First attempt at beer can chicken

Discussion in 'Poultry' started by crappiekid, Nov 7, 2015.

  1. Been reading so much about this here for the last little while I thought it was time for me to try it out. I simply thawed the bird then rinsed and patted dry with paper towels. Applied some EVOO then Jeff's rub, then back into the refrigerator for 4-5 hrs uncovered. I filled up my tube smoker (thanks Todd) with pecan pellets and brought the smoker up to 285 degrees. I tied up the wings, then used toothpicks to hold the skin into the onion I placed over the neck cavity.I then took 1/3 of a beer and mixed in 1 tbsp of Montreal Chicken spice and 1 tsp of Blazin Sacrifice hot sauce and then inserted can into the bird. Ended up smoking this for 2 1/2 hrs at 285 degrees. I let the chicken rest for 1/2 hr before we dug in. The flavour was very good and the chicken seemed to stay very moist. I definitely will be doing this again! Thanks for taking the time to look!

    smokeymose likes this.
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Congrats on becoming a BCC convert!  It is my favorite way to smoke cook chickens and turkeys.  Plus, you gotta admit, it gives a smoking chicken some personality!     
  3. smokeymose

    smokeymose Master of the Pit

    Looks darn good, Kid!! We haven't tried BCC yet (we will), but we believe you can't get such moist white meat any way but with a smoker.
    Points for the foil booties...☺
  4. Thanks! Yes I will definitely be cooking chicken this way again for sure. You are so right about giving it a little personality!
    Thanks SM, you got to try chicken this way it was very good. I have done whole chicken before and I usually brine them first and they are always juicy. I did not brine this baby but it turned out very moist as well. Lol, I noticed the ends were crispy up a bit when I went to put the probe in and I think I read in here somewhere to just put foil over them to stop them from burning any more. Thanks a lot for the points!

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