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Estimated time for smoking a beer can chicken

post #1 of 13
Thread Starter 

Planning on smoking a beer can chicken tomorrow that is about 6.5 lbs.  I know 165 IT for the breast area.  Any guess on the time so I can plan the rest of the meal?

post #2 of 13
Thread Starter 
Should add. Was thinking temps at 220-225
post #3 of 13

I like to do chicken in the 325 range to get the skin crispy. That will take 1-2 hours.

post #4 of 13
3+ hrs for that size at that temp ...
post #5 of 13

I take my chicken (any poultry) out at 160 degrees and let rest, otherwise it drys out.

post #6 of 13

As JD says , count on 3hrs. in planning for your other preps. , at that temp.  But as Ellemae mentioned , if you want crispy Skin instead of a rubbery texture , cook at higher heats . This will adjust your cooking times so 1.5 to 2hrs. would be closer.

 

I enjoy doing BCC , the variety of flavors you can, can , (pun in tended) , is unending . I like using Dr.Pepper ( being from near Waco,Tx. ) , I started using it in my BBQ sauce recipes , it reminds me of those days.:biggrin:

 

How are you gonna do yours , a secret recipe or just Beer:icon_question: Elaborate some , and don't forget the Q-view...

 

Have fun and . . .

post #7 of 13
Thread Starter 
Thanks everyone for your help. Will plan on 4 hrs to give it time to rest too. Just don't want to eat at 8:00 tonight. biggrin.gifbiggrin.gifbiggrin.gif
post #8 of 13
Thread Starter 
Just planning on using beer. Give me an excuse to have one now. Planning on evoo and basic rub. Was thinking about hitting it with a butter honey glaze every hour or so to crisp up the skin Also planning on trying bacon wrapped onions. Will post q views.
post #9 of 13
Thread Starter 


Now the wait. Bacon wrapped onions too
post #10 of 13
Thread Starter 


1.5 hrs in. Added another chimney and hit the bird with some melted butter and honey. 130 it so a little bit to go.
post #11 of 13
Thread Starter 




Finished product. Was a little dry. Overlooked it a bit 180 it. Had one part of chicken that wasn't up to 165 but the rest was reading 175. Pulled when breast was 180. Tasted like a rotisserie chicken you buy at the store. Thanks again for all your help.
post #12 of 13
looks good... next time try a brine.. that will help keep it moist ... plus a closer watch on IT...
post #13 of 13
Thread Starter 
Thanks. Got busy with cleaning garage. My fault on that. Was weird why one side was hotter. Did rotate chicken so all sides coked evenly. Oh well. Good practice where you get to eat your mistakes.
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