or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Beer can chicken
New Posts  All Forums:Forum Nav:

Beer can chicken

post #1 of 7
Thread Starter 

Hello - 

 

We are doing a beer can chicken for dinner tonight.

 

Got two 4.5 pound chickens that are in a 3 hour brine bath, then we'll spice 'em and put 'em on the can.

 

Do you just do the same cook temp (225-250?) for the whole time, or do you break it down and smoke at a lower temp, then cook?  Recommendations for smoke/cook temps and rough time estimates for these size birds?

 

Using a GMG.

 

Thanks in advance :)

post #2 of 7

Hi, I would smoke at 235 for the first two hours, then bump up to 300-325 to get the skin crispy until the IT hits 165F.

 

Count on about 2.5 to 3 hours

 

Post pics if you can!

post #3 of 7
Thread Starter 

OK, I will try that!  Will try to post pics :)  Thanks for the input.

post #4 of 7
Thread Starter 

I used your temp recommendation and it worked perfectly.  I put the chicken on at 1 pm at 235, at 3 I upped it to 325, and at 4:10 pm it read at IT of 162 so I pulled it off to rest and the meat was delicious!

post #5 of 7
Quote:
Originally Posted by Firewife View Post
 

I used your temp recommendation and it worked perfectly.  I put the chicken on at 1 pm at 235, at 3 I upped it to 325, and at 4:10 pm it read at IT of 162 so I pulled it off to rest and the meat was delicious!

 

thumb1.gif Glad it worked out for you bud. No pics?? :th_crybaby2:

post #6 of 7
Thread Starter 


I don't think I had time to take a pic of the completed masterpiece.
post #7 of 7

Good looking birds Fire...always makes me smile when I see two beer can chickens side by side...it's like they are just chillin in the sun! LOL

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Beer can chicken