As it is going to be 117 degrees today in Las Vegas, I don't want to prepare my beer can chicken inside. My organic bird weighs 5 pounds. Anyone with suggestions would be a great help. I think from previous posts I need to get to 160 degrees, but how long would that take...?
Beer Can Chicken in 30" Electric Smoker
post #1 of 6
6/29/13 at 10:43am
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post #2 of 6
6/29/13 at 11:29am
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depends on cooking Temp. You can cook a yard bird up at 350 deg. it will give you good crispy skin. You can go lower to get more smoke flavor.
post #3 of 6
6/29/13 at 11:51am
I have an MES 30"er, and do chicken regularly (including beer can variety). I typically cook at 275 degrees till I get to an internal temp of about 160 degrees. Then I throw it on the grill to crisp up the skin. If you don't the skin looks great, but is really rubbery. 325 degrees if you do I strait on the grill and the skin is awesome, bird is juicy, but smoke typically sucks for me. I like the smoke, so I almost always start in the smoker and finish on the grill. Cooking times vary depending on bird size so I won't give you an amount of time, but I live and die by my thermo temps, so shoot for the temp and the bird will rock! Don't forget to let it rest at least 15-20 min.
post #4 of 6
6/29/13 at 12:43pm
post #5 of 6
6/29/13 at 1:16pm