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anything i need to know for can up butt method?

post #1 of 14
Thread Starter 
should i use coca cola? what temp should i bring it to? crispy skin? oh boy
post #2 of 14
beer....coke.......i heard that Dr. Pepper werks VERY well...........

smoker temps should be 350........chicken dones't need to be low and slow.....and that will crisp up the skin........

internal temps........upper 160's
here's a link to a time and temp chart


post #3 of 14
Thread Starter 
thanks, dude. trying to not leave the house today, so coke it is. its whats here.
post #4 of 14
drink a little (about an inch or two) so it doesn't sticky up everything!
post #5 of 14
i've used sprite on turk & chix.. thats good too.
post #6 of 14
I have also heard that a lemon or potato in the top helps with getting it done faster and the lemon will add flavor. I also would guess that it will help distribute the temps better
post #7 of 14
Jack I usually use beer ,you can add some of your fav spices to whatever you use in the can and punch a few extra holes in the top will help also....

when doing beerbutt chicks I usually do them on the grill ,at a high temp with a cast iron chip box ,filled with chips to provide the smoke and go till an internal temp of 180 in the thigh cavity ( between the thigh and main body of the bird )..good luck ,Tim.
post #8 of 14
good point need to close up the hole at the neck

mamma just uses the skin flap to close off the hole........holds it in place with a tooth pick

heres a link to a excellant way to do beer stuffed up the butt of a chicken

post #9 of 14
I use an onion with good results.
post #10 of 14
They sell a stand at wally world, lowes and home depot that has space for the can then drop chicken down on top of it. The stand has a wide enough base that your chicken doesn't fall over. I have had that happen. The rack is only a few dollars and well worth the money in my opinion.
post #11 of 14
I'll toss in a full rosemary branch too.
post #12 of 14
OT but I just had to say, nice avatar Jack. Makes me want to go camping.

I wonder if you could use fruit juice like a Kern's natural mango or something.
post #13 of 14
I have the rack from Wally world. I think it works better without the rack. When you just use the can the chicken will shrink up around the can and seal it forcing the liquid and spices to stay in the cavity to keep it moist and give it the flavor. When you use the rack it cannot seal up. On the down side, it is a little harder to get the bird to stand up.

Just my 2 cents.

Good luck...
post #14 of 14
One hot tip is to carve it while it is on the stand. Just let it stand for a while. I use cactus cooler if I don't use beer
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