So this past weekend I tried beer can chicken for the first time, done in two different rubs.
I had purchased an American Royal World Series Chicken Rub (https://www.walmart.com/ip/American-Royal-World-Series-of-Barbecue-Championship-Recipe-Caveman-Cuisine-Chicken-Rub-6-oz/44703581?wmlspartner=wlpa&adid=22222222227031848728&wl0=&wl1=g&wl2=c&wl3=59969062952&wl4=aud-310687322322:pla-122979572192&wl5=9005292&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=44703581&wl13=&veh=sem)
And was gifted an Organic Aloha Chicken and Pork Rub from my in-laws who just returned from a Hawaiian vacation. http://www.alohaspice.com/organic-aloha-chicken-pork-rub-seasoning-2-3-oz-stand-up-pouch/
I have a cousin that lives very close to my wife and I with a hobby farm with no-hormone meat birds which they are just beginning to sell, so we decided to smoke 2, using the different rubs I listed respectively.
Now, I grew up on roast chicken at least once a week in a crock pot at home, which was always dry, so I had been turned off to chicken in general unless it was fried first.
I live in upstate NY (The real upstate.. farm land for miles with Canada less than half hour away), therefore, our non-craft beer of choice is generally Labatt Blue or Labatt Blue light, so naturally my beer of choice for the cook was Blue Light.
For equipment I have a Masterbuilt Pro dual fuel smoker which I have been running on propane. The only mod I have done was a 9" cast iron skillet over the chip tray to prevent burning of chips, and it works great. My temperature control is only an issue in regards to it spiking, so I didn't insulate it or put a door seal on it. I also went to Lowe's and bought 2 of the char broil beer can stands for chicken for 5 bucks each. I also use a digital thermometer from Walmart with the braided cable to a probe on the outside of the smoker door to keep track of my temps.
Using 5 2"x3" Apple wood chunks, I cooked the chicken for just over 2 hours at 300 degrees ( breast temp 160F and thighs 180F) with a 20 minute rest. I was blown away by how juicy this chicken came out. If you have any doubts about the outcome of this method, see for yourself
on the left is the ARWS Chicken rub and on the right was the Aloha rub. Both were incredibly tender and moist. The skin never really came to a crunch like I prefer, but it's all a learning experience.
Please feel free to add any experience you have in the comments as to how you prepare and smoke your chicken.
I had purchased an American Royal World Series Chicken Rub (https://www.walmart.com/ip/American-Royal-World-Series-of-Barbecue-Championship-Recipe-Caveman-Cuisine-Chicken-Rub-6-oz/44703581?wmlspartner=wlpa&adid=22222222227031848728&wl0=&wl1=g&wl2=c&wl3=59969062952&wl4=aud-310687322322:pla-122979572192&wl5=9005292&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=44703581&wl13=&veh=sem)
And was gifted an Organic Aloha Chicken and Pork Rub from my in-laws who just returned from a Hawaiian vacation. http://www.alohaspice.com/organic-aloha-chicken-pork-rub-seasoning-2-3-oz-stand-up-pouch/
I have a cousin that lives very close to my wife and I with a hobby farm with no-hormone meat birds which they are just beginning to sell, so we decided to smoke 2, using the different rubs I listed respectively.
Now, I grew up on roast chicken at least once a week in a crock pot at home, which was always dry, so I had been turned off to chicken in general unless it was fried first.
I live in upstate NY (The real upstate.. farm land for miles with Canada less than half hour away), therefore, our non-craft beer of choice is generally Labatt Blue or Labatt Blue light, so naturally my beer of choice for the cook was Blue Light.
For equipment I have a Masterbuilt Pro dual fuel smoker which I have been running on propane. The only mod I have done was a 9" cast iron skillet over the chip tray to prevent burning of chips, and it works great. My temperature control is only an issue in regards to it spiking, so I didn't insulate it or put a door seal on it. I also went to Lowe's and bought 2 of the char broil beer can stands for chicken for 5 bucks each. I also use a digital thermometer from Walmart with the braided cable to a probe on the outside of the smoker door to keep track of my temps.
Using 5 2"x3" Apple wood chunks, I cooked the chicken for just over 2 hours at 300 degrees ( breast temp 160F and thighs 180F) with a 20 minute rest. I was blown away by how juicy this chicken came out. If you have any doubts about the outcome of this method, see for yourself
on the left is the ARWS Chicken rub and on the right was the Aloha rub. Both were incredibly tender and moist. The skin never really came to a crunch like I prefer, but it's all a learning experience.
Please feel free to add any experience you have in the comments as to how you prepare and smoke your chicken.
