Beer Can Chicken Question

[Shaun H]

So I have done a few smokes now. Twice with Ribs and twice with whole chickens that I have halved. Things are getting better.

So now I have checked into this beer can chicken and I find all sorts of different ranges of time people say to smoke it at.

Many are saying 2 hours, and many are saying 3 and a half to 4 hours. All say to smoke at about 250 degrees.

Which is best if you keep the chicken whole. These are about 4 pound chickens. Thanks for the help.

**also** would brining the chicken make any difference on the amount of time needed to cook?

 

[Noe]

Shaun, i have cooked over 100 BCC over the years, my best results from experience is at 300-350 temp. Estimated cooking time usually 2-2.5 hrs. Whole chicken is very forgiving, only way to screw it up is to over cook it. Also poultry absorbs smoke very easy, so be careful with amount of smoke wood. I have never brined a chicken, most chickens are already enhanced with solution.

 

[Shaun H]

ok...thx.

That is what the temp/time I have done the half chickens and they came out good. But since I'd seen so many different opinions on the whole chicken, I wasn't sure if it was different.

I appreciate your help.

 

[Ray Crick]

I do my beer can chickens at 375 degrees and depending on the size of the birds, it takes 1 1/2 to 2 hrs max

Ray

 

[Shaun H]

Thanks Noe and Ray...here is one of the examples I was talking about, just even from this site:

http://www.virtualweberbullet.com/chicken2.html

Maybe its cuz they say to cook at a lower temp. But you guys say it cooks just as tender/juicy at 350 if for a shorter time?

 

[Ray Crick]

I understand the link, and it may be best for some folks. One of the nice things about this forum is that folks share alternate methods and we all get to learn and adapt to what we like best. I prefer chicken that has been cooked at the higher temps. Experiment and find what you like best.

Ray