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Thread: Noob Question re Beer Can Chicken

  1. #1
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    Noob Question re Beer Can Chicken

    Hey, folks. I received by 22.5 WSM on Saturday and did my first smoke on Sunday. I decided to tackle the beer can chicken recipe on this sight. The chicken turned out great (most, cooked well), but the skin was a bit tough. I'm curious if this is typical or if I did something wrong. I only did Stage 1 of the seasoning process. I cooked using the Minion Method. The WSM ran a little hot, but the heat was consistently around 237-240. I probed the meat after 2 hours, and the breasts were already around 150 degrees. I sprayed with apple juice at that two-hour mark and dropped the heat to around 210-220 in order to avoid finishing the chicken too quickly. I ended up taking the chicken off around the 3-3:15 mark. Again, the internal temp was close to perfect (the thighs cooked slower than the breasts), but the skin was a bit tough. Any recommendations to avoid the tough skin in the future?

  2. #2
    TVWBB Gold Member Pat G's Avatar
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    Sam, chicken is best cooked with higher heat. You are not going to get a good skin on a bird cooking it at 240.
    Performer Deluxe(Copper) Genesis Gold B(Redhead) 18WSM 14WSM 22 OTG JJ Q1200 Gas & Charcoal Go Anywhere, Vortex, Kettle Pizza, Smoke

  3. #3
    TVWBB Fan Bill D-NC's Avatar
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    Agree with Pat. You've gotta go at least 350 to get decent skin on poultry.





    BD

  4. #4
    TVWBB Hall of Fame timothy's Avatar
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    Different smokes for different folks. Wish the Dollar Store sold gas!

  5. #5
    TVWBB Fan Bill D-NC's Avatar
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    I have tried baking powder with wings a couple of times and didn't see any benefit. That's just me though, I'd say give it a try, your results may differ ! ! !

    One thing that I always do, at least with wings, is let the sit open, in the fridge, overnight to let the skin dry out.





    BD

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