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Beer Can Chicken w/Qview

post #1 of 18
Thread Starter 
Ok, I seem to have temperature control down, holding steady at 225-250 degrees an hour and a half in. I'm making two beer can chickens in my Brinkmann two door vertical.

Here's a pick from one hour in:

I've turned them around to face forward since then (not to get better pics, but for easier basting.
post #2 of 18
Oh ya a little dirty dancing going on in the smoke house. Liquor in the front poker in the rear. Nice job and great pictures.
post #3 of 18
Thread Starter 


I haven't heard that one in years.
post #4 of 18
Did you stuff an jalapeno down their necks. PDT_Armataz_01_28.gif
post #5 of 18
Thread Starter 
No, but now I'm wishing I had. That sounds terrific.
post #6 of 18

post #7 of 18
great lookin chix there , leanin back, justa relaxin in that smoke and gettin happy!!!! bet there gonna be great!!! waitin for the finaly!
post #8 of 18
I'll be d*mned, that's how you get the drunken chicken to stand up. Looks good. Turn yer back while I steal a chicken from your smoker.
post #9 of 18

Beer butt chix x 2

Hey great q-vue you two!!
I think that is what they call a hi-jacked thread? LOL!!
First Pheinzman, those yard birds look pretty darn happy, nice pretty inside of your smoker too...
second Flash, great idea the jap in the neck, I will be doing that with my next yardbird. Your ABTS are looking fabulous too....yummy yum, yum!
post #10 of 18
I too will be doing the pepper in the neck, next time Chad throws a bird in the smoke. Birds look great.
post #11 of 18
Thread Starter 

Here's the finish (shhhh...they're resting).

Here they are, ready to go home:

And now they're home, ready for a little nap:

post #12 of 18
Looks good and btw what can you NOT do with beer it is a all around good for everything must have supply biggrin.gif
post #13 of 18
Nice dancing chix, PMan. Looking yummy.
post #14 of 18
That original pic looks as if they're ready to take 10 paces, turn and draw!!!
post #15 of 18
Thread Starter 
I always try to keep it on hand, but it evaporates so quickly.
post #16 of 18
i'm liken the peno in the neck just put in whole or what nice qview guysPDT_Armataz_01_37.gif
post #17 of 18
Thread Starter 
Oh, they were good. What I love is that the skin of the chix kind of fuses to the meat, so no matter how you carve it, the skin stays on and everyone gets some.

The meat is incredibly juicy. I kept them warm in the oven at 170 for about two hours after the cooking was done and it was still moist. Even today the meat was juicy.

Another thing I love is that as moist as it was, the meat still held together when cut. If I am able to do this with a turkey, forget about it. I won't do Thanksgiving any other way.
post #18 of 18
Yes Sir, those birds look delish!!! two thumbs up!!!
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