Tonight I'm smoking a drunken chicken with a Dr. Pepper due to the fact I don't drink anymore lol. Hope it turns out I'm using hickory chips this go around
I see nowhere in that article any mention of why I think beer can chicken is so juicy. He did mention part of why I think it helps. The can sticks to the chicken when cooking. Creating a seal that impedes the juices flow out of the chicken, allowing it to be redistributed.
It was a good read, and the research that went into it is much more than I would dedicate myself to doing.Nope, that's cool. I just think it's good info and like to share it.
It was a good read, and the research that went into it is much more than I would dedicate myself to doing.Nope, that's cool. I just think it's good info and like to share it.
Next time I do a beer can chicken I will post a picture of what my first cut through the skin looks like. I cut the skin right above the thigh, if prepped correctly and the skin has no holes, I see a pool of juices, like the thigh and leg is in a hot tub of awesomeness.
I use the neck skin to cover the neck hole to keep as much moisture in as well.