Sunday Bird

Discussion in 'Poultry' started by wmarkw, Jun 30, 2008.

  1. wmarkw

    wmarkw Smoking Fanatic

    Hey all. Smoked a 4+lb whole bird for the first time. I've done plenty of qtrs, and splits but never the beer butt chicken. So being a sunday here and I can't buy beer but only 3.2 in the grocery I got a pounder of key light which ended up not fitting in my beer chicken holder. So that sucked but being such a big can I put the bird on that and did some balancing work to keep it steady in the smoker. I did a basic brine for a few hours and then used my rub. Inside the beer can, I had well beer, some butter, some garlic, more rub and then added some creole butter that I had from an injection kit.

    My maverick probe fried out on me a couple of weeks back and my replacement is in the mail. So this was a timed smoke. I did it for about 4 hours and when the drumstick moved easily I knew it was done. I used hickory and basted w/ the creole butter a couple of times. A trick I did with my electric ecb was I didn't use any water in the pan and my temps held at 300*. So I got some decent crispy skin. Bird turned out good but could have been removed from the smoker about 20 minutes earlier. Not dry but the breasts could have been a bit moister. Need that probe before the 4th!! Anywho wordy post and on to the pics.
     
  2. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    Good looking bird Mark. That's my favorite way to do them.
     
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice looking bird and meal. I love that two color corn.
     
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    The bird's the word. You'll find ways to improve/change almost any smoke, it's all good.
     
  5. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    That bird was dancing........................then you cut his legs off. And ate it. Great looking smoke.
     
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking bird! When I do the beer butt, I pare an onion down just to the size of the neck opening and stuff it shut. I think it helps hold in the moisture (just my opinion).
     
  7. wmarkw

    wmarkw Smoking Fanatic

    Thanks for the replies. I did wedge a lemon down there but removed it when I took the bird off the smoker with my tongs. I'm so used to using a temp probe and especially with chicken it made for a nervous smoke. I used caution though but it came out good, just know I can do better next time.

    Corn was really good as was the slaw and the wife is in to making some sweet tea lately so it was a good sunday dinner.
     
  8. dee dee dee

    dee dee dee Newbie

    I've heard of beer-butt chicken but never had it before... hope to try it soon. I also here that it tastes good with Dr. Pepper instead of beer so I'll experiment.
     

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