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First 'Beer Can' Chicken, need some help...

post #1 of 14
Thread Starter 
I have a 3.7# BCC on the smoker (brinkman Snp). Dr Pepper in the can with rub, smoker is at about 250. It's only been on about an hour, and it already at 117. I reed that it should take roughly four hours, but at this rate? I must admit that I may have placed the temp probe incorrectly, so I'll post pics in a min. does it plateau like pork butts and briskets?
post #2 of 14
An hour seems pretty quick to me for an almost 4lb bird. Where do you have the probe? If in the thigh area or hell even in many places it is easy to get close to the bone and get a false reading.

As for a plateau I don't believe I have ever had a chicken hit it.
post #3 of 14
Thread Starter 
Here is a pic of the probe. It's in the 'front' of the chicken.
post #4 of 14
My guess would be that you are close to the bone or near the skin. I would try to readjust the probe without taking it out, if you remove it you will lose a lot of juice.
If you have a second probe I would stick that in the breast and see what you're at.
post #5 of 14
Looks like you've stabbed a floating rib, or gone through into the cavity, bud.

Put that probe in to the underside of the thick part of the thigh (towards the back) and let that puppy cook until it reads 180. You'll be eatin' some fine bird!
post #6 of 14
Thread Starter 
Well I moved the probe before catching your post. Time:1:42 Temp 140º
post #7 of 14
Thread Starter 
Well it's slowed down a little. Time 2:35 Temp 157º

Rivet: I'll give that a try.. 180º Huh. Glad you told me, I read 165-170º somewhereicon_redface.gif
post #8 of 14
No worries, you read those temps right somewhere. But, the thing is, that the backside of the thigh cooks the slowest. When it reads 180, the thick part of the thig is DONE as well as the rest of the bird.

This is just opinion now..... I like my poultry COOKED. Nothing worse than rubbery or undercooked bird, so I cook mine to 180. Other folks like theirs done cooler~ no worries. It's all in what you like, and don't let anyone tell you otherwise. Find out what you and yours like and stick with it.

Food and company should always be a pleasure, not a chore.

Good smokes to you, buddy!
post #9 of 14
I usually get them done in 3 1/2 hours. Use 250º until I reach around 160º internal, then up it to 325º to crisp up the skin.
My wife wants her chicken done, so I have to go almost 180º but it still quite moist, even without brining.

Cheated and used my gasser this time. Came out great PDT_Armataz_01_34.gif
post #10 of 14
Hey Flash, what is that inside those ABTs?
post #11 of 14
Thread Starter 
I followed your method for the end. I'm not sure why the bird shot up so fast, but she certainly slowed down for me, guess I just had first time jitters on the whole chicken thing (no pun intended)

Rivet: This is the second time I've smoked chicken in general, and last time i cooked quarter fryers to ~170º and they did seem a little under cooked to my liking, So I aimed for 180º thanks to your advice.

She hit 180º @ 4:20. Tried to get some q-view but the camera batteries went dead and the wife was hungry. Bird was a little dry, probably due to the multiple stab wounds it received from re positioning me temp probe.

Was working on a sauce experiment, and some how didn't roast my garlic to that golden paste I love so much. Never had an issue with that before. Oh well. I was able to save it, but I cant wait till next time to get it right...

Rivet, Flash and Fire It up, thanks again for all you're help. You guys saved my bird and my nerves.
post #12 of 14
I think 165-170* is safe, at least that is what i have read and done in the past....but I guess with chicken it is better safe than sick.
post #13 of 14
Just the standard Lil Smokey with some cream cheese, sharp cheddar and some chopped green onion. PDT_Armataz_01_28.gif
post #14 of 14
That is considered the correct temp, however Mrs Flash does not want to see ANY pink in her bird or my Goose ( biggrin.gif ) is cooked. I do not brine birds, so no matter if I go to 180º, they do not seem to come out dry. Remember to let them set a bit after you finish. This will redistribute the interior juices.
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