- Sep 18, 2015
- 18
- 22
So after the last smoke in the BGE did not go as well, I decided to do some chicken yesterday. I was a little nervous, because it was the first time I have every tried to do anything with chicken other than grill some breast on the old gas grill.
I bought two whole fryers from the local grocery store each about 4 pounds, and decided to try them as beer can chickens. I know there are debates on here about how effective they are, but I decided to give it ago. Before I gave them a go, i re-calibrated my dome thermometer, loaded some charcoal and some apple wood chips, and preheated the egg to 400 degree dome temp, and coated the chicken with Weber's Beer Can Chicken rub.
I put the chickens on, one with a Modelo, and one with a Shiner Bock and inserted my Thermopro probes. The smaller one hit 165 IT at the breast in about 50 min, and the larger one took about 1:05 to hit 165. I left them a few minutes until the thighs read about 180 and pulled them off.
It was done much quicker than I thought they would be, and the rest of dinner wasn't ready yet, so I put then in the oven on warm for about an hour while we threw some potatoes on the BGE to bake. I guess i went way to early putting them on since the last time I tried to smoke a pork butt, it took wayyyy longer than I anticipated at the temp I was shooting for.
After about an hour, i put them back on the grill for about 7 min on each side in hopes of crisping the skin up, but it didn't really help.
I didn't get any good pictures, but I thought the chicken was really good. My wife and mother in law really liked it as well. I was also surprised at how much better the dome temp stayed a consistent 400 degrees, as opposed to the pork butt I tried a couple weeks ago, where i felt i spend all day messing with the temp to try and get it to hold at 225.
Next time I may try to spatchcock them, and adjust my timing a little so that they are not done so early before we eat..but I will call this cook a success.
I bought two whole fryers from the local grocery store each about 4 pounds, and decided to try them as beer can chickens. I know there are debates on here about how effective they are, but I decided to give it ago. Before I gave them a go, i re-calibrated my dome thermometer, loaded some charcoal and some apple wood chips, and preheated the egg to 400 degree dome temp, and coated the chicken with Weber's Beer Can Chicken rub.
I put the chickens on, one with a Modelo, and one with a Shiner Bock and inserted my Thermopro probes. The smaller one hit 165 IT at the breast in about 50 min, and the larger one took about 1:05 to hit 165. I left them a few minutes until the thighs read about 180 and pulled them off.
It was done much quicker than I thought they would be, and the rest of dinner wasn't ready yet, so I put then in the oven on warm for about an hour while we threw some potatoes on the BGE to bake. I guess i went way to early putting them on since the last time I tried to smoke a pork butt, it took wayyyy longer than I anticipated at the temp I was shooting for.
After about an hour, i put them back on the grill for about 7 min on each side in hopes of crisping the skin up, but it didn't really help.
I didn't get any good pictures, but I thought the chicken was really good. My wife and mother in law really liked it as well. I was also surprised at how much better the dome temp stayed a consistent 400 degrees, as opposed to the pork butt I tried a couple weeks ago, where i felt i spend all day messing with the temp to try and get it to hold at 225.
Next time I may try to spatchcock them, and adjust my timing a little so that they are not done so early before we eat..but I will call this cook a success.
