Been reading so much about this here for the last little while I thought it was time for me to try it out. I simply thawed the bird then rinsed and patted dry with paper towels. Applied some EVOO then Jeff's rub, then back into the refrigerator for 4-5 hrs uncovered. I filled up my tube smoker (thanks Todd) with pecan pellets and brought the smoker up to 285 degrees. I tied up the wings, then used toothpicks to hold the skin into the onion I placed over the neck cavity.I then took 1/3 of a beer and mixed in 1 tbsp of Montreal Chicken spice and 1 tsp of Blazin Sacrifice hot sauce and then inserted can into the bird. Ended up smoking this for 2 1/2 hrs at 285 degrees. I let the chicken rest for 1/2 hr before we dug in. The flavour was very good and the chicken seemed to stay very moist. I definitely will be doing this again! Thanks for taking the time to look!
First attempt at beer can chicken
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- 42 Posts. Joined 6/2014
- Location: Murillo Ontario, Canada
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Thanks! Yes I will definitely be cooking chicken this way again for sure. You are so right about giving it a little personality!
Thanks SM, you got to try chicken this way it was very good. I have done whole chicken before and I usually brine them first and they are always juicy. I did not brine this baby but it turned out very moist as well. Lol, I noticed the ends were crispy up a bit when I went to put the probe in and I think I read in here somewhere to just put foil over them to stop them from burning any more. Thanks a lot for the points!