Beer can chicken

[firewife]

Hello - 

We are doing a beer can chicken for dinner tonight.

Got two 4.5 pound chickens that are in a 3 hour brine bath, then we'll spice 'em and put 'em on the can.

Do you just do the same cook temp (225-250?) for the whole time, or do you break it down and smoke at a lower temp, then cook?  Recommendations for smoke/cook temps and rough time estimates for these size birds?

Using a GMG.

Thanks in advance :)

 

[knifebld]

Hi, I would smoke at 235 for the first two hours, then bump up to 300-325 to get the skin crispy until the IT hits 165F.

Count on about 2.5 to 3 hours

Post pics if you can!

 

[firewife]

OK, I will try that!  Will try to post pics :)  Thanks for the input.

 

[firewife]

I used your temp recommendation and it worked perfectly.  I put the chicken on at 1 pm at 235, at 3 I upped it to 325, and at 4:10 pm it read at IT of 162 so I pulled it off to rest and the meat was delicious!

 

[knifebld]

 
I used your temp recommendation and it worked perfectly.  I put the chicken on at 1 pm at 235, at 3 I upped it to 325, and at 4:10 pm it read at IT of 162 so I pulled it off to rest and the meat was delicious!

 Glad it worked out for you bud. No pics??

 

[firewife]

image.jpg

• firewife
• Aug 2, 2014

I don't think I had time to take a pic of the completed masterpiece.

 

[knifebld]

Good looking birds Fire...always makes me smile when I see two beer can chickens side by side...it's like they are just chillin in the sun! LOL