Barry McCorkle
TVWBB Super Fan
I haven't smoked a whole bird in a while, so it seemed to be a good idea to do a Beer Can chicken today, especially after picking up a Weber beer can holder last week from Home Depot at 75% off. Standing in as a substitute for the beer was a Coke can with apple juice and Wild Willy's rub from the Smoke & Spice book. Lately, I have been using my mini WSM more so this was a natural fit. Target cook temperature was 325°+ and about a 2 - 3 hour cook time.
Chicken loaded in the WSM on a Weber can holder and coated with Wild Willy's rub.
Kingsford with small chunks of apple wood
WSM buttoned up and starting to heat up.
The bird is off the smoker and resting a bit before carving
Chicken is carved and whole pieces plated.
Result - juicy, tender and very smokey. This one goes in a foil pan in the fridge for reheating as Sunday Dinner. Definitely high heat is the way to go with chicken.
Chicken loaded in the WSM on a Weber can holder and coated with Wild Willy's rub.
Kingsford with small chunks of apple wood
WSM buttoned up and starting to heat up.
The bird is off the smoker and resting a bit before carving
Chicken is carved and whole pieces plated.
Result - juicy, tender and very smokey. This one goes in a foil pan in the fridge for reheating as Sunday Dinner. Definitely high heat is the way to go with chicken.
