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Smoked Beer Can with Q-view

post #1 of 22
Thread Starter 
Decided to do a whole yard bird on the smoker yesterday. It was a big bird, 5.5 lbs. First, I put a coat of Mayo on and then tried some Old Bay seasoning for the first time. I don't know why I even bother though as we don't eat the skin. At the same time, I was marinating some breasts in a Jerk sauce. Here are the fixins:

Well, the smoker was at 300 and I used apple juice for the beer can part. Here she is on the throne and ready to cook:

The smoke took 3 and a half hours to finish. The breasts went on the gasser and were cooked at 400 for 10 minutes. The were very moist and tender. After the whole bird was done, I tented it with foil for an hour.

After it came out from the tent, it fell apart so easily. The meat was moist, the smoke was there and I just pulled it for sammies and chicken salad. Best one I've done yet. It was the first time I used the cermaic pot for the beer can. It catches all the juices as well. I will certainly keep using that. Here's the result with white and dark meat respectively.

post #2 of 22
That looks like a very tasty bird Abelman. I've done allot of beer can chickens but never in a pot. Might have to try that next time.
post #3 of 22
Fine vittles, mighty fine!
post #4 of 22
Thread Starter 
Thanks, but it just occurred to me that the beer can part isn't entirely evident. Here's what it looks like:

post #5 of 22
Looks great. How'd the old bay taste? I really like that stuff.
post #6 of 22
WOW a candle holder!

Nice lookin bird...................on its own toilet! hehehe!
post #7 of 22
Thread Starter 
It was the first time I used it and I really like the taste. If I could change one thing, just a little less salt. I want to try it on some fish as well.
post #8 of 22
I would have though the chics would have been heavy coated in exotic peppers..lol. they look good.and the ceramic thing is kool. mine are all made with the metal of the gods..stainless steel. but the ceramic one is kool..
post #9 of 22
Thread Starter 
Coyote, the peppers go on after. The kids aren't up to crusing speed yet so we flavor to taste by portions these days, LOL.
post #10 of 22
Nice looking birds, innovative beer can holder!!! Good looking smoke as always, Abelman! PDT_Armataz_01_37.gif
post #11 of 22
could u even taste the old bay? like you said, u dont eat the skin. might as well just sprinkle on some old bay after the chic is pulled.?.
post #12 of 22
Gotta love the old bay. Use this stuff for boiling raw shrimp. excellent flavor for all seafood.
post #13 of 22
Thread Starter 
I'll sprinkle some more on the chicken when we do Chicken Salad. Right now, most of it is vacum packed and wating to be eaten. biggrin.gif
post #14 of 22
where can a feller pick up a concoction like that.
post #15 of 22
excellent job, I haven't done beer can chicken for quite a while. Probably gonna be my next smoke now!
post #16 of 22
Thread Starter 
Here's where I got mine:


The only deal with it is you need to heat it with the heat source be it an oven, grill, or smoker.
post #17 of 22
Deleting for being a dork and missing the link!!
post #18 of 22
Thread Starter 
Look above your post, there's a link where I bought it biggrin.gif
post #19 of 22
jbchoice1 .... By concoction did you mean "old bay" ? Is "old bay " available in OK????
post #20 of 22
I love that jerk marinade, have used that a lot on grilled chicken breast but never in the smoker. Will have to try that.
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