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1st time Beer Can Chix ?'s

post #1 of 11
Thread Starter 
Im gonna attempt a couple beer can chickens tomorrow, and I had some questions. Theyre both ~4.5# birds.

Heres my plan... Im gonna inject the birds with a creole butter (hoping this will replace the need for brining, thoughts?), then Im gonna rub it with Jeff's rub. Im smoking with propane, Im planning to smoke at 275 and pull the birds at 265 degrees (im hoping about ~4hrs, thoughts). Im probably gonna use apple wood, maybe with some cherry.

So my questions are....

Will injecting replace the need to brine, and still result in a juicy bird?

For 4.5# chickens at 275 degrees does ~4hrs sound right?

I dont have beer can chix racks, any suggestions?

How long should I apply smoke for? Im not looking for a lot of smoke flavor, I was thinking maybe an hour.

Is there any advantage to injecting tonight, and let it sit overnight? Or is injecting right before smoking OK?

Thanks for all the help.
post #2 of 11
I have made many a beer can chicken and I never brine them and they always come out nice and juicy. I would apply the smoke the whole time unless you have people eating that don't really like smoke flavor. Even if you don't apply smoke at all they will be great I use to make them on the grill all the time and love them. If you don't have the racks just place the bird right on the can on your grates but be careful when opening or touching the smoker so you don't tip them over. I've done that a time or two. If you hear a big sizzeling sound you better check because you bird just tipped over. biggrin.gifhaha
You can inject them either tonight or tomorrow I have done it both ways and I don't notice a big difference.
post #3 of 11
i agree w/rbranstner. I tried brining and I don't like the way it changes the texture of the meat. I now inject right before i put them on the grill. I have been butterflying them lately as they cook faster.
post #4 of 11
as for as time, don't base your cook on time. go by internal temp. i take the breast to 165-170 and the thigh to 180 or so. when i butterfly the birds, on avg it takes about 1 hr 15 min to 1 hr 30 min to reach the internal temp. If you plan on eating the skin, i would increase the temps to 325-350 as low temp will make the skin rubbery and pretty nasty.
post #5 of 11



I think you will be fine with your injection. it will result in a juicy, tasty bird. I wouldn't sweat the brining if you are squeezed for time. Between the beer cans and the injection you should need a whole roll of paper towels when you sit down to eat. I also season my beer up with a shot of Lea and Perrins and a couple of smashed garlic cloves.

Also, the beauty of injecting is that it doesn't have to be done ahead of time, especially in something as small as a chicken. Shoot her up while you are knocking the chill off the birds right before the smoke and you will be fine.

An hours worth of smoke should give you plenty of smoky goodness, I usually go for the first two hours, but I like heavy smoke.

4 hours sounds about right, but as usual, verify with the thermo.

Good luck and enjoy!!

post #6 of 11
Thread Starter 
i definately wanna eat the skin, should i increase the temp up to 325-350 for the whole smoke or just at the end? if its just at the end, at what internal temp of the bird do i increase it?

post #7 of 11
I smoked 2 whole birds yesterday (not beercan - just breast up) and didn't brine at all. I put a little rub on them and that's it. Took them to about 176° and they were dripping when I took them out and pulled them.
post #8 of 11
I did two birds the other day after splitting in half backbone removed legs disjointed. I marinated mine. You should be good with the injecting...As far as the skin i have a WSM once the bird was up to temps i flipped them skin side down on the grate and put the grate above the coals for about 45 sec just long enough to crisp up the skin. They were great.. I used 5 fist sized chunks of Hickory and the birds had a hint of smoke they were on the smoker for about 3.5 hours.
post #9 of 11
A tall boy (16 ounce) will fit in there nice and snug and you won't have to worry about tipping. biggrin.gif Looking forward to the pics. Good Luck!
post #10 of 11
The last bird I smoked was done at 275* and about the last 20 min or so I flipped the bird skin side down and upped the temps to 350*. I also rub the birb with EVOO before applying the rub and you may also consider misting with apply juice during your smoke. Every 30-45 minutes or so. That will help in crisping the skin. The sugars in the juice will carmalize as it gets hot.
post #11 of 11
Brushing the skin with butter towards the end of your smoke along with cranking the temps up to 275*-300* will crisp up the skin nicely.
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