Smokin #3

[nycg8r]

Has anyone done a beer can chicken in a #3?  Or any chicken for that matter.  I would like to try but I have read on other discussions that chicken should be cooked at a higher temp than the 250 max for our units so that it doesn't get rubbery skin.  

Is this smoking myth or reality?  In my Adam Perry Lang BBQ the chicken recipes rely on higher temps than 250- would love any instruction, thank you.

 

[chef willie]

Has anyone done a beer can chicken in a #3?  Or any chicken for that matter.  I would like to try but I have read on other discussions that chicken should be cooked at a higher temp than the 250 max for our units so that it doesn't get rubbery skin.  

Is this smoking myth or reality?  In my Adam Perry Lang BBQ the chicken recipes rely on higher temps than 250- would love any instruction, thank you.

I've done one in the #3 so far...turned out very good, so good I ate the breast meat first which I usually reserve for tacos later on. Took about 3 hours I believe, I can't find the original thread. The only skin I'll eat is on the wings or legs with roasted style birds so I'm not overly concerned with rubbery skin. S****'s bad for ya <grin>.

BCC.jpg

• chef willie
• Mar 16, 2013

 

[smoke happens]

Is that a Sapporo under that bird Willie? Never seen BCC done with Sapporo before, unless you were just using the taller can?