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Tips on Beer Can Chicken?

post #1 of 3
Thread Starter 

 I have a 5 lb whole chicken that has been soaking in Slaughter House Brine since last night. I plan on putting it it the smoker this afternoon. What temperature is best for smoking and how much time should I give it?

  It's going in the smoker whole using a beer can holder. What do I do to insure a crisp skin? Should I baste it with olive oil before adding the rub? Any suggestions would be greatly appreciated.

post #2 of 3

Yes , the EVOO will help , I do mine at appox. 300*f , for crispy skin and use a therm. (probe) to insure the temp. is 165*f or higher in the Breast and Thighs and clear juice runs out of the "dark" meat . You gonna cook anything else??? Put the Chicken "Below" other meats .

 

Have fun and...

post #3 of 3

 To get the skin crispy you will probably need to move it to the grill for 20 mins or so.  The MES has a max temp of 275 and skin just wont crisp at those lower temps.  Chicken doesn't need the low and slow temps to be tender.

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