I have 4 beer-can chicken roasters, but never use them anymore...why???...I prefer quartering, just so I can get the breast meat and dark meat out at my desired temps of 165/170, respectively. Dark is more gforgiving than white meat for moisture if over-cooked, and 165 can be dicey near the bone in thighs/legs, so it's 170* for me with dark. I never had much much luck with whole birds, either laying on their back or on a can roaster, as I seem to end up with over-cooked breast meat while trying to get the thighs to finished temps. Well, let me just say that with whole birds, sometimes it works for me, and sometimes it doesn't...quartering gives me the best chance for a great eating bird.
Yeah, a whole bird coming out of the smoker looks impressive, but, presentation on the plate doesn't include a whole bird...so, for me, it's all about the quality, and, getting the bird out before it's overcooked is a huge part of the quality.
My latest dry rub for yard birds was for naked (skinless)...flavors are not the run-of-the-mill for smoked bird...mildly spicy and sweet, with great backgound flavors:
NAKED CHICKS DRY RUB
4 Tbls coarse ground red bell pepper
4 Tbls powdered light brown sugar (ground)
1 Tbls ground rosemary
1.5 tsp ground thyme
1 tsp cumin
1/2 tsp ground oregano
1/2 tsp cayenne pepper
1/4 tsp ground cinnamon
1 Tbls ground black peppercorn
1/2 Tbls ground garlic
1.5 Tbls paprika
1/2 Tbls chili powder
2 Tbls kosher salt
***Apply a light to moderate coat of olive oil to the skinned/prepared bird, then apply dry rub.
Recipe is from:
I don't smoke birds often, but when I do, I want it to be well worth my efforts...hence my desire for quartering, in most situations.
If you forget or disregard everything else, do remember and adhere to the final cooking temps because overcooked = dry bird.