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First Dr Pepper Can Chicken w/apple wood

post #1 of 3
Thread Starter 
Hello all, I just wrapped up my first Dr Pepper can chicken and I used apple wood for the smoke. I decided to use a soft drink because the instant my kids hear "beer" they won't like it.

We wanted a light smoke on the chicken so I only used three chunks of apple wood, two at the beginning and the third on the rotation at two hours. This was a 6lbs bird that took 5 hours to complete. I kept the temp between 220-250 but on the back end the temp fluctuated a lot, mostly because I was finishing off partially burned coals from the night before.I am a newb so feel free to offer advice or tips. Overall this cook had great flavor and just the right amount of smoke. Smoke did not dpenetrate meat as heavy as my experience with hickory and chicken.

post #2 of 3

That is some tasty looking yard-bird!  I haven't tried a beercan chicken with soda, but I hear that it is amazing with some Dr. Pepper.  What did you use in your rub?  My ol' lady and I usually stick herbs and garlic under the skin, and just oil down the you put it inside and outside? 

post #3 of 3
Thread Starter 
Thanks, It was delicious!Found this rub online and it is quite tasty. We did try to access the meat under the skin wherever we had an opening. Before we put the rub on, we rinsed it, patted it dry with paper towels and then applied olive oil, followed by this rub:

6 tbsp paprika, 2 tbsp of ground black pepper, 2 tbsp of salt, 2 tbsp sugar, 1 tbsp chili powder, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tea spoon cayenne

That makes enough for a little extra for the next bird.
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