I tried my hand at my first two smoked Beer Can Chickens. One I injected with Creole Butter and then rubbed with some Winners Circle Hot & Sweet Rub. The other I injected with Roasted Garlic & Herb and rubbed with Jeff's rub. Before I rubbed the birds I put on some EVOO in an attempt to crisp the skin (as previously suggested). Both birds were right around 4.5# and were cooked at 250* for about 4 hours, when I pulled them at 165.* I was really tring to get the skin crisp so for the last 20 minutes or so I wanted to cook at 350* but I could only get my smoker up to ~300.* I also sprayed them with apple juice every 30-45 mins or so, again as previously suggested, as I heard the sugars would carmelize and help crisp the skin too. Anyways, I couldnt get the skin crisp enough for my liking, oh well, it was still delicious. I only gave them ~1 hr of smoke (apple and cherry), as I was having my folks over for dinner and my Mom doesnt like the real heavy smoke flavor as much as my old man and I do. Well here are some pics, enjoy!!!
The injections and rubs.
All rubbed up and ready for some smoke.
Some TBS.
Ready to pull.
Creole Butter injection and Winners Circle Hot & Sweet Rub.
Roasted Garlic & Herb injection with Jeff's rub.
Pulled and ready to cut.
Thanks for looking.
The injections and rubs.
All rubbed up and ready for some smoke.
Some TBS.
Ready to pull.
Creole Butter injection and Winners Circle Hot & Sweet Rub.
Roasted Garlic & Herb injection with Jeff's rub.
Pulled and ready to cut.
Thanks for looking.