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how did i screw up a beercan chicken

post #1 of 12
Thread Starter 

 

 

 

so i am making a butt for Fathers day tomorrow, and thought i would try a beercan chicken while i wait.   Rubbed the chicken with brown mustard and rubbed it down with some rub i had.    Filled the can with apple juice/chicken broth/garlic, turned the smoker up to 275 and let it go.    (i sat the beercan on a cedar plank to keep it steady)  after three hours it finally reached 165 at the breast, i let it sit for 10 minutes then cracked it open.   I checked the breast temp with both a maverick and a kitchen thermometer at 165-170.    The breast looked fine but had no taste.....i could taste the smoke but thats it.

 

BUT...

 

the legs, and around them were pink, and since a electric smoker doesn't get a smoke ring not sure what happened. if the breast hit 170 shouldn't the legs have been cooked?  i tried to check temps of the legs but it had cooled down enough that i couldn't get accurate reads.  

 

could i have got pink color from smoke or was it not cooked (we didn't eat that part)

 

 

 

 

 

 

 

 

 

 

 

 

 

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post #2 of 12

The pink has to be from a smoke ring if the breasts are done. Electric smokers do indeed gate a smoke ring. icon14.gif

post #3 of 12

I usually check the breast and the thigh - can't be too careful with chicken.

post #4 of 12

I wonder if that wood plank might have shielded the leg area from getting as much heat as the breast?

post #5 of 12

did the leg and thigh pull from the body easily, if so i'll bet you got a smoke ring and you are GTG

post #6 of 12
Thread Starter 
Quote:
Originally Posted by CaptTurbo View Post

I wonder if that wood plank might have shielded the leg area from getting as much heat as the breast?



thats what i was wondering

post #7 of 12

I can't really say.  With the beer can, I would have made sure it was only about half full to be sure it got to boiling or simmering temps.  Also, I would never place it on a plank, cause that could keep it from boiling or simmering.  Keep at it and keep experimenting.  You will get it.

 

Good luck and good smoking.

post #8 of 12

They make wire stands that you can buy to hold the can which might work well on our smoker grates.

post #9 of 12

I just did a beer can chicken, and it was wonderful

We do them on the grill, and the heat ends up cooking it more like a broasted chicken

I use a beer can chicken holder and set it on a pan.  The drippings drop into the pan and steam back up the chicken.

Did not like the way they cam out in my smoker

 

I also think the plank deflected too much heat, and you ended up with a smokey baked chicken

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #10 of 12

I've done beer-can chicken several times.  On one occasion, I thought it was up to temp... checked with a meat thermometer, took it off the heat (grill), let it rest... when I cut into it, some of the meat was still not fully cooked.  Had to throw the whole thing out.  Very frustrating.  I chalked it up to maybe still being frozen a bit (especially internally) when I started it.

post #11 of 12

I do beer can chicken & turkey all the time. It always comes out good. I didn't think you could mess one up. It must have been the plank.

post #12 of 12

I would have to agree that placing chic & can on plank prevented the heat from hitting both the can properly as well as the butt/legs of the chic.  The plank inhabitted the rising heat to enter the cavity of the bird and thus didnt allow the can of juice to steam.  JMHO..

 

Rich

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