Quick questions I am smoking 3 whole chicken tommorow that are being brined right now in water maple syrup salt garlic and pepper. My question are if I want to use a beer can method should I, and what temp is ideal, do I use both grates and do I apply a rub on them after I wash the initial brine off? Please your help is much appreciated. Also do I stand them vertically or lay them flat. The chickens are all 5 pounds each
Brine and beer can chicken
- Thread starter Al R.
- Start date
Vincent Carrocci
TVWBB Super Fan
Looks like I'm your answer man for the moment, Al.
You can split the chickens, beer cans inserted, between the top and bottom grates if you like but I've actually cooked as many as 8 beer can chickens at a time in a single 18" WSM. You shouldn't have any trouble making them fit on one grate if you choose to go that route. If you do, I would position them so that their backs are all toward the center and the drums splayed toward the outside. This will give you better results on your skin as well as the meat.
I like to cook beer can chickens hot, somewhere in the 350°F range but that's just me. I think chicken can get kind of rubbery if cooked at low temps for a long time but, again, that's just me.
I would not wash the brine off the birds before seasoning them. Instead, just dry them thoroughly with paper towels and then apply your rub.
As for smoke wood, I would recommend using a fruit wood like apple or cherry as they impart a nice smoke flavor without overpowering the more delicate poultry.
Remember to rest the birds under a foil tent when they're done!
You can split the chickens, beer cans inserted, between the top and bottom grates if you like but I've actually cooked as many as 8 beer can chickens at a time in a single 18" WSM. You shouldn't have any trouble making them fit on one grate if you choose to go that route. If you do, I would position them so that their backs are all toward the center and the drums splayed toward the outside. This will give you better results on your skin as well as the meat.
I like to cook beer can chickens hot, somewhere in the 350°F range but that's just me. I think chicken can get kind of rubbery if cooked at low temps for a long time but, again, that's just me.
I would not wash the brine off the birds before seasoning them. Instead, just dry them thoroughly with paper towels and then apply your rub.
As for smoke wood, I would recommend using a fruit wood like apple or cherry as they impart a nice smoke flavor without overpowering the more delicate poultry.
Remember to rest the birds under a foil tent when they're done!
Geir Widar
TVWBB Wizard
Do not overdo the smoke wood. You do not need much for poultry.
Vincent Carrocci
TVWBB Super Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Al R.:
great reply once again now by foil tent just make like a dome and dont fully eb lose it </div></BLOCKQUOTE>
Correct.
great reply once again now by foil tent just make like a dome and dont fully eb lose it </div></BLOCKQUOTE>
Correct.
Jeff Brown (KY)
TVWBB Super Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ray Crick:
Al,
I do mine closer to 400 degrees. Makes the skin a bit crisper.
Ray </div></BLOCKQUOTE>
Same here
Al,
I do mine closer to 400 degrees. Makes the skin a bit crisper.
Ray </div></BLOCKQUOTE>
Same here