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Smoking Beer Can Chicken... - Page 2

post #21 of 29
I'm still in complete disbelief over this exact statement: "Fast forward a couple years and I have given up on the can altogether. I found no real benefit from the coke or any liquid that I tried.".

Sure everyone has different tastes, and opinions but come on.... Moist chicken is not an opinion. NO chicken that isn't stuffed with a liquid filled can, or at least a water pan in the smoker is gonna be as moist as one using the "beer can method". Sorry in my experience there's no chance of this result. Steam is steam end of discussion. No offense, I'm
Sure your chicken after years of tweaking is great. Time and effort will provide you with great results. But it ain't as moist as a chicken with liquid shoved up its hiney! No way, no chance, no how...
post #22 of 29
Quote:
Originally Posted by hillbillyrkstr View Post

I'm still in complete disbelief over this exact statement: "Fast forward a couple years and I have given up on the can altogether. I found no real benefit from the coke or any liquid that I tried.".

Sure everyone has different tastes, and opinions but come on.... Moist chicken is not an opinion. NO chicken that isn't stuffed with a liquid filled can, or at least a water pan in the smoker is gonna be as moist as one using the "beer can method". Sorry in my experience there's no chance of this result. Steam is steam end of discussion. No offense, I'm
Sure your chicken after years of tweaking is great. Time and effort will provide you with great results. But it ain't as moist as a chicken with liquid shoved up its hiney! No way, no chance, no how...

Ha ha! Don't hold back , buddy , tell us how you really feel! Hey , no problem here at all. I understand that you really like the liquid in the can. I guess what I decided after a while that the can (for me) was a step I could skip and still have nice moist chicken......and maybe my palate is dulled by too much Tabasco sauce , but I truly could not detect any great flavor enhancement from the liquid. (And as I said , beer is a no go).....
You may well be correct that your chicken is even more moist than mine and I hope you continue to enjoy it that way in good health. grilling_smilie.gif
post #23 of 29

Love the passion folks have for their preferences!!!!!

 

I used the can for years.  It definitely helps make a moist chicken.  But I have moved on from the chicken can to brining because I usually splatchcook or butterfly the chicken.  I've found that brining and using the can doesn't seem to make any difference.  I've done the chicken can and turkey cannon with everything from soft drinks to beers to cheap white wine. The white wine was my favorite and I often replace some of the water in the brine with the wine if I have some on hand.

 

I brine whole chickens, quarters, halves, split breasts, boneless breasts, bone-in or boneless thighs.  If it's poultry, I brine it.  Two reasons; first, I prefer the texture of brined poultry.  The proteins are denatured and they are more consistent, firm, and the white meat less "stringy."  Second, the moisture.   A brined bird is much more forgiving than an unbrined bird and always moist, even if overcooked a little. I've overcooked brined boneless chicken breasts to an IT of 180F and they were still moist!

 

I typically brine for 18-24 hours.  I found that you get the same denatured protein texture with less salt.  I brine chicken in the refrigerator in an 8 quart stainless steel Dutch Oven because it fits in my refrigerator!

 

I like a sweeter brine so this is my recipe for poultry (I double for a whole turkey):

1/3 to 1/2 cup kosher salt (it dissolves easier).  I use the 1/3 cup of salt if I'm using a salty rub to avoid an over-salty chicken.

1/2 cup molasses

1/2 cup dark brown sugar

6-10 cups water (enough to cover the chicken I'm brining)

Optional: 1 heaping tsp each of rosemary, thyme, oregano, basil, or you can skip the spices entirely.  I've done both and can tell the difference.  Just depends on my mood and what rub, spices, and sauces I intend to use when smoking, roasting, etc.  If I'm going to sauce the chicken parts I typically leave the spices out so the rub and sauce are not overpowered by the spices.  For a whole chicken or turkey I always add the spices.

 

Is the process above for everyone.  Nah.  But my family always raves about my chicken so it works for me.  Love the raves, but I'm always open to new ideas.

post #24 of 29
Hambone, I have no arguments that no matter what liquid used in the beer can method, you can't taste it in the chicken. Far as I'm concerned it can just be water. I've never tasted any kind if transition from liquid in the can into the chicken. Not one time. But like I said steam is steam bro. It'll make your chicken moister than not using it.

If your making great, moist chicken without using the "beer can" method that's awesome! Far as I'm concerned it just means your a more seasoned grill master. The beer can method is more or less a crutch to ensure a moist chicken IMHO. It works, it's easy, but no you won't taste any flavor from the liquid in the chicken itself. That's not really the point. and honestly it's really a waste of good (or bad, depending on what you drink) beer. Lol.

Sorry I didn't mean to attack you. I'm sure your chicken after years of perfecting it is great! I'd love to try it!! I just am a believer that the steam can only help any meat in the moist department. In fact shoot me your method (doesn't have to be exact recipe. I know everyone has there own secrets.) But send me the method you use, and how you cook it and I'll give it a try.

Again I meant no disrespect.
post #25 of 29
No boundaries, I've never actually smoked any chicken except whole chicken. Guess I just figured the parted out poultry would dry out, and I already threw it on a grill. I grill the thigh/leg quarters quite a bit. You ever smoke those? If so, using your brine, what temp do you smoke them at? And what would you say is the ballpark time it takes to smoke them?

Thanks
post #26 of 29
Quote:
Originally Posted by hillbillyrkstr View Post

... I grill the thigh/leg quarters quite a bit. You ever smoke those? If so, using your brine, what temp do you smoke them at? And what would you say is the ballpark time it takes to smoke them?

Thanks

I "smoke" poultry using BBQ temps. 325-350*F is my target vs traditional smoke temps (250+/- 25*F). A little more or less is good enough for me.

They don't take long. 165* for white and 175* for dark meat and they're done.

Remember, You will get conflicting advice from various people. BBQing is a craft, and craftsmen often have differing opinions on the best way to do things. (As you can see above) This is my way.
Edited by Bama BBQ - 10/20/13 at 6:13am
post #27 of 29
Quote:
Originally Posted by hillbillyrkstr View Post

No boundaries, I've never actually smoked any chicken except whole chicken. Guess I just figured the parted out poultry would dry out, and I already threw it on a grill. I grill the thigh/leg quarters quite a bit. You ever smoke those? If so, using your brine, what temp do you smoke them at? And what would you say is the ballpark time it takes to smoke them?

Thanks

 

Yep, love leg quarters!   Brined and smoked 4 just two or three weeks ago. They were on sale at 99 cents/lb so I picked up a bulk pack at the grocer.  4 quarters for $4.  Can't beat that! I kept the smoker stabilized between 275 and 290 but you could easily go hotter.  I was watching a football game and didn't want to be distracted.  Smoke to an IT of 165-170.  The ones below reached 172 before I sauced them because I was watching the game.  Then I sauce them with a sauce warmed in the microwave and smoke for another 20-25 minutes.

 

post #28 of 29

Oh, forgot, ballpark time.  I don't pay much attention to the time when I've got the probe in them.  I believe it was about 1.5-2 hrs to the sauce point.

post #29 of 29
Quote:
Originally Posted by hillbillyrkstr View Post


Sorry I didn't mean to attack you. I'm sure your chicken after years of perfecting it is great! I'd love to try it!! I just am a believer that the steam can only help any meat in the moist department. In fact shoot me your method (doesn't have to be exact recipe. I know everyone has there own secrets.) But send me the method you use, and how you cook it and I'll give it a try.

Again I meant no disrespect.

Not at all , brother. It's all good. Passion is good!
Like I said , I will stuff half an onion , maybe cut a lemon in half, squeeze it out over the cavity and then leave it inside...couple cloves of garlic....smash em and throw them in..the stand actually helps hold in whatever you stuff inside the chicken.
..i use a very basic rub that i got from alton brown and i dust it well with that.
I usually just set the chicken over the stand and I always go high heat....300 or better. I cook till the breast is 160-165 and that's it.
And again , I was not offended at all. I like a spirited debate. biggrin.gif
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