Beer can chicken today

[pullmypork]

Did my first beer can chicken today. Not sure if it would have been any different without the beer can, but it was still good. Brined overnight and then rubbed with my chicken rub. Smoked on offseat heat on the charcoal grill at about 300 degrees with pecan wood for about two hours. Drip pan underneath the chicken. Breast was at 180 and still juicy, thighs were at 170. Skin got nice and crispy. Not much, if any, of the beer evaporated.

IMG_20180701_143917

• pullmypork
• Jul 1, 2018

IMG_20180701_150048

• pullmypork
• Jul 1, 2018

 

[oddegan]

The only thing I would do differently would be to have drunk 3/4 of the beer first. The remaining heats up and evaporates through the bird easier. That being said your bird looks fantastic! Nice job. Are those wings on there with it?

 

[pullmypork]

No, that was the excess fat from my brisket yesterday that I was crisping up haha. I should have clarified that I did drink half the beer, so maybe some did evaporate, I couldn't really tell though.

 

[chopsaw]

Yeah , I agree . The bird looks good . Looks like you nailed the temp .

 

[SmokinAl]

Looks real good from here too!
Al