Snake bitten beer can chicken
- Thread starter vayank5150
- Start date
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There's a sticky in this poultry area. It's a rub recipe called "snake bitten". I am struglling keep my smoker above 270 today. How are your ribs coming?
10-4! I'll have to find that rub recipe!
Ribs are in the foil right now.
I think your brinkmann may be like my WSM - if you pull the top off for a few minutes it might kick in the chimney effect and get your temp up!
I had the top off the WSM for just a couple minutes and my temp went to 260! Finally back down but I had to close off all the vents.
If that doesn't do it you need to find a way to get more air to the coals.
Good luck buddy!
Bill
Ribs are in the foil right now.
I think your brinkmann may be like my WSM - if you pull the top off for a few minutes it might kick in the chimney effect and get your temp up!
I had the top off the WSM for just a couple minutes and my temp went to 260! Finally back down but I had to close off all the vents.
If that doesn't do it you need to find a way to get more air to the coals.
Good luck buddy!
Bill
Is this the rub you used?
Ricks CopperHead Snake Bitten Chicken
http://www.smokingmeatforums.com/t/73605/snake-bitten-chicken
Ricks CopperHead Snake Bitten Chicken
http://www.smokingmeatforums.com/t/73605/snake-bitten-chicken
Great call Bill! Holding steady at 284 with all vents open. The wind seems to be dying down a bit now too.
Yes...always let all meat rest before slicing! It gives the juices time to redistribute and makes a huge difference in the texture of the meat!
...and don't forget the q-view!
Bill
...and don't forget the q-view!
Bill
Last edited:
Pull it off!!!! 165 IT is all you need for chicken....let it rest for about 30 minutes and you're good!
Well... I let it ride until IT hit 175. Since everyone was so hungry, it only got to rest for about 15 minutes. The flavor was awesome. You have got to try this rub, Bill. Only complaint was that the breast meat was a little dry. Maybe I did keep it on too long?
Brine will fix the dry breast meat... also only need 165` IT in the breast.... good looking stuff though
smoke-monster
Fire Starter
I would say, if the meat was dry and you brined it then you probably left it on too long. 165 internal temp is ideal and let it rest for a while. That should solve the dryness. Also, you may want to add some sugar (I prefer brown sugar) to your brine. I did a root beer can chicken and the brine was water, kosher salt, brown sugar, whole peppercorns and half of the root beer from the can. I let it brine for about four hours and that was plenty. Good luck and good smoking.
I actually brine for about 24 hrs... I also work my hand down in under the skin to separate the skin from the meat (breast, thighs, and legs) ... IMO that lets the brine get to the meat better as I can't see where the water will penetrate the skin... I also put my rub under the skin directly on the meat a swell.... If I tear the skin I just stitch it back up with tooth picks.... yes, pull the chicken at 165` IT and let rest (loosely tented with foil) for about 20 minutes....
Just don't tell her! LOL... According to food safety, a breast temp of 165 is right on the money...Not for my wife.
And don't forget, the meat temp will still climb for a bit after you pull it off the heat to rest. If you pulled it at 175, it probably hit 180 before it started to fall.Just don't tell her! LOL... According to food safety, a breast temp of 165 is right on the money...Maybe if you showed her the safety chart...
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