch oven (8"-10" for chicken) do a simple pepper, garlic, onion, salt rub inside and out on the bird. remove a god swallow from the beer then put pepper, garlic, onion into the beer. last thing i put in the beer before "stuffing it" is one to two chipotle peppers. Sit the fowl into the Dutch oven (keeps the juices and makes rockin' gravy or broth for a later use) when cooked in the weber kettle it gets charcoal right around the Dutch oven and cooks up beautifully. for the game hen i use the tiny pineapple juice cans. for the turkey a can of fosters bitter is in order. and yes, i only use dark beer, my preference by far!
     
  11. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    I don't brine and love to do beer cans. Although, I started using a new stand. The first one I even did on it was the best bird I have ever done. The meat fell off the bone. No problem keeping it moist by any means.
     
  12. carnuba

    carnuba Smoke Blower

    is that a bed pan?
     
  13. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

  14. pa_smoker

    pa_smoker Newbie

    On Friday night I picked up a 7.5 Roaster, rubbed it down and smoked it on the beer can aparatus. Turned out great! Thanks for everyone's advice.
     
  15. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Great looking bird (and big, wow), I'm convinced he's posing in that second shot, LOL...[​IMG]
     

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