Beer Butt Chicket - No Pecan avai. What to do?


 
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Musky-Hunter

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I am going to try beer butt chicken this afternoon but just realized it calls for Pecan wood which I don't have. I have not been able to find any locally on short notice either. All I have is Hickory, Oak, Apple and Cherry.

Does anyone have any ideas about what I should use?

Thanks.
 
Hi Musky-Hunter!

PLEASE...do not get hung up on the type of wood you are using. Besides mesquite, all these woods have very small and subtle differences in flavor. Get your techniques and recipes down first then you can experiment with different woods.

Any of the woods you mentioned will work.

Just be sure to take some notes about the type, size and amount of wood you use.
 
I tried one chunk of oak and two apple. I was surprised to find the skin edible and quite tasty. Unfortunately as I expected, in order to get the dark meat done, the wite meat was dry.
 
I cooked a couple chickens yesterday. (Layed out flat instead of on a throne). Dark meat was done, white was not dry. (Have yet to dry anything out on the WSM)

How long and at what temp did you cook your birds? My cooker was cruising along at 250 and the birds were done in around 4 hours.

Darren
 
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