beer can chicken mystery

cindy myers · Jun 13, 2017

Need some expert input from experienced smokers please! My question is more about smoking temperatures and subsequent alcohol content of beer can chicken. So, I have someone claiming that they ate leftover beer can chicken that was smoked, never getting above 165 degrees. My question is around the fact that although the chicken itself was 165 degrees, wouldn't the temperature inside the smoker where the chicken was cooked actually be higher than 173 degrees to be exact? If indeed, he was smoking the chicken with the smoker temperature set at 165 degrees, how long would it take for the chicken to to reach a temperature of 165 degrees and be ready to eat?

SmokinAl · Jun 13, 2017

Welcome to SMF!

You need to smoke the chicken at about 225 degrees.

If you want crispy skin you need to run the smoker at 300-325.

Swing by Roll Call & introduce yourself, so we can all welcome you to the forum.

Al

dirtsailor2003 · Jun 13, 2017

Typically you need to have a pit temp that is 20-30 degrees above your targeted internal meat temp. And then it will take a long time to reach that internal temp. For something like a chicken you should really follow the 40°-140° in 4 hours or less rule. That means that your meats internal temp needs to go from 40°-140° or more in less than 4 hours.

When I used to do low and slow chicken running the pit at 225° it'd take all of 4 hours to reach and internal temp of 140°.

As for alcohol content it sounds like your friends swilling the beer and sharing with the bird!

shyzabrau · Jun 13, 2017

You will get virtually zero alcohol in the bird. The primary benefit of the beer can is just holding the bird upright - it doesn't provide moisture (and can't based on the configuration).

Read this article on the subject: http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html

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beer can chicken mystery

cindy myers

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