Another beer can chicken with Q-View

Discussion in 'Poultry' started by dwayner79, Aug 10, 2013.

  1. dwayner79

    dwayner79 Fire Starter

    Did 2 hours on the smoker at 250-275 (as hot as my little offset will get), then in the house to finish at 325. While on the smoker, I did mostly lump charcoal with just a little mesquite chips throughout.

    Cheap beer in the rear, McCormick rub.  


    Turned out absolutely perfect. I've never been able to seperate a chicken so perfectly either. A really great experience. 
     
  2. sabato domenica

    sabato domenica Fire Starter

    Looks great! Enjoy. Doing mine tomorrow (in the brine now, dry rub ready, injection liquid ready).
     
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Dwayner, nice looking Bird [​IMG]  .

     If you're having problems getting above 275*F , try a 'Spatchcocked' Chicken.

    You'll stay with-in the 40*F to 145*F in 4 hr. time and be safe ; crispyer skin [​IMG]  You could put it on a "Gas Grill" or as you did, in the Oven. Nothing wrong with that... as long as the Folks you serve are happy [​IMG]  ,  that's the main thing.

    Have fun and as always . . .
     
  4. sabato domenica

    sabato domenica Fire Starter

    Ready to go (brined, injected, rubbed).


    Ready for the BGE


    In We Go                                      


    BGE smokin at 300*


    No, you're not gettin any.


    Cooked!


    We're done (2 1/2 hours).


    Now the Weber Kettle is Ready for Lamb


    One boneless leg of lamb halfway done


    Lamb a beautiful medium rare.

     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG]   ^^^^^^^[​IMG]
     

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