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Beer Can Chicken on GOSM

post #1 of 9
Thread Starter 

I have had a GOSM for quite a while now and have always smoked meat, never poultry. I have made beer can chicken on my Weber Gas many times with good success. After reading some threads here however, I thought I would try beer can chicken this weekend on the GOSM. After searching thru the forum, it seems that some folks say remove the water pan before smoking as the water tends to make the skin rubbery. Does this seem to be the consensus? It also says you want a higher temp for the choicken than when I do a brisket or shoulder. Does 275 sound about the right temp? Any advice welcome.

 

Thanks

post #2 of 9

I always do chickens between 275 and 325. For me the skin is not the way I want it unless I finish the bird(s) on my Weber Genesis screaming hot regardless of whether or not I used water in the pan. Chicken is extremely lean and does not benefit from the low and slow process the way pork or fatty beef cuts will. It also takes on smoke very well even at the higher temps. My personal preference for poultry is a blend of apple and cherry. This post shows a couple birds I smoked recently. Good luck man!

Steve

http://www.smokingmeatforums.com/forum/thread/106415/smf-tag-team-for-graduation-party-qview-update

post #3 of 9

I do mine around 275*.

post #4 of 9

275-300 here.

post #5 of 9

Water has nothing to do with rubbery skin. Smoking Temperature does. Unless you can get in the 300 to 325º range, your destin for rubbery skin. Some say applying Mayo to the outside may help crisping it up. Skin is not good for you anyway.....but it sure taste good.  You can always try playbox sand instead of water. It allows you higher and more consistent temps that water does.

post #6 of 9
Thread Starter 
Quote:
Originally Posted by Flash View Post

Water has nothing to do with rubbery skin. Smoking Temperature does. Unless you can get in the 300 to 325º range, your destin for rubbery skin.



I would have no trouble getting there. I have the opposite problem trying to keep it down. Maybe I'll start out highere and see what happens.

 

post #7 of 9

My SmokinTex tops out a 250 and I have had great results with the skin. If it isnt just exactly where I want it. I throw it on the grill for a few minutes to crisp it

post #8 of 9
Quote:
Originally Posted by mabrandt View Post





I would have no trouble getting there. I have the opposite problem trying to keep it down. Maybe I'll start out highere and see what happens.

 

 

 As long as you can reach the temp, water will be no issue, other than you may have to add some if it evaporates.
 

 

post #9 of 9

 I think  the only two things makes a skin crispy is  heat and salt.

heat malts the feat and the salt pull the moist.

we don't eat the skin .

sausage.gif

 

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