Going To Try Beer Butt Chicken This Weekend In My Offset Smoker, Your Input Desired. Q-View, Too

Discussion in 'Poultry' started by grillmonkey, Jul 14, 2014.

  1. grillmonkey

    grillmonkey Smoking Fanatic

    Here's my plan:  Feel free to add your suggestions/recommendations/substitutions, I joined this forum to learn.

    --  I'm starting with two large, whole chickens.

    --  I plan to generously salt with sea salt and sprinkle liberally with coarse ground pepper.

    --  Preheat offset smoker to 250 to 275 degrees

    --  Drink a beer

    --  Open another beer and pour 1/2 of it into my empty can

    --  Add 2 cloves of smashed garlic to each can

    --  2 tablespoons of worcestershire sauce to each can

    --  Insert a can, open end up, into the rear of each chicken and stand on grill grate

    --  Cook at 250 until 165 IT

    --  Eat

    I will post some pics if you're interested.
     
    rj roberts likes this.
  2. grillmonkey

    grillmonkey Smoking Fanatic

    Oh yeah, I forgot. Fuel will be Kingsford in the blue bag, with a couple of large splits of dried red oak added during the cook.
     
  3. bkleinsmid

    bkleinsmid Smoking Fanatic

    Hey Monkey.......what you have planned will work fine. These ideas are what I do to mine........I brine mine when going into my offset smoker. I also smoke mine at about 300F cuz I like crispy skin. Seems like about two years ago, I read a thing about pressing the can all the way into the bird. The guy that wrote this tidbit of news was of the thinking that where the bird and can came together, it would make a seal and the steam would run out the neck hole.So, with that in mind, I went looking and found some beer can holders that fold up (with the can inside) somewhat like a teepee. This gave room all around the can so the flavored steam could cover the entire inside of the bird. I also block off the neck hole with foil or a chunk of fruit. I love beer can chicken.......

    Brad
     
  4. grillmonkey

    grillmonkey Smoking Fanatic

    I like it crispy, so I will definitely take your suggestion to up the heat to 300. Also, sealing the neck makes sense to retain the moisture. I have some apples on the counter I can cut up to plug the neck hole.
     
  5. bkleinsmid

    bkleinsmid Smoking Fanatic

    Also punch holes around the sides of the can so steam can get to more areas......

    B~
     
  6. grillmonkey

    grillmonkey Smoking Fanatic

    Another good suggestion. I will definitely use this technique.
     
  7. gosmosis

    gosmosis Newbie

    I also brined my whole chicken overnight in salted water, with fresh chopped basil. Excellent...


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  8. gosmosis

    gosmosis Newbie

    And fresh garlic...


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  9. grillmonkey

    grillmonkey Smoking Fanatic

    I've heard that soaking in brine helps keep the chicken moist and flavorful, but I've also heard that it's not necessary when the chicken has a beer stuck up its butt. Have you ever cooked a beer-butted chicken without brine, using only rub for flavoring?
     
  10. bkleinsmid

    bkleinsmid Smoking Fanatic

    I do 250 BCC twice a year as a fund raiser. When time gets me, I do them without a brine........and every time someone will ask what is different. I just blame it on the birds. They still sell out but I get better reviews when I do brine.

    Brad
     
  11. grillmonkey

    grillmonkey Smoking Fanatic

    Very good to know. If the masses like it better brined, then I will most definitely brine.
     
  12. grillmonkey

    grillmonkey Smoking Fanatic

    What is the best brine, and for how long?
     
  13. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    I also brine... but before i put the bird in the brine I will separate the skin from the breast and the thighs... I work my hand down through the neck... a finger or two first until I can get my hand down in there.. being careful not to rip the skin... If I do rip it I will just use some toothpicks and cover back up when putting it on the smoker (after rub) .... when it comes out of the brine I will rinse and rinse and then rinse some more... even under the skin.... then when I put rub on I will hold the skin out and put the rub right on the meat itself... usually works better with another set of hands to hold skin out while sprinkling rub down in... then put rub on the skin as well ... love me some beer can chicken...
     
  14. bkleinsmid

    bkleinsmid Smoking Fanatic

    Here is a test for you........brine one and not the other. My "basic" brine is 3 parts salt to 4 parts brown sugar (or half white and half brown). I give it at least 4 hours......12 is better........and for me.....overnight.

    Brad
     
  15. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    the base for brine is 1-1-1 ... 1 gal. water.. 1 cup kosher salt.. 1 cup of sugar ... and then you can put in other spices or what have you, that you like ... make sure salt and sugar is dissolved.. make sure brine is COLD (below 40`) before putting bird in it ... I brine over night (about 12-15 hrs) ...
     
    Last edited: Jul 14, 2014
  16. grillmonkey

    grillmonkey Smoking Fanatic

    I like "basic". I'll try your suggestion to brine one and not the other. Using your brine recipe (unless someone else emphatically suggests another), I'll brine one and salt and pepper the other and see what happens.
     
  17. bkleinsmid

    bkleinsmid Smoking Fanatic

     i Have brine recipes to keep you busy reading for hours......but for your test, just use a basic one. I personally use a little less salt........thats just me. Salt and pepper the outside of both so the skin has good flavor. The test will be the meat on the inside.....

    B~
     
  18. grillmonkey

    grillmonkey Smoking Fanatic

    Cook will commence Saturday afternoon at the adult beverage hour (5:00 PM). I will brine the chicken Friday evening and refrigerate overnight. If you have any brine suggestions other than those I already have, now's your chance. And being a newbie, I really do need all the help I can get.
     
  19. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Wow. That's a lot of beer....I mean chicken . Where do you brine 250 birds? You must have quite an operation to brine, safely transport and cook so much chicken. I am impressed.

    I don't know about the laws in your state but where I live having an open alcohol container in public spaces requires a "permit". Would cooking beer can chicken at the park get one in trouble with the law?
     
  20. grillmonkey

    grillmonkey Smoking Fanatic

    Okay, I changed everything. No beer in the butt, I spachcocked the two chickens.

    Here's what I'm doing...

    --  I brined the chickens whole, overnight, from about 8 PM until 10 AM in 1 cup of salt to 1 gal. of water and placed them in the fridge.

    --  I removed the birds from the brine and rinsed thoroughly with water.

    --  I spachcocked them, placed them in a large pan and liberally slathered them in a mixture of:

           2 - squeezed limes

           1/3 - cup extra virgin olive oil

           1/2 - cup white vinegar

           2 - level teaspoons of coarse ground black pepper
     

    I returned them uncovered to the fridge where I will leave them until cook time (about 4 PM).

    I will preheat the offset smoker to 275 using enough Kingsford charcoal in the blue bag to cook for 4 hours. During the cook I will add two to three 3 lb. splits of dried red oak to the charcoal, one at a time, as each split burns down to ash. When breast temp reaches 155-160 I will move them to the grate above the coals and place them breast down to crisp the skin.

    So, if this doesn't work out, I only have myself to blame since I created the entire process on my own; only borrowing from what is considered standard practices such as brining, spachcocking, etc.

    I will include photos, and reviews from myself and my guests. Hopefully the reviews will be glowing compliments and not glowering complaints.
     

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