My First Attempt at Beer Can Chicken- With Q View

[smokeymike89]

     OK, after some slight modifications to my Brinkman upright smoker, I figured it would be best to start off with something easy like beer can chicken. In place of the stock water pan I have added a terracotta planter dish wrapped in foil, as well as a Weber Little Joe grill in place of the original fire pan. I was able to get the teps up to 300, but because of the wind it fluctuated from between 275 and 330 at times. I am still trying to find the "sweet spot" to help stabilize my temps.

     Anyway, on to the chicken. I used New Belgium Pale Lager for my beer of choice and I'll say that it added some nice flavor. For my rub I used some John Henry East Texas Chicken Tickler.

Here is the bird prior to entering the tower of smoke:

And the finished Product:

I must say that for my first attempt it wasn't bad. I used a mix of apple and cherry woods. The only thing that I think I did wrong was take the breast to 180, it didn't turn out as juicy as I wanted, but not too bad. I think that 170 would have been just perfect.

 

[scooter-man]

Looks good, I like the idea of the [color= rgb(24, 24, 24)]New Belgium Pale Lager. Interesting[/color]

 

[chef jimmyj]

That looks good. 180 is good for Thighs but pretty over done for Breasts. You may try a Brine next time. It adds moisture, flavor and gives some wiggle room with IT in the Bird...JJ

Families Favorite Brine

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

 

[smokinhusker]

Looks good!

 

[socalq]

Maybe a silly question...but I'll ask it anyway. Is the "T" tablespoon or teaspoon?

Thanks!

That looks good. 180 is good for Thighs but pretty over done for Breasts. You may try a Brine next time. It adds moisture, flavor and gives some wiggle room with IT in the Bird...JJ

Families Favorite Brine

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

 

[JckDanls 07]

no questions are silly... T = tablespoon... tsp = teaspoon

 

[oldschoolbbq]

Mike, nice looking bird. A sauna in her honor , next time , will up the ante' on your flavor. Do one with a Brining and some "Butter andRub mix - under the skin and then do your thing. THEN go to Blacks and see that 'Yours' is much better...

The temp. swings, well , a piece of Plywood "dedicated to Smoking" , will solve yer headaches.

I'm originally from Temple , and when I was kidnapped to oihO

 , I had to send back down and have a real Pit sent. Broke me, but I can cook some meat (right).

Betty 004 - Copy (2).JPG

• oldschoolbbq
• Oct 14, 2012

015.JPG

• oldschoolbbq
• Oct 13, 2012

Ya gotta go big, I say. I got a lot of friends though...

Have fun and...