Beer can chicken


 
J

jeff simkins

New member
Well I thought I would try the BC chicken (two of them) on my 22.5. I did BRITU ribs for my first cook two weeks ago and they turned out great - the BC chicken, not so well.

I followed the recipe & cook time/temp to a T (220-240 grate temp, basted with apple juice at 2 hours and 3 hours and pulled off at 4), but they came out pretty dry. Apparently over cooked them, although the smoke flavor was very good. The breast meat was extremely dry with the legs and wings only a liitle moist. The one thing I did not do is check the meat temp as I cooked - Will remember to do that next time and pull off as soon as they hit the right temp.

Any other suggestions?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by jeff simkins:
The one thing I did not do is check the meat temp as I cooked - Will remember to do that next time and pull off as soon as they hit the right temp.
</div></BLOCKQUOTE>

that's most likely the sole source of your dryness problem. good luck next time
 
Yes you definitly need to use a good digital thermometer. I did three chickens last week using this method last week. http://tvwbb.infopop.cc/eve/fo...80069052/m/856102611

It did involve using beer can chicken holders just not using the can. However the idea of brinning birds is one of the best methods I have ever used for making chicken or turkey. Definitly the key to some of the best chicken I have ever made. I'm sure there are other methods but this one really worked for me. Check it out. Vince
 
I'm a new convert to spatchcocking instead of Beer cans!

Either way, if you brine your chickens about an hour in a mix of about 1 cup kosher salt, 1/2 cup sugar (optional), then rinse and pat dry before tossing in the cooker, you'll almost always have a juicier end product. We used to aalways do ours beer can style, but I tested out doing 1 can and 1 spatchcock, same size, same brine, same seasoning. Both were juicy and tender, but the spatchcock version absorbed more smoke flavor.

Results may vary, but this works for me!
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dann B:
I'm a new convert to spatchcocking instead of Beer cans!

Either way, if you brine your chickens about an hour in a mix of about 1 cup kosher salt, 1/2 cup sugar (optional), then rinse and pat dry before tossing in the cooker, you'll almost always have a juicier end product. We used to aalways do ours beer can style, but I tested out doing 1 can and 1 spatchcock, same size, same brine, same seasoning. Both were juicy and tender, but the spatchcock version absorbed more smoke flavor.

Results may vary, but this works for me!
icon_biggrin.gif
</div></BLOCKQUOTE>

i totally agree. splitting em down the breast bone and laying em flat ribs down is the best method for doing fowl of any sort. including turkey duck and goose. always have to keep a close eye on temp with birds as they get close to done. a few degrees past 165 and its rubber chicken time. i pull mine at 160-165 breast temp. i shoot for 160 and let it sit in a foil covered pan for a while. the feds say 180 on the thigh but i think that is far too hot. 150 kills any and all bacteria. 160 and its done through and through leaving the meat tender and moist. 170 and you can use it for a child's bouncy toy. 180 per govt standard and its inedible.
 
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