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Can I brine a beer can chicken?

post #1 of 6
Thread Starter 
I will be smoking some chickens next weekend and I was planning on brining, doing an injection marinade and using the good old beer can method....is this over kill for a moist chicken? I am learning soooo much on this site all I do is read, read, read!!!! Thank you in advance for any advice....oh also I was going to use a combo of hickory & cherry wood or maybe just pecan? Thoughts?
post #2 of 6

Hi Lynn-A brine, and an injection of marinade and the beer can method? You might be picking up pieces of your chicken off the grill. I would would make up a mixture of vegetable oil and rub so that it's a paste like mixture and spread this under the skin in the breast and thigh area-make sure that you don't tear the skin.

 

I'm not a beer drinker so I use cherry soda or Dr. Pepper or even root beer. Drink down about 1/3 the contents of the can and add a tablespoon or so of the rub you used to make your paste into the liquid and stir well.  Place the can in the can holder if your using one and the place the chicken on the holder. I like to do my birds around 300°-325°-the higher temps will help in crisping up the skin.

 

For yard birds, I'm partial to fruit wood and pecan combo.

 

Hope this helps.

post #3 of 6

I would either brine or inject, but I admit that I have never tried doing both.  I prefer brining when I have the time.

 

I will say that it does not take brining, injecting, and beer canning to get moist chicken but no harm in giving it a try.

 

I like your choices of woods.

post #4 of 6
I think the brine will be fine. You can still do the slather or paste under the skin with butter and herbs for savory flavor. Its how I do mine. Although sometimes I do the can and sometimes spatchcock. The higher cook temp already suggested is a necessity to prevent rubbery skin. Depending on how much smoke you like you may want to use the hickory and another fruit wood as at the higher temps you won't be on the smoker that long. Best of luck. Its gonna be great!
post #5 of 6

It is not needed but if you really want to do both, Brine with just basic Salt and if you wish, Sugar, I don't use it, in the brine. Then Inject with some more flavorful injection. Maybe Creole Butter... http://www.smokingmeatforums.com/t/123175/creole-butter-recipe  Below is the brine I use. Use as is or drop the herbs and spices. The Rub will work with either the Brine or the Creole Butter Injection. BTW... Drop the Sugar in the Rub if you plan to smoke over 300°F, it will burn...JJ

 

 

Families Favorite Brine

 

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

 

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

 

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

 

Bubba Chix Rub

 

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

 

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.

 

 
 
post #6 of 6
Thread Starter 
Well thanks for all the ideas...I think I will drop the injection idea this go round and stick with the brine and the butter rub mixture under the skin along with the beer can method. I will be cooking for about 25 so I don't want to mess it up. I will also be doing sausages & pulled pork.....so excited:yahoo:
Thanks again!
Lynn
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