"Basic BBQ Chicken" vs. Beer Can Chicken


 
RickS

RickS

New member
I'm having 25-ish employees/guests tomorrow night for an annual work party, and I am going to do beer can chicken. Last year, I did three spatchcocked with the basic BBQ chicken method, and results were great. We are having a few more guests this year and I don't have room to do four that way, so I'm going to try the beer can method on my 22.5 WSM. Anyone that has done both, I'd like some feedback on differences aside from longer cook time, etc. birds are rubbed and in the fridge now. Plan is to eat around 7:00, so I figure I'll start up around 3:30.
 
Good luck on the cook. I think you are fine with the BCC method and they are fun to show guests all perked up sitting on a beer can. Two differences I have seen are 1) tougher to cook legs and wings evenly with the breast.....so if you can, tuck the wings and legs as close to the body as you can. 2) with spatchcock its easy to finish direct and get a crispier skin, but if you are going around 350 you should be ok with BCC indirect as well.

Once again, good luck and let us know how it is going/goes.

James
 
RickS said:
I'm having 25-ish employees/guests tomorrow night for an annual work party, and I am going to do beer can chicken. Last year, I did three spatchcocked with the basic BBQ chicken method, and results were great. We are having a few more guests this year and I don't have room to do four that way, so I'm going to try the beer can method on my 22.5 WSM. Anyone that has done both, I'd like some feedback on differences aside from longer cook time, etc. birds are rubbed and in the fridge now. Plan is to eat around 7:00, so I figure I'll start up around 3:30.
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I one did six beer can chickens in my 18" WSM, 3 on top / 3 on bottom. I ran mine in the low to high 300's (all vents wide open) I had 3 chunks of cherry, two probably would have been better. You mentioned you already have them rubbed up, I would have lightly buttered them and then rubbed them. You might try spraying the with a little melted butter about mid way through the cook if you have a spry bottle handy. When you take them out, let them rest 20 minutes before cutting them up. DO NOT TENT during the rest (you lose the skin if you tent BBQ chicken) No water in the bowl during the cook

Beer can chicken is amazing cooked in the WSM, high heat. You will be a Rock Star
 
Thanks for the replies. I've decided that I'm never doing chicken like that again. Four hours-plus is ridiculous. Going to stick with basic BBQ chicken method or do them on the Genesis.
 
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